res7) + Recent Literature, — 553 
this country, and little more in England, even, to the study of the 
fungi from an economic, or more properly a culinary, stand-point. 
Dr. M. A. Curtis, of North Carolina, was reputed to be an ex- 
pert in distinguishing the edible from the inedible species, but 
scarcely anything now remains to us of his work, for he pub- 
A 
Text-Book of British Fungi,” by W. D. Hay, is intended to 
ance with the larger fungi may be inferred from this sentence 
versus); Orange Jelly-sprout (Zremella mesenterica); Oyster of 
the Woods (Agaricus ostreatus), etc. On the other hand there 
are some good selections of English names; among these are 
the following, viz.: Bolet (species of Boletus), Polypore (species 
of Polyporus), Lactar (species of Lactarius), Ink-cap (species of - 
Coprinus). 
A valuable feature of the book is found in the appendix, which 
is, devoted to the preparation of fungi for the table re th 
ambitious cook may obtain many suggestions as to the prepara- 
tion of appetizing dishes from many a common fungus, with the 
French name thrown in. Thus we have recipes for Pratelles a 
la Bourgeoise, Pratelles à la Provençale, Bolets à la Citoyenne, 
Oaktongue a |’Americaine, Puffball à la Lyonnaise, Puffball a la 
Grande Duchesse, etc. 
