142 



ON SOME EDIBLE FUNGI. 



liaised our individual notices of the British Esculent Fungi with a brief 

 account of the history, structure, development, and scientific arrangement 

 of this alliance (Order it should scarcely be called, for it has higher claims), 

 but fearing such a sketch might, under the most careful condensation, 

 have occupied too much of the space which should be devoted to the more 

 practical part of the subject ; and having already done this elsewhere,* 

 I must beg my readers to trust to the accompanying woodcuts and 

 descriptions to guide them, in the absence of more scientific distinctions, 

 in the recognition of the various species. 



In the present paper will be included (with one exception) only such 

 species as are equally available for domestic purposes in the dried as in 

 the fresh state. It is true, that in France one or more species of Agaricus 

 are dried for after-consumption, but such a course is not adopted here, 

 although available, especially in the case of the little champignon, as lately 

 pointed out in the ' Gardener's Chronicle.' For the present no reference 

 will be made to esculent fungi found and economised abroad, where there 

 are other and greater devourers of fungi than ourselves. 



Morells (Morchella esculenta). — This fungus, though not one of the 

 commonest, is found with us in some localities 

 in considerable numbers. Hitherto, however, 

 our supplies have been drawn principally from 

 the Continent whence they are imported in the 

 dried state. The accompanying illustration will 

 give a very fair idea of the external appearance 

 of this delicious condiment. It is generally 

 cylindrical or conical in shape, having the sur- 

 face covered with pits or cells formed by the 

 ribs or folds of the hymenium. In this species 

 the lower portion of the pileus is attached to 

 the stem. Although the niorell is chiefly em- 

 ployed as a seasoning for soups, gravies, &c, it 

 affords an excellent ketchup of much more 

 delicate flavour than that ordinarily obtained 



from the mushroom. 



Owing to the demand for morells in certain parts of Germany the 

 peasantry were in the habit of burning down the woodland in immense 

 tracts, on account of the productive nature of the burnt soil. To such an 

 extent was this practice at one time carried, that laws were enacted in order 

 to suppress it. In the English market dried morells realise from fifteen 

 to twenty shillings per pound. 



Morcliella patula is sometimes found in woods in Britain, but must be 

 considered rare. 



Morcliella semilibera is not uncommon under hedges, and may be dis- 

 tinguished from M. esculenta by having the pileus free half the way, whilst 



^F^ 



' A Plain and Easy Account of British Fungi.' London : Hardwicke. 



