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THE GEELONG NATURALIST. IL 
Dr. Cook in the preface to his “British Edible Fungi," says, 
* Fungus eating is on the increase, thanks to Field Clubs and their 
fungus forays.” For the the past 10 years my fungus eating friends 
have continued to urge me, as one of the oldest of fungus eaters, to 
give the results of my experience. The list given at the end will 
represent all the kinds that I remember to have eaten, and as 65 will be 
considered sufficient to establish my claim to a be fungus eater, it may 
also be regarded as sufficient to exonerate me from any charge of 
presumption or inexperience. 
On the southern slopes of the Alps in N. Italy, the natives 
gather such a quantity of edible fungi, that during six weeks in the 
year they positively live on them and bread. 
In Rome, a special market is set apart for fungi. An inspector 
is appointed, whose duty it is to see that none but edible fungi are 
sold. Itisacuriousfactthatthe particular species that we use is not 
allowed in the market. Ifany are brought the inspector orders them 
to be thrown into the Tiber. In Austria, large quantities of fungi are 
sold in the markets. But Russia is the country in Europe where 
the fungus is most appreciated. All kinds are gathered and placed 
in barrels, and boiled vinegar mixed with spices is poured upon 
them. It is well known that vinegar helps to dissipate the 
poisonous properties contained in some fungi, so that it may be 
that fact and not to the hardened state of a Russian’s stomach that 
saves him from being poisoned. According to the celebrated 
Dr. Curtis, the people of the S.U.S. of Ameriea, being much 
pressed for food after the great civil war, discovered the use of 
fungi as food, and now there are no less than 130 species so used in 
that portion of America. 
Dr. Curtis says “that hill and dale, mountain and valley, woods, 
fields and pastures swarm with a profusion of good nutritious 
fungi which are allowed to decay where they spring up, because 
people do not know how, or are afraid to use them. But those of 
us," he continues *who know their use, their value was appreciated 
as never before, during the late war, when other food, especially 
meat, was scarce and dear. Then such as I have heard express 
a preference for mushrooms over meat had generally no need to 
lack grateful food, as it was easily had for the gathering, and within 
easy distance of their homes if living in the country." The greater 
number of edible species are included in those having naked spores. 
But I should like to speak of one genus belonging to those bearing 
asci. They are well known under the name of truffles. In this 
order an external stratum of cells forms a kind of shell and encloses 
the hymenium whichis very much contorted, forming irregular cavities. 
In the true truffles the asci appear like broad sacs containing 
beautiful coloured sporidia. Dr. Cook gives the following interest- 
quine discription of the cultivation of truffles. “Some notion may be 
