MICROSCOPIC INVESTIGATION. 77 



^vhich produce other celjs with incredible speed, and the interchange of 

 fluids on either side of the membrane is the cause of the fermentation. 

 German yeast is formed of the dried globules. 



The Pobjporus hetulinus makes very superior razor-strops, its substance 

 containing minute crystals ; the Folyporus squamosus is also good for this 

 purpose, if cut from the tree in autumn, then flattened in a press, rubbed 

 carefully with pumice, cut into slices, and each slice fastened to a wooden 

 stretcher. The Folyporus fomcntarius forms the amadou of commerce, 

 formerly used only as " German tindei'," but now applied — by, at any 

 rate, one medical practitioner — in sheets to protect the backs of bed- 

 ridden patients. Gleditsch relates that the poorer inhabitants of Fran- 

 conia stitch it together and make garments of it. Folyporus ignarius is 

 used as snuff in the north of Asia. Folyporus officinalis was formerly 

 used as medicine, but is so employed no longer. Folyporus sulpliureus 

 furnishes a useful dye. Coprinus atramentarius may be made into ink. 

 Amanita muscarius furnishes poison for vermin, and is an ingredient in 

 some intoxicating liquors. Wood impregnated with the metallic green 

 spawn of the Fcziza is of great value in the delicate inlaid work known 

 as Tuubridge ware. A small fungus belonging to the Ascomycetes class, 

 and known as ergot of rye, furnishes a powerful and useful medicine, 

 though in the hands of the ignorant it is an extremely dangerous poison. 

 Mr. Berkeley suggests that decayed fungus would form good manure. 

 Such being the case, it would bo well worth the trouble to let the laborers' 

 children collect them and throw them into a heap, like dead leaves, for 

 leaf-mold; thus even the poisonous species might be utilized. 



How TO Guow MUSHROOMS. — Having received many communications 

 asking for information in relation to mushroom culture, wo append the 

 Ibllowing descriptive answer from the pen of Mr. William Saunders, 

 Superintendent of the Propagating Gardens of this Department, who has 

 given much practical consideration to the subject. Many persons sup- 

 pose that there is a great dif&culty in cultivating edible mushrooms, aud 

 they believe that there is a mysterious secret connected with their propa- 

 " gation known only to a few : 



The poisonous properties of raany species of fungi, and the difiiculty of distinguish- 

 ing the good from tlie bad, militate against them, and render it necessary to bo cau- 

 tious in making them an article of food. Nevertheless, mushrooms are very generally 

 esteemed when properly cooked, and are nutritious when used iu moderation. Chem- 

 ically they have more resemblance to flesh than any other vegetable. In some parts 

 of Eussia it is said that the peasantry depend on mushrooms and bread for the greater 

 part of their sustenance. They employ about lifty kinds of fungi as food. In Eomo 

 there is au inspector of mushrooms, who attends the market as a guarantee for public 

 safety; aud, strange to say, our common edible rL\ushroom (Agaricus campestris) is in- 

 terdicted. Specimens of it brought to the fungus market are sent under escort and 

 thrown into the Tiber. 



It appears from the remarks of mycologists that the majority of mushrooms are 

 harmless; the poisonous varieties being t!ie exception, the innoxious and esculent the 

 rule. But the difficulty lies in the selection, as we have no defi^nite guide to point ouC 

 what sorts are, or what are not, poisonous. Even some of the wholsome kinds acquire 

 noxious properties when grown under peculiar circumstances. Soaking in vinegar 

 destroys mauy of the poisonous qualities, if present. Cooking also removes the dele- 

 terious properties from many that would be unsafe to be eaten in a raw state. Various 

 tests have been recommended. The presence of a free acid has been considered a sign 

 of harmlessness. This is found not to be conclusive, as many, good aud bad, will red- 

 den litmus paper. Cooking them with a silver spoon, under the impression that, if 

 bad, the spoon will change its color, is also an erroneous idea. Selecting by color has also 

 its disadvantages. Many of the most noxious species are of a snowy whiteness, while 

 others of a less tempting color are perfectly harmless ; so that great care and experi- 

 ence are requisite to discriminate those that can be eaten with safety. 



The Jf/arlcus camryestris, or common mushroom, is the only species that is generally 

 grown ortificiaily. It is thus botanically described : Stipes (or stalk) two or three 

 inches iu length, white, solid, fleshy, furnished with an annular veil, (a thin mom-. 



