Notes on Fungi. 35 



formed in it than with us. There is not, however, the slightest 

 evidence to show that this is the case, and we nrast wait for 

 better information. A. camjpestris occurs in all parts of the 

 world , and Mr. Drummond reported that a variety occurs in 

 Australia which as far exceeds any European form in quality 

 as our improved peas surpass those which were formerly in 

 cultivation He sent over samples of the spawn, but though 

 great pains were taken by Mr. Henderson, the late talented 

 gardener of Earl Fitzwilliam, it would not run. In addition 

 to the distinctive characters given above of A. arvensis and 

 A. camjpestris, a more subtle one, but one not liable to deceive a 

 practised mushroom-gatherer, exists in the peculiar smell 

 of the former, which is also possessed by the very abundant 

 and deeply penetrating mycelium. I have seen in recently 

 ploughed-up pastures, where rings of A. arvensis were abun- 

 dant, large tracts of mould perfectly white with the spawn, 

 and at once proclaiming what it was at some distance by its 

 odour. 



The quantity of mushrooms collected every year for ketchup 

 is enormous. The ketchup is seldom made by the gatherers, 

 who are not very particular what they put in their baskets so 

 long as it yields a brown liquor ; and as the contents are at 

 once salted bad kinds cannot in general be detected by the 

 mushroom merchant, if he is inclined to be scrupulous. They 

 command from a penny to fourpence a pound, or very seldom 

 a trifle more. The merchant does not always prepare the 

 ketchup directly, but sometimes keeps the salted fungi in 

 barrels for months. Good ketchup may be prepared from 

 morels, A. 'procerus, A. gambosus, A. prunulus, Marasmius 

 oreades, and some others, but all do not yield an equal quantity 

 of juice. Mrs. Hussey recommends a way of preparing it 

 without boiling — the clear juice, free from all sediment, being 

 placed in small bottles and filled up to the shoulder, the 

 remainder being filled with proof spirits, in which the requisite 

 spices have been steeped. She adds, " all who try this plan 

 fairly will acknowledge they never tasted ketchup before. " 

 Ketchup made from the Marasmius is exceedingly strong, and 

 like garlic requires to be used with caution. 



It would not be right to leave this subject without mention- 

 ing A. silvaticas, which is not uncommon in woods, and whicL, 

 though in some respects agreeing with A. camjpestris, has not 

 the same pleasant odour, and is distinguished easily by the 

 stem being stuffed with delicate threads. It is a species which 

 should certainly be used with caution if not altogether rejected. 



It remains only to notice a single species belonging to the 

 subgenus, on account of its singularity, but certainly without 

 any respect for its intrinsic value. A. echinatus, remarkable 



