The geographical distribution of many species of the mushroom family is very wide. We have had specimens of the _Morel_, for instance, sent to us from California and Washington, on the Pacific coast, and as far north as Maine, on the Atlantic, as well as from the southern and the midwestern States, and the same is true of other species. The season of their appearance varies somewhat according to the latitude and altitude of place of growth. Mushrooms are rarely seen after the first heavy frosts, although an exception is noted in this latitude in the species Hypholoma sublatertium, which has been found growing under the snow, at the roots of trees in sheltered woods. Frozen mushrooms of this and closely allied species have revived when thawed, and proved quite palatable when cooked. At the present time only two species, Agaricus campester and Agaricus arvensis, are cultivated in America. Some attempts have been made by an amateur mushroom club in Ohio to cultivate the Morel, but the results have not, so far, been reported. In the meantime, however, it is well to utilize the wild mushrooms as fast as the collector can satisfactorily identify them. The woods of all moist regions of this country abound with edible varieties. Prof. Curtis, of North Carolina, gives a list of over one hundred edible species found in that State alone, and nearly all of these occur in our Northern States as well. It is not contended that this list includes all the species which may be eaten, nor have all of these equal value from a gastronomic point of view. Some are insipid as to flavor, and others are too tough or too slimy to please the popular taste. CAUTIONARY SUGGESTIONS. Before collecting for the table mushrooms found growing in the woods or fields, it would be well for inexperienced persons to consult carefully some work on the subject in which the characteristics of edible and poisonous varieties are described and illustrated. Considering that an opinion seems to prevail that the discoloration of the silver spoon or small white onions when brought into contact with mushrooms during the culinary process is an infallible test of the poisonous species, I quote from a French author on mushrooms the following in relation to this supposed test: * * * We may not dispute the fact that a silver spoon or article of brass, or onions, may not become discolored on contact with the poisonous principle, but this discoloration is not reliable as a test for deciding the good or bad quality of mushrooms. In fact, we know that in the decomposition of albuminoids sulphureted hydrogen is liberated which of itself discolors silver, brass, and onions. I have deemed it advisable to publish this as one of the best means of answering those correspondents who have made inquiries as to the reliability of this test.