COCOA- PALM FUNGI, 
10.3 
On leaves of Cocos nncifera. Demerara. 
Sporidia scarcely *01 nrim. long. Peritliecia collected in small 
grey patches, sometimes circumscribed by a darker line. (PI. 86, 
%• 7 .) 
Chaetomium oxientalis. 0. 
Gregarium, oHvaceum. Peritheciis subglobosis, strigosis ; pilis 
tenuis, simplicibus, flexuosis, brunneis ; ascis pyriformibus, stipi- 
tatis ; sporidiis globosis, utrinque leniter apiculatis, fuliginosis. 
On cicatrices of trunk of Cocos nucifera. Demerara. 
Sporidia '008-*01 mm. diameter. The dark olive perithecia are 
clustered on blackened spots, usually occupying the entire cicatrice 
of fallen leaves. (PI. 86, fig. 5 to 11.) Hairs and the perithecia 
minutely scabrous. 
MUSHROOMS IN JAPAN. 
The export of mushrooms amounts for the year 1875 to 1,461 
piculs 77 catties, valued at 52,024 dollars; in 1874 the export was 
1,603 piculs 31 catties, valued at 61,656 dollars ; and 1,218 piculs 
49 catties, valued at 34,170 dollars, were exported in 1873. 
The best of the edible species of mushrooms are known as 
“ matsu-take ” and “ shii-take.” The difficulties attendant on pre- 
serving the former kind almost exclude them from the market for 
export; for not only do they decompose very rapidly, but even 
when successfully dried they are nearly tasteless, and thus useless 
in cookery. 
The Shii-take species, however, have this peculiar excellence, 
that though they are all but tasteless in their raw state, when they 
are dried they have an extremely fine flavour. 
The quantity that grows naturally on the decayed roots or cut 
stumps of the shii tree is not sufficient to meet the demand felt for 
them, consequently much shill has been brought to bear on their 
cultivation, notably by cutting off the trunks of the shii and other 
trees and forcing the growth of the mushroom on them. 
The localities in which they are thus cultivated are Yamato, Ise, 
Mikawa, Yot5mi, Suruga, Kai, Idzu, Hitachi, Mutsu and Dewa, 
S erano and Hida, Kii and Suwo. 
These provinces produce the largest quantities; indeed, the 
quantity produced elsewhere is insignificant. Small parcels are 
produced in Zezo. 
There appears to be no great difference between the wild and 
cultivated varieties of the shii-take mushroom, both being in taste 
and appearance very much the same, with this exception, that in 
the wild variety the upper surface is of a purplish brown colour, 
while the under surface and stalk are white ; in the cultivated 
variety the shape is uneven and irregular. 
Different varieties of oak appear to be the trees most in favour 
