20 PROPERTIES OF FUNGI. 



a sort of vesicular veil, called by botanists a 

 sporangium. The thallus of these fungi is 

 floccose. 



Such are the orders into which the fungi 

 are capable of being divided ; and when the 

 hard names derived from the Greek language 

 are mastered, they greatly assist in a correct 

 knowledge of these curious plants, without 

 which no accurate investigation into their 

 habits can be effectually made. 



The properties of fungi are as remarkable 

 as their forms. Some of them are excellent 

 for food, and are eaten in this country and 

 throughout Europe. The mushroom, the 

 morel, the truffle, are those most generally 

 used for the table in England and in France ; 

 but in other parts of the world a large variety 

 form luxuries, greatly valued by the natives of 

 the places where they grow. Some fungi are 

 intoxicating ; others are extremely poisonous ; 

 but it has been stated, on high authority, that 

 this quality varies exceedingly in different 

 climates, and under the influence of different 

 modes of preparation and cooking. The safest 

 way, nevertheless, is not to venture on any 

 whose wholesomeness has not been well ascer- 

 tained. Some fungi are beautifully phospho- 



