a Experiments upon Mushrooms. 
and the others ceased to ferment some days before those last men= 
tioned showed the least sign of agitation. The alum brightened 
the liquor ; consequently, it would have the same effect in the 
sugar. This may give rise to further experiments by those more 
capable of elucidating its properties and effects, should you con- 
sider this as worthy of publication, ' 
LXIII. Experiments upon Mushrooms. By M. Vauaue.in*. 
M. Jaume Sr. Hizare, so well known by his botanical ac- 
quirements, having requested me to submit to chemical analysis 
three kinds of poisonous mushrooms, viz, the agaricus theo- 
galus, lulbosus, and muscarius, 1 turned to the memoir of 
M. Braconnot on the subject, inserted in the Ixxixth yolume of 
the Annales de Chimie. 
The results obtained by this chemist appeared to me to be sa 
interesting that I immediately resolved to yerify them by ex- 
periments, and with this view I began an accurate analysis of 
the common mushroom which is to be procured daily in the 
markets of Paris. 
It is to the common mushroom, therefore, that my present 
work chiefly refers. I shall subjoin the results obtained from the 
three kinds of mushroom above mentioned. 
M. Braconnot discovered in inushrooms a great number of 
principles; the most prominent of which I shall enumerate 
here: for instance, in the agaricus volvaceus there are, ac- 
cording to him, Ist, Fungine, or the fibrous part common ta 
all mushrooms. 2d, Gelatine. 3d, Albumen. 4th, A parti- 
cular kind of erystallizable sugar. 5th, Oil. 6th, Wax. 7th, 
Adipocire. 8th, Benzoic acid. 9th, A very evanescent delete- 
rious principle. 10th, Finally Salts, such as phosphates, acetates 
and muriates of potash, 
In the other species he sometimes found new agids, an un- 
known animal matter, and animal mucus. 
ANALYSIS OF THE COMMON EATING MUSHROOM. 
Agaricus campestris. After having skinned it, it was pounded 
in a marble mortar, adding a little distilled water, and the mois- 
ture was afterwards expressed. 
These manipulations were repeated until the water which was 
added came off almost colourless. 
The juice was filtered: it had a slight red colour, and the 
husks (mare) were set aside in order to,be treated with alcohol, 
as afterwards described. 
* Annales de Chimie, tome lxxxv. p. 5. 
The 
