. The mushroom book : a popular guide to the identification and study of our commoner Fungi, with special emphasis on the edible varieties . Mushrooms; Mushrooms, Edible; Cookery (Mushrooms); cbk. Bread mould (mag- nified) lost their power of constructing such food, and also their green granules by which this work of construction may be carried on. The life history and structure of fungi has been studied so minutely that one is Spore cases, able to arrange them in three well- marked classes: The first class, the algal-like fungi (Phycomycetes), includes bread moulds and several of those fungi
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. The mushroom book : a popular guide to the identification and study of our commoner Fungi, with special emphasis on the edible varieties . Mushrooms; Mushrooms, Edible; Cookery (Mushrooms); cbk. Bread mould (mag- nified) lost their power of constructing such food, and also their green granules by which this work of construction may be carried on. The life history and structure of fungi has been studied so minutely that one is Spore cases, able to arrange them in three well- marked classes: The first class, the algal-like fungi (Phycomycetes), includes bread moulds and several of those fungi which cause diseases of plants and animals—the downy mildew on the grape, the potato rot, the common white mould which fastens dead flies to the walls or window panes in the autumn, and the fungus which grows on salmon and causes them to die in great numbers. The plant of these fungi is cobwebby, sometimes growing within the cells of the plant substance on which it lives, and sometimes growing both within and on the surface. A freshly moulded piece of moist bread shows the bread covered with exquisitely fine transparent threads, which con- stitute the plant. Later, spore cases containing tiny black spores will be seen, which give a del- Spores borne in del- icate gray tint to the plant at first, but later form icate membran- ^ black, repulsive mass as their numbers increase, ous sacs (magni- jj^g^g plants are regarded as descendants of de- generate algse, which lost their power of inde- pendent existence through stealing their food instead of making it for themselves. The second class, the spore-sac fungi, produce their spores in delicate membranous sacs. The spore-sac fungi vary greatly in size, habit, and structure. Most of them are inconspicuous members of the plant world, as the yeast plant, by which our bread is raised ; the fungus which causes the peach leaves to curl and the black knots to appear on cherry and plum trees. The third class is made up of all fungi which b