SEPT.] KITCHEN VEGETABLES. HI 



these seeds, wliicli being collected along with their 

 food, must pass through their intestines, than the 

 stomachs of other animals ; or, that the dung of 

 horses is a better nidus for the seeds than other 

 dungs. The food of horses consisting mostly of 

 corn and hay, may no doubt be more replete with 

 the seeds of mushrooms than that of cows and other 

 stock, W'hich consists chiefly of green vegetables ; 

 but even the droppings of horses while at grass, or 

 on tares, produce few or no mushrooms, as more 

 particularly noticed below^ This fact would seem 

 to prove, either that the seeds are collected in 

 greater numbers, and are better preserved by hay 

 or the straw and chaff of oats, than by green food ; 

 or, that green food may have the effect of destroy- 

 ing them by its moistness, in the stomach, or after 

 having passed through it* 



It may be further obseiTed, that animal matter 

 seems necessary to the vegetation of the seeds, or 

 the spawn of mushrooms. Hence we find them pro- 

 duced plentifully in old pastures, and in cattle sheds, 

 whether these be frequented by horses, cows, or 

 sheep, or by all of them ; but the eatable kinds are 

 never found in woods or fields from whicli cattle are 

 completely excluded, though the lierbage be ev^er so 

 old. From the stubs of cut or decayed trees, and 

 about such as have fallen and are rotten, many 

 species of fungi spring; most of which are nauseous, 

 poisonous, or unvvliolesome. Tiie seeds, too, m^ay 

 lie concealed and dormant, in various other matter, 

 till put into a state of active vegetation by a proper 

 temperature, and a proper degree of moisture. 



