A treatise on the esculent funguses of England / containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.

CONTENTS.

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	Page
ETYMOLOGIES	1
THE RANGE OF FUNGUS GROWTHS	7
OF THEIR GENERAL FORMS, COLOURS, AND TEXTURE	10
ODOURS AND TASTES	13
EXPANSIVE POWER OF GROWTH	14
REPRODUCTIVE POWER	16
MOTION	16
PHOSPHORESCENCE	18
DIMENSIONS	18
CHEMICAL COMPOSITION	20
USES	21
MEDICAL USES	25
FUNGUSES CONSIDERED AS AN ARTICLE OF DIET	27
MODES OF DISTINGUISHING	40
CONDITIONS NECESSARY TO THEIR PRODUCTION	47
FAIRY RINGS	52
ON THE GROWTH OF FUNGUSES	53
ON THE DEVELOPMENT OF THE SPORES, OR QUASI-SEEDS[1]	58
OF THE ANNULUS, THE VELUM, AND THE VOLVA	66
OF THE STALK, AND OF THE PILEUS	68
OF THE GILLS, TUBES, PLAITS, AND SPINES	69
METHODICAL DISTRIBUTION OF BRITISH ESCULENT FUNGUSES	72
DESCRIPTION OF SPECIES:—
Agaricus acris minor	120
Agaricus alutaceus	117
Agaricus atramentarius	111
Agaricus campestris	94
Agaricus castaneus	143
Agaricus comatus	112
Agaricus deliciosus	102
Agaricus Dryophilus	107
Agaricus emeticus	118
Agaricus exquisitus	100
Agaricus fusipes	141
Agaricus heterophyllus	113
Agaricus melleus	139
Agaricus nebularis	108
Agaricus Orcella	129
Agaricus oreades	106
Agaricus ostreatus	121
Agaricus personatus	105
Agaricus piperatus	144
Agaricus procerus	88
Agaricus prunulus	85
Agaricus ruber	115
Agaricus rubescens	123
Agaricus sanguineus	120