374 
MU GREVILLE ON THE 
This extraordinary fungus is certainly not very tempt- 
ing in appearance, but is very generally eaten and esteemed. 
Paulet says it is an agreeable food, and that a single 
fungus is sufficient for an ample repast ; also, that young 
plants are to be preferred, as in age the surface becomes 
too viscid, and the interior ligneous. There are two modes, 
according to him, of using it; the one, roasting under the 
embers ; the other, in fricassee de poulet. The seasoning 
should always be piquant. Vinegar has been ascertained 
not to suit this species, and it spoils the sauce. 
Trattinick, as quoted in Persoon, Traite^ p. 
reports, that, in Austria, they cut it into slices, and eat it, 
as a sallad, with endive, &c. They also dress it with veal, 
adding cream and lemon juice. 
The French call this plant Jbie de hoduf^ langue de hwiif, 
glue de chene^ langue de cJiene. In Tuscany it is known 
by the name of lingua de castagno^ or lingue only ; and 
in Piemont by that of langlie. 
Old authors, on the Materia Medica^ call it hypodris. 
Hydnum. 
21. H, repandum, pileo carnoso, subrepando, glabro, 
azonono, aculeis inaequalibus, stipiteque difformi pallidis. 
Fries, 
Hydnum repandum, Linn. Fl. Suec. 1258. — Fl. Dan. 
i, SlO.—BuU. Champ, t. m.^Sow. Fung. t. 176.— . 
With. Bot. Arr. ed. 6. v. 4. p. 403.— Cand. Fl 
Fran^. ed 3. v. 2. p. 1 11. — Pers. Syn. Fung. p. 555. 
^Purt. Midi. Fl. V. 3. p. 4^50.— Hook. Fl. Scot. pt. 2. 
p. 28. — Grev. FL Edin. ined. — Fries Syst. Mydbl v. 1, 
p. 400. 
