e gills are much narrower and the stem is very smooth and
hollow.

The _Marasmius urens_ as described by European authors has a pale buff
cap, not umbonate but flat, and at length depressed in the centre, from
one to two inches across. The gills are unequal, free, very crowded;
cream color, becoming brownish. The stem is solid and fibrous, densely
covered with white down at the base. It is very acrid to the taste. In
habit of growth it is subcaespitose; sometimes found growing in company
with the M. oreades.

Prof. Peck says of _M. urens_ that he has not yet seen an American
specimen which he could refer to that species with satisfaction. Our
experience, so far, is the same as that of Prof. Peck.

_Marasmius peronatus_ has a reddish buff cap, with crowded thin gills,
creamy, turning to reddish brown; the stem solid and fibrous, with
yellowish filaments at the base. It is acrid in taste and is usually
found among fallen leaves in woods.

EXPLANATION OF PLATE III.

In Plate III, Fig. 1 represents an immature plant; Fig. 2, cap expanding
with growth; Fig. 3, cap further expanded and slightly umbonate; Fig. 4,
mature specimen, cap plane or fully expanded, margin irregular and
smooth, stem equal, smooth and ringless; Fig. 5, section showing gills
broad, free, ventricose, unequal, and flesh white; Fig. 6, spores
white.

APPENDIX A.

PRESERVING AND COOKING MUSHROOMS.

In Europe several species of mushrooms are preserved by boiling and
afterwards placing them in earthern jars or tubs filled with water,
which is renewed from time to time. This simple and economical method of
keeping mushrooms affords the people considerable provision. With regard
to the preparation of fresh mushrooms for table use, Dr. Roques, an
eminent writer on fungi, gives the following excellent suggestions:
"After selecting good mushrooms, remove the skin or epidermis, cutting
away the gills, and in some cases the stem, which is usually of not so
fine a texture.

"It is important to collect for use only young and well-preserved
specimens, because a mushroom of excellent quality may, nevertheless,
when overmature or near its decline, become dangerous for food. It then
acts as does every other food substance which incipient decomposition
has rendered acrid, irritating and indigestible. It is, moreover, rarely
the case that mushrooms in their decline are not changed by the presence
of larvae."

In Geneva a very lucrative trade is ca