1974 -

arboretum and fruticetum.

PART III.

Grev.,1897

The 'Fungi growing on Beech Mastare: ^garicus balaninus Berk. ; Pezizafructigena Bull., Sow., t. 117. and ourJig. 1900.; Sphse'ria carpophila Pers.:and, of those found attached to theroot, Mr. Berkeley only mentions Ela-1895 phomyces muricatus, syn. Lycoperdon

Tuber L.

The most remarkable Fungi growing beneath the Beech Tree , or among itsfallen leaves, in British woods, are: Geoglossum viride Fr., Gr t.211., and our fig. 1899.; A'nthina flammea Fr.,found abundantly in Rockingham and SherwoodForests, in 1836; Morchella esculentaPers., Grev., t. 68., syn. I/elvella escu-lenta Sow., t. 51., in part, and our fig.

1 902.; and Tuber cibarium Sibth., Sow.t. 309., and our fig. 1901. Of these thelast two are celebrated luxuries for the table.

Morchella escu-lenta Pers., the common morel, is a mushroom-like fungus, grow-ing in great abundance in the woods of Germany and France ,particularly after any of the trees have been burned down. Thishaving been observed, led, in Germany , to the burning of thewoods, in order to produce morels ; and, consequently, great numbers of treeswere destroyed, till the practice was forbidden by law. This fungus is muchused, also, in a dried state, for giving a flavourto made dishes; and, in the countries where itabounds, many persons gain their livelihood byfinding and drying the morels, which they doby running a thread through their stalks, andhanging them in an airy place. In England,morels are comparatively rare; but Mr. Berke-ley informs us that he has known them to be1899 so abundant in Kent, as to be used for makinga sort of catsup. There are many variations of form and size observable inthis fungus; but M. esculenta Pers. {fig. 1902.) and M. p&tula {fig. 1903.)are generally considered the best. When young and fresh, the morels are of agreyish brown, and have an agree- 190S

able smell; but, when old, theybecome nearly black, and lose> their fragrance. In the latterstate they are not fit for the ta-1901 ble; because the cup is generally

found much perforated, and full of the larvae and eggs ofinsects. When dry, morels will keep good, and retaintheir flavour,for many years. The morel is always foundin the spring, and is thus easily distinguished from thehelvella, which is often used as a substitute forit, but which is generally found in autumn. Hel-vella esculenta (our fig. 1904.) has a good flavour, but is far inferior to thegenuine morel : it is, however, often confounded with it in Sweden , underthe name of stenmurkla, and, in Germany , under those of gemeine morchel,stumpf morchel, and stock morchel. (See Diet. Class., &c., and Nouv. Coursd’Agri., art. Morille.) Tuber cibarium (fig. 1901.), the common truffle, is, ifpossible, even more highly prized in cookery than the morel: it is also moredifficult to find, as, instead of appearing above the surface, like a mushroom,it is buried in the ground, like a potato. It is black, covered with tubercles,and possesses a very strong but agreeable smell. When ripe, its flesh is brown,veined with white. It is generally found by dogs or pigs, trained to search

1900