where it is by no means uncommon; _Agaricus cretaceus_, Fr., and _Agaricus sylvaticus_, Schæff., are close allies of the common mushroom. Dr. Curtis says that hill and plain, 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. By those of us 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 persons 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. Such was not always the case, however. I remember once, during the gloomy period when there had been a protracted drought, and fleshy fungi were to be found only in damp shaded woods, and but few even there, I was unable to find enough of any one species for a meal, so, gathering of every kind, I brought home thirteen different kinds, had them all cooked together in one grand _pot pourri_, and made an excellent supper. One important use to which several species of fungi can be applied, is the manufacture of ketchup. For this purpose, not only is the mushroom, _Agaricus campestris_, and the horse mushroom, _Agaricus arvensis_, available, but also _Agaricus rubescens_ is declared to be excellent for the purpose, and a delicious, but pale, extract is to be obtained from _Marasmius oreades_. Other species, as _Coprinus comatus_, and _Coprinus atramentarius_, are also available, together with _Fistulina hepatica_, and _Morchella esculenta_. In some districts, when mushrooms are scarce, it is stated that almost any species that will yield a dark juice is without scruple mixed with the common mushroom, and it should seem without any bad consequence except the deterioration of the ketchup.[V] There is an extensive manufacture of ketchup conducted at Lubbenham, near Market Harborough, but the great difficulty appears to be the prevention of decomposition. Messrs. Perkins receive tons of mushrooms from every part of the kingdom, and they find, even in the same species, an immense difference in the quality and quantity of the produce. The price of mushrooms varies greatly with the season, ranging between one penny and sixpence per pound. Messrs. Perkins are very careful in their selection, but little discrimination is used by country manufacturers on a small scale, who use such doubtful species as _Agaricus lacrymabundus_, with _Agaricus spadiceus_, and a host of allied species, which they characterize as nonpareils and champignons. In the eastern counties _Agaricus arvensis_ has the preference for ketchup.