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THE FUNCTION OF COLOUR AND SMELL IN FUNGI. 



By feed. HAMILTON DAVEY. 



When we seriously consider the matter, it may justly 

 surprise us that, while many volumes have been written on the 

 attractive uses of colour and scent in flowering plants, it has 

 seemed to have escaped notice that the presence of these same 

 characteristics in such lower forms of vegetable life as fungi 

 may be for similar purposes. Hitherto the question has been 

 met in a popular rather than in a scientific manner. Distinctive 

 colouration and smell in these humble plants of our woodlands 

 and meadows have been thought to have been called into 

 existence solely to aid man in distinguishing those which are 

 harmless from those which possess dangerous properties. 

 Broadly speaking, although not without exception, the division 

 thus laid down is a good one. In the majority of instances, 

 mushrooms with unobtrusive colour and smell are the ones 

 generally used for culinary purposes, while those possessing 

 striking colours and odours are the ones we do well to avoid. 

 To the writer, however, it seems that the presence of such 

 infinite varieties of colour and scent is capable of a broader and 

 more satisfactory explanation. 



Although many points in the life-cycle of most fungi are 

 stilled wrapped in mystery, there appear cogent reasons for the 

 statement that the existence of many of the higher forms, at 

 least, is absolutely dependent on the presence and co-operation 

 of certain forms of animal life. Sow as many of the spores of 

 the common mushroom as we may, germination will be signally 

 defeated if the spores have not first passed a preliminary stage 

 in the interior of an ox, sheep, or horse. Like the majority 

 of rusts, smuts, and mildews, the mushroom passes through 

 several dissimilar stages, and the period, however short, during 

 which the spore is retained in the animals mentioned is clearly 

 one of importance. It is well known that without this prepara- 



