
: 















MUSHROOMS. 999 
cooked and eaten in Russia. In Siberia, it supplies the 
inhabitants with the means of intoxication similar to that 
produced by the haschisch and majoon in the East.” 
Under the vague and general name of mushrooms, several 
species of fungi are consumed as articles of food. It may be 
true that in some localities, only one or two species are dig- 
nified with the appellation of mushroom, while all the rest 
which resemble it in form are condemned as toadstools: yet 
we believe there is in prospect an age when more of those 
which are really worthy will be admitted to the tables of 
rich and poor without that accompaniment of suspicion and 
dread which attaches to a dish of mushrooms. We accord 
perfect justice to Agaricus compestris, the mushroom of cul- 
tivation, whilst more delicious kinds, and equally harmless, 
are allowed to flourish and decay year by year without mo- 
lestation. 
Dr. Badham, whose work we have already mentioned, 
gives us instances of “beefsteaks growing on oaks in the 
shape of Fistulina hepatica; Agaricus fusipes to pickle in 
clusters under them ; puff-balls, which some of our friends 
have not inaptly compared to sweetbread for the rich deli- 
cacy of their unassisted flavor. Hydna, as good as oysters, 
Which they somewhat resemble in taste ; Agaricus deliciosus, 
reminding us of tender lamb kidney ; the beautiful Yellow 
Chanterille, the Halon kai agathon of diet, growing by the 
bushel ; the sweet nutty Boletus in vain calling itself edulis 
(edible), where there was none to believe; the dainty Or- 
cilla (Agaricus heterophyllus), which tastes like the craw- 
fish when grilled ; the red and green species of Agaricus, to 
“ok in any way, and equally good in all.” 
OF this list of dainties let us see what we have among Us 
ati to replenish our larder. The beefsteak (Fistu- 
or a Pough not given in my friend Sprague’s second list 
“a New England fungi, in the Proceedings of the Boston 
p aty of Natural History, vol. vi, p- 315, is credited 3 
‘Murray ima previous list of the fifth volume, p. 325; an 
