90° 
MORE! ABOUT “FUNGI: * 
Professor W. G. Farlow, in a late number of ‘Garden and 
Forest,” after’speaking of Puffballs} ‘Truffles; Morels,°and'giy- 
ing’ the habits of each, says: 
rt. Avoid-all fang? in thé’ button ‘stage, since: in ‘their unex 
panded condition, poisonous speciesmay be easily:‘mistakeh “for 
edible ‘species. 
» Avoid all fungr which have around the'stalk (stipe) a sac+ 
like or scaly envelope (volva). cs 
3. Avoid all fungi having,a milky'juice, unless the milk is 
reddest: ji : : 
4. Avoid all fungt in which the cap (pileus) is thin in pro- 
portion to the gills, and in which the gills are nearly all of equal 
length, especially if the pileus is bright-colored. 
5. Avoid all tube-bearing fungi in which the flesh changes 
color when cut or broken, or where the mouths of the ‘tubes are 
reddish. : 
6.’ In the case of other tube- iat tie: fungi, experiment with 
great caution. 
7. Avoid those fungi which haveia sort of sa -web or floc- 
culent ring round the upper. part of the stalk. 
8. . Never eat fungi of any kind in which the: flesh has sia 
to decay, even slightly. 
9. Remember that the popular belief :that if a fungus has 
surface which can easily be peeled off, or that, if while being 
cooked it does not bce a silver spoon, it is not poisonous, is 
absolutely erroneous.’ 
It may be added that steeping in‘ milk or vinegar does not 
destroy the poisonous properties of fungi, except in certain cases 
and even then the milk or vinegar must not be eaten. On the 
other hand, some species become apparently more dangerous. . 
cooking with milk or vinegar. 
Every garden has, (or should have), a corner devoted to old 
fashioned posiés, such as daisies, violets, bachelor’s buttons, and 
 larkspurs. Try them and see what pleasant reminiscences will | 
be called forth from every visitor. 
