1974 



ARBORETUM AND FRUTICETUM. 



PART 111. 



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 «&:£--# 



The F/tngi growing on Beech Mast 

 are: ./garicus balaninus Berk, j Peziza 

 fructfgena Bull., Sow., t. 117. and our 

 fig. 1900.; Sphae v ria carpophila Pers . : 

 and, of those found attached to the 

 root, Mr. Berkeley only mentions Ela- 

 1895 phomyces muricatus, syn. Lycoperdon 



7Tibcr L. 

 The most remarkable Fungi growing beneath the Beech Tree, or among its 



1896 



fallen 

 211., 

 found 



Fr., Grev., t. 



189? 



1899 



1PO0 



leaves, in British woods, are: Geoglossum viride 

 and our fig. 1899. ; A'nthina flammea Fr., 

 abundantly in Rockingham and Sherwood 

 Forests, in 1836 ;, Morchella esculenta 

 Pen., Grev., t. 68., syn. i/elvella escu- 

 lenta Sow., t. 51., in part, and our fig. 

 1902.; and Tuber cibarium Sibth., Sow. 

 t. 309., and our fig. 1901. Of these the 



last two are celebrated luxuries for the table. Morchella escu- 

 lenta Pers., the common morel, is a mushroom-like fungus, grow- 

 ing in great abundance in the woods of Germany and France, 

 particularly after any of the trees have been burned down. This 

 having been observed, led, in Germany, to the burning of the 

 woods, in order to produce morels ; and, consequently, great numbers of trees 

 were destroyed, till the practice was forbidden by law. This fungus is much 

 used, also, in a dried state, for giving a flavour 

 to made dishes; and, in the countries where it 

 abounds, many persons gain their livelihood by 

 finding and drying the morels, which they do 

 by running a thread through their stalks, and 

 hanging them in an airy place. In England, 

 morels are comparatively rare ; but Mr. Berke- 

 ley informs us that he has known them to be 

 so abundant in Kent, as to be used for making 

 a sort of catsup. There are many variations of form and size observable in 

 this fungus; but M. esculenta Pers. (fig. 1902.) and ikf.patula (fig. 1903.) 

 are generally considered the best. When young and fresh, the morels are of a 

 greyish brown, and have an agree- ^>ms^s 1902 



able smell; but, when old, they 

 become nearly black, and lose 

 their fragrance. In the latter 

 state they are not fit for the ta- 

 1901 ble; because the cup is generally 



found much perforated, and full of the larvae and eggs of 

 insects. When dry, morels will keep good, and retain 

 their flavour, for many years. The morel is always found 

 in the spring, and is thus easily distinguished from the 

 helvella, which is often used as a substitute for 

 it, but which is generally found in autumn. 7/el- 

 vella esculenta (our fig. 1904.) has a good flavour, but is far inferior to the 

 genuine morel i it is, however, often confounded with it in Sweden, under 

 the name of stenmurkla, and, in Germany, under those of gemeine morchel, 

 Btumpf morchel, and Stock morchel. (See Did. Class., &c, and Nouv. Cours 

 , ait. Bforille.) Timber cibarium (fig. 1901.), the common truffle, is, if 

 ,.<•, even more highly prised ill cookery than the morel: it is also more 

 difficult to find, as, instead of appearing above the surface, like a mushroom, 

 it is buried in the ground, like a potato. It is black, covered with tubercles, 



and ],' i rery strong but agreeable smell. When ripe, its flesh is brown, 



I with white. It is generally found by dogs or pigs, trained to search 



