balls; others fully expanded. How
splendid they are! You notice many white patches on their tops; let us
see how these patches are formed. Here is a specimen hardly showing
itself. I will dig it up. There, now you see; the whole fungus is
wrapped up in a thin white envelope; this is called a _volva_, from
the Latin word volvo--"I roll up." When the _volva_ breaks, it leaves
scattered patches on the top. The gills are white or yellowish and the
stem is bulbous. This is not a very common fungus; it is, however,
frequent enough in the woods about the Wrekin. The effects of this
fungus on a person who has eaten it are of an intoxicating nature. Dr.
Badham, who used to eat various kinds of fungi and has written a very
good book on wholesome kinds, once gathered some specimens of the fly
agaric. He sent them to two lady friends, intending to call soon
afterwards and explain that he had sent them on account of their
extreme beauty solely. Dr. Badham did not come, but these two ladies
said, "Oh, of course Dr. Badham would never send us anything
unwholesome; let us have some cooked for tea." So they had some cooked
and ate thereof, and were taken very ill. The bad effects, however,
soon passed away. Look at that little squirrel, see how nimbly he
climbs the tree; now he hides on a forked branch and thinks we do not
see him. Well, I must not forget to tell you that this fungus, growing
in this spot so plentifully, is called fly agaric because a decoction
of it was once used to destroy flies. The people in Siberia swallow
portions of it to produce intoxication. Here is another species
closely related to the one we have been considering, and not unlike it
in form; this is the blushing agaric (_Amanita rubescens_); you see
its top also is covered with whitish flakes or warts; and persons who
are not in the habit of noticing differences might confuse this
species with the other. Now look; I will cut this specimen through
with my knife, and bruise it slightly; do you see how it changes to a
reddish hue, thus at once distinguishing itself from its unwholesome
relative? This quality gives the name to the fungus. The blushing
agaric is perfectly wholesome. You remember how often we had it cooked
last autumn, and how delicious it was both for breakfast and dinner. I
would never, however, advise persons who have not paid attention to
the study of fungi to gather and eat them without asking the opinion
of some one who had knowledge of the s