MUSHROOMS. 223 



as an article of food, we could never reconcile with prudence or good 

 sense, since other substances far more nutritive and wholesome, not to 

 say more palatable to the majority of mankind, are more common. 

 Few indeed are eaten in this country. Those not deemed poisonous 

 grow in the open country, though whenever these are found in or near 

 stagnant water and among decayed plants, they are invariably poison- 

 ous. The edible plants are mushrooms, trufles, the wore/, &c. But 

 many others are also eaten in Russia and some other countries. 



Some of the poisonous fungi are found to contain the peculiar sub- 

 stances fungin and boletic acid, and some are supposed to contain ptus- 

 sic acid. Some yield spontaneously oxalic acid. It is thought that 

 the nutritive principle resides in the fungin, and that the acid consti- 

 tutes the poison. The former yields by distillation a brown oil, amo- 

 nia, charcoal and water, and when burned it smells like bread. The 

 charcoal contains several earthy salts, and all the species are similarly 

 constituted, showing their analogy, in composition, to animal matter. 

 When in a putrifying state, they also give out, at first, an odor like 

 decaying vegetables, and then like putrid animal matter. The boletic 

 acid tastes like cream of tartar. 



The manner in which these plants are propagated is not less re- 

 markable than their nature and habits. Their minute germs re- 

 main for a long time in the earth, or in vegetables, and even pass 

 through the digestive organs, and sustain great heat, without in- 

 ]ury, as in the case of paste made with flower; which, when in a pu- 

 trifying state, is seen to be covered with fungi. The fungi themselves, 

 when in a state of decay, are also attacked by other fungi. The mem- 

 branes of the lungs have been found covered with mould or fungous 

 plants. The fungi spring up with great quickness; even in a night. 

 But we have noticed in the 1st part of this work many peculiarities of 

 these plants, as the reader will have perceived. 



MUSHROOMS, agaricus, C. 24, O. 9, sp. 308-715. These compre- 

 hend many edible fungi cultivated in England, but little regarded 

 in this country. They are members of the most extensive genus in 

 the vegetable kingdom. Much has been said of the mushroom tribe, 

 but as they are little eaten with us, little need be said of them here. 

 Some of the fungi are used in making a well known catsup ; and, 

 stewed with rich gravies, are thus thought delicious. The mushrooms 

 are much cultivated in England and some other parts, and are deemed 

 a luxury. When gathered in the field, great care is to be taken in not 

 collecting poisonous ones. The Field mushroom is the only one much 

 cultivated. The stem of this is short and white, having a prominent 

 ring a little below the cap, covering the gills in early growth. The 

 flesh is white and firm. The gills are at first red, but change when 

 the cap alters its form. The upper surface also changes, which dis- 

 tinguishes it from the toad stool. 



