A Glossary, containing the botanic terms used in this book and, it is believed, all other terms used by mycologists in describing fungi, follows the descriptive text. It is strongly advised that it be carefully studied. The roots and derivatives of the botanic terms are fully and carefully given by Dr. John W. Harshberger, professor of botany, University of Pennsylvania, to whom the author is specially indebted. The excellent Glossary published by Dr. Edwin A. Daniels, Boston, has furnished many comprehensive definitions. It is the property of the Boston Mycological Club, and can be obtained from its secretary for twenty-five cents. The determination of the proper accentuation of the generic and specific terms has been in many cases a difficult task, and, in some cases, owing to the dubious origin of the words in question, there is certainly room for difference of opinion. This task has been kindly and conscientiously performed by Prof. M.W. Easton, professor of Comparative and English Philology, University of Pennsylvania. Thanks are due to the Hon. Addison Brown, president of the Torrey Botanical Club, and Dr. Nathaniel L. Britton, professor of Botany in Columbia College, authors of “Illustrated Flora,” for the determination of the accentuation of non-classical words ending in _inus_. Three indexes are given: the first refers to the general contents, the second to the genera, the third to species and their genera, alphabetically arranged. Mrs. Emma P. Ewing and Mrs. Sarah T. Rorer have kindly furnished some of their recipes for the preparation of several varieties of toadstools. The best results of the author’s long experience in cooking toadstools are given in the chapter “Recipes for Cooking and Preparing for the Table,” together with others selected from many sources. The personal taste of the server must be guide to the choice. A child-friend of the writer, in telling him of her mother’s cook, said: “She’s a good cooker, but she has a bad temper.” A good “cooker” will soon learn how to best display the individual flavor of each species. And be it known that each species of toadstool has a flavor of its own. These flavors vary as much as among meats and vegetables. No one species can be taken as standard of excellence.