A Neiv British Fungus. ■ 3 



large and broad, springing from a very short stern, and are 

 narrow and wedge-shaped below, but dilated above, and con- 

 fluent with each other in every direction. 



Sparassis crispa, though sometimes attaining a considerable 

 size, is on a smaller scale. The laminas are more rounded and 

 leaf-like, though curled, and folded, and variously »lobed and 

 laciniate, with a crest-like margin, and springing from a well- 

 marked, thick, rooting stem, the greater part of which is sunk 

 in the soil. The hymenium is more or less uneven, and 

 rather wrinkled, or rough, with little wart-like elevations. In 

 decay the margin becomes soft, acquiring first a yellow, then a 

 brownish tinge, and finally the whole forms a loathsome mass. 

 Like all other esculent fungi, those specimens only are fit for 

 use in which there is not the slightest tendency to decay. 



Sparassis crispa, which was found in a fir wood in south- 

 east Berkshire, between the Asylum for Criminals and the 

 Wellington College, where there is much fern and heath, occurs 

 in several parts of Europe. It is rare in Sweden, but more 

 common in Germany, especially about Prag, where it is fre- 

 quently brought for sale to the market. It also occurs in 

 France in the provinces bordering on the Rhine, where it is 

 said by Roques to be highly valued. We have not heard of its 

 being used in Hungary, nor does it occur in a large collection of 

 fungi gathered in the neighbourhood of Schemnitz. 



It is scarcely probable that it will be found in this country 

 in sufficient quantities to make it an article of food, but in case 

 it should be found plentiful, we subjoin Roques' "indications" 

 for its preparation, which apply equally to true species of 

 Clavaria, to which genus, indeed, it is referred by Roques, in 

 this following Wulfen, who described it in Jacauin's Miscellanea 

 Austriaca. Schseffer referred it previously to Elvella, with a 

 less correct appreciation of its affinities. 



ec The plant," says Monsieur Roques, " should be well 

 cleaned from any particles of soil which may adhere to it, then 

 washed in warm water and thoroughly drained, after which it 

 should be baked with butter, parsley, a little eschallot, or a soup- 

 qon of garlic, and seasoned with pepper and salt. When tender, 

 cream and yelks of eggs should be added. While baking, a 

 few spoonfuls of stock or broth may be added occasionally, to 

 make it more tender. In Austria it is simply fried in butter, 

 and seasoned with sweet basil. 



