value and yield an article called “amadou.” This is a French word, used for a sort of tinder or touch-wood, an inflammable substance which is prepared from a fungus,[1] Boletus igniarius, and grows upon the cherry, ash and other trees. It is made by steeping it in a strong solution of saltpetre and cutting it in small pieces. It is also called German tinder. Thomé says that Boletus laricis and Polyporus fomentarius yield the “amadou” of commerce. Then, again, the birch Polyporus, P. betulinus, is used for razor strops. We need not say anything on the uses of fungi as articles of food. This subject has been exhausted by many able mycologists, and, excepting the mere mention of some mushrooms that are edible, the authors have abstained from this part of the subject.
[HABITAT.]
It is interesting to observe where different mushrooms love to dwell. Some are always found on roadsides, as if seeking the notice of passers-by. These are the Clitocybes and Stropharia, and many of the cup-fungi, while the Boleti take shelter in clay banks and hide in
every cranny and nook that they can find. Russulas are seen in open woods, rising out of the earth, also the Lactarius, which seems to like the shade of trees. The Cortinarius also prefers their shelter. The Coprinus loves the pastures and fields, near houses and barns, and dwells in groups upon the lawns. The Hypholoma grows in clusters on the stumps of trees. Marasmius is found among dead twigs and leaves. The white Amanitas flourish in woods and open ground. There are some, like Pleurotus, that grow in trunks of trees, and make their way through openings in the bark. Every dead tree or branch in the forest is crowded with all species of Polyporus, while carpets, damp cellars, plaster walls and sawdust are favorite abodes of many fungi.
[STRUCTURE AND GROWTH.]
Mushrooms consist wholly of cells. These cells do not contain either starch or the green coloring-matter, called chlorophyll, which exists in other plants. They are either parasites or scavengers, and sometimes both. The food of fungi must form a part of some animal or plant. When they commence to grow it is by the division
of cells, not laterally, but in one direction, upward. As the mushroom grows the stem lengthens, the cap expands and bursts the veil that surrounds it, and gradually gains its perfect shape.
Every mushroom has a spore-bearing layer of cells, which is called the hymenium. This hymenium is composed of a number of swollen, club-shaped cells, called basidia, and close to them, side by side, are sterile, elongated cells, named paraphyses. In the family called Hymenomycetes there are mixed with these, and closely packed together, one-celled sterile structures named cystidia.
The basidia are called mother-cells because they produce the spores.
There is one great group of fungi called Basidiomycetes, so named from having their stalked spores produced on basidia.