USES OF FUNGI. 



61 



species as arc firm and easily preserved arc collected almost 

 indiscriminately, the vinegar in which they are kept in all 

 probability nentralizing the poisonous alkali which all of them 

 contain in a greater or less proportion. The use, however, of 

 fresh Fungi is not always unattended with danger. Some 

 species seem to be uniformly poisonous, while others, — and 

 amongst these even the common Mushroom, — though usually 

 safe, occasionally lead to mischief. This, in all probability, 

 depends upon the varying quantity of poisonous alkali which 

 enters into their composition. Incredible as it may seem to 

 us, who never scruple to eat the true Mushroom, that species 

 is most carefully excluded from Italian markets ; while, on 

 the contrary, with the exception of the Truffle and Morel, it is 

 almost the only one which is allowed to be exposed for sale 

 in Paris. 



In countries where the consumption of Fungi is large, ac- 

 cidents constantly happen, notwithstanding the pains which 

 are taken to exclude doubtful species from the markets, in 

 consequence of mistakes as to species, though it is probaljle 

 that the peasantry are far better acquainted with their distinc- 

 tions than ourselves. In our own country, the prejudice 

 against the use of anything except the common Mushroom is 

 very strong. We are, however, surrounded by a great deal of 

 wholesome and pleasant food, of which we cannot avail our- 

 selves from mere ignorance. The common fairy-ring Cham- 

 pignon (Plate 14, fig. 5), for example, is the very best of all 

 our Fungi, and yet there is scarcely one person in a thousand 

 who dare venture to use it. With common observation, no 

 mistake need be made, though another species of Marasmius, 

 M. urens (Plate 14, fig. 3), possessing highly acrid qualities, 

 sometimes accompanies it, and might pass muster, if attention 

 be not paid to the narrower gills and their darker colour. 



