FUNGI. 
1395 
named by him as Agaricus ostreatus. Agaricus ostreatus often does grow on 
jack fruit-tree. But on examining genuine specimens of what is usually • 
gathered and sold and used under the name of Phanasumba, it appears to be a 
Polyporus and not an Agaricus. (See Badham’s Esculent Fungi, Plate X, and 
Mrs. Hassey’s Illustrations of British Mycology XIX. Plate, Second Series). 
Dr. Sakhamm Arjun, following old descriptions, also calls the fungus Agaricus 
ostreatus. 
But a figure of the Polyporus is given in Batsch’s Elenchus Fungoram, 
Plate xli, page 114, Continuatio Secunda. It is called Boletus ‘ Niteus ' 
or Crocatus. It appears a proper description of thanasamba has not yet 
appeared. I exhibit several- specimens, a general description of which will 
appear in my work on the Bombay Fungi, which I hope will be published at 
no distant date.* As this variety of Polyporus mainly derives its name from 
its habitat— growing on Phanas or Jack tree —I have named it Boletus Niteus 
Artocar palis." 
1374. Mylitta lapidescens, Horan. 
Vern. : — Karom-pallagam (Tam., meaning a black medicinal 
substance). 
Habitat : — Southern India. 
These fungoid bodies are like small tubers having a black, 
finely-wrinkled surface, and the inside is white and marked 
with veins, and a microscopic section shows the division of the 
tissue into areolae similar to that exhibited by hyprogaeous fungi. 
In a fresh state they have a waxy consistence, but when dry 
they are hard and horny. Some fresh slices immersed in 
glycerine for several weeks showed no crystalline or crystalloid 
formations, and starch was entirely absent. 
Uses : — They are much esteemed by native doctors for various 
complaints, and they are regarded as diuretic. (Pharmacogr. 
Ind., III. 629.) 
The Journal of the Board of Agriculture for July 1917 
concludes an important article on the Nutritive Value of Edible 
Fungi as follows : — 
Summarising the results obtained from the analysis of various edible 
fungi, and comparing them with other foods, it is obvious that mushrooms 
can in no sense be regarded as substitutes for flesh-forming foods, such as 
meat. It may be noted that the common mushroom ( Agaricus campestris) is 
richest in proteid substances of all the species examined. Even so, however, 
its proteid content is no higher than that of cabbage or potatoes, and in total 
* Alas ! this hope of the writer was not realised.— B, D. B. 
