THE LARGER H T NGI 
14 
similarly due to the association of bacteria with the plant tissues, the bacteria 
fixing nitrogen from the air and so benefiting the plant. In our forests of 
exotic species of Piuus, several unrelated species of fungi. Boletus lu tew, 
Thflephora terrestris, and JthieopoffOn lutcolus, for example, may be found grow- 
ing, and only in such situations (under or near species of Pinns). These fungi 
are obviously introductions. They did not' occur in Australia before Europeans 
introduced species of Finns. Probably the spores came here associated with the 
seeds or on lumber or goods from overseas. Possibly they may have come 
directly by the air, having been blown up in dust by winds, and finally acci- 
dentally have descended in Australia in drops of rain and found awaiting them 
the host they required. In Western Australia difficulty was experienced at times 
in starting nurseries for pine seedling’s in new situations. As the result of general 
observations from a wide angle, it was eventually thought that possibly one of 
these species of fungi, Rliizupogon Intaolns was decided on, might’ he a lielp-meet 
to, if not a necessity for, the pine seedling in establishing itsedf. The hyphae 
of Ihe fungus, if was thought, might aid in some way the growth of the rootlets 
of the plant and supply some food that was lacking. Rhisopogtm is quite 
common in the loam of pine forests appearing as small irregularly spherical brown 
bodies, usually about an inch in diameter, with thread-like strands of hyphae 
stretching over the surface. They are usually found half-emerged from the 
ground. By taking the mycelium, mingled with the pine-needles, and the fruiting 
bodies from an old pine forest and distributing this materia] on the seed-beds, 
the difficulty in establishing the nurseries was successfully overcome. These 
results are suggestive that RMsopogon is of use to the young pine-plant, but as 
yet it cannot he stated with certainty that such is the ease. The fleshy pore- 
forming Boletus Ivteus, with a sticky cap like a yeast Inm and old-gold colored 
pores underneath, has also been thought of as possibly playing a similar role. 
FUNGI AS FOOD. 
The actual food value of the higher fungi is probably practically negligible. 
It is doubtful whether the proteids and other substances of mushrooms and their 
edible allies can be broken down and assimilated to any appreciable extent by 
mau or other mammals so as to he a source of energy to them. It should he 
remembered, however, that the yeasts used in making bread and beer, which 
•leasts are also fungi, are a fertile source of one of those accessory food sub- 
stances, the vitamins, that though absorbed in only small quantities are never- 
theless essential for proper development. The yeasts yield vitamin B in 
abundance. It has recently been shown that the appalling infant mortality in 
one of the phosphate-bearing Pacific islands was due to the lack of a. sufficient 
intake of this vitamin. It. had previously been supplied by the drinking of 
fermented cocoa-nut. juice. In the interests of the natives, the authorities had 
suppressed the manufacture of this alcoholic beverage. Though offering manifest 
advantages in certain directions, as an indirect result it became almost impossible 
to rear children. When the cause of this was ascertained, the yeasts necessary 
for the babies were supplied by growing them in another way. It is possible 
that the small beer given to schoolboys several generations back may have 
supplied them with abundant vitamin B, which supplemented a diet' possibly 
rather meagre in some directions. It is doubtful, however, whether mushrooms 
are likely to contain any appreciable amount of vitamin B. 
This does not mean that mushrooms are probably without value as edible 
substances. They are remarkably sapid and tasty, and in consequence make a 
pleasant, appreciated, and withal innocuous change in the routine of meals, and 
serve as a vehicle for the ingestion of more useful though less relished food- 
substanccs. A tasty morsel stimulates salivary secretion by the sense of smell 
and its modification savouriness — taste, a different sense, being confined to such 
qualities its acidity, sweetness, bitterness, and saltness. Stimulation of the 
mouth secretions loads secondarily to stimulation of gastric secretion to deal 
with the insalivated food. So good digestion truly waits on appetite, and 
appetite in turn on appreciated food suitably prepared and pleasantly served. 
Our mushroom then serves this purpose more particularly, a purpose by no 
means to he despised. 
We possess probably a number of edible species besides the well-known 
Common Field Mushroom (PsalUota pempestris) and its coarser larger relative 
the Horse Mushroom ( PsalUota arvinsis), both of which are eaten readily by 
us. Some of these other edible kinds are introduced species, known as being 
eatable in other parts of the world, and often highly esteemed. Some of these 
