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Mr. Ward stands by no means alone in his estimate of the importance 

 of fungi as an article of food. Almost all writers on the subject 

 express their regret that many excellent species growing in this 

 couutrj "are altogether neglected ; and the Kev. I. Badham has pub- 

 lished a work in which he figures and describes the edible fungi of 

 Britain. I do not myself deem it likely that many of the fungi will 

 ever be extensively used for food in this country. The difficulty of dis- 

 tinguishing the poisonous kinds from those that are reputed to be whole- 

 some is considerable. Some species may be eaten with impunity, if 

 gathered in a young state, which are highly injurious when tliey are old. 

 Many species are no doubt palateable ; some are said to have a flavour 

 far superior to that of the common mushroom ; but it is questionable if 

 any of the fungi are at all eminently nutricious. Many articles of food 

 are highly prized on the continent, to which we cannot reconcile 

 ourselves, though they are both harmless and nutricious ; some we 

 neglect as not corresponding with the appetite of a Briton — the black- 

 birds and thrushes of our groves and hedges for example. Long may 

 we remain in ignorance of their value as food. Edible fungi do 

 not abound near Liverpool, mushrooms, the Agaricus eatnpestris, 

 excepted. I do not know a species which could be found in sufficient 

 abundance for an important article of food. The Boleti abound in the 

 plantations of Stourton, but among them the edible species are the 

 least common. The Chanterelle grows freely at Eastham, but there are 

 two species, differing very slightly in appearance, and one of them is 

 said to be poisonous. 



Fungi are found on substances in every state of decay, but more 

 frequently on such as are in its earlier stages. Comparatively few fungi 

 grow either on healthy or on rotten wood or leaves ; both extremes of 

 vigour and decay being apparently equally unfavourable for their 

 support. It is at the point of time when growth and life have ceased, 

 and before the vegetable tissue is disorganized, that fungi generally 

 seize upon a plant, and by their own brief period of existence shorten 

 the process of decomposition, This may, perhaps, in some measure 

 account for the scarcity of fungi in the spring and early summer, when 

 the moist and warm weather might seem to be especially adapted for 

 their production. Yet we find them not in any considerable numbers 

 till autumn calls them forth just at the ciisis which they need, and 

 when they are needed. Myiiads of leaves aud branches then part with 

 vigour, though they retain their original form. In such a con- 

 dition they are useless. Then appear the fungi, and when the season 

 of cold is past, and trees and flowers again make large demands upon 

 the soil for materials for stem, and bud, aud blossom, it is found that 



