

I. VEGETABLES— Fungi. 9 



*Helvella esculenta ; — *H, Mitj-a. Are eaten abroad. 



*GoATs-BEARD MUSHROOM, Clavavia coralloides ; — *Grey 

 GOATS-BEARD, C. citierca. Are eaten, and very safely, as from 

 their coralline appearance they have not the least resemblance to 

 any poisonous kinds ; but their flesh is rather cottony, and their 

 flavour very slight. 



*Hedge-hog mushroom^ Hydnum eriiiaceum; — *H, coral- 

 loides: — *CHEVRETTii:, H. repandum ; — *Brouquichons, H. 

 Auriscalpium, Are all eaten. 



♦Chanterelle, Merulius Cantharellus. Is not a delicate 

 species, but safe, as being unlike any poisonous kind. 



*BoLETUs FRE, B. Chrf/senteroUf is eaten, at least while young. 



♦Cepatelli, Boletus edulis ; — *Black champigno>3, B, 

 (Breus ; — *Leccino, B. scaler; — *B. anrantiaciis. Are eaten 

 on the continent, particularly by the Tuscans. 



^Bull's liver, BulVs tongue, Hypodrys, Boletus hepaticus, 

 Fistularia hepatica. Almost the only parasitic mushroom that is 

 usually eaten. 



Boletus suaveolexs, Dcedalea suaveolens. Used in phthisis, 

 3j in powder four times a day, made up into an electuary. 



Agaric of the larch, Male agaric^ Agaricus, Boletus laricis. 

 Grows in Tartary on the larch : the interior part is friable, light, 

 and used as a drastic purge ; dose 3j to 3ij, in powder, with some 



nger; or an infusion of double that weight. Imported from 



urkey. 



*ToucHwooD, Spunky German tinder, Amadou^ Boletus ignarius; 

 — B, fomentarius ; — B, ungulatus. These, when softened by 

 beating, are used for stopping blood ; soaked in a ley of saltpetre, 

 and dried, they are used as tinder : imported from Germany. 



•Boletus sulphureus. On drying, evolves needle-like 



crystals of oxalic acid, nearly pure, and is consequently poisonous. 



Blewits, Agaricus violaceus. Used for making ketchup. 



•Common' mushroom, Agaricus edulis. Under which name 



several species of agarici pratelli are supposed to be confounded ; 



is that mostly eaten in England ; all are wholesome. 



Champigxox, Scotch bonnets, Agaricus jiratensis. Dried and 

 used to flavour sauces. 



•Mugvaio, Agaricus ebumeus ; — *Mousserox de Dieppe, 

 A. tortilis, and many otliers, are sold for food in the markets of 



^k Tuscany. 



PivouLADE DE SAULE, Aguricus translucpus. Eaten by the 

 poor in France along with other agarici with the footstalk on the 

 side, or totally wanting ; but most are suspicious. 



Agaricus deliciojjus. Has yellow milk, and is of exquisite 



