puts this quaintly, as he does many other facts. “These are stilted upon a high leg, and those have not a leg to stand on; some are shell-shaped, many bell-shaped; and some hang upon their stalks like a lawyer’s wig.” These gill-bearers, are, however, but one order in this extensive division of plants. Nature’s plastic hand is never weary of shaping fresh forms. It is lavish of variety, and never works in a stinted or makeshift way. In place of gills we find in another order tubes or pores in which the spores are produced. These tubular kinds are sometimes fleshy, as in the edible boletus, or woody, as in the polypores, popularly called sap-balls, which every one who knows anything about woods and their wonders must have seen on old tree-stumps, often growing to a great size. In yet another order, spines, or bristles, or teeth, take the place of gills and tubes. In the puff-balls the spores ripen inside a roundish leathern case, which afterward bursts and discharges them as a fine dust. Then there is an extensive class in which the spores are not produced in this offhand way at all, but are carefully enclosed in little cases, or rather, I should say, loaded into microscopic guns, as in the pezizas; and very beautiful objects these are under the microscope. Poisonous, putrescent, strange in shape, or color, or odor, as many of the larger fungi are, it is little to be wondered at that contempt has been a common human feeling with respect to most of them, and a crush with disdainful heel on occasion the lot of a good many. The popular loathing has run out into language. Under the opprobrious term “toadstool,” a whole host of kinds is commonly included. The puff-balls are known in Scotland as “de’il’s sneeshin’-mills” (devil’s snuff-boxes), an epithet which expresses with a certain imaginative humor, and a dash of superstition, the idea of something so utterly base that it ministers to the gratification of demons, tickling their olfactory organs with satanic satisfaction. Indeed, in this country the mushroom is almost the only favored exception to the popular verdict of loathing. It has gained the hearts of the people through their stomachs, and ketchup has overcome popular prejudice by its fine flavor. But there are many others on which cultured palates dote. Truffles are dear delicacies, which few but rich men taste, for fine aroma and flavor command a high price. The Scotch-bonnets of the fairy rings, besides possessing a certain bouquet of elfin romance, cook into delicacies full of stomachic delight. Then there are chantarells and morels and blewitts, and poor-men’s-beef-steaks, over which trained appetites rejoice. A score of dainty little rogues at least there are, and a still greater number of kinds that are nutritive and fairly palatable. In some European countries the edible ones are a really valuable addition to the food of the people—not from being more plentiful than with us, but from being more eagerly gathered and