passionate mycophagists who will avow that they like it. I have tried it in almost every mode of cookery, but without success. There is a disagreeable saline flavour that we cannot remove nor overlay. “In the _Tricholoma_ section, in which are several species long known as edible, I did not hesitate to experiment upon any that had the odour and taste of fresh flour. I began with _A. frumentaceus_, not learning from books whether it had been eaten in Europe. To this I subsequently added three new American species belonging to the same group. All are excellent when stewed, and are especially valuable for their appearance in late autumn, even during hard frosts, when other agarics are mostly out of season. “Again, there seemed such a similarity of texture and habit between _A. cæspitosus_ (_Lentinus_, Berk.) and _A. melleus_, although the former belongs to _Clitocybe_, that the temptation to a trial of it was irresistible. As it is found here in enormous quantities, and a single cluster will often contain fifty to a hundred stems, it might well be deemed a valuable species in a time of scarcity. It would not be highly esteemed where other and better sorts can be had; but it is generally preferred to _A. melleus_. I have found this species very suitable for drying for winter use. “Among the _Boleti_ I ventured, in ignorance if it had ever been eaten, to try _B. collinitus_, on account of its close relationship with _B. flavidus_. I am not particularly fond of _Boleti_, but this species has been pronounced delicious by some to whom I have sent it. “So among the _Polypores_, I had no fear of harm from the use of a new American species (_P. poripes_, Fr.), on account of its relation to _P. ovinus_, in its texture and its flavour. The taste of the crude specimen is like that of the best chestnuts or filberts. It has been compared even with the cocoa-nut, and is certainly of very agreeable flavour. It does not, however, make a superior dish for the table, being rather too dry, but it is innocent and probably nutritious.