FORWARDING MELONS UNDER HAND-GLASSES. 131 



In Poland and Russia there are above thirty kinds in com- 

 mon use among the peasantry. They are gathered at diffe- 

 rent stages of their growth, and used in various ways ; raw, 

 boiled, stewed, roasted ; and being hung up, and dried in 

 their stoves and chimneys, form a part of their winter stock 

 of provisions. Great caution is necessary in collecting 

 Mushrooms for food, and none but the botanist should gather 

 any but the kinds we have described.* Physicians say, 

 ** That all the edible species should be thoroughly masticated 

 before they are taken into the stomach, as this greatly lessens 

 the effect of poisons. When accidents of the sort happen, 

 vomiting should be immediately excited,* and then the vege 

 table acids should be given, either vinegar, lemon juice, or 

 that of apples ; after which, give ether and anti-spasmodic 

 remedies, to stop the excessive vomiting. Infusions of gall- 

 nut, oak bark, and Peruvian bark, are recommended as capa- 

 ble of neutralizing the poisonous principle of Mushrooms." 

 It is, however, the safest way not to eat any but the well- 

 known kinds. 



FORWARDING MELONS UNDER HAND-GLASSES. 



Although our citizens have an opportunity of procuring 

 Melons without artificial aid, yet, as their continuance is short, 

 it may not be amiss to remind the gardener that the direc- 

 tions already given for maturing Cucumbers under glass will 

 apply to Melons, with very few exceptions ; care, however, 

 must be taken that they be kept away from each other at the 

 time of fruiting, as instances often occur of whole crops 

 being entirely ruined, by plants of the same genus being 



* In order to ascertain whether what appear to be Mushrooms are of the 

 true edible kinds, sprinkle a little salt over the inner or spongy part ; if, in 

 a short time after, they turn yellow, they are unwholesome ; but if black, 

 they may be considered as genuine Mushrooms. 



