MLSHROOMS, EDIBLE AND POISOXOU.s. 183 



sliced and broiled like steak, or minced and stewed. It lends to 

 the homely hash an ethereal flavor which cannot fail to charm the 

 sninmer boarder, and it also yields a voluptuous gravy which would 

 have raised the spirits of Mrs. Todgers had she only known of it 

 in her day. It is not a rare mushroom in this vicinity ; the open 

 eye will scarcely fail to meet it on any walk through woods 

 abounding in stumps ; " it varies in size from a few inches to 

 several feet in circumference. A well-known mycologist, Mr. 

 Bulkley, observed a specimen weighing twenty pounds ; it has been 

 called the poor man's fungus." This mushroom is utterly unlike 

 the type ordinarily associated with the name ; the under surface is 

 like the Boleti, having pores or tubes closely joined but separating 

 easily, and as small as pin holes. One of the best features is that 

 this species is usually free from larvffi or insects. It projects 

 from the stump without a stem, much as the pod of cocoa grows on 

 its birthplace, and has more the appearance of a shelf. 



MorcheUa esculenta. The Morel. — Another spring mushroom, 

 found in many parts of the country, is the Morel, MorcheUa 

 esculenta. This species differs materially in form from any of the 

 before mentioned types. The whole plant consists of a cap and 

 stem, but is quite different from those of the Agarics, Boleti, or 

 Hydnei. The cap is deeply pitted on the outside with pits or hol- 

 lows, the flesh being no more than an eighth of an inch thick. The 

 metliod of bearing spores is unique, but the limitation of our subject 

 will prevent a consideration of that phase. The Morels are all edible 

 and are common in the markets of Paris in June. They are used in 

 a dried state in London, and they should be better known in this 

 country, as they are considered a great delicacy, and certainly grow 

 in Massachusetts. The Morel is found growing in orchards, and is 

 said to thrive in made land where ashes have been used for filling. 

 It appears late in April and until June, and may be dried for later 

 use. The hollow shape suggests a variety of methods for cooking. 

 In Italy they are usually cut in pieces and stewed. Dr. Badham 

 suggests filling the cavities with a stuffing of veal. Let us hope 

 the time will soon come when this appetizing food product will not 

 be left to go to waste. It is said in France that the Morel may be 

 cultivated. 



Hydnum re2Xtncluin. The Hedgehog Mushroom. — This is a 

 spine-bearing mushroom, as the genus Hydnum has spines instead 

 of gills or pores, and so is easily distinguished. As we have shown 



