Continental Europe.

In the English-speaking countries much has been done by the Rev. M. J.
Berkeley, Dr. M. C. Cooke, Worthington G. Smith, Rev. John Stevenson,
Prof. Hay, Prof. Chas. H. Peck, Prof. W. J. Farlow, and others,
including the various mushroom clubs, to disseminate a more general
knowledge on this subject.

Late investigations show that nearly all the species common to the
countries of Continental Europe, and of Great Britain, are found in
different localities in the United States, and a number of species have
been found which have not been described in European works.

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