FOODS, FOOD-STUFFS, AND FOOD-ADJUNCTS. 49 



difficult to discriminate, and are dangerous subjects 

 for experiment; but the Giant Puff-ball (Lycoperdon 

 giganteum, Batsch), the Edible Bolete (Boletus edulis, 

 Hull.), the Orange-milk Agaric (Lactarius deliciosus, 

 Fr.), the Champignon (Marasmius oreades, Fr.), and 

 others, might well be systematically collected as food. 

 The United States Board of Agriculture circulates 

 coloured plates and cooking recipes of the commoner 

 edible kinds. 



Those that are commonly eaten in England are 

 the Mushroom (Agaricus campestris, L.), the Horse 

 Mushroom (A. arvensis, Schseff.), and the Truffle 

 (Tuber cibarium, Sibth.). Of these, the Mushroom is 

 carefully preserved in meadows, though it occurs 

 sporadically wild, is forced in pits, and is imported 

 from France ; the Horse Mushroom, collected in a 

 wild state, and, owing to its firm flesh, largely sold 

 in London, is coarser and more suited for ketchup ; 

 and the Truffle is mainly imported from France, 

 the English species (T. czstivum, Vitt.) being inferior. 

 The Morel (Morchella esculenta, Pers.) and Chantarelle 

 (Cant/iarellus cibamus, Fr.) are less commonly eaten. 



IRISH Moss, or Carraigeen (Chondrus crispus, 

 Lyngbye), the commonest edible seaweed, contains 

 much mucilage, but its nutritive value is doubtful, 

 Messrs. Fliickiger and Hanbury speaking of it* as 

 'much over-estimated,' and Professor Churchf as 'con- 

 siderable/ It was introduced as a remedy in pulmo- 

 nary complaints in 1831, and is used as cattle-food, for 

 thickening colours in calico-printing, in sizing paper 



* ' Pharmacographia/ p. 68 1. 

 f * Food/ p. 106. 



