Journal of Proceedings. 
lxxv 
room, and while there is more of it in substance, its flavour is altogether 
more excellent. In it we seem to get all the virtues of the Common 
Mushroom in an enhanced and concentrated form. I lately made an 
expedition to the spot where it grew so freely last September, but I was 
not fortunate enough to find any specimens. In taste, as well as in 
aspect, Psalliota elvensis is truly the king of Mushrooms. So far the 
great genus Agaricus. In the next genus I have eaten two species. 
Goprinus comatus I can only characterise as rich. Lactarius deliciosus is 
so correctly named ‘ delicious ’ that it requires hardly any other epithet. 
Besides having a charming flavour, it makes a very solid and satisfying 
dish. Dr. Bull says it is perfect in a pie, with bacon, the crust pre¬ 
venting the escape of its aroma. The Chantarelle ( Gantliarellus cibarius) 
possesses in perfection the three virtues of colour, smell, and taste. My 
guests occasionally hesitate a little when I offer them some of our 
delicacies, but nobody tastes the Chantarelle without wishing—too often 
vainly—for more. I have already mentioned my affection for the 
Champignon ( Marasmius oreades). It certainly is a jewel among Fungi, 
though so delicately and finely flavoured that it may be easily spoilt by 
an unappreciative cook. Boletus edulis is a fine plump species, which 
makes a most palatable and satisfying dish, such as a vegetarian might 
eat and fancy was some delicious meat in disguise. Boletus granulatus 
I tasted last week, through the kindness of my friend Dr. Cooke. Its 
inviting aspect is only equalled by its agreeable flavour; its nuttiness and 
its absence of sliminess make it superior to Boletus edidis. The ‘ Beef¬ 
steak Mushroom’ ( Fistidina hepatica) is a little disappointing as a sub¬ 
stitute for beefsteak; but as an accompaniment it adds a charm to that 
dish such as few would imagine from its appearance. I think Hydnum 
repandum lacks delicacy and softness, but it is a fine ingredient in soups, 
and I have often found it a capital condiment when eaten raw with 
sandwiches in the woods. Craterellus cornucopioides has not hitherto, I 
believe, been mentioned as edible in our English books, though the French 
have long appreciated it. For all its looking so lowering and so leathery, 
it makes a very succulent and agreeable entree. My last luxury, Sparassis 
crispa , is unfortunately rather rare. I have found it of an immense size 
in Black Park, near Uxbridge, and you may remember a gigantic specimen 
exhibited here by Mr. Worthington Smith last year. It is like a fine 
jelly in its softness and delicate flavour; even when eaten raw it is 
agreeable. 
“ Seeing that there are certainly three times as many Edible Fungi 
common in Britain as I have yet tasted, I have still fair hopes of many 
pleasures to come. It is unlikely that anybody else’s experience of the 
same number of edible species will coincide with mine, so great is the 
variety everywhere around us. If we approach the question from the 
scientific side, we have no reason to fear the sad fate of Mr. Dodds; we 
must know each fungus botanically before we can safely eat it. I imagine 
that further experiments will tend greatly to enlarge our number of 
edible species, and that the list of poisonous ones is pretty accurately 
known already. And side by side with our increasing knowledge of the 
utility of Fungi as articles of food, I am happy to say that our know¬ 
ledge also increases of the means by which we may counteract the ill 
effects of the poisonous species. The wonderful discovery that atropine 
is a perfect antidote to muscarine, the poisonous element of Amanita 
muscarius, gives us ground for hope that we may some day fearlessly try 
the effect of every fungus not hitherto known to be poisonous. But 
until that day arrives I for my part shall be content to enjoy that large 
number of species alone whose wholesomeness has already been incon¬ 
testably proved. A great reward was once offered, as you are aware, by 
