964 XIII. FUNGI. 



the shores of the Irtisch, in 61 north latitude, scarcely differs from M. Candollei, which inhabits the 

 dunes near Montpellier ; Mitremyces lutescens, of Carolina, is represented in Tasmania by M. fuscus ; 

 Cychmyces fuscus, from the Isle of France, has its analogue in the United States in C. Gremii ; finally, 

 the genus Secotium, which had previously only been found at the Cape and in New Zealand, has been 

 observed in Algeria, the Ukraine, and even in France. These examples might be indefinitely multiplied. 



Fungi are sometimes met with under very singular conditions : thus, the common Schizophyllum has 

 been found growing on the remains of a whale's jaw abandoned on the sea-shore ; Reaumur saw in Poitou 

 five or six specimens of Clathrus cancellatus, which had grown between the stones of a wall; Tode found 

 Pyrenium metallorwn in the barrel of a pistol ; Polyporm terrcstris, Agaricus epigams, and Thamnomyces 

 Chamissonii have been gathered upon rocks ; and we have ourselves found at Montmorency Lycogala 

 parietinum on a large millstone which had been taken out of the earth not more than a week. 



Certain Fungi, like Mosses of the genus Splachnwn, have for their constant habitat the excrement of 

 herbivorous animals ; most of the Ascoboli vegetate upon cow-dung ; Mucor murinux, cam'mis, &c., on the 

 dung of rats, dogs, &c. ; the names of Hormospora stercoris and Sordaria coprophila indicate the places 

 usually affected by PHobohts. 



A very few Fungi live in water : we have mentioned Mitnda paludosa. In other groups, as fresh- 

 water species may be quoted Pezizn rivitlaris and Clavus,' Helotium Sphagnorum, &c. Spheeria Posidoniee 

 and Corallinantm live parasitically at the bottom of the sea on the leaves of Z-jsteracees and on the 

 calcareous fronds of Corallina officinalis. 



The growth of certain Fungi is proverbially rapid. This may be readily conceived when it is 

 considered that they are developed from an invisible underground mycelium, and that they only await 

 favourable conditions for appearing and expanding. The Hfuceditnvt, or Moulds, appear in a few hours, 

 and disappear as rapidly. When the organs of fructification are enclosed in a volva, they seem rather to 

 dilate than to grow by the production of fresh tit-sue ; the pedicel lengthens and swells, just as certain 

 bodies increase in volume by imbibing water. The growth of some suberose Boleti is very slow, and some- 

 times occupies several years. Certain Fungi are only known to us by their sclerotioid mycelium, which 

 attains a considerable size, and serves as food to the inhabitants of New Zealand and China. These white 

 masses, covered with a brown or blackish bark, which are often as large as the head, have been described 

 under the names of Mylitta, PacJiyma, &c. One of them, P. pinetorum, is found in China on Pine- roots. 

 Bromicolla ahutica, which so much resembles Sclerotium mtucorum, is used as food by the inhabitants of 

 the Aleutian Isles. 



The smell of Fungi is not generally strong, and might be termed fungous when it is mild and pleasant, 

 like that of the Mousseron (Agaricus albcllux), &c. The smell of the Truffle is somewhat peculiar, being 

 observed elsewhere only in a genus of Madrepores (Astroitd), which is hence called Truffle-stone. Others 

 have the smell of a goat, of old cheese, &c. In Phallus and Clathrus the cadaverous odour is so strong 

 that these Fungi are smelt at a great distance, and they are eaten by insects as if they were really dead 

 bodies ; but here the odour is localized, and confined to decomposed fructiferous parts. Certain species 

 have a sweet smell when fresh ; as Polyporus suaveolcns, sought by the Lapps ; Uredo suaveolens, fee. 

 Others, on the contrary, like Agaricus camphoratus, Hydnum graveolctis, &c., are only scented when 

 dry. The Moulds have a peculiar and very characteristic smell. 



The taste of Fungi is usually mild, and not very pleasant. Some are so extremely acrid that it would 

 be dangerous to retain much of them in the mouth ; however, this acridity disappears when they are 

 properly cooked. Many species, as Truffles, Morels, and certain Agarics, are edible and much sought 

 after. Many others, which strongly resemble the preceding, and which nearly all belong to the genera 

 Agaricus and Amanita, are poisonous. How can the edible be distinguished from the poisonous ? The 

 answer is very difficult, especially if we compare the contradictory statements which declare the same 

 species to be innocuous and hurtful. The usual advice is to reject those. Fungi of which the smell and 

 taste are disagreeable, and the flesh soft and watery ; those which grow in shady and damp places, which 

 quickly spoil, rapidly change colour when their tissues are torn ; those which tinge silver brown, or 

 which blacken onions. But these various indications are not certain : the surest way is to analyze the 

 botanical character of the Fungus, or to be guided by the popular traditions of the country. In all cases, 

 suspicious Fungi should be boiled after being cut up, and the water in which they have been cooked 

 should be thrown away. It ia still better to slice and macerate them in vinegar and water, which should 

 be thrown away, for it is now averred that vinegar neutralizes the poisonous principle of Fungi ; but 

 after this preparation they are never pleasant tasted. 



