A diagram showing goneral sU'ucture Jn Pezisiaifi shown TABLE 

 ou Gallery (Room No. 9). ' , . ,, j- .r it. CA8E 



No. 236. Morel {Moi-ctiella esculentayli{)\ ^Am J. 

 ragoiits and other dishes, M. crasfiipe.s, Per^., and 71/. conica, 

 L. Also models and specimens of species of Peziza and 

 allies. Specimens of wood siaine<l green by tlui mycelium 

 of Chrysospleniuni aeruginoaum^ Tul., used at one time in 

 Tiinbridge ware and fancy work. 



Notice tb(? destructive effect of a minute fungus. Plow- TABLE 

 rightia morbosa, Sacc, on living branches of plum trees and CASK 

 allies. ■ ' .■T.'T ^ 



Observe examples of the curious genus Cordiceps, the 

 members of which are remarkable for being parasitic on insects. 



No. 237. ToNG-CHONG-HA-CHO, or SuMMER Plant and 

 Winter Woi^M, of Chma XCordiceps sinensis, 'Berk.). This 

 fun<Tjus grows upon a species of cater[)illar, and the caterpillars, 

 with the fungus attached to them, are made up into i?mall 

 bundles and sold as food by the Chinese. 



Cordiccps Taylori, Berk., an Australian species, as well as 

 C. Gunnii, Berk., from Tasmania, and C. Robertsii, Berk., 

 from New Zealand, are also shown. 



No. 238. Ergot of Rye, the sclerotium of Claviceps 

 purpurea, Tul. A fungus, the mycelium of which traverses 

 the grain and entirely changes its properties and substance from 

 a wholesome food product to a very dangerous poison. Ergot 

 is not' confined to rye, but attacks wheat, bai'ley, and many 

 other grasses. Ergot of rye is used in medicine, our supplies 

 being chiefly derived from Vigo, in Spain, and from Teueriffe, 

 and in smaller quantities from France and Hamburg. 



A diagram illustrating structure of JJrgot is shown on 

 Gallery (Room No. 9). 



No. 239. Truffles {Tuber {ssfivum, Yitt.). These 

 differ in form and habit fxom the majority of fungi, arid are 

 found buried beneath the surface of the ground. They have 

 a strong odour, and their ])resence is therefore detected by 

 dogs trained on purpose to hunt for them. In some continental 

 countries pigs fire also employed to hunt for trufHes. 



Our native supplies of truffles are chiefly obtained from the 

 downs of Wiltshire, Hampshire, Kent, and Sussex. From the 

 continent they are imported either entire or sliced and dried. 

 Truffles are used in cooking, chiefly for flavouring ragouts. 

 A sample of French Truf^ {Tuber jnelanosporum, Vitt.) is 

 shown. M« ^rl.nuj'i 1(1 inuoini; - 



