embles
oysters. Last year we had some of these fellows cut up in bits about
the size of a bean and stewed in white sauce; the sauce we ate with a
beefsteak at dinner, and I do think that as far as flavour is
concerned one might almost pass it off as oyster sauce without any one
finding it out. Not that the hedgehog-mushroom-sauce is really as good
as oyster sauce, but, as I said, the flavour strongly reminds one of
it, nor do I think that any fungi, delicious as they are, can ever
come up to oysters, the _ne-plus-ultra_ of exquisite food.

It is getting towards evening and we must not linger much longer. How
many eatable fungi have we got? let me count. _Lepiota procera_,
_Amanita rubescens_, _Hydnum repandum_, and _Marasmius oreades_ which
we gathered in the meadow before we entered the wood. We will take
them home, they will come in very well either at breakfast or at
dinner time. The other fungi we will also take home and compare them
with the descriptions and drawings in my books.

* * * * *

And now our rambles are ended; we have seen there is much to notice,
much to admire. Let us never forget our great Creator who has made all
the beautiful things we see around us; let us learn this lesson from
the contemplation of the works of the Almighty--that as all created
things are fulfilling their appointed work, so we too should fulfil
ours, and by obedience, diligence, kindness, and patience show our
love of Him for whose "pleasure all things are, and were created."

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WOMANKIND
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