268 SPECIES OF EDIBLE FUNGI. . 



ESTHER. 



Aunt, what is the kind of tinder called amadou made from? 



MRS. F. 



From one of the numerous family of Fungi. Boletus fo- 

 mentarius is the species most commonly used. Several of 

 these Boleti are eaten on the Continent, under the name of 

 ceps (Boletus edulis, sereus, &c.) They cut them in strips, 

 and dry them, in which state they are sold in the market. 



ESTHER. 



But in France and Italy, they eat a great many species of 

 Fungi which we do not venture to touch here. 



MRS. F. 



Yes; of the genus Agaricus, (to which the common mush- 

 room (Jl. campestris) belongs,) they eat from five-and-twenty 

 to thirty species; of Boletus upwards of six; several Jlmanita; 

 besides many of Merulius, Clavaria, Helvetia, Peziza, &c.; 

 but so strong is the poisonous nature of this tribe, and so 

 difficult is it to recognise the species from mere description, 

 that we cannot be too careful in eating them indiscriminately. 

 In Paris, inspectors are appointed, who visit the markets, 

 and examine every fungus which is brought there for sale.* 

 The Morel (Morchella esculenta), and Truffle (Tuber cibarium), 

 I have not mentioned, because you must have often seen 

 them, as they are both found in England; the latter, abun- 

 dantly in Sussex, where little dogs are trained to discover 

 them. The fungus which produces the dry-rot in timber is 

 JLgaricus Ittchrymans. 



FREDERICK. 



Aunt, look at this strange looking kind of caterpillar, with 

 a snail shell fastened to it. 



* The most esteemed species in France are the common mush- 

 room, 1'oronge vraie (Jlgaricus aurantiacusj; Oronge blanche 

 (Jlgaricus ovoides}; the two Mousserons (Jlgaricus mousseron and 

 pseudo mousseron); the Chaotarelle (Merulins cantharellusj; the 

 Ceps (Boletus escu(e?itusj, and the Giorole ( Clavaria coralloides ) '. 



