DISPERSAL OF SPORES 97 



which, this substance has been steeped, acquires thereby 

 the intoxicating properties of strong wine. The method 

 of using this singular production is to roll it up in the 

 form of a bolus and swallow it whole. A day's intoxi- 

 cation may be procured at the expense of one or two of 

 these fungi, and this intoxication is affirmed to be not 

 only cheap, but remarkably pleasant. The result 

 follows within an hour or two of participation." 



If we lay a Fungus-fruit, such as a Mushroom, gills 

 downward, on a piece of paper and remove it after a 

 few hours, we shall find that an almost incalculable 

 number of minute spores have been dropped on to the 

 paper. The colour of the spores — white, black, yellow, 

 or pinkish — is a feature of considerable help in the de- 

 termination of species. The spores are very light, and 

 it is easy to appreciate the fact that in nature they are 

 readily dispersed, even by the gentlest breeze. But 

 Fungi are by no means completely dependent upon 

 wind for the dispersal of their spores. It is a matter of 

 common observation that many species are eaten by 

 maggots and slugs, and visited by flies; these animals 

 doubtless assist in spore-dispersal. Underground species, 

 like the Truffles, attract animals by their strong scent. 

 The animals eat them, but the spores pass unharmed 

 through their bodies, and are deposited with their ex- 

 crement. The Phalloidaceae are a family of Fungi which 

 are most commonly found in tropical countries. We 

 have three British species, and of these the " Stink- 

 horn " [lihyfhallus imfndicus) is the best known. The 

 fruit of this evil- smelling plant consists of a thick, fleshy 

 stalk, from 5 to 8 inches high, surmounted at the apex 

 by a cap displaying a raised 'network of ribs. The cap 



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