tate fungus, with a pileus like a hood, called
_Verpa digitaliformis_, Pers.,[AF] is uncommon in England, but
Vittadini states that it is sold in the Italian markets, although only
to be recommended when no other esculent fungus offers, which is
sometimes the case in spring.[AG]

Two or three species of _Peziza_ have the reputation of being
esculent, but they are of very little value; one of these is _Peziza
acetabulum_, L., another is _Peziza cochleata_, Huds., and a third is
_Peziza venosa_, Pers.[AH] The latter has the most decided nitrous
odour, and also fungoid flavour, whilst the former seem to have but
little to recommend them; we have seen whole baskets full of _Peziza
cochleata_ gathered in Northamptonshire as a substitute for morels.

A very interesting genus of edible fungi, growing on evergreen
beech trees in South America, has been named _Cyttaria_. One of
these, _Cyttaria Darwinii_, B., occurs in Terra del Fuego, where it
was found by Mr. C. Darwin[AI] growing in vast numbers, and
forming a very essential article of food for the natives. Another is
_Cyttaria Berteroi_, B., also seen by Mr. Darwin in Chili, and eaten
occasionally, but apparently not so good as the preceding.[AJ] Another
species is _Cyttaria Gunnii_, B., which abounds in Tasmania, and is
held in repute amongst the settlers for its esculent properties.[AK]

[Illustration: FIG. 44.--_Cyttaria Gunnii_, B.]

It remains for us only to note the subterranean fungi, of which the
truffle is the type, to complete our enumeration of esculent species.
The truffle which is consumed in England is _Tuber aestivum_, Vitt.;
but in France the more highly-flavoured _Tuber melanospermum_,
Vitt.,[AL] and also _Tuber magnatum_, Pico, with some other species.
In Italy they are very common, whilst some are found in Algeria. One
species at least is recorded in the North-west of India, but in
Northern Europe and North America they appear to be rare, and
_Terfezia Leonis_ is used as an esculent in Damascus. A large species
of _Mylitta_, sometimes several inches in diameter, occurs plentifully
in some parts of Australia. Although often included with fungi, the
curious production known under the name of _Pachyma cocos_, Fr., is
not a fungus, as proved by the examinations made by the Rev. M. J.
Berkeley. It is eaten under the name of "Tuckahoe" in the United
States, and as it consists almost entirely of pectic acid, it is
sometimes used in the manufacture of jelly.