1896.] ESSAYS. 105 



morel. There are several species tlifferiug in outline, l)iit all closely 

 resembling the type, and easily to be reco<>iiize(l by the Jioneycombecl 

 exterior. So far as I know, all the species are excellent eating ; they 

 are not very common, and are found in early summer. 



The ratlier common and aboniinal)le stink horn. Phallus inipndicus, 

 is a not distant relative ; and in this connection comes also the very 

 striking and bad smelling Clathnis carrcellatus, which is most unlike 

 any other in shape ; is of a brilliant red color ; very attractive to the 

 eye, but most objectionable to the sense of smell. 



In the third great division are found most of the edible and con- 

 spicuous fungi ; and they produce their spores on the under surface of 

 the cap, which is an almost universal feature. In most kinds the 

 spores are borne on thin plates called gills, which radiate from the 

 stem ; these are the great family called Agarics. 



Another family, less extensive, has the spores produced in tubes in 

 the under surface of the cap ; these are Polyporeae ; and finally there 

 is another small, but very distinct tribe, in which small spines, on the 

 under surface of the cap, bear the spores. 



These three divisions, having respectively gills, tubes, and spines, 

 will be glanced at in turn. And first, the great and most important 

 family of Agarics. The color of the spores is one of the grand land- 

 marks, so to speak, among the Agarics ; and great groups are found 

 to be marked off, by having respectively spores black or very nearly 

 so ; spores pink or ochraceous ; and spores white. 



The typical mushroom of the markets and kitchen is not difficult to 

 become acquainted with. In spite of great variation in its size, color, 

 and many minor points, it always has dark spores, pink gills which 

 turn black or brown, a little veil on the stem, which will be later 

 referred to, and an agreeable taste and odor. It is usually found in 

 open pastures in autumn. I have myself found a closely related 

 species to be much more common in this vicinity. 



The agaricus cretaceus is more chalky in its aspect ; the })ink of the 

 gills less pronounced, and the flavor less delicate. 



There are other species of agaricus to be found, all more or less 

 ediljle ; they are not altogether easy to distinguish from one another, as 

 each species is liable to vary a good deal from it usual type, in such 

 matters as size and color. But the generic, important characters are 

 always to be found. 



Another very common family with black spores is the Hypholoma 

 group, which are very sure to be found where there is decaying wood. 

 The commonest perhaps is that called ' ' Brick top " from its color. 



