VEGETABLES OR FOOD CROPS 



247 



I'ARIETIES. These are divided into two classes, vix. "Cabbage-lettuce 

 (so-called from the round 

 cabbage-like heads with 

 broad leaves), and "Cos- 

 lettuce," the latter being 

 distinguished by erect 

 conical heads and narrow 

 pointed leaves. The 

 former is considered the 

 better kind for wet cli- 

 mates. Of both these 

 there are numerous sub- 

 varieties, as "White 

 Dutch." "Golden Queen," 

 " Little Gem," "White 

 Silesion." "Green Paris. 1 ' 



i*tt* 



CABBAGE LETTUCE. 



Maize. See under Tropical Vegetables. 



Mushrooms. ( Agaricus ca mpestris. Agarici). In Ceylon the 

 vernacular names " Bim-mal " ( Sinhalese) and " Kalang " (Tamil ) 

 are applied to all fungi. While many of the Ceylon fungi, whether 

 growing naturally on the soil or on decayed tree trunks, etc., are 

 edible, others are undoubtedly very poisonous. It is not always 

 easy, especially for inexperienced persons, to distinguish the 

 former from the latter class, though some people consider that 

 they can always do so. The best forms of fungi are those which, 

 when young, are like round white buttons ; when a day or two old 

 they open out like an umbrella, and the gills (underside) are found 

 to be of a delicate pink colour. Poisonous kinds, though some- 

 what resembling these characters, are said to turn to a bright yel- 

 low colour when cooked. Fungi which have a slimy skin, or which 

 when broken or bruised show an intense blue colour, should be 

 avoided. MR. FETCH, the Government Mycologist for Ceylon, 

 prefers not to lay down any hard and fast rule by which a novice 

 may attempt to identify an edible from a poisonous fungus, and 

 considers that " actual experience is the only test." Nor does 

 MR. FETCH attach much importance to the nutritive value of edible 

 fungi generally, an opinion shared by many other botanists. 

 English mushrooms are, however, a popular article of diet with 

 many people, and are commonly imported in hermetically sealed 

 tins for consumption. 



For persons who wish to grow their own mushrooms, the 

 following hints may be useful Any room or cellar in an unused 



