When the study of the whole of the British Fungi is embraced, it is true there are many difficulties in the way, for we find some plants closely approaching the algæ and others the lichens; but when it is only the larger fungi that it is proposed to discriminate, the task is much easier, the number being limited to about twelve hundred species. If the orders AGARICINI and POLYPOREI (including more than eight of the twelve hundred species) are taken as a rough type of the larger fungi, it will be seen that these plants consist principally of a stem and cap. Unlike the flowering plant, the mushroom has no root; but, in place of it, the mycelium, or spawn, from which the fungus springs. Under the top are certain gills or plates, tubes, pores or spines, that bear the spores (or seeds). These spores are distinguished from true seeds by having no embryo, a spore consisting simply of a _two-coated cell with no trace of an embryo_. These spores are microscopic objects of various forms, sizes, and colours, the produce of one plant reaching, it is said, the enormous number of ten millions; when they fall upon the earth, or any suitable matrix, they germinate and form the spawn which eventually produces an infant fungus, the exact counterpart of the original producer of the spores. We have but one species popularly recognized as esculent—viz., the common meadow mushroom (_Agaricus campestris_). A very near ally of the “meadow mushroom,” and a most delicious species when fresh,—viz., the so-called “horse mushroom” (_Agaricus arvensis_)—is nearly always rejected by country-folks as dangerous. This large and wholesome species is the one commonly sold in Covent Garden Market as the true mushroom, where, if _fresh_ specimens can be procured, it is a welcome addition to the table. The fairy-ring Champignon (certainly one of the most exquisitely delicious of all our fungi) is generally neglected, or regarded with great suspicion. Under the name of “champillion,” however, it is well known to the weavers and labouring men of the east of London, who may be seen gathering it in considerable numbers any autumn day amongst the short grass of Victoria Park. The fragrant and luscious “Chantarelle,” the “rare Morel,” and the sweet and tender giant puff-ball, are almost universally _kicked_ aside or altogether neglected. Amongst the species _supposed_ to be popular is _Agaricus personatus_, said to be sold in Covent Garden Market. I have never seen it there, or heard of its presence. In the West of England and some other places I have heard these plants called “Blue-its” (Blewits), in reference to the blue colour round the upper part of the stem. It is a most substantial and delicious species, and should be better known; but I imagine it is rather uncommon, as I have seldom gathered it; although till quite lately it grew near Highbury Barn. The St. George’s mushroom, springing up on our lawns and pastures in spring