As edible funguses they should certainly be kept distinct. _Orcella_ is light and pleasant in odour, and excellent in flavour: it is so tender and delicate as to be termed, not inaptly, “vegetable sweetbread.” _Prunulus_, on the other hand, though always good, is to many people too strong in odour, and more coarse in taste. _Opinions on the Merits of Agaricus orcella and A. prunulus._--“A very delicate mushroom.”--_Dr. Badham._ “The flavour of _orcella_ is very delicate, and equal to anything amongst fungi, or rather superior to the majority. The same remarks apply to _prunulus_, which I think is the same thing. It belongs to the first rank of edible fungi.”--_Edwin Lees._ _Modes of Cooking Agaricus orcella and Agaricus prunulus._--_Orcella_ being usually found in small quantities, is best, perhaps, when broiled and served on hot toast. _Prunulus_ will yield an abundance for broiling or stewing, or both. “_Orcella_ should be eaten the day it is gathered, either stewed, broiled, or fried with egg and bread-crumbs like cutlets.”--_Dr. Badham._ “However prepared, it is most excellent; the flesh is firm and juicy, and full of flavour, and whether broiled or stewed, it is a most delicious morsel.”--_Worthington G. Smith._ “_Orcella_ will dry, and may be preserved in this way. It loses much of its volume, but it acquires _un aroma suavissimo_.”--_Vittadini._ _From the Transactions of the Woolhope Naturalists’ Field Club._ _Edible Fungi in America._--To give an idea of the rich stores of fungi that spring up in some distant parts of the earth, and in climes so different to ours that one would at first sight suppose such fragile and fugacious bodies as fungi would not abound in them, the following interesting communication from Dr. Curtis, of South Carolina, to the Rev. W. Berkeley is here given. It will prove well worthy the attention of American readers:-- “You have asked me to give you my ‘experience with the eatable mushrooms of America.’ This will be most satisfactorily done, I presume, in pretty much the same style in which I would narrate it to you at your own fireside. My experience runs back only about twelve or fifteen years. You may remember that previous to this period I expressed a fear of these edibles, as I had grown up with the common prejudices against them entertained by most people in this country. Having occasionally read of fearful accidents from their use, and there being abundance of other and wholesome food obtainable, I felt no inclination to run any risks in needlessly enlarging my bill of fare. Thus I had passed middle life without having once even tasted a mushroom.