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+Project Gutenberg's Mushrooms of America, Edible and Poisonous, by Anonymous
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Mushrooms of America, Edible and Poisonous
+
+Author: Anonymous
+
+Editor: Julius A. Palmer, Jr.
+
+Release Date: December 22, 2009 [EBook #30734]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK MUSHROOMS OF AMERICA, EDIBLE ***
+
+
+
+
+Produced by Chris Curnow, Claudine Corbasson, Joseph Cooper
+and the Online Distributed Proofreading Team at
+http://www.pgdp.net
+
+
+
+
+
+  [Transcriber's Note:
+
+  Italic text is rendered with underscores _like this_, and bold with
+  equal signs =like this=]
+
+
+
+
+MUSHROOMS OF AMERICA, EDIBLE AND POISONOUS.
+
+EDITED BY JULIUS A. PALMER, JR.
+
+PUBLISHED BY L. PRANG & CO., BOSTON.
+
+(COPYRIGHT, 1885. BY L. PRANG & CO.)
+
+
+
+
+GENERAL DIRECTIONS.
+
+
+These charts are prepared for popular use, rather than for students of
+botanical science; all technical terms are, therefore, as far as
+possible, avoided.
+
+The names "mushroom" and "toadstool" are indefinite, are both applied
+with equal reason to any fleshy fungus, and are here used as synonymes,
+like the corresponding term "plant" and "vegetable," or "shrub" and
+"bush," in common conversation.
+
+No general test can be given by which a poisonous mushroom may be
+distinguished from an edible mushroom. But each species of fungus has
+certain marks of identity, either in appearance, quality, or condition
+of growth, which are its own, and never radically varied; none can
+contain a _venomous_ element at one time, and yet be harmless under
+other conditions. Like other food, animal or vegetable, however,
+mushrooms may, by decay or conditions of growth, be unfit for table
+use; yet in this state no _fatality_ would attend such use.
+
+Therefore the identification of species is a safe guide, and is the
+only means of knowing what mushrooms should be eaten, and what
+varieties of fungus should be rejected. Having once learned to
+distinguish any species of mushrooms as esculent, perfect security may
+be felt in the use of that species wherever and whenever found; but
+any specimen varying from the type in the slightest degree should be
+rejected by an amateur.
+
+There are about one thousand varieties of mushrooms (exclusive of small
+or microscopic fungi) native to the United States; many will therefore
+be found which are not represented on either of these plates. Those
+here depicted are of three classes, namely, the Lycoperdaceæ, or
+Puff-ball fungi; the Agaricini, or Gill-bearing fungi; and the Boleti,
+which last is one division of the Polyporei, or Pore-bearing fungi.
+
+The following definitions are here given, and will be found
+necessary:--
+
+=_PILEUS._= The expanded disk or cap of the mushroom or toadstool.
+
+=_GILLS._= The thin plates set on their edges under the pileus,
+running to a common centre at the stem.
+
+=_TUBES._= The spongy collection of pores which take the place of
+gills under the pileus of a Boletus.
+
+=_VEIL._= A web or membrane which extends from the margin of the
+pileus to the stem when the mushroom is young, and thus encloses
+the gills.
+
+=_RING._= A part of the veil adherent to the stem, and forming a
+collar around it.
+
+=_VOLVA._= The sheath or wrapper enclosing the young mushroom, when
+below or just above the ground; the remains of which are found in
+the ring, the veil, at the base of the stem, and in the warty or
+scurfy top of some varieties of mushrooms.
+
+=_SPORES._= The reproductive bodies, analogous to seeds in some other
+plants, found under the caps of the Agaricini and Boleti, and appearing
+like fine dust when the cap is left for a time lying under-side
+downward.
+
+       *       *       *       *       *
+
+There are as many different flavors and tastes among esculent fungi as
+are found in any other varieties of diet, and the very general
+ignorance of this fact is a sufficient reason for the issue of this
+work. Many persons claim to know a mushroom from a toadstool. This
+means that there is one variety out of a thousand of which they eat
+with safety, and it means nothing more. A person might as well select
+one fish from the sea, and avoid all other members of the finny tribe
+on the ground that there are poisonous fishes. It is strange that this
+general ignorance is most apparent in the case of the English-speaking
+people. The fungus eaters form a little clique in England, but the
+majority of her people know nothing of this gratuitous offering from
+Nature's storehouse. No country is richer in mushroom food than
+America. Were the poorer classes of Russia, Germany, Italy, or France
+to see our forests during the autumn rains, they would feast on the
+rich food there going to waste. For this harvest is spontaneous; it
+requires no seed-time, and asks for no peasant's toil. At the same
+time, the economic value of mushroom diet ranks second to meat alone.
+With bread, and mushrooms properly gathered and prepared, a person may
+neglect the butcher during the summer months. This is self-evident to
+the unscientific mind by the simple facts that mushrooms make the same
+use of the air we breathe as is made by animals, that cooked they
+resemble no form of vegetable food, and that in decay their odor in
+some cases cannot be distinguished from that of putrid meat. To this
+feast, abundantly provided by Nature for the poorest as well as the
+most epicurean, we invite the American people.
+
+In gathering mushrooms for food, cut the stem off about an inch below
+the cap, and place them in the basket or dish, gills upward. Never
+twist or pull them, as the gills become thereby full of dirt, which is
+not easily removed. By placing them gills downward, they will shed
+their spores largely and thus lose flavor.
+
+The stem in cutting will often exhibit fine holes; this indicates that
+maggots have entered the mushroom. If the substance of the pileus
+continues firm and hard, the mushroom may be cooked and eaten by those
+not over-nice; but if perforated and soft, the consequent decomposition
+might induce nausea, and even serious sickness.
+
+Mushrooms may be noxious as food in three ways:--
+
+(1.) They may disagree with the system, by their toughness,
+indigestibility, or use in a state of decay.
+
+(2.) They may be slimy, acrid, or otherwise nauseous.
+
+(3.) They may contain a subtle poison without taste, smell, or other
+indication of its presence.
+
+Most noxious fungi appertain to the first or second class above given,
+and taste or common-sense would readily reject them, unless they were
+cooked with other food or excessively spiced. For this reason plain
+cooking is advised, and further, no amateur should venture to mingle
+with good varieties others to him unknown.
+
+Of the third class, there is one family, many of whose members contain
+a violent and deadly poison. This is known as the _Amanita_ family;
+and although out of fourteen varieties, four are known to be edible,
+yet it is here advised to avoid all fungi as food which have these its
+distinguishing marks:--
+
+(1.) A scurfy or warty top, the protuberances of which rub easily off,
+leaving the skin intact. In a number of specimens many will be found
+entirely smooth, while near them are others of the same variety where
+more or less of the specks remain.
+
+(2.) A ring; generally large and reflexed or falling downward.
+
+(3.) A volva; more or less enclosing the young plant, and remaining at
+the base of the older specimen, so that when the mushroom is pulled up
+a socket is left in the ground.
+
+These three marks should all exist in the typical plant of this
+family, and the experienced eye will see signs of their presence, even
+where they are wanting. But the _volva_ rarely or never decays during
+the life of the specimen, and to reject everything with this mark is
+recommended to all amateurs.
+
+So far as known, there are no cases of death by the use of mushrooms
+except from this one family. In all well-defined cases of fatal
+poisoning, the cause is just as well defined, namely, the use of the
+mushroom represented by Plates IX. and X. in this sheet. Therefore,
+when one has become perfectly acquainted with this family, and learned
+to always reject them, he has very little to fear in the choice of
+mushrooms for the table. The poisonous varieties of the Amanita family
+are extremely common.
+
+The antidote for this poison is found in the skilful use of the
+alkaloids from the family of the Solanaceæ or Nightshades, especially
+in subcutaneous injections of Atropine. But to the public generally,
+in cases of poisoning, no other advice can be given than to call a
+physician without delay.
+
+Plate VI. represents several members of the Russula family. Having
+once learned to identify it without danger of error, this family is
+quite safe for use as food; for all the non-esculent Russulas are hot
+or nauseous to the taste, while the edible ones are very nutty and
+pleasant. The student should, therefore, taste each specimen when
+preparing them for cooking.
+
+Some authorities consider all Boleti fit for table use, but there are
+those which are too bitter for food, and one such as the specimen
+numbered 1, Plate XI., would spoil a whole stew. The tubes of this
+Boletus (_felleus_) are light rose, although they appear to be white
+when fresh and young. A good rule for amateurs is to avoid all the
+lurid Boleti; by this is meant all those that have the slightest shade
+of red to the tubes, although I have often eaten of such. The
+mild-colored members of this family, having white, yellow, or greenish
+tubes, if pleasant to the taste, may be considered safe eating.
+
+Plate VIII. represents some of the esculent puff-balls. There are some
+warty fungi growing on wood, which, in early growth, resemble
+puff-balls, whose qualities are not yet known. But all those varieties
+of clear white fungi, which appear in little balls on the open ground
+after rains, may be eaten with perfect safety, if fresh, white inside,
+and hard; if soft and yellowish, or black in the pulp, they should be
+avoided, as they are approaching decay.
+
+The most important advice to the student is to learn to recognize the
+Amanita family, and to avoid them all; next, to define and recognize
+any mushroom he is using for food, so that he could pick a single
+specimen of the same out of a basketful of assorted fungi; and
+finally, never to pick mushrooms at random for food, unless he has
+tested by actual use each and all of the varieties so used. There is a
+large family of mushrooms resembling the Russulas, which exude a milky
+juice if broken or cut. The amateur will do well to avoid all such,
+although they are esculent where the milk is mild to the taste.
+Additional plates, displaying other varieties of esculent mushrooms,
+may possibly be issued in the future.
+
+JULIUS A. PALMER, Jr.
+
+
+
+
+[Illustration: PLATE I.
+
+AGARICUS CAMPESTRIS ET ARVENSIS, OR MUSHROOM PROPER.
+
+
+=DESCRIPTION.= PILEUS. Dry, silky or downy from the first; globular,
+margin united to the stem by the veil, then expanded, bell-shaped,
+at last even flat. Color variable, from white to dark brown.
+Cuticle easily separable in pasture variety.
+
+GILLS. At first pink, then purple, finally almost black, never
+white; of different lengths.
+
+STEM. Nearly solid, even in size, easily removed from the socket.
+
+VOLVA. None; but veil present, at first enclosing gills, then
+making a ring, finally absent.
+
+SPORES. Purple or purplish brown. TASTE and SMELL fragrant and
+agreeable.
+
+GROWS in open pastures, lanes or roadsides; never in forests.
+
+(B.) Similar to above, but coarser, more brittle and of stronger
+flavor; turns rust of iron color when bruised; grows on banks,
+street-sweepings and in hot-houses.
+
+=TO COOK.= Stew in milk or cream; prepare to serve with meat as
+described under Plate II., or broil as directed under Plate III.
+
+=TO ROAST IN THE OVEN.= Cut the larger specimens into fine pieces, and
+place them in a small dish, with salt, pepper and butter to taste; put
+in about two tablespoonfuls of water, then fill the dish with the
+half-open specimens and the buttons; cover tightly and place in the
+oven, which must not be overheated, for about twenty minutes. The
+juice of the larger mushrooms will keep them moist, and, if fresh,
+yield further a most abundant gravy.
+
+N. B. In gathering the pasture variety, cut them just below the cap
+(_don't pull them_); they can then be cooked without washing or
+peeling. The cultivated mushrooms are often so dirty as to require
+both washing and peeling.]
+
+
+
+
+[Illustration: PLATE II.
+
+COPRINUS COMATUS, OR SHAGGY-MANED MUSHROOM.
+
+
+=DESCRIPTION.= PILEUS. At first oval and hard; margin then
+separating from the stem; then equally cylindrical, margin turning
+black; finally expanded, and decaying by dissolution into inky
+fluid. Color of pileus variable from brown to pure white, always
+woolly, shaggy, the cuticle coming off in layers like the scales
+of a fish.
+
+GILLS. At first white, crowded; possibly pink, then dark purple,
+or black, and moist.
+
+STEM. Thick at base, equal above ground, hollow, appearing like
+macaroni cooked.
+
+VOLVA. None, but ring present, and movable in the full-grown
+specimen.
+
+SPORES. Black. SMELL strong, especially at centre of pileus.
+
+TASTE. Pleasant raw, but should not be eaten after it is moist and
+black.
+
+GROWS in rich lawns, roadsides, or newly filled city grounds, in
+groups or solitary.
+
+=TO COOK.= For about twenty mushrooms, put into a saucepan one gill of
+milk or cream, add salt and pepper to the taste, with a piece of
+butter the size of the larger specimens above; when it boils, put in
+the stems and small hard mushrooms; after ten minutes' boiling add the
+larger specimens; keep the dish covered and boiling for ten minutes
+longer, then pour the stew over dry toast, and serve.
+
+=TO SERVE WITH MEAT.= Chop the mushrooms fine, let them simmer ten
+minutes in one half gill of water, with butter, salt and pepper as for
+oyster sauce; thicken with flour or ground rice; pour over the meat
+and cover quickly.
+
+N. B. But very little fluid is needed in cooking this mushroom, as it
+yields a rich juice of its own. It should always be cleaned before
+cooking, by scraping it smooth and until it is perfectly white.]
+
+
+
+
+[Illustration: PLATE III.
+
+MARASMIUS OREADES, OR FAIRY-RING CHAMPIGNON.
+
+
+=DESCRIPTION.= PILEUS. Leathery, tough, and of an equal cream color,
+pliable when moist; shrivelling, wrinkled, even brittle when dry,
+changing from the former to the latter with a dew or rain followed
+by a hot sun, and also _vice versa_. Cuticle not separable.
+
+GILLS. Broad, wide apart, of the same color as pileus, or a little
+paler.
+
+STEM. Solid, of equal circumference; tough, not breaking easily if
+bent or twisted.
+
+VOLVA and ring, none.
+
+SPORES white.
+
+TASTE and SMELL musky, rather strong, but nutty and agreeable.
+
+GROWS in rings or groups in rich lawns or roadsides.
+
+=TO COOK.= For serving with meat or fish, cut the tops clear from the
+stems just below the gills. To a pint of mushrooms, if moist, add
+about a gill of water, pepper and salt to the taste, and a piece of
+butter half the size of an egg. Simmer together over the fire ten or
+fifteen minutes, thicken with flour or ground rice, and pour over the
+cooked meat or fish.
+
+=TO BROIL.= Place the tops like oysters on a fine wire gridiron; as soon
+as they are hot, butter them lightly, and salt and pepper to the
+taste. Put them back over the coals, and when they are heated through
+they are cooked. Butter them, if required, and place in a hot dish.
+
+N. B. When the mushrooms are dried, swell them in water before
+cooking.]
+
+
+
+
+[Illustration: PLATE IV.
+
+AGARICUS CRETACEUS, OR CHALK MUSHROOM.
+
+
+=DESCRIPTION.= PILEUS. Pure white, dry at first, nearly globular,
+then bell-shaped, finally expanded and becoming darker, even smoky
+in color. In early growth very brittle, cuticle always peeling
+easily.
+
+GILLS. At first pure white, then pinkish, finally rusty; withered
+in color and texture; always turning pink or dark if exposed to
+dry heat.
+
+STEM. Hollow, bulbous at base in small specimens, then elongated
+and equal; leaves the socket easily, without breaking into the
+gills.
+
+VOLVA. None; veil distinct and entire, enclosing the gills at
+first, then ruptured, forming the ring.
+
+SPORES. Pale pink or rosy. TASTE, mild, agreeable, but insipid.
+ODOR, none. Grows in lawns and richly cultivated grass plots;
+rarely or never in forests.
+
+=TO COOK.= This mushroom, while sweet and of firm body, has little or no
+flavor of its own. It may, therefore, be best to stew it as directed
+under Plate I., with milk, or under Plate III., with water; in either
+case mixing some proportion of either or all of the three preceding
+kinds. In such case, it will completely absorb their flavor. For those
+who like spices it is very nice cooked as number three for meat or
+fish, adding to that receipt chopped parsley, an onion, or a clove of
+garlic, chopped fine, with a tablespoonful of Worcestershire sauce. If
+served with any meat making an abundant gravy, cook as directed under
+the plate of Edible Russulas.]
+
+
+
+
+[Illustration: PLATE V.
+
+AGARICUS PROCERUS, OR PARASOL MUSHROOM.
+
+
+=DESCRIPTION.= PILEUS. Brown from first to last; thick skinned, very
+scaly and shaggy; at first egg-shaped, then swollen, finally expanded,
+a little point in the centre becoming prominent; always pliable and
+leathery.
+
+GILLS. Pure white.
+
+STEM. Fibrous, hollow, equal in size, freckled, deeply sunk into
+the cap, from which it withdraws free from the gills, leaving a
+deep socket.
+
+VOLVA. None; veil ragged, ring well defined and movable.
+
+SPORES. White. TASTE sweetish, not marked; ODOR slight.
+
+GROWS in open fields and lawns or margins of forests.
+
+=TO COOK.= Stew in milk or cream as directed under Plate II., except
+that this mushroom is dry and firm, and more liquid may be used, for
+it will make little or no gravy of its own. It is not of suitable
+character to be stewed in water, but is very good broiled, requiring
+the liberal use of butter, or placed under meat as directed with the
+edible Russulas.]
+
+
+
+
+[Illustration: PLATE VI.
+
+EDIBLE RUSSULAS.
+
+  1, 2. Russula heterophylla.
+  3.    Russula virescens.
+  4.    Russula lepida.
+  5.    Russula alutacea.
+
+
+=DESCRIPTION.= PILEUS. Many colored; white, drab, green, purple or
+bright red; cuticle very thin, peeling from the edge, adherent
+toward the centre; bell-shaped, at first compressing the gills,
+then expanded, until finally the centre of the cap becomes
+depressed or concave.
+
+GILLS. Generally pure white, sometimes creamy or buff; nearly or
+quite equal in length, rigid, brittle, breaking into unequal
+segments if pressed.
+
+STEM. Stout, solid or stuffed; in substance the same as the flesh
+of the cap, often tapering quite abruptly to a point at the base.
+
+VOLVA, ring, and veil all entirely absent at every age of the
+plant.
+
+SPORES. White. TASTE, excellent raw, like nuts; ODOR none.
+
+GROWS in woods, woody paths or clearings; often found gnawed by
+squirrels or other animals.
+
+=TO COOK.= Remove the skin as far as it peels easily, and wash the
+centre of the cap clean; then place on a gridiron and let them heat
+through; butter plentifully, and salt and pepper to the taste, then
+place them in a hot dish in the oven, and after broiling a beefsteak
+or chicken put it thereon that the gravy may run out and be absorbed
+by the mushrooms.
+
+N. B. The noxious members of this family resemble the esculent so
+closely that, to the amateur, tasting each one as gathered is the only
+guide; the hurtful ones being always hot and acrid. Equal gills,
+extreme brittleness, and dry, firm texture are characteristic of the
+whole Russula family.]
+
+
+
+
+[Illustration: PLATE VII.
+
+BOLETI.
+
+  1. Boletus bovinus.
+  2. Boletus edulis.
+  3. Boletus scaber.
+  4. Boletus sub-tomentosus.
+  5. Boletus chrysenteron.
+  6. Boletus strobilaceus.
+
+
+=DESCRIPTION. No. 1.= BOLETUS BOVINUS. Pileus flat, smooth, viscid;
+the thin, transparent skin easily peeling. Flesh white, unchangeable
+in color (stem same color as pileus). Tubes whitish yellow, yellow or
+gray, shallow. Very variable in size.
+
+No. 2. BOLETUS EDULIS. Pileus cushion-like, dry, brown-gray or drab,
+thick. Flesh white, unchangeable. Tubes white-yellow to green. Stem
+very thick, often abortive in shape, bulbous at base, very pleasant to
+taste.
+
+No. 3. BOLETUS SCABER. Pileus bell-shaped at first and hard, then
+broad, uneven, soft and flat, variable in color from dark-brown to
+reddish drab. Stem rough, scabby, fibrous. Flesh dirty white, often
+changing to black. Tubes white, rusty, often iron-stained in color in
+spots.
+
+No. 4. BOLETUS SUB-TOMENTOSUS. Pileus very variable in form, from bell
+to cushion shaped; also in color, from light-brown or olive to any
+shade of red. Stem touched with red, smooth or with light lines, often
+twisted. Flesh and tubes and stem changing to blue wherever bruised or
+cut. Tubes yellow, shading at times toward green. Tastes like walnuts.
+
+No. 5. BOLETUS CHRYSENTERON. Very similar to No. 4, except that the
+pileus is often brick-red. The flesh is sulphur-yellow and scarcely
+changeable, and the stem with more red.
+
+No. 6. BOLETUS STROBILACEUS. Whole plant blackish, turning red when
+bruised or cut, broken into thick fir-cone segments or scales. Tubes
+white or rusty, often enclosed by a veil.
+
+=TO COOK.= Beat up a batter, or simply some fresh eggs, lay the
+mushrooms in the same, turning them so as to have the liquid adhere to
+them. Then fry in hot boiling fat, or on a buttered griddle, according
+to your liking, with salt and pepper to the taste. Broil, bake or
+serve under meat as in other recipes here given. Of the above, Nos. 2,
+4 and 5 may be stewed, but the others, and, in fact, all Boleti are so
+moist or viscous that they are much better cooked by dry heat.
+
+N. B. All the above, and many other varieties of esculent Boleti, have
+tubes colored white, gray, green, or yellow; none are even slightly
+red.]
+
+
+
+
+[Illustration: PLATE VIII.
+
+LYCOPERDACEÆ, OR PUFF-BALLS.
+
+  1. Lycoperdon giganteum. Giant Puff-Ball.
+  2. Lycoperdon saccatum. Little Puff-Ball.
+  3. Lycoperdon gemmatum. Pear-shaped Puff-Ball.
+
+
+There are many varieties corresponding in most points with some one of
+the three above named, some growing on stumps, but most of them
+appearing on sandy soils after heavy rains. None are poisonous.
+
+=TO COOK.= Make a batter, properly seasoned as for frying egg-plant,
+or beat up eggs for the same purpose; cut the puff-balls into slices
+half an inch thick, and fry in boiling fat or on a buttered griddle.
+Puff-balls are also very good stewed with the Coprinus, or with the
+ordinary mushroom, as their porous substance absorbs the stronger
+flavor.]
+
+
+
+
+[Illustration: PLATE IX.
+
+AGARICUS (AMANITA) VERNUS, OR POISONOUS WHITE MUSHROOM.
+
+
+=DESCRIPTION.= PILEUS. At first ovate or bulbous, enclosed in the
+volva, then expanded, always pure white, usually clammy or viscid to
+the touch; cuticle thin, separable.
+
+GILLS. Pure white, unequal, free from the stem.
+
+STEM. Long, rough or woolly, stuffed or a little hollow toward the
+cap.
+
+VOLVA. Always present. Ring marked at medium growth; often absent at
+maturity of the plant; and the same is true of the warts or scurf on
+the cap.
+
+N. B. This mushroom to many persons has no disagreeable taste or
+smell. It grows in and on the borders of woods, and when half open may
+easily be taken for those in Plates I. or IV., if attention is not
+paid to the volva. It is deadly poison.]
+
+
+
+
+[Illustration: PLATE X.
+
+POISONOUS MUSHROOMS OF THE GENUS AMANITA.
+
+  1.    Agaricus (Amanita) muscarius.
+  2, 3. Agaricus (Amanita) phalloides.
+  4.    Agaricus (Amanita) mappa.
+
+
+=GENERAL DESCRIPTION OF ABOVE.= Plant when just below the soil
+enclosed in a volva or wrapper, which as it matures remains (1) at the
+base continuing to sheathe the stem; (2) in the collar or ring; (3) on
+the pileus in the form of easily separable scales or warts. Generally
+free from disagreeable taste or smell, except at decay, when the
+variety illustrated by figures No. 2 and No. 3 is putrid and nauseous.
+Gills pure white at every stage of growth. Pileus very variable in
+color, from pure white to bright orange or red. All contain a deadly
+poison.]
+
+
+
+
+[Illustration: PLATE XI.
+
+POISONOUS OR SUSPICIOUS BOLETI.
+
+  1.    Boletus felleus, Bitter Boletus.
+  2.    Boletus alveolatus, Crimson Boletus.
+  3, 4. Boletus luridus, Lurid Boletus.
+
+
+FIGURE 1 above is very much like Figures 2 and 3, Plate VII., of
+Edible Mushrooms, from which it is easily distinguished by its bitter
+taste and rosy tubes.
+
+FIGURE 2 is a distinctively American species, and the authority for
+suspecting it is found in the fact that all Boleti which have red or
+red-mouthed tubes have been considered poisonous. Although valuable
+for an illustration of the lurid Boleti, this variety is probably
+edible.
+
+FIGURE 3 is easily confounded with Figures 4 and 5, Plate VII., of
+Edible Mushrooms, if attention is not paid to the color of the tubes.]
+
+
+
+
+[Illustration: PLATE XII.
+
+POISONOUS OR FALSE CHAMPIGNONS.
+
+  1, 2. Agaricus (Naucoria) semi-orbicularis.
+  3, 4. Agaricus (Stropharia) semi-globatus.
+  5, 6. Agaricus (Naucoria) pediades.
+
+
+FIGURE 1 and FIGURE 2 above are of a small mushroom which grows in
+lawns and pastures, and is very easily mistaken for those on Plate
+III. of Edible Mushrooms; but, first, they have no point, but are
+strictly orbicular; second, the gills are always discolored in age or
+decay as in Figure 7 above; third, the texture is soft, and the
+mushroom does not dry hard by the sun and re-expand with moisture as a
+_Marasmius_.
+
+FIGURES 3 and 4 as also 5 and 6 illustrate species oftenest found in
+or on manure, and the above distinctions are equally true of these two
+varieties. The above are not known to be assuredly poisonous, but have
+none of the esculent qualities of the fairy-ring champignon. There are
+also other small fungi of soft texture and doubtful quality closely
+resembling these which grow in lawns and pastures, and the object of
+this plate is to teach the amateur to avoid all such. The suspicious
+varieties of Marasmius do not grow with the edible species, but in
+woods.]
+
+
+
+
+
+End of the Project Gutenberg EBook of Mushrooms of America, Edible and
+Poisonous, by Anonymous
+
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+
+Project Gutenberg's Mushrooms of America, Edible and Poisonous, by Anonymous
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Mushrooms of America, Edible and Poisonous
+
+Author: Anonymous
+
+Editor: Julius A. Palmer, Jr.
+
+Release Date: December 22, 2009 [EBook #30734]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK MUSHROOMS OF AMERICA, EDIBLE ***
+
+
+
+
+Produced by Chris Curnow, Claudine Corbasson, Joseph Cooper
+and the Online Distributed Proofreading Team at
+http://www.pgdp.net
+
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+
+
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+</pre>
+
+
+<hr class="full" />
+
+<h1>MUSHROOMS OF AMERICA, EDIBLE AND POISONOUS.</h1>
+
+<h2>EDITED BY JULIUS A. PALMER, JR.</h2>
+
+<h2>PUBLISHED BY L. PRANG &amp; CO., BOSTON.</h2>
+
+<h5>(COPYRIGHT, 1885. BY L. PRANG &amp; CO.)</h5>
+
+<hr class="tiny" />
+
+<h3>GENERAL DIRECTIONS.</h3>
+
+<hr class="tiny" />
+
+<p>These charts are prepared for popular use, rather than for students of
+botanical science; all technical terms are, therefore, as far as
+possible, avoided.</p>
+
+<p>The names "mushroom" and "toadstool" are indefinite, are both applied
+with equal reason to any fleshy fungus, and are here used as
+synonymes, like the corresponding term "plant" and "vegetable," or
+"shrub" and "bush," in common conversation.</p>
+
+<p>No general test can be given by which a poisonous mushroom may be
+distinguished from an edible mushroom. But each species of fungus has
+certain marks of identity, either in appearance, quality, or condition
+of growth, which are its own, and never radically varied; none can
+contain a <i>venomous</i> element at one time, and yet be harmless under
+other conditions. Like other food, animal or vegetable, however,
+mushrooms may, by decay or conditions of growth, be unfit for table
+use; yet in this state no <i>fatality</i> would attend such use.</p>
+
+<p>Therefore the identification of species is a safe guide, and is the
+only means of knowing what mushrooms should be eaten, and what
+varieties of fungus should be rejected. Having once learned to
+distinguish any species of mushrooms as esculent, perfect security may
+be felt in the use of that species wherever and whenever found; but
+any specimen varying from the type in the slightest degree should be
+rejected by an amateur.</p>
+
+<p>There are about one thousand varieties of mushrooms (exclusive of
+small or microscopic fungi) native to the United States; many will
+therefore be found which are not represented on either of these
+plates. Those here depicted are of three classes, namely, the
+Lycoperdaceæ, or Puff-ball fungi; the Agaricini, or Gill-bearing
+fungi; and the Boleti, which last is one division of the Polyporei, or
+Pore-bearing fungi.</p>
+
+<p>The following definitions are here given, and will be found
+necessary:&mdash;</p>
+
+<div class="block"><p class="hang"><b><i>PILEUS.</i></b> The expanded disk or cap of the mushroom or toadstool.</p>
+
+<p class="hang"><b><i>GILLS.</i></b> The thin plates set on their edges under the pileus,
+running to a common centre at the stem.</p>
+
+<p class="hang"><b><i>TUBES.</i></b> The spongy collection of pores which take the place of
+gills under the pileus of a Boletus.</p>
+
+<p class="hang"><b><i>VEIL.</i></b> A web or membrane which extends from the margin of the
+pileus to the stem when the mushroom is young, and thus encloses
+the gills.</p>
+
+<p class="hang"><b><i>RING.</i></b> A part of the veil adherent to the stem, and forming a
+collar around it.</p>
+
+<p class="hang"><b><i>VOLVA.</i></b> The sheath or wrapper enclosing the young mushroom, when
+below or just above the ground; the remains of which are found in
+the ring, the veil, at the base of the stem, and in the warty or
+scurfy top of some varieties of mushrooms.</p>
+
+<p class="hang"><b><i>SPORES.</i></b> The reproductive bodies, analogous to seeds in some other
+plants, found under the caps of the Agaricini and Boleti, and
+appearing like fine dust when the cap is left for a time lying
+under-side downward.</p><br /></div>
+
+<p>There are as many different flavors and tastes among esculent fungi as
+are found in any other varieties of diet, and the very general
+ignorance of this fact is a sufficient reason for the issue of this
+work. Many persons claim to know a mushroom from a toadstool. This
+means that there is one variety out of a thousand of which they eat
+with safety, and it means nothing more. A person might as well select
+one fish from the sea, and avoid all other members of the finny tribe
+on the ground that there are poisonous fishes. It is strange that this
+general ignorance is most apparent in the case of the English-speaking
+people. The fungus eaters form a little clique in England, but the
+majority of her people know nothing of this gratuitous offering from
+Nature's storehouse. No country is richer in mushroom food than
+America. Were the poorer classes of Russia, Germany, Italy, or France
+to see our forests during the autumn rains, they would feast on the
+rich food there going to waste. For this harvest is spontaneous; it
+requires no seed-time, and asks for no peasant's toil. At the same
+time, the economic value of mushroom diet ranks second to meat alone.
+With bread, and mushrooms properly gathered and prepared, a person may
+neglect the butcher during the summer months. This is self-evident to
+the unscientific mind by the simple facts that mushrooms make the same
+use of the air we breathe as is made by animals, that cooked they
+resemble no form of vegetable food, and that in decay their odor in
+some cases cannot be distinguished from that of putrid meat. To this
+feast, abundantly provided by Nature for the poorest as well as the
+most epicurean, we invite the American people.</p>
+
+<p>In gathering mushrooms for food, cut the stem off about an inch below
+the cap, and place them in the basket or dish, gills upward. Never
+twist or pull them, as the gills become thereby full of dirt, which is
+not easily removed. By placing them gills downward, they will shed
+their spores largely and thus lose flavor.</p>
+
+<p>The stem in cutting will often exhibit fine holes; this indicates that
+maggots have entered the mushroom. If the substance of the pileus
+continues firm and hard, the mushroom may be cooked and eaten by those
+not over-nice; but if perforated and soft, the consequent
+decomposition might induce nausea, and even serious sickness.</p>
+
+<p>Mushrooms may be noxious as food in three ways:&mdash;</p>
+
+<p>(1.) They may disagree with the system, by their toughness,
+indigestibility, or use in a state of decay.</p>
+
+<p>(2.) They may be slimy, acrid, or otherwise nauseous.</p>
+
+<p>(3.) They may contain a subtle poison without taste, smell, or other
+indication of its presence.</p>
+
+<p>Most noxious fungi appertain to the first or second class above given,
+and taste or common-sense would readily reject them, unless they were
+cooked with other food or excessively spiced. For this reason plain
+cooking is advised, and further, no amateur should venture to mingle
+with good varieties others to him unknown.</p>
+
+<p>Of the third class, there is one family, many of whose members contain
+a violent and deadly poison. This is known as the <i>Amanita</i> family;
+and although out of fourteen varieties, four are known to be edible,
+yet it is here advised to avoid all fungi as food which have these its
+distinguishing marks:&mdash;</p>
+
+<p>(1.) A scurfy or warty top, the protuberances of which rub easily off,
+leaving the skin intact. In a number of specimens many will be found
+entirely smooth, while near them are others of the same variety where
+more or less of the specks remain.</p>
+
+<p>(2.) A ring; generally large and reflexed or falling downward.</p>
+
+<p>(3.) A volva; more or less enclosing the young plant, and remaining at
+the base of the older specimen, so that when the mushroom is pulled up
+a socket is left in the ground.</p>
+
+<p>These three marks should all exist in the typical plant of this
+family, and the experienced eye will see signs of their presence, even
+where they are wanting. But the <i>volva</i> rarely or never decays during
+the life of the specimen, and to reject everything with this mark is
+recommended to all amateurs.</p>
+
+<p>So far as known, there are no cases of death by the use of mushrooms
+except from this one family. In all well-defined cases of fatal
+poisoning, the cause is just as well defined, namely, the use of the
+mushroom represented by Plates <a href="#Plate_IX">IX.</a> and <a href="#Plate_X">X.</a> in this sheet. Therefore,
+when one has become perfectly acquainted with this family, and learned
+to always reject them, he has very little to fear in the choice of
+mushrooms for the table. The poisonous varieties of the Amanita family
+are extremely common.</p>
+
+<p>The antidote for this poison is found in the skilful use of the
+alkaloids from the family of the Solanaceæ or Nightshades, especially
+in subcutaneous injections of Atropine. But to the public generally,
+in cases of poisoning, no other advice can be given than to call a
+physician without delay.</p>
+
+<p><a href="#Plate_VI">Plate VI.</a> represents several members of the Russula family. Having
+once learned to identify it without danger of error, this family is
+quite safe for use as food; for all the non-esculent Russulas are hot
+or nauseous to the taste, while the edible ones are very nutty and
+pleasant. The student should, therefore, taste each specimen when
+preparing them for cooking.</p>
+
+<p>Some authorities consider all Boleti fit for table use, but there are
+those which are too bitter for food, and one such as the specimen
+numbered <a href="#Plate_XI_1">1, Plate XI.</a>, would spoil a whole stew. The tubes of this
+Boletus (<i>felleus</i>) are light rose, although they appear to be white
+when fresh and young. A good rule for amateurs is to avoid all the
+lurid Boleti; by this is meant all those that have the slightest shade
+of red to the tubes, although I have often eaten of such. The
+mild-colored members of this family, having white, yellow, or greenish
+tubes, if pleasant to the taste, may be considered safe eating.</p>
+
+<p><a href="#Plate_VIII">Plate VIII.</a> represents some of the esculent puff-balls. There are some
+warty fungi growing on wood, which, in early growth, resemble
+puff-balls, whose qualities are not yet known. But all those varieties
+of clear white fungi, which appear in little balls on the open ground
+after rains, may be eaten with perfect safety, if fresh, white inside,
+and hard; if soft and yellowish, or black in the pulp, they should be
+avoided, as they are approaching decay.</p>
+
+<p>The most important advice to the student is to learn to recognize the
+Amanita family, and to avoid them all; next, to define and recognize
+any mushroom he is using for food, so that he could pick a single
+specimen of the same out of a basketful of assorted fungi; and
+finally, never to pick mushrooms at random for food, unless he has
+tested by actual use each and all of the varieties so used. There is a
+large family of mushrooms resembling the Russulas, which exude a milky
+juice if broken or cut. The amateur will do well to avoid all such,
+although they are esculent where the milk is mild to the taste.
+Additional plates, displaying other varieties of esculent mushrooms,
+may possibly be issued in the future.</p>
+
+<p class="right"><span class="smcap">JULIUS A. PALMER, Jr.</span></p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE I.</b><a name="Plate_I" id="Plate_I"></a></p>
+
+<p class="p2">AGARICUS CAMPESTRIS ET ARVENSIS, OR MUSHROOM PROPER.</p>
+
+<div class="figcenter" style="width: 453px;">
+<img src="images/plate-01.jpg" alt="" title="" width="453" height="322" />
+<span class="link"><a href="images/x-plate-01.jpg">View larger image</a></span></div>
+
+<div class="block">
+<p class="hang"><b>DESCRIPTION.</b> <span class="smcap">Pileus.</span> Dry, silky or downy from the first; globular,
+margin united to the stem by the veil, then expanded, bell-shaped,
+at last even flat. Color variable, from white to dark brown.
+Cuticle easily separable in pasture variety.</p>
+
+<p class="hang"><span class="smcap">Gills.</span> At first pink, then purple, finally almost black, never
+white; of different lengths.</p>
+
+<p class="hang"><span class="smcap">Stem.</span> Nearly solid, even in size, easily removed from the socket.</p>
+
+<p class="hang"><span class="smcap">Volva.</span> None; but veil present, at first enclosing gills, then
+making a ring, finally absent.</p>
+
+<p class="hang"><span class="smcap">Spores.</span> Purple or purplish brown. <span class="smcap">Taste</span> and <span class="smcap">smell</span> fragrant and
+agreeable.</p>
+
+<p class="hang"><span class="smcap">Grows</span> in open pastures, lanes or roadsides; never in forests.</p>
+
+<p class="hang">(B.) Similar to above, but coarser, more brittle and of stronger
+flavor; turns rust of iron color when bruised; grows on banks,
+street-sweepings and in hot-houses.</p></div>
+
+<p><b>TO COOK.</b> Stew in milk or cream; prepare to serve with meat as
+described under <a href="#Plate_II">Plate II.</a>, or broil as directed under <a href="#Plate_III">Plate III.</a></p>
+
+<p><b>TO ROAST IN THE OVEN.</b> Cut the larger specimens into fine pieces, and
+place them in a small dish, with salt, pepper and butter to taste; put
+in about two tablespoonfuls of water, then fill the dish with the
+half-open specimens and the buttons; cover tightly and place in the
+oven, which must not be overheated, for about twenty minutes. The
+juice of the larger mushrooms will keep them moist, and, if fresh,
+yield further a most abundant gravy.</p>
+
+<p>N. B. In gathering the pasture variety, cut them just below the cap
+(<i>don't pull them</i>); they can then be cooked without washing or
+peeling. The cultivated mushrooms are often so dirty as to require
+both washing and peeling.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE II.</b><a name="Plate_II" id="Plate_II"></a></p>
+
+<p class="p2">COPRINUS COMATUS, OR SHAGGY-MANED MUSHROOM.</p>
+
+<div class="figcenter" style="width: 363px;">
+<img src="images/plate-02.jpg" alt="" title="" width="363" height="538" />
+<span class="link"><a href="images/x-plate-02.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><b>DESCRIPTION.</b> <span class="smcap">Pileus.</span> At first oval and hard; margin then
+separating from the stem; then equally cylindrical, margin turning
+black; finally expanded, and decaying by dissolution into inky
+fluid. Color of pileus variable from brown to pure white, always
+woolly, shaggy, the cuticle coming off in layers like the scales
+of a fish.</p>
+
+<p class="hang"><span class="smcap">Gills.</span> At first white, crowded; possibly pink, then dark purple,
+or black, and moist.</p>
+
+<p class="hang"><span class="smcap">Stem.</span> Thick at base, equal above ground, hollow, appearing like
+macaroni cooked.</p>
+
+<p class="hang"><span class="smcap">Volva.</span> None, but ring present, and movable in the full-grown
+specimen.</p>
+
+<p class="hang"><span class="smcap">Spores.</span> Black. <span class="smcap">Smell</span> strong, especially at centre of pileus.</p>
+
+<p class="hang"><span class="smcap">Taste.</span> Pleasant raw, but should not be eaten after it is moist and
+black.</p>
+
+<p class="hang"><span class="smcap">Grows</span> in rich lawns, roadsides, or newly filled city grounds, in
+groups or solitary.</p></div>
+
+<p><b>TO COOK.</b> For about twenty mushrooms, put into a saucepan one gill of
+milk or cream, add salt and pepper to the taste, with a piece of
+butter the size of the larger specimens above; when it boils, put in
+the stems and small hard mushrooms; after ten minutes' boiling add the
+larger specimens; keep the dish covered and boiling for ten minutes
+longer, then pour the stew over dry toast, and serve.</p>
+
+<p><b>TO SERVE WITH MEAT.</b> Chop the mushrooms fine, let them simmer ten
+minutes in one half gill of water, with butter, salt and pepper as for
+oyster sauce; thicken with flour or ground rice; pour over the meat
+and cover quickly.</p>
+
+<p>N. B. But very little fluid is needed in cooking this mushroom, as it
+yields a rich juice of its own. It should always be cleaned before
+cooking, by scraping it smooth and until it is perfectly white.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE III.</b><a name="Plate_III" id="Plate_III"></a></p>
+
+<p class="p2">MARASMIUS OREADES, OR FAIRY-RING CHAMPIGNON.</p>
+
+<div class="figcenter" style="width: 313px;">
+<img src="images/plate-03.jpg" alt="" title="" width="313" height="303" />
+<span class="link"><a href="images/x-plate-03.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><b>DESCRIPTION.</b> <span class="smcap">Pileus.</span> Leathery, tough, and of an equal cream color,
+pliable when moist; shrivelling, wrinkled, even brittle when dry,
+changing from the former to the latter with a dew or rain followed
+by a hot sun, and also <i>vice versa</i>. Cuticle not separable.</p>
+
+<p class="hang"><span class="smcap">Gills.</span> Broad, wide apart, of the same color as pileus, or a little
+paler.</p>
+
+<p class="hang"><span class="smcap">Stem.</span> Solid, of equal circumference; tough, not breaking easily if
+bent or twisted.</p>
+
+<p class="hang"><span class="smcap">Volva</span> and ring, none.</p>
+
+<p class="hang"><span class="smcap">Spores</span> white.</p>
+
+<p class="hang"><span class="smcap">Taste</span> and <span class="smcap">smell</span> musky, rather strong, but nutty and agreeable.</p>
+
+<p class="hang"><span class="smcap">Grows</span> in rings or groups in rich lawns or roadsides.</p></div>
+
+<p><b>TO COOK.</b> For serving with meat or fish, cut the tops clear from the
+stems just below the gills. To a pint of mushrooms, if moist, add
+about a gill of water, pepper and salt to the taste, and a piece of
+butter half the size of an egg. Simmer together over the fire ten or
+fifteen minutes, thicken with flour or ground rice, and pour over the
+cooked meat or fish.</p>
+
+<p><b>TO BROIL.</b> Place the tops like oysters on a fine wire gridiron; as soon
+as they are hot, butter them lightly, and salt and pepper to the
+taste. Put them back over the coals, and when they are heated through
+they are cooked. Butter them, if required, and place in a hot dish.</p>
+
+<p>N. B. When the mushrooms are dried, swell them in water before
+cooking.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE IV.</b><a name="Plate_IV" id="Plate_IV"></a></p>
+
+<p class="p2">AGARICUS CRETACEUS, OR CHALK MUSHROOM.</p>
+
+<div class="figcenter" style="width: 470px;">
+<img src="images/plate-04.jpg" alt="" title="" width="470" height="587" />
+<span class="link"><a href="images/x-plate-04.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><b>DESCRIPTION.</b> <span class="smcap">Pileus.</span> Pure white, dry at first, nearly globular,
+then bell-shaped, finally expanded and becoming darker, even smoky
+in color. In early growth very brittle, cuticle always peeling
+easily.</p>
+
+<p class="hang"><span class="smcap">Gills.</span> At first pure white, then pinkish, finally rusty; withered
+in color and texture; always turning pink or dark if exposed to
+dry heat.</p>
+
+<p class="hang"><span class="smcap">Stem.</span> Hollow, bulbous at base in small specimens, then elongated
+and equal; leaves the socket easily, without breaking into the
+gills.</p>
+
+<p class="hang"><span class="smcap">Volva.</span> None; veil distinct and entire, enclosing the gills at
+first, then ruptured, forming the ring.</p>
+
+<p class="hang"><span class="smcap">Spores.</span> Pale pink or rosy. <span class="smcap">Taste</span>, mild, agreeable, but insipid.
+<span class="smcap">Odor</span>, none. Grows in lawns and richly cultivated grass plots;
+rarely or never in forests.</p></div>
+
+<p><b>TO COOK.</b> This mushroom, while sweet and of firm body, has little or no
+flavor of its own. It may, therefore, be best to stew it as directed
+under <a href="#Plate_I">Plate I.</a>, with milk, or under <a href="#Plate_III">Plate III.</a>, with water; in either
+case mixing some proportion of either or all of the three preceding
+kinds. In such case, it will completely absorb their flavor. For those
+who like spices it is very nice cooked as number three for meat or
+fish, adding to that receipt chopped parsley, an onion, or a clove of
+garlic, chopped fine, with a tablespoonful of Worcestershire sauce. If
+served with any meat making an abundant gravy, cook as directed under
+the plate of Edible Russulas.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE V.</b></p>
+
+<p class="p2">AGARICUS PROCERUS, OR PARASOL MUSHROOM.</p>
+
+<div class="figcenter" style="width: 398px;">
+<img src="images/plate-05.jpg" alt="" title="" width="398" height="523" />
+<span class="link"><a href="images/x-plate-05.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><b>DESCRIPTION.</b> <span class="smcap">Pileus.</span> Brown from first to last; thick skinned, very
+scaly and shaggy; at first egg-shaped, then swollen, finally
+expanded, a little point in the centre becoming prominent; always
+pliable and leathery.</p>
+
+<p class="hang"><span class="smcap">Gills.</span> Pure white.</p>
+
+<p class="hang"><span class="smcap">Stem.</span> Fibrous, hollow, equal in size, freckled, deeply sunk into
+the cap, from which it withdraws free from the gills, leaving a
+deep socket.</p>
+
+<p class="hang"><span class="smcap">Volva.</span> None; veil ragged, ring well defined and movable.</p>
+
+<p class="hang"><span class="smcap">Spores.</span> White. <span class="smcap">Taste</span> sweetish, not marked; <span class="smcap">Odor</span> slight.</p>
+
+<p class="hang"><span class="smcap">Grows</span> in open fields and lawns or margins of forests.</p></div>
+
+<p><b>TO COOK.</b> Stew in milk or cream as directed under <a href="#Plate_II">Plate II.</a>, except
+that this mushroom is dry and firm, and more liquid may be used, for
+it will make little or no gravy of its own. It is not of suitable
+character to be stewed in water, but is very good broiled, requiring
+the liberal use of butter, or placed under meat as directed with the
+edible Russulas.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE VI.</b><a name="Plate_VI" id="Plate_VI"></a></p>
+
+<p class="p2">EDIBLE RUSSULAS.</p>
+
+<table border="0" cellpadding="2" cellspacing="10" width="80%" summary="EDIBLE RUSSULAS.">
+<tr>
+    <td><b>1, 2. Russula heterophylla.</b></td>
+    <td><b>3. Russula virescens.</b></td>
+    <td><b>5. Russula alutacea.</b></td>
+  </tr>
+  <tr>
+    <td></td>
+    <td><b>4. Russula lepida.</b></td>
+  </tr>
+</table>
+
+<div class="figcenter" style="width: 534px;">
+<img src="images/plate-06.jpg" alt="" title="" width="534" height="445" />
+<span class="link"><a href="images/x-plate-06.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><b>DESCRIPTION.</b> <span class="smcap">Pileus.</span> Many colored; white, drab, green, purple or
+bright red; cuticle very thin, peeling from the edge, adherent
+toward the centre; bell-shaped, at first compressing the gills,
+then expanded, until finally the centre of the cap becomes
+depressed or concave.</p>
+
+<p class="hang"><span class="smcap">Gills.</span> Generally pure white, sometimes creamy or buff; nearly or
+quite equal in length, rigid, brittle, breaking into unequal
+segments if pressed.</p>
+
+<p class="hang"><span class="smcap">Stem.</span> Stout, solid or stuffed; in substance the same as the flesh
+of the cap, often tapering quite abruptly to a point at the base.</p>
+
+<p class="hang"><span class="smcap">Volva</span>, ring, and veil all entirely absent at every age of the
+plant.</p>
+
+<p class="hang"><span class="smcap">Spores.</span> White. <span class="smcap">Taste</span>, excellent raw, like nuts; <span class="smcap">Odor</span> none.</p>
+
+<p class="hang"><span class="smcap">Grows</span> in woods, woody paths or clearings; often found gnawed by
+squirrels or other animals.</p></div>
+
+<p><b>TO COOK.</b> Remove the skin as far as it peels easily, and wash the
+centre of the cap clean; then place on a gridiron and let them heat
+through; butter plentifully, and salt and pepper to the taste, then
+place them in a hot dish in the oven, and after broiling a beefsteak
+or chicken put it thereon that the gravy may run out and be absorbed
+by the mushrooms.</p>
+
+<p>N. B. The noxious members of this family resemble the esculent so
+closely that, to the amateur, tasting each one as gathered is the only
+guide; the hurtful ones being always hot and acrid. Equal gills,
+extreme brittleness, and dry, firm texture are characteristic of the
+whole Russula family.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE VII.</b><a name="Plate_VII" id="Plate_VII"></a></p>
+
+<p class="p2">BOLETI.</p>
+
+<table border="0" cellpadding="2" cellspacing="5" width="80%" summary="BOLETI.">
+  <tr>
+    <td><b>1. Boletus bovinus.</b></td>
+    <td><b>3. Boletus scaber.</b></td>
+    <td><b>5. Boletus chrysenteron.</b></td>
+  </tr>
+  <tr>
+    <td><b>2. Boletus edulis.</b></td>
+    <td><b>4. Boletus sub-tomentosus.</b></td>
+    <td><b>6. Boletus strobilaceus.</b></td>
+  </tr>
+</table>
+
+<div class="figcenter" style="width: 580px;">
+<img src="images/plate-07.jpg" alt="" title="" width="580" height="536" />
+<span class="link"><a href="images/x-plate-07.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><b>DESCRIPTION.</b> No. 1. <span class="smcap">Boletus bovinus.</span> Pileus flat, smooth, viscid;
+the thin, transparent skin easily peeling. Flesh white,
+unchangeable in color (stem same color as pileus). Tubes whitish
+yellow, yellow or gray, shallow. Very variable in size.</p>
+
+<p class="hang">No. 2. <span class="smcap">Boletus edulis.</span> Pileus cushion-like, dry, brown-gray or
+drab, thick. Flesh white, unchangeable. Tubes white-yellow to
+green. Stem very thick, often abortive in shape, bulbous at base,
+very pleasant to taste.</p>
+
+<p class="hang">No. 3. <span class="smcap">Boletus scaber.</span> Pileus bell-shaped at first and hard, then
+broad, uneven, soft and flat, variable in color from dark-brown to
+reddish drab. Stem rough, scabby, fibrous. Flesh dirty white,
+often changing to black. Tubes white, rusty, often iron-stained in
+color in spots.</p>
+
+<p class="hang">No. 4. <span class="smcap">Boletus sub-tomentosus.</span> Pileus very variable in form, from
+bell to cushion shaped; also in color, from light-brown or olive
+to any shade of red. Stem touched with red, smooth or with light
+lines, often twisted. Flesh and tubes and stem changing to blue
+wherever bruised or cut. Tubes yellow, shading at times toward
+green. Tastes like walnuts.</p>
+
+<p class="hang">No. 5. <span class="smcap">Boletus chrysenteron.</span> Very similar to No. 4, except that
+the pileus is often brick-red. The flesh is sulphur-yellow and
+scarcely changeable, and the stem with more red.</p>
+
+<p class="hang">No. 6. <span class="smcap">Boletus strobilaceus.</span> Whole plant blackish, turning red
+when bruised or cut, broken into thick fir-cone segments or
+scales. Tubes white or rusty, often enclosed by a veil.</p></div>
+
+<p><b>TO COOK.</b> Beat up a batter, or simply some fresh eggs, lay the
+mushrooms in the same, turning them so as to have the liquid adhere to
+them. Then fry in hot boiling fat, or on a buttered griddle, according
+to your liking, with salt and pepper to the taste. Broil, bake or
+serve under meat as in other recipes here given. Of the above, Nos. 2,
+4 and 5 may be stewed, but the others, and, in fact, all Boleti are so
+moist or viscous that they are much better cooked by dry heat.</p>
+
+<p>N. B. All the above, and many other varieties of esculent Boleti, have
+tubes colored white, gray, green, or yellow; none are even slightly
+red.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE VIII.</b><a name="Plate_VIII" id="Plate_VIII"></a></p>
+
+<p class="p2">LYCOPERDACEÆ, OR PUFF-BALLS.</p>
+
+<table border="0" cellpadding="2" cellspacing="10" width="80%" summary="BOLETI.">
+  <tr>
+    <td class="tda"><b>1. Lycoperdon giganteum.<br />Giant Puff-Ball.</b></td>
+    <td></td>
+    <td class="tda"><b>2. Lycoperdon saccatum.<br />Little Puff-Ball.</b></td>
+  </tr>
+  <tr>
+<td></td>
+    <td class="tda"><b>3. Lycoperdon gemmatum.<br />Pear-shaped Puff-Ball.</b></td>
+<td></td>
+  </tr>
+</table>
+
+<div class="figcenter" style="width: 536px;">
+<img src="images/plate-08.jpg" alt="" title="" width="536" height="620" />
+<span class="link"><a href="images/x-plate-08.jpg">View larger image</a></span></div>
+
+<p>There are many varieties corresponding in most points with some one of
+the three above named, some growing on stumps, but most of them
+appearing on sandy soils after heavy rains. None are poisonous.</p>
+
+<p><b>TO COOK.</b> Make a batter, properly seasoned as for frying egg-plant, or
+beat up eggs for the same purpose; cut the puff-balls into slices half
+an inch thick, and fry in boiling fat or on a buttered griddle.
+Puff-balls are also very good stewed with the Coprinus, or with the
+ordinary mushroom, as their porous substance absorbs the stronger
+flavor.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE IX.</b><a name="Plate_IX" id="Plate_IX"></a></p>
+
+<p class="p2">AGARICUS (AMANITA) VERNUS, OR POISONOUS WHITE MUSHROOM.</p>
+
+<div class="figcenter" style="width: 532px;">
+<img src="images/plate-09.jpg" alt="" title="" width="532" height="659" />
+<span class="link"><a href="images/x-plate-09.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><b>DESCRIPTION.</b> <span class="smcap">Pileus.</span> At first ovate or bulbous, enclosed in the
+volva, then expanded, always pure white, usually clammy or viscid
+to the touch; cuticle thin, separable.</p>
+
+<p class="hang"><span class="smcap">Gills.</span> Pure white, unequal, free from the stem.</p>
+
+<p class="hang"><span class="smcap">Stem.</span> Long, rough or woolly, stuffed or a little hollow toward the
+cap.</p>
+
+<p class="hang"><span class="smcap">Volva.</span> Always present. Ring marked at medium growth; often absent
+at maturity of the plant; and the same is true of the warts or
+scurf on the cap.</p></div>
+
+<p>N. B. This mushroom to many persons has no disagreeable taste or
+smell. It grows in and on the borders of woods, and when half open
+may easily be taken for those in Plates <a href="#Plate_I"> I.</a> or <a href="#Plate_IV">IV.</a>, if attention is
+not paid to the volva. It is deadly poison.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE X.</b><a name="Plate_X" id="Plate_X"></a></p>
+
+<p class="p2">POISONOUS MUSHROOMS OF THE GENUS AMANITA.</p>
+
+<table border="0" cellpadding="2" cellspacing="10" width="100%" summary="">
+  <tr>
+    <td><b>1. Agaricus (Amanita) muscarius.</b></td>
+    <td><b>2, 3. Agaricus (Amanita) phalloides.</b></td>
+    <td><b>4. Agaricus (Amanita) mappa.</b></td>
+</tr>
+</table>
+
+<div class="figcenter" style="width: 500px;">
+<img src="images/plate-10.jpg" alt="" title="" width="500" height="600" />
+<span class="link"><a href="images/x-plate-10.jpg">View larger image</a></span></div>
+
+<p><b>GENERAL DESCRIPTION OF ABOVE.</b> Plant when just below the soil enclosed
+in a volva or wrapper, which as it matures remains (1) at the base
+continuing to sheathe the stem; (2) in the collar or ring; (3) on the
+pileus in the form of easily separable scales or warts. Generally free
+from disagreeable taste or smell, except at decay, when the variety
+illustrated by figures No. 2 and No. 3 is putrid and nauseous. Gills
+pure white at every stage of growth. Pileus very variable in color,
+from pure white to bright orange or red. All contain a deadly
+poison.</p>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE XI.</b><a name="Plate_XI" id="Plate_XI"></a></p>
+
+<p class="p2">POISONOUS OR SUSPICIOUS BOLETI.</p>
+
+<table border="0" cellpadding="2" cellspacing="10" width="100%" summary="">
+  <tr>
+    <td><b>1. Boletus felleus, Bitter Boletus.</b><a name="Plate_XI_1" id="Plate_XI_1"></a></td>
+    <td><b>2. Boletus alveolatus, Crimson Boletus.</b></td>
+    <td><b>3, 4. Boletus luridus, Lurid Boletus.</b></td>
+</tr>
+</table>
+
+<div class="figcenter" style="width: 500px;">
+<img src="images/plate-11.jpg" alt="" title="" width="500" height="582" />
+<span class="link"><a href="images/x-plate-11.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><span class="smcap">Figure 1</span> above is very much like Figures 2 and 3, <a href="#Plate_VII">Plate VII.</a>, of
+Edible Mushrooms, from which it is easily distinguished by its
+bitter taste and rosy tubes.</p>
+
+<p class="hang"><span class="smcap">Figure 2</span> is a distinctively American species, and the authority
+for suspecting it is found in the fact that all Boleti which have
+red or red-mouthed tubes have been considered poisonous. Although
+valuable for an illustration of the lurid Boleti, this variety is
+probably edible.</p>
+
+<p class="hang"><span class="smcap">Figure 3</span> is easily confounded with Figures 4 and 5, <a href="#Plate_VII">Plate VII.</a>, of
+Edible Mushrooms, if attention is not paid to the color of the
+tubes.</p></div>
+
+<hr class="tiny2" />
+
+<p class="right"><b>PLATE XII.</b></p>
+
+<p class="p2">POISONOUS OR FALSE CHAMPIGNONS.</p>
+
+<table border="0" cellpadding="2" cellspacing="10" width="100%" summary="">
+  <tr>
+    <td class="tda"><b>1, 2. Agaricus (Naucoria) semi-orbicularis.</b></td>
+    <td></td>
+    <td class="tda"><b>3, 4. Agaricus (Stropharia) semi-globatus.</b></td>
+</tr>
+<tr>
+<td></td>
+    <td class="tda"><b>5, 6. Agaricus (Naucoria) pediades.</b></td>
+</tr>
+</table>
+
+<div class="figcenter" style="width: 479px;">
+<img src="images/plate-12.jpg" alt="" title="" width="479" height="600" />
+<span class="link"><a href="images/x-plate-12.jpg">View larger image</a></span></div>
+
+<div class="block"><p class="hang"><span class="smcap">Figure 1</span> and <span class="smcap">Figure 2</span> above are of a small mushroom which grows in
+lawns and pastures, and is very easily mistaken for those on <a href="#Plate_III">Plate
+III.</a> of Edible Mushrooms; but, first, they have no point, but are
+strictly orbicular; second, the gills are always discolored in age
+or decay as in Figure 7 above; third, the texture is soft, and the
+mushroom does not dry hard by the sun and re-expand with moisture
+as a <i>Marasmius</i>.</p>
+
+<p class="hang"><span class="smcap">Figures 3</span> and 4 as also 5 and 6 illustrate species oftenest found
+in or on manure, and the above distinctions are equally true of
+these two varieties. The above are not known to be assuredly
+poisonous, but have none of the esculent qualities of the
+fairy-ring champignon. There are also other small fungi of soft
+texture and doubtful quality closely resembling these which grow
+in lawns and pastures, and the object of this plate is to teach
+the amateur to avoid all such. The suspicious varieties of
+Marasmius do not grow with the edible species, but in woods.</p></div>
+
+<hr class="full" />
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of Mushrooms of America, Edible and
+Poisonous, by Anonymous
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+Project Gutenberg's Mushrooms of America, Edible and Poisonous, by Anonymous
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Mushrooms of America, Edible and Poisonous
+
+Author: Anonymous
+
+Editor: Julius A. Palmer, Jr.
+
+Release Date: December 22, 2009 [EBook #30734]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK MUSHROOMS OF AMERICA, EDIBLE ***
+
+
+
+
+Produced by Chris Curnow, Claudine Corbasson, Joseph Cooper
+and the Online Distributed Proofreading Team at
+http://www.pgdp.net
+
+
+
+
+
+  [Transcriber's Note:
+
+  Italic text is rendered with underscores _like this_, and bold with
+  equal signs =like this=]
+
+
+
+
+MUSHROOMS OF AMERICA, EDIBLE AND POISONOUS.
+
+EDITED BY JULIUS A. PALMER, JR.
+
+PUBLISHED BY L. PRANG & CO., BOSTON.
+
+(COPYRIGHT, 1885. BY L. PRANG & CO.)
+
+
+
+
+GENERAL DIRECTIONS.
+
+
+These charts are prepared for popular use, rather than for students of
+botanical science; all technical terms are, therefore, as far as
+possible, avoided.
+
+The names "mushroom" and "toadstool" are indefinite, are both applied
+with equal reason to any fleshy fungus, and are here used as synonymes,
+like the corresponding term "plant" and "vegetable," or "shrub" and
+"bush," in common conversation.
+
+No general test can be given by which a poisonous mushroom may be
+distinguished from an edible mushroom. But each species of fungus has
+certain marks of identity, either in appearance, quality, or condition
+of growth, which are its own, and never radically varied; none can
+contain a _venomous_ element at one time, and yet be harmless under
+other conditions. Like other food, animal or vegetable, however,
+mushrooms may, by decay or conditions of growth, be unfit for table
+use; yet in this state no _fatality_ would attend such use.
+
+Therefore the identification of species is a safe guide, and is the
+only means of knowing what mushrooms should be eaten, and what
+varieties of fungus should be rejected. Having once learned to
+distinguish any species of mushrooms as esculent, perfect security may
+be felt in the use of that species wherever and whenever found; but
+any specimen varying from the type in the slightest degree should be
+rejected by an amateur.
+
+There are about one thousand varieties of mushrooms (exclusive of small
+or microscopic fungi) native to the United States; many will therefore
+be found which are not represented on either of these plates. Those
+here depicted are of three classes, namely, the Lycoperdaceae, or
+Puff-ball fungi; the Agaricini, or Gill-bearing fungi; and the Boleti,
+which last is one division of the Polyporei, or Pore-bearing fungi.
+
+The following definitions are here given, and will be found
+necessary:--
+
+=_PILEUS._= The expanded disk or cap of the mushroom or toadstool.
+
+=_GILLS._= The thin plates set on their edges under the pileus,
+running to a common centre at the stem.
+
+=_TUBES._= The spongy collection of pores which take the place of
+gills under the pileus of a Boletus.
+
+=_VEIL._= A web or membrane which extends from the margin of the
+pileus to the stem when the mushroom is young, and thus encloses
+the gills.
+
+=_RING._= A part of the veil adherent to the stem, and forming a
+collar around it.
+
+=_VOLVA._= The sheath or wrapper enclosing the young mushroom, when
+below or just above the ground; the remains of which are found in
+the ring, the veil, at the base of the stem, and in the warty or
+scurfy top of some varieties of mushrooms.
+
+=_SPORES._= The reproductive bodies, analogous to seeds in some other
+plants, found under the caps of the Agaricini and Boleti, and appearing
+like fine dust when the cap is left for a time lying under-side
+downward.
+
+       *       *       *       *       *
+
+There are as many different flavors and tastes among esculent fungi as
+are found in any other varieties of diet, and the very general
+ignorance of this fact is a sufficient reason for the issue of this
+work. Many persons claim to know a mushroom from a toadstool. This
+means that there is one variety out of a thousand of which they eat
+with safety, and it means nothing more. A person might as well select
+one fish from the sea, and avoid all other members of the finny tribe
+on the ground that there are poisonous fishes. It is strange that this
+general ignorance is most apparent in the case of the English-speaking
+people. The fungus eaters form a little clique in England, but the
+majority of her people know nothing of this gratuitous offering from
+Nature's storehouse. No country is richer in mushroom food than
+America. Were the poorer classes of Russia, Germany, Italy, or France
+to see our forests during the autumn rains, they would feast on the
+rich food there going to waste. For this harvest is spontaneous; it
+requires no seed-time, and asks for no peasant's toil. At the same
+time, the economic value of mushroom diet ranks second to meat alone.
+With bread, and mushrooms properly gathered and prepared, a person may
+neglect the butcher during the summer months. This is self-evident to
+the unscientific mind by the simple facts that mushrooms make the same
+use of the air we breathe as is made by animals, that cooked they
+resemble no form of vegetable food, and that in decay their odor in
+some cases cannot be distinguished from that of putrid meat. To this
+feast, abundantly provided by Nature for the poorest as well as the
+most epicurean, we invite the American people.
+
+In gathering mushrooms for food, cut the stem off about an inch below
+the cap, and place them in the basket or dish, gills upward. Never
+twist or pull them, as the gills become thereby full of dirt, which is
+not easily removed. By placing them gills downward, they will shed
+their spores largely and thus lose flavor.
+
+The stem in cutting will often exhibit fine holes; this indicates that
+maggots have entered the mushroom. If the substance of the pileus
+continues firm and hard, the mushroom may be cooked and eaten by those
+not over-nice; but if perforated and soft, the consequent decomposition
+might induce nausea, and even serious sickness.
+
+Mushrooms may be noxious as food in three ways:--
+
+(1.) They may disagree with the system, by their toughness,
+indigestibility, or use in a state of decay.
+
+(2.) They may be slimy, acrid, or otherwise nauseous.
+
+(3.) They may contain a subtle poison without taste, smell, or other
+indication of its presence.
+
+Most noxious fungi appertain to the first or second class above given,
+and taste or common-sense would readily reject them, unless they were
+cooked with other food or excessively spiced. For this reason plain
+cooking is advised, and further, no amateur should venture to mingle
+with good varieties others to him unknown.
+
+Of the third class, there is one family, many of whose members contain
+a violent and deadly poison. This is known as the _Amanita_ family;
+and although out of fourteen varieties, four are known to be edible,
+yet it is here advised to avoid all fungi as food which have these its
+distinguishing marks:--
+
+(1.) A scurfy or warty top, the protuberances of which rub easily off,
+leaving the skin intact. In a number of specimens many will be found
+entirely smooth, while near them are others of the same variety where
+more or less of the specks remain.
+
+(2.) A ring; generally large and reflexed or falling downward.
+
+(3.) A volva; more or less enclosing the young plant, and remaining at
+the base of the older specimen, so that when the mushroom is pulled up
+a socket is left in the ground.
+
+These three marks should all exist in the typical plant of this
+family, and the experienced eye will see signs of their presence, even
+where they are wanting. But the _volva_ rarely or never decays during
+the life of the specimen, and to reject everything with this mark is
+recommended to all amateurs.
+
+So far as known, there are no cases of death by the use of mushrooms
+except from this one family. In all well-defined cases of fatal
+poisoning, the cause is just as well defined, namely, the use of the
+mushroom represented by Plates IX. and X. in this sheet. Therefore,
+when one has become perfectly acquainted with this family, and learned
+to always reject them, he has very little to fear in the choice of
+mushrooms for the table. The poisonous varieties of the Amanita family
+are extremely common.
+
+The antidote for this poison is found in the skilful use of the
+alkaloids from the family of the Solanaceae or Nightshades, especially
+in subcutaneous injections of Atropine. But to the public generally,
+in cases of poisoning, no other advice can be given than to call a
+physician without delay.
+
+Plate VI. represents several members of the Russula family. Having
+once learned to identify it without danger of error, this family is
+quite safe for use as food; for all the non-esculent Russulas are hot
+or nauseous to the taste, while the edible ones are very nutty and
+pleasant. The student should, therefore, taste each specimen when
+preparing them for cooking.
+
+Some authorities consider all Boleti fit for table use, but there are
+those which are too bitter for food, and one such as the specimen
+numbered 1, Plate XI., would spoil a whole stew. The tubes of this
+Boletus (_felleus_) are light rose, although they appear to be white
+when fresh and young. A good rule for amateurs is to avoid all the
+lurid Boleti; by this is meant all those that have the slightest shade
+of red to the tubes, although I have often eaten of such. The
+mild-colored members of this family, having white, yellow, or greenish
+tubes, if pleasant to the taste, may be considered safe eating.
+
+Plate VIII. represents some of the esculent puff-balls. There are some
+warty fungi growing on wood, which, in early growth, resemble
+puff-balls, whose qualities are not yet known. But all those varieties
+of clear white fungi, which appear in little balls on the open ground
+after rains, may be eaten with perfect safety, if fresh, white inside,
+and hard; if soft and yellowish, or black in the pulp, they should be
+avoided, as they are approaching decay.
+
+The most important advice to the student is to learn to recognize the
+Amanita family, and to avoid them all; next, to define and recognize
+any mushroom he is using for food, so that he could pick a single
+specimen of the same out of a basketful of assorted fungi; and
+finally, never to pick mushrooms at random for food, unless he has
+tested by actual use each and all of the varieties so used. There is a
+large family of mushrooms resembling the Russulas, which exude a milky
+juice if broken or cut. The amateur will do well to avoid all such,
+although they are esculent where the milk is mild to the taste.
+Additional plates, displaying other varieties of esculent mushrooms,
+may possibly be issued in the future.
+
+JULIUS A. PALMER, Jr.
+
+
+
+
+[Illustration: PLATE I.
+
+AGARICUS CAMPESTRIS ET ARVENSIS, OR MUSHROOM PROPER.
+
+
+=DESCRIPTION.= PILEUS. Dry, silky or downy from the first; globular,
+margin united to the stem by the veil, then expanded, bell-shaped,
+at last even flat. Color variable, from white to dark brown.
+Cuticle easily separable in pasture variety.
+
+GILLS. At first pink, then purple, finally almost black, never
+white; of different lengths.
+
+STEM. Nearly solid, even in size, easily removed from the socket.
+
+VOLVA. None; but veil present, at first enclosing gills, then
+making a ring, finally absent.
+
+SPORES. Purple or purplish brown. TASTE and SMELL fragrant and
+agreeable.
+
+GROWS in open pastures, lanes or roadsides; never in forests.
+
+(B.) Similar to above, but coarser, more brittle and of stronger
+flavor; turns rust of iron color when bruised; grows on banks,
+street-sweepings and in hot-houses.
+
+=TO COOK.= Stew in milk or cream; prepare to serve with meat as
+described under Plate II., or broil as directed under Plate III.
+
+=TO ROAST IN THE OVEN.= Cut the larger specimens into fine pieces, and
+place them in a small dish, with salt, pepper and butter to taste; put
+in about two tablespoonfuls of water, then fill the dish with the
+half-open specimens and the buttons; cover tightly and place in the
+oven, which must not be overheated, for about twenty minutes. The
+juice of the larger mushrooms will keep them moist, and, if fresh,
+yield further a most abundant gravy.
+
+N. B. In gathering the pasture variety, cut them just below the cap
+(_don't pull them_); they can then be cooked without washing or
+peeling. The cultivated mushrooms are often so dirty as to require
+both washing and peeling.]
+
+
+
+
+[Illustration: PLATE II.
+
+COPRINUS COMATUS, OR SHAGGY-MANED MUSHROOM.
+
+
+=DESCRIPTION.= PILEUS. At first oval and hard; margin then
+separating from the stem; then equally cylindrical, margin turning
+black; finally expanded, and decaying by dissolution into inky
+fluid. Color of pileus variable from brown to pure white, always
+woolly, shaggy, the cuticle coming off in layers like the scales
+of a fish.
+
+GILLS. At first white, crowded; possibly pink, then dark purple,
+or black, and moist.
+
+STEM. Thick at base, equal above ground, hollow, appearing like
+macaroni cooked.
+
+VOLVA. None, but ring present, and movable in the full-grown
+specimen.
+
+SPORES. Black. SMELL strong, especially at centre of pileus.
+
+TASTE. Pleasant raw, but should not be eaten after it is moist and
+black.
+
+GROWS in rich lawns, roadsides, or newly filled city grounds, in
+groups or solitary.
+
+=TO COOK.= For about twenty mushrooms, put into a saucepan one gill of
+milk or cream, add salt and pepper to the taste, with a piece of
+butter the size of the larger specimens above; when it boils, put in
+the stems and small hard mushrooms; after ten minutes' boiling add the
+larger specimens; keep the dish covered and boiling for ten minutes
+longer, then pour the stew over dry toast, and serve.
+
+=TO SERVE WITH MEAT.= Chop the mushrooms fine, let them simmer ten
+minutes in one half gill of water, with butter, salt and pepper as for
+oyster sauce; thicken with flour or ground rice; pour over the meat
+and cover quickly.
+
+N. B. But very little fluid is needed in cooking this mushroom, as it
+yields a rich juice of its own. It should always be cleaned before
+cooking, by scraping it smooth and until it is perfectly white.]
+
+
+
+
+[Illustration: PLATE III.
+
+MARASMIUS OREADES, OR FAIRY-RING CHAMPIGNON.
+
+
+=DESCRIPTION.= PILEUS. Leathery, tough, and of an equal cream color,
+pliable when moist; shrivelling, wrinkled, even brittle when dry,
+changing from the former to the latter with a dew or rain followed
+by a hot sun, and also _vice versa_. Cuticle not separable.
+
+GILLS. Broad, wide apart, of the same color as pileus, or a little
+paler.
+
+STEM. Solid, of equal circumference; tough, not breaking easily if
+bent or twisted.
+
+VOLVA and ring, none.
+
+SPORES white.
+
+TASTE and SMELL musky, rather strong, but nutty and agreeable.
+
+GROWS in rings or groups in rich lawns or roadsides.
+
+=TO COOK.= For serving with meat or fish, cut the tops clear from the
+stems just below the gills. To a pint of mushrooms, if moist, add
+about a gill of water, pepper and salt to the taste, and a piece of
+butter half the size of an egg. Simmer together over the fire ten or
+fifteen minutes, thicken with flour or ground rice, and pour over the
+cooked meat or fish.
+
+=TO BROIL.= Place the tops like oysters on a fine wire gridiron; as soon
+as they are hot, butter them lightly, and salt and pepper to the
+taste. Put them back over the coals, and when they are heated through
+they are cooked. Butter them, if required, and place in a hot dish.
+
+N. B. When the mushrooms are dried, swell them in water before
+cooking.]
+
+
+
+
+[Illustration: PLATE IV.
+
+AGARICUS CRETACEUS, OR CHALK MUSHROOM.
+
+
+=DESCRIPTION.= PILEUS. Pure white, dry at first, nearly globular,
+then bell-shaped, finally expanded and becoming darker, even smoky
+in color. In early growth very brittle, cuticle always peeling
+easily.
+
+GILLS. At first pure white, then pinkish, finally rusty; withered
+in color and texture; always turning pink or dark if exposed to
+dry heat.
+
+STEM. Hollow, bulbous at base in small specimens, then elongated
+and equal; leaves the socket easily, without breaking into the
+gills.
+
+VOLVA. None; veil distinct and entire, enclosing the gills at
+first, then ruptured, forming the ring.
+
+SPORES. Pale pink or rosy. TASTE, mild, agreeable, but insipid.
+ODOR, none. Grows in lawns and richly cultivated grass plots;
+rarely or never in forests.
+
+=TO COOK.= This mushroom, while sweet and of firm body, has little or no
+flavor of its own. It may, therefore, be best to stew it as directed
+under Plate I., with milk, or under Plate III., with water; in either
+case mixing some proportion of either or all of the three preceding
+kinds. In such case, it will completely absorb their flavor. For those
+who like spices it is very nice cooked as number three for meat or
+fish, adding to that receipt chopped parsley, an onion, or a clove of
+garlic, chopped fine, with a tablespoonful of Worcestershire sauce. If
+served with any meat making an abundant gravy, cook as directed under
+the plate of Edible Russulas.]
+
+
+
+
+[Illustration: PLATE V.
+
+AGARICUS PROCERUS, OR PARASOL MUSHROOM.
+
+
+=DESCRIPTION.= PILEUS. Brown from first to last; thick skinned, very
+scaly and shaggy; at first egg-shaped, then swollen, finally expanded,
+a little point in the centre becoming prominent; always pliable and
+leathery.
+
+GILLS. Pure white.
+
+STEM. Fibrous, hollow, equal in size, freckled, deeply sunk into
+the cap, from which it withdraws free from the gills, leaving a
+deep socket.
+
+VOLVA. None; veil ragged, ring well defined and movable.
+
+SPORES. White. TASTE sweetish, not marked; ODOR slight.
+
+GROWS in open fields and lawns or margins of forests.
+
+=TO COOK.= Stew in milk or cream as directed under Plate II., except
+that this mushroom is dry and firm, and more liquid may be used, for
+it will make little or no gravy of its own. It is not of suitable
+character to be stewed in water, but is very good broiled, requiring
+the liberal use of butter, or placed under meat as directed with the
+edible Russulas.]
+
+
+
+
+[Illustration: PLATE VI.
+
+EDIBLE RUSSULAS.
+
+  1, 2. Russula heterophylla.
+  3.    Russula virescens.
+  4.    Russula lepida.
+  5.    Russula alutacea.
+
+
+=DESCRIPTION.= PILEUS. Many colored; white, drab, green, purple or
+bright red; cuticle very thin, peeling from the edge, adherent
+toward the centre; bell-shaped, at first compressing the gills,
+then expanded, until finally the centre of the cap becomes
+depressed or concave.
+
+GILLS. Generally pure white, sometimes creamy or buff; nearly or
+quite equal in length, rigid, brittle, breaking into unequal
+segments if pressed.
+
+STEM. Stout, solid or stuffed; in substance the same as the flesh
+of the cap, often tapering quite abruptly to a point at the base.
+
+VOLVA, ring, and veil all entirely absent at every age of the
+plant.
+
+SPORES. White. TASTE, excellent raw, like nuts; ODOR none.
+
+GROWS in woods, woody paths or clearings; often found gnawed by
+squirrels or other animals.
+
+=TO COOK.= Remove the skin as far as it peels easily, and wash the
+centre of the cap clean; then place on a gridiron and let them heat
+through; butter plentifully, and salt and pepper to the taste, then
+place them in a hot dish in the oven, and after broiling a beefsteak
+or chicken put it thereon that the gravy may run out and be absorbed
+by the mushrooms.
+
+N. B. The noxious members of this family resemble the esculent so
+closely that, to the amateur, tasting each one as gathered is the only
+guide; the hurtful ones being always hot and acrid. Equal gills,
+extreme brittleness, and dry, firm texture are characteristic of the
+whole Russula family.]
+
+
+
+
+[Illustration: PLATE VII.
+
+BOLETI.
+
+  1. Boletus bovinus.
+  2. Boletus edulis.
+  3. Boletus scaber.
+  4. Boletus sub-tomentosus.
+  5. Boletus chrysenteron.
+  6. Boletus strobilaceus.
+
+
+=DESCRIPTION. No. 1.= BOLETUS BOVINUS. Pileus flat, smooth, viscid;
+the thin, transparent skin easily peeling. Flesh white, unchangeable
+in color (stem same color as pileus). Tubes whitish yellow, yellow or
+gray, shallow. Very variable in size.
+
+No. 2. BOLETUS EDULIS. Pileus cushion-like, dry, brown-gray or drab,
+thick. Flesh white, unchangeable. Tubes white-yellow to green. Stem
+very thick, often abortive in shape, bulbous at base, very pleasant to
+taste.
+
+No. 3. BOLETUS SCABER. Pileus bell-shaped at first and hard, then
+broad, uneven, soft and flat, variable in color from dark-brown to
+reddish drab. Stem rough, scabby, fibrous. Flesh dirty white, often
+changing to black. Tubes white, rusty, often iron-stained in color in
+spots.
+
+No. 4. BOLETUS SUB-TOMENTOSUS. Pileus very variable in form, from bell
+to cushion shaped; also in color, from light-brown or olive to any
+shade of red. Stem touched with red, smooth or with light lines, often
+twisted. Flesh and tubes and stem changing to blue wherever bruised or
+cut. Tubes yellow, shading at times toward green. Tastes like walnuts.
+
+No. 5. BOLETUS CHRYSENTERON. Very similar to No. 4, except that the
+pileus is often brick-red. The flesh is sulphur-yellow and scarcely
+changeable, and the stem with more red.
+
+No. 6. BOLETUS STROBILACEUS. Whole plant blackish, turning red when
+bruised or cut, broken into thick fir-cone segments or scales. Tubes
+white or rusty, often enclosed by a veil.
+
+=TO COOK.= Beat up a batter, or simply some fresh eggs, lay the
+mushrooms in the same, turning them so as to have the liquid adhere to
+them. Then fry in hot boiling fat, or on a buttered griddle, according
+to your liking, with salt and pepper to the taste. Broil, bake or
+serve under meat as in other recipes here given. Of the above, Nos. 2,
+4 and 5 may be stewed, but the others, and, in fact, all Boleti are so
+moist or viscous that they are much better cooked by dry heat.
+
+N. B. All the above, and many other varieties of esculent Boleti, have
+tubes colored white, gray, green, or yellow; none are even slightly
+red.]
+
+
+
+
+[Illustration: PLATE VIII.
+
+LYCOPERDACEAE, OR PUFF-BALLS.
+
+  1. Lycoperdon giganteum. Giant Puff-Ball.
+  2. Lycoperdon saccatum. Little Puff-Ball.
+  3. Lycoperdon gemmatum. Pear-shaped Puff-Ball.
+
+
+There are many varieties corresponding in most points with some one of
+the three above named, some growing on stumps, but most of them
+appearing on sandy soils after heavy rains. None are poisonous.
+
+=TO COOK.= Make a batter, properly seasoned as for frying egg-plant,
+or beat up eggs for the same purpose; cut the puff-balls into slices
+half an inch thick, and fry in boiling fat or on a buttered griddle.
+Puff-balls are also very good stewed with the Coprinus, or with the
+ordinary mushroom, as their porous substance absorbs the stronger
+flavor.]
+
+
+
+
+[Illustration: PLATE IX.
+
+AGARICUS (AMANITA) VERNUS, OR POISONOUS WHITE MUSHROOM.
+
+
+=DESCRIPTION.= PILEUS. At first ovate or bulbous, enclosed in the
+volva, then expanded, always pure white, usually clammy or viscid to
+the touch; cuticle thin, separable.
+
+GILLS. Pure white, unequal, free from the stem.
+
+STEM. Long, rough or woolly, stuffed or a little hollow toward the
+cap.
+
+VOLVA. Always present. Ring marked at medium growth; often absent at
+maturity of the plant; and the same is true of the warts or scurf on
+the cap.
+
+N. B. This mushroom to many persons has no disagreeable taste or
+smell. It grows in and on the borders of woods, and when half open may
+easily be taken for those in Plates I. or IV., if attention is not
+paid to the volva. It is deadly poison.]
+
+
+
+
+[Illustration: PLATE X.
+
+POISONOUS MUSHROOMS OF THE GENUS AMANITA.
+
+  1.    Agaricus (Amanita) muscarius.
+  2, 3. Agaricus (Amanita) phalloides.
+  4.    Agaricus (Amanita) mappa.
+
+
+=GENERAL DESCRIPTION OF ABOVE.= Plant when just below the soil
+enclosed in a volva or wrapper, which as it matures remains (1) at the
+base continuing to sheathe the stem; (2) in the collar or ring; (3) on
+the pileus in the form of easily separable scales or warts. Generally
+free from disagreeable taste or smell, except at decay, when the
+variety illustrated by figures No. 2 and No. 3 is putrid and nauseous.
+Gills pure white at every stage of growth. Pileus very variable in
+color, from pure white to bright orange or red. All contain a deadly
+poison.]
+
+
+
+
+[Illustration: PLATE XI.
+
+POISONOUS OR SUSPICIOUS BOLETI.
+
+  1.    Boletus felleus, Bitter Boletus.
+  2.    Boletus alveolatus, Crimson Boletus.
+  3, 4. Boletus luridus, Lurid Boletus.
+
+
+FIGURE 1 above is very much like Figures 2 and 3, Plate VII., of
+Edible Mushrooms, from which it is easily distinguished by its bitter
+taste and rosy tubes.
+
+FIGURE 2 is a distinctively American species, and the authority for
+suspecting it is found in the fact that all Boleti which have red or
+red-mouthed tubes have been considered poisonous. Although valuable
+for an illustration of the lurid Boleti, this variety is probably
+edible.
+
+FIGURE 3 is easily confounded with Figures 4 and 5, Plate VII., of
+Edible Mushrooms, if attention is not paid to the color of the tubes.]
+
+
+
+
+[Illustration: PLATE XII.
+
+POISONOUS OR FALSE CHAMPIGNONS.
+
+  1, 2. Agaricus (Naucoria) semi-orbicularis.
+  3, 4. Agaricus (Stropharia) semi-globatus.
+  5, 6. Agaricus (Naucoria) pediades.
+
+
+FIGURE 1 and FIGURE 2 above are of a small mushroom which grows in
+lawns and pastures, and is very easily mistaken for those on Plate
+III. of Edible Mushrooms; but, first, they have no point, but are
+strictly orbicular; second, the gills are always discolored in age or
+decay as in Figure 7 above; third, the texture is soft, and the
+mushroom does not dry hard by the sun and re-expand with moisture as a
+_Marasmius_.
+
+FIGURES 3 and 4 as also 5 and 6 illustrate species oftenest found in
+or on manure, and the above distinctions are equally true of these two
+varieties. The above are not known to be assuredly poisonous, but have
+none of the esculent qualities of the fairy-ring champignon. There are
+also other small fungi of soft texture and doubtful quality closely
+resembling these which grow in lawns and pastures, and the object of
+this plate is to teach the amateur to avoid all such. The suspicious
+varieties of Marasmius do not grow with the edible species, but in
+woods.]
+
+
+
+
+
+End of the Project Gutenberg EBook of Mushrooms of America, Edible and
+Poisonous, by Anonymous
+
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