This section is from the book "The Gardener's Monthly And Horticulturist V24", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
Though the "Iceland moss," a species of Lichen is known somewhat in our cookery, it is perhaps the only one of this class which is used by us. In Japan there seems to be a great number of desirable kinds, judging by the following which we take from Mr. Maries' exceedingly interesting communications to Mr. Robinson's Garden: "I continued my rambles about the mountains at Sapporo for ten days, and we had many delicacies in the way of food. We always had plenty of fungi; some from the Birch (Betulaalba) tasted like mutton; others from Oak trees; the celebrated Mats taki from the Fir trees (we had venison steak always with this); another fungus like masses of miniature deer-horns was excellent in Japanese soup".