Natural History. 43 



affected by the blight Ergot was found. This ergot results 

 from the growth of a fungus (Cla^lceps purpurea\ known for 

 its medicinal and other properties. It converts the ovary of 

 the grain (particularly rye) into an elongated cylindrical 

 excrescence resembling a horn or spur, which is first red, then 

 lead-coloured and finally black with a white interior. A writer 

 on fungi states that where rye is extensively cultivated, grains 

 diseased in this way often compose a considerable part of the 

 bread produced, and thus not infrequently give rise to ergotism, 

 one of the most distressing diseases to which the human frame 

 is liable, and "on the Continent," says Johnston, "rye 

 gangrene of the limbs, induced by eating bread made from the 

 ergotised grain, has proved fatal." It is highly important that 

 farmers should carefully pick out any ergoted grains he may per- 

 ceive, for, if neglected, they may result in very serious mischief. 



The records of the day were numerous, about 120 species in 

 all, many of them being known by polysyllabic Latin names, 

 which to the uninitiated did not appear to fulfil the conditions 

 of Mr. Weller's definition of " a wery good name and a easy 

 one to spell." Very few species have English names. We 

 were, however, introduced to the " Liberty Cap," though we 

 were told that in all probability we should not survive to tell 

 the tale if we were rash enough to eat the little conical 

 Agaricus which popularly goes by that name. We were of 

 opinion, moreover, that we could more easily remember 

 " Candle-snufT fungus " than Xylaria hypoxylon^ which we were 

 informed is the proper designation of the little fungus which 

 closely resembles the burnt wick of a candle. " Come eat us " 

 sounds an excellently appropriate name for a delicious fungus 

 whose acquaintance we rejoiced to make, and we congratulate 

 the people of Huddersfield who have substituted this name for 

 Coprinus comatus. One other English name we heard, and that 

 was the "Vegetable Beefsteak," a term which exactly describes 

 the appearance of Fistulina hepatlca. This fine fungus grows 

 in England only on oak trees. Canon du Port (of Denver), 

 who joined the party at tea, said that it was very good eating, 

 and he gave some directions for cooking it properly. 



Of edible species some 30 were found, some of them being 

 of great interest. For instance, Coprinus atramentarius^ 

 described by the experts as a delicacy, and as the mushroom 

 par excellence for ketchup making, is of a dark, inky colour, 

 and a durable ink was formerly made from it. Hygrophorus 

 psittacinus is noted for its beautiful green and yellow hue. 



