FUNGI. 1395 



named by him as Agaricus ostreatus. Agaricus ostreatus often does grow on 

 jack fruit-tree. But on examining genuine specimens of what is usually 

 gathered and sold and used under the name of Phanasumba, it appears to be a 

 Polyporus and not an Agaricus. (See Badham's Esculent Fungi, Plate X, and 

 Mrs. Hassey's Illustrations of British Mycology XIX. Plate, Second Series). 

 Dr. Sakharam Arjun, following old descriptions, also calls the fungus Agaricus 

 ostreatus. 



But a figuie of the Polyporus is given in Batsch's Elenchus Fungoram, 

 Plate xli, page 114, Continuatio Secunda. It is called Boletus ' Niteus ' 

 or Grocatus. It appears a proper description of thanasamba has not yet 

 appeared. I exhibit several specimens, a general description of which will 

 appear in my work on the Bombay Fungi, which I hope will be published at 

 no distant date.* As this variety of Polyporus mainly derives its name from 

 its habitat— growing on Phanas or Jack tree -I have named it Boletus Nit<us 

 Artocarpalis. ,e 



1374. Mylitta lapideseens, Horan. 



Vern. : — Karom-pallagam (Tarn., meaning a black medicinal 

 substance). 



Habitat : — Southern India. 



These fungoid bodies are like small tubers having a black, 

 finely- wrinkled surface, and the inside is white and marked 

 with veins, and a microscopic section shows the division of the 

 tissue into areolas similar to that exhibited by hyprogaeous fungi. 

 In a fresh state they have a waxy consistence, but when dry 

 they are hard and homy. Some fresh slices immersed in 

 glycerine for several weeks showed no crystalline or crystalloid 

 formations, and starch was entirely absent. 



Uses : — They are much esteemed by native doctors for various 

 complaints, and they are regarded as diuretic. (Pharmacogr. 

 Ind, III. 629.) 



The Journal of the Board of Agriculture for July 1917 

 concludes an important article on the Nutritive Value of Edible 

 Fungi as follows : — 



Summarising the results obtained from the analysis of various edible 

 fungi, and comparing them with other foods, it is obvious that mushrooms 

 can in no sense be regarded as substitutes for flesh-forming foods, such as 

 meat. It may be noted that the common mushroom (Agaricus campestris) is 

 richest in proteid substances of all the species examined. Even so, however, 

 its proteid content is no higher than that of cabbage or potatoes, and in total 



* Alas ! this hope of the writer was not realised.— B, D. B, 



