(_Agaricus gambosus_), is little known, and very seldom eaten. Closely allied to the _A. personatus_, it is, if possible, more delicious, and may be easily dried for winter use. The semi-popular scaly mushroom, _Agaricus procerus_ (except to fungologists), is known to very few, but its esculent properties are of a very high order, and it has the merit of being common. It is said to be sometimes sold in Covent Garden Market, but I have never seen it there, neither do I know anyone who has. With the truffle, the list must close of such fungi as are now and then eaten on exceptional occasions, or may be imperfectly known to a few who have not studied the subject. This species appears in our markets in limited quantities (there being very little demand for it), and realizes from 2_s._ 6_d._ to 5_s._ per pound. The statement that they fetch from 15_s._ to 20_s._ per pound in the London markets is, I believe, incorrect. It must also be remembered that our English truffles do not belong to the same species as the delicious truffles sold in the French markets. There is no other way of distinguishing a poisonous from an edible fungus than by finding out its name; there is no magic way of saving the trouble of learning, by the insertion of a silver spoon in a stew. If, on tasting a fungus, it burns the tongue like the contact of scalding water (as several species do), the probability is that it is not edible; but if, on the contrary, a species exhales a delicious and inviting fragrance resembling fruit, spice, or new flour, it is probably worth a trial, and, even _if not_ figured on the “Edible Sheet,” may be cautiously tried for the table if so desired.