FUNGI. 391 
ing account of a large variety of fungi which 
may be used as food. The golmelle of Lorraine 
(Agaricus rubescens) ; the jozollo and piopparello 
of Italy (Agaricus eburneus and pudicus); the 
verdette and mouceron of the French (Agaricus 
virescens and prunulus); the Nagelschwamm of 
Austria (Agaricus esculentus); the Ziegenbart, 
gombas, Brat-biilz and Stockschwamm of Ger- 
many (Clavaria fastigiata and coralloides, Boletus 
we 
OO 
© 
Fic. 43-—HYDNUM REPANDUM, SHOWING SPINES INSTEAD OF GILLS ON THE 
UNDER SURFACE OF THE CAP. 
bovinus and Agaricus mutabilis) ; the Hallimasch 
of Vienna (Agaricus melleus); the Eurchon or 
Barbe de Vache of the Vosges (Hydnum re- 
pandum, Fig. 43); the Pied de Coq or Gallinole 
of France (Clavaria cinerea); abundantly evince 
the great regard entertained on the Continent for 
species which, year after year, are suffered to 
perish unknown and ungathered in this country. 
The common mushroom is consumed in enormous 
