KITCHEN-GARDENING. 101 



If tlie heat should have declined, the spawn may be taken 

 out and used in a fresh bed. If beds be formed in hotbed 

 frames under glass, some mats or straw must be laid over the 

 glass to break oflF the intense heat of the sun. 



Although only one species of edible fungi has yet been in- 

 troduced into the garden, there are several eatable kinds. In 

 Poland and Russia there are above thirty kinds in common 

 use among the peasantry. They are gathered at different 

 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 gi'eatly lessens the effect of poisons. When 

 accidents of the sort happen, vomiting should be immediately 

 excited, and then the vegetable acids should be given, either 

 vinegar, lemon-juice, or that of apples ; after which give ether 

 and antispasmodic remedies, to stop the excessive vomiting. 

 Infusions of gall-nut, oak bark, and Peruvian bark are recom- 

 mended as capable of neutralizing the poisonous principle of 

 Mushrooms." It is, however, the safest way not to eat any 

 but the well known kinds. 



NASTURTITJM, OR STURTIOK 



Capucine. Tropceolum, 

 This is an annual plant, a native of Peru, and is highly 

 deserving of cultivation for the sake of its brilliant orange and 

 crimson-colored flower, as weU as for the berries, which, if 

 gathered while green and pickled in vinegar, make a good sub- 

 stitute for capers, and are used in melted butter, with boiled 

 mutton, etc. 



