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of wliich, containing twenty-nine edible fungi, I have brought this 
evening, to illustrate some of the species found in this county. 
Writing on the subject of mushroom poisoning, my friend, !Mr. 
Amyot, states, in a letter to the local papers of December 4th, 
1871— 
“ I would notice the process by wliich, on the authority of Gerard, 
almost any kind of mushroom may be deprived of its dangerous qualities, 
lie directs that the caps should be cut into four or eight pieces, according to 
size, and soaked in weak vinegar and water, one tablespoonful to the pint, 
for two hours ; they should then be taken out and washed with plenty of 
cold water ; they are next to be put into cold water, and boiled for twenty 
minutes, again washed with cold water, wipe<l and dried, and then cooked 
according to taste. Thus prepared, M. Gerard and his family have eaten 
the most poisonous kinds with imimnity ; and whilst strongly advising that 
no rash e.xperiments should be tried, I may express my opinion that acci- 
dents would be avoided, if all mushrooms commonly eaten were treated in 
this way, for the deleterious principle, amanitine, is extremely soluble in 
w’ater, and could hardly fail to be removed by such a proce.ss, so that a 
mistake in the selection of .species, or the use of one reputed wholesome, but 
grown or gathered in an unhealthy condition, would be attended by no ill 
result.”— T. E. A. 
Tlio differences observed in the effects of the same species on 
different individuals, together with the foct that in France, Kus.sia, 
ami other countries, fungi are eaten which by us are regarded as 
poisonous, as also that the common mushroom {Agaricus campes- 
tris) so exclusively popular with us, is rejected in Italy, are 
conflicting points, which can only be reconciled by differences of 
soil, site, climate, and manner of cooking, and also, perhap.s, by 
some peculiar idiosyncrasies of those who oat them. But although 
the common mushroom may vary in its wholesomeness in different 
countries and sods, there are other fungi which do not offer these 
differences, but arc, authorities (Berkeley and Badham) inform us, in 
every respect just as wholesome when growmg in this country 
where they are not eaten, as in those in which they form a staple 
article of diet ; and it is more especially to some of these that I 
wish to draw your attention. Agaricus procerus, prunulus, fusipes, 
yon will see, for example, duly recorded in my Norfolk list ; by us 
they are escliewcd — by the French and Italians they are largely 
eaten. The same remarks apply to Fisfulina lieputica, Boletus 
edulis, and Cantharellus ciharius, whose edible virtues, you will 
