FUNGI. 381 
Some of the species mentioned in the paragraph 
quoted from Dr. Badham are rather suspicious 
objects of food, and although they may sometimes 
be taken with impunity, it is best as a general rule 
to avoidthem. The Agaricus ruber, for instance, isa 
remarkably beautiful and tempting-looking fungus, 
having a rich orange or a rose-red cap and snowy 
gills, but its taste is hot and acrid like that of the 
mezereon or the cuckoo-pint. Though excellent 
for food, if properly prepared, it is pronounced by 
Trattinick to be very unwholesome in a raw state ; 
and M. Roques’ account of it is even more un- 
favourable. The same objection applies to the 
Lactarius deliciosus, said by Dr. Badham to re- 
mind him of tender lamb-kidneys. The odour and 
taste of this Agaric are agreeable ; but from the 
account of it given by M. Roques, it would appear 
that, however delicious, it is not always to be eaten 
with impunity. These two last-mentioned fungi 
belong to a very remarkable group of the genus 
Agaricus, called Galorrheus, from the milky juice 
which every part of them exudes when bruised or ° 
broken. This milk is like that of the Euphorbia 
or spurge when pierced, and like it too is frequently 
extremely acrid, causing irritation and slight in- 
flammation in the parts with which it comes in 
contact. When dry it forms an unctuous mass, 
which burns with a brilliant flame. It is generally 
