96 EEVIEWS. 



mountains, oceans, or vast tracts of desert, have been found employing 

 certain species as delicacies. Not only in China, as evidenced by the 

 examples of dried edible fungi sent to the International Exhibition of 

 1862, but also in the Himalayas and in the Rocky Mountains, as well as 

 in Terra del Fuego, New Zealand, and Australia, to say nothing of Euro- 

 pean countries, certain species afford wholesome and nutritious food. 

 Of their chemical composition we are very deficient in information. Few 

 authentically-determined species have yet come under the cognizance of 

 the chemist, and there is but little doubt that not only does the compo- 

 sition vary greatly in different species, as evidenced by their wholesome 

 or unwholesome properties, but also in the same species under different 

 conditions of climate and habitat, as well as during the different stages 

 of its existence ; a few hours being sufficient in some cases to convert 

 a wholesome food into a very injurious, and, perhaps, dangerous 

 substance." 



It would be scarcely fail- to the author to draw largely upon his 

 pages, but we are tempted to give the following extract, concluding with 

 a strong recommendation of the work to general perusal : 



" Subject as all fungi are to speedy decomposition, which intimates 

 the existence of new compounds as the result of the chemical action, it 

 is always advisable that all mushrooms, whether of the ordinary kind 

 or those less commonly included under that term, should be prepared 

 for the table as soon as possible after being collected. Not only do they 

 lose flavour by keeping, but they are then more likely to produce un- 

 pleasant results. It is also an excellent precaution to employ plenty of 

 salt and spice in the preparation'. Even poisonous fungi, and those of 

 an active character, have been cooked with plenty of salt, and eaten 

 with safety. It is only under such circumstances that we can imagine a 

 fungus so injurious as Amanita muscaria being eaten at all, as it is said 

 to be in Russia. The fact is equally well known, that in Russia fungi 

 are thoroughly cooked and with plenty of salt. We have always exer- 

 cised what we believed to be a prudent caution in experiment upon the 

 esculent qualities of fnngi, and would recommend others to follow our 

 example. It is true that we have a number of species which are now 

 known to be wholesome ; but an amateur testing a species for the first 

 time would do well to exercise caution in conducting the experiment, to 

 have regard to the taste when raw, and to proceed still more cautiously 

 if there is any evidence of acridity in the uncooked fungus." 



Publications Received. — ' Die Technischen Eigenschaften der Hol- 

 ger fur Forst-und Baubeamte Technologen und Gewerbtreibende.' By 

 Dr. H. Nordlinger. Stuttgart : Cotta'scher. — ' Revue des Monde Colonial,' 

 Nos. 13 and 14. (Paris). — ' The Vineyards and Orchards of South Austra- 

 lia.' By Ebenezer Ward. Adelaide : Platts. — ' Mauve and Magenta,' 

 a Lecture delivered at the Royal Institution. By Dr. Hoffman. — The 

 ' Technologiste,' Nos. 274 and 275 (Paris). — ' The Journal of the Board of 

 Arts and Manufactures, for Upper Canada.' July and August. — ' Trans- 

 actions of the New York State Agricultural Society, for 1861.' — ' Fine 

 Wool Sheep-Husbandry.' By Henry S. Randall, LL.D., of Cortland 

 Village, New York. — ' Pharmaceutical Journal ' and ' Chemist and 



