FORWARDING MELONS UNDER HAND-GLASSES. 
131 
In Poland and Russia there are above thirty kinds in com- 
mon use among the peasantry. They are gathered at diffe* 
rent stages of their growth, and used in various ways : raw, 
boiled, stewed, roasted ; and being hung up, and dried in 
their stoves and chimneys, form a part of their winter stock 
of provisions. Great caution is necessary in collecting 
Mushrooms for food, and none but the botanist should gather 
any but the kinds we have described.* Physicians say, 
“ That all the edible species should be thoroughly masticated 
before they are taken into the stomach, as this greatly lessens 
the effect of poisons. When accidents of the sort happen, 
vomiting should be immediately excited, and then the vege 
table acids should be given, either vinegar, lemon juice, or 
that of apples ; after which, give ether and anti-spasmodic 
remedies, to stop the excessive vomiting. Infusions of gall- 
nut, oak bark, and Peruvian bark, are recommended as capa- 
ble of neutralizing the poisonous principle of Mushrooms.” 
It is, however, the safest way not to eat any but the well- 
known kinds. 
FORWARDING MELONS UNDER HAND-GLASSES. 
Although our citizens have an opportunity of procuring 
Melons without artificial aid, yet, as their continuance is short, 
it jnay not be amiss to remind the gardener that the direc- 
tions already given for maturing Cucumbers under glass will 
apply to Melons, with very few exceptions ; care, however, 
must be taken that they be kept away from each other at the 
time of fruiting, as instances often occur of whole crops 
being entirely ruined, by plants of the same genus being 
* In order to ascertain whether what appear to be Mushrooms are of the 
true edible kinds, sprinkle a little salt over the inner or spongy part ; if, in 
a short time after, they turn yellow, they are unwholesome ; but if black, 
they may be considered as genuine Mushrooms. 
