I know a wood in Bedfordshire called “Morel Wood,” where, in the spring, this rare and delicious fungus _abounds_. It is generally far from common, and occurs, perhaps, in greater abundance in the south of England. It appears, however, to be pretty well known and in general request amongst housewives, north and south, for the truly exquisite flavour it imparts to gravies and made dishes; and being readily dried, it can be kept for immediate use at any season of the year. The figure shows exactly what the Morel is like; the honeycombed pitted top is _hollow_, and the almost smooth stem partly so. It yields a delicious ketchup; and the hollow top, well stuffed with minced veal, and dressed between slices of bacon, is a dish of rare and exquisite flavour. This notice of the Morel would not be complete without reference to the “Giant Morel” (_Morchella crassipes_) found a few years ago in this country, for the first time, by my friend Miss Lott, of Barton Hall, South Devon. This species, which attains enormous dimensions, is not quite so crisp or rapidly dried as the last, but, as an object of food, is fully as exquisite for flavouring sauces, and other purposes. =Liver Fungus.= Fig. 21. (_Fistulina hepatica._) 716. This singular fungus is not always _common_. It generally grows on the trunks of old oaks. I have seen it in immense quantities on the ancient oaks of Sherwood Forest, whilst at times oak districts appear to be singularly free from its presence. It externally resembles a very large tongue or a huge piece of liver lolling out from the tree, and when incised a red juice plentifully exudes. It is truly “a vegetable beefsteak,” for the taste resembles meat in a remarkable manner. A good way of preparing it is to cut it up in thin slices and broil it with a steak, and dress with butter, salt, and pepper. There is a slight but very perceptible _acid_ flavour with it, which gives considerable zest and piquancy to a dish of the “vegetable beefsteak,” as it is called, rendering it a “treat for an epicure.” It rarely grows on any tree but the oak, but I have seen it on the ash, beech, and other trees. =Spine-bearing Mushroom.= Fig. 22. (_Hydnum repandum._) 718. There is little fear of mistaking this for any other species, as the awl-shaped spines on the under surface are a characteristic feature of the small genus, _Hydnum_. All the species of any size enjoy a good character; _Hydnum repandum_ being the only _common_ plant of the genus. It is sometimes most abundant in the few woody places remaining at the north of London, and may often be found on shady roadsides in the humid weather of autumn. Its taste is slightly pungent when uncooked; but after being submitted to the culinary processes of the kitchen, it affords a charming addition to the table. Its flesh is very firm and delicious; yet, being somewhat dry (like fig. 11), the addition of some sauce or gravy lends an additional relish to the stew.