102 
Peziza venosa et acetahulmn, reported by Messrs. Cooke and 
Plowright, Norfolk specimens. I do not know them, nor are they 
contained in Smith’s list. Mr. Plowright writes, “ Dr. BeU, of 
Hereford, states that he has eaten them several times this spring — 
the powerful odour of nitric acid was, however, sufficient to deter 
me.” Badham says of them, “ they are not to be despised when 
one cannot get better, nor to be eaten when one can.” Thus they 
may be put down low in the esculent list. I have placed them 
last in mine. 
I cannot conclude my paper without quoting the following 
remarks from Badham. After describing an Italian mycological 
tour, he says, “ But not only in Italy, in our own country also, the 
collector in mycology will have to traverse much beautiful and 
diversified scenery; amid woods, greenswards, and winding lanes, 
rich meadows, healthy commons, open downs, the nodding hop 
grove, and the mountain sheep path — and all shone upon by an 
autumnal sunset, as compared with Southern climes, ‘ obscurely 
bright,’ and unpreceded by that beautiful rosy tint which bathes 
the whole landscape in Italy, but with a far finer background of 
clouds to reflect its departed glories, and throughout all this range 
of scenery, he will never hunt in vain. In such rambles he wiU 
see, what I have this autumn myself witnessed, whole hundred- 
weights of rich, wholesome diet, rotting under trees, woods teeming 
with food, and not one hand to gather it, and this, perhaps, in the 
midst of potato blight, poverty, and all manner of privations, and 
public prayers against imminent famine. 
“ I have indeed grieved when I reflected on the straitened con- 
dition of the lower orders, to see pounds innumerable of extempore 
beefsteaks growing on our oaks, in the shape of Fidulina hepatica, 
and Aijaricus fusijpes to piclde, in clusters under them. Puff balls, 
which some of our friends have not inaptly compared to sweet-bread 
for the rich delicacy of their unassisted flavour. Hydna, as good as 
oysters, which they somewhat resemble in taste. Agaricus 
deliciosiis, reminding us of tender lamb kidneys ; the beautiful 
yellow Chantarelle, that “ kalon kagathon ” of diet, growing by 
the bushel, and no basket but our own to pick up a few specimens 
in our way ; the sweet, nutty-flavoured Bohtux, in vain calling 
himself edidis where there was none to believe him — the dainty 
Orrdla — the A(jariau< hderophyllns, which tastes like Ihe craw 
