“Vegetable Fungus”

At the beginning of the present century Sir Joseph Banks, of London, had a cask of wine which was too sweet for immediate use, and it was placed in the cellar to become mellowed by age. At the end of three years he directed his butler to ascertain the condition of the wine, when, on attempting to open the cellar door, he could not effect it in consequence of some powerful resistance. The door was cut down, and the cellar was found completely filled with a firm fungus vegetable production — so firm that it was necessary to use an ax for its removal. This had grown from and had been nourished by the decomposed particles of the wine. The cask was empty and touched the ceiling, where it was supported by the surface of the fungus.

— Frank H. Stauffer, The Queer, the Quaint and the Quizzical, 1882