r pint.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--Meadow mushrooms in September and October.

TO PROCURE MUSHROOMS.--In order to obtain mushrooms at all
seasons, several methods of propagation have been had recourse
to. It is said that, in some parts of Italy, a species of stone
is used for this purpose, which is described as being of two
different kinds; the one is found in the chalk hills near
Naples, and has a white, porous, stalactical appearance; the
other is a hardened turf from some volcanic mountains near
Florence. These stones are kept in cellars, and occasionally
moistened with water which has been used in the washing of
mushrooms, and are thus supplied with their minute seeds. In
this country, gardeners provide themselves with what is called
_spawn_, either from the old manure of cucumber-beds, or
purchase it from those whose business it is to propagate it.
When thus procured, it is usually made up for sale in quadrils,
consisting of numerous white fibrous roots, having a strong
smell of mushrooms. This is planted in rows, in a dry situation,
and carefully attended to for five or six weeks, when the bed
begins to produce, and continues to do so for several months.

STEWED MUSHROOMS IN GRAVY.

1128. INGREDIENTS.--1 pint of mushroom-buttons, 1 pint of brown gravy
No. 436, 1/4 teaspoonful of grated nutmeg, cayenne and salt to taste.

_Mode_.--Make a pint of brown gravy by recipe 436; cut nearly all the
stalks away from the mushrooms and peel the tops; put them into a
stewpan, with the gravy, and simmer them gently from 20 minutes to 1/2
hour. Add the nutmeg and a seasoning of cayenne and salt, and serve very
hot.

_Time_.--20 minutes to 1/2 hour.

_Average cost_, 9d. to 2s. per pint.

_Sufficient_ for 5 or 6 persons.

_Seasonable_.--Meadow mushrooms in September and October.

ANALYSIS OF FUNGI.--The fungi have been examined chemically with
much care, both by MM. Bracannot and Vauquelin, who designate
the insoluble spongy matter by the name of fungin, and the
soluble portion is found to contain the bolotic and the fungic
acids.

BAKED SPANISH ONIONS.

1129. INGREDIENTS.--4 or 5 Spanish onions, salt, and water.

_Mode_.--Put the onions, with their skins on, into a saucepan of boiling
water slightly salted, and let them boil quickly for an hour. Then take
them out, wipe them thoroughly, wrap each o