76 



buist's family kitchen gardener. 



cap being hollow within, and adhering to the stem by its base, 

 and latticed on the surface with irregular sinuations. The 

 height is about four inches. It is in perfection, and will be found 

 from May to September, in wet banks, in woods, and in moist 

 pastures, and should not be gathered when wet with dew, or soon 

 after rain ; if gathered dry, they will keep several months. 

 They are used either fresh or dried, as an ingredient to heighten 

 the flavor of gravies, ragouts, &c. 



Culture. — We are not aware that this vegetable has been 

 introduced into garden-culture, like the Mushroom^ but there 

 can be no doubt of the#ttempt being attended with success. 

 The spawn should be collected in June, and planted into dung- 

 beds, or ridges of soil differently composed, in order by expe- 

 riment, to come to the best mode of cultivation. Those who 

 have practised the growing of Mushrooms, will find no diffi- 

 culty in cultivating the Morel or Mascul plant. 



. MUSHROOM. 



Agancus campestris. — Champignon cultive, Fr. — Pitz, Grer. 



The Mushroom has afforded a wide field of speculation for 

 botanists and naturalists, who have disputed of its perfect or 

 imperfect character — the peculiar method of its propagation 

 and growth — and its close assimilation in taste to animal matter. 

 The growth and formation of this humble plant is the most 

 remarkable in the vegetable kingdom. 



They are extensively used for making Catsup, esteemed as a 

 pickle, and when stewed with rich gravies, are considered by 

 some very delicious. They are extensively cultivated in Eu- 

 rope, particularly in Britain, where they are grown all the 

 year round. They have also drawn the attention of the more 



