100 
ham and Shipmeadow. I have found them in my father’s orchard 
at Seething. Mr. Amyot finds them around Diss. Mr. Trimmer 
says, “ several greengrocers of Norwich have informed me that 
they are seldom able to meet with a demand for morels, and that 
it ends in their having to make them into ketchup for their own 
use, but that when they have an opportunity of sending them to 
London, they get a good price for them.” He further says, that he 
has seen exposed for sale, in Norwich market, Pol iiphorus fi'ondosus, 
on three occasions, at long intervaLs, under the name of morels — 
the price asked was from 6d. to Is. 6d., according to size. I need 
not remark on their well-known esculency. 
Lijcoperdon gigantewm. Giant Puff Pall. Edible proper- 
ties testihed to by Messrs. Plowright, Amyot, Crowfoot, Miles, 
and, I may add, myself. Mr. Miles writes, “ Puff Balls, both giant 
and small, I have fried and eaten ; they are good — the giant, when 
sliced about half-an inch thick, and fried, resembles an omelette — 
the small sort are more like the common mushroom.” 
Halvdlla cvispci. Curved helvella. This, with Id. lcicu 7 W-‘<aj 
resembles morel in flavour, neither can be mistaken for any other 
fungus — they grow in woods, or on stumps of trees. 
Canfharellus cibarius. Chantarelle— distinguished by its very 
yellow colour, and irregularly lobed pileus, and sweet “apricot” 
scent — mentioned by Messrs. Plowright, Trimmer, Miles, and 
Crowfoot. According to Badham, the fungus especially esteemed 
by the freemasons, who, he adds, “ keep the secret of its excellence.” 
Fistulina hepatiaa. Liver fungus. Grows generally from 
the oak, but sometimes from the chestnut, from the branches of 
which it projects, a curious dark red mass, somewhat resembling 
liver — hence tlie sjiecific name. It varies in size from one ounce 
to many pounds, klr. Berkeley names one weighing thirty pounds. 
I have seen them of enormous size growing from the oaks in 
Seething Park. I have never tested its edible properties, nor have 
any of my correspondents, except Mr. Plowright, who says, “Fib/. 
Hep)t. I have never been able to reli.sh.” Smith, however, saj\s, 
“ it is truly a vegetable beefsteak, for the taste resembles meat in a 
remarkable manner.” Badham .says, “ Shoeffer calls it “tlio poor 
man’s fungus,” “ Fungzis pauperibus escidentus,” and it deserves 
the epithet, if we look to its abundance, which makes it an acijui- 
sition to the labouring classes wherever it is known ; but that it is 
