A treatise on the esculent funguses of England / containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.

This work surveys the edible fungi of England, offering descriptions of their forms, colors, textures, odors, and tastes, and explaining growth, reproduction, spore development, and structural features such as gills, tubes, velum, and volva. It examines chemical composition, nutritive and medicinal uses, culinary preparation and preservation, and practical methods for distinguishing safe species from suspicious ones. The author provides a methodical arrangement and species-by-species descriptions with illustrations, notes on habitats and conditions for production, and commentary on market availability and foraging practices.