British naturalists very generally apologize to the reader for having devoted their attention to natural history to the neglect of some important duty.
I remember seeing in an old work a plate of a fungus which grew in a wine-cellar and got its name from that circumstance. It is related in "Chambers' Journal" that Sir Joseph Banks, having ordered a cask of wine to be placed in a cellar in order to improve it, "at the end of three years he directed his butler to ascertain the state of the wine, when on attempting to open the cellar door, he could not effect it in consequence of some powerful obstacle. The door was consequently cut down, when the cellar was found to be completely filled with a fungus production so firm that it was necessary to use an axe for its removal. This appeared to have grown from, or to have been nourished by the decomposing particles of the wine, the cask being empty and carried up to the ceiling, where it was supported by the fungus." Perhaps it was well that the fungus instead of Sir Joseph Banks drank up the wine. The life of a wine-bibber is like that of a fungus.
Oct. 13, 1860. The scientific differs from the poetic or lively description somewhat as the photographs which we become so weary of viewing differ from paintings and sketches, though
