Introduction 



The roots and derivatives of the botanic terms are fully and carefully 

 given by Dr. John W. Harshberger, professor of botany, University of 

 Pennsylvania, to whom the author is specially indebted. 



The excellent Glossary published by Dr. Edwin A. Daniels, Boston, 

 has furnished many comprehensive definitions. It is the property of 

 the Boston Mycological Club, and can be obtained from its secretary 

 for twenty-five cents. 



The determination of the proper accentuation of the generic and spe- 

 cific terms has been in many cases a difficult task, and, in some cases, 

 owing to the dubious origin of the words in question, there is certainly 

 room for difference of opinion. This task has been kindly and con- 

 scientiously performed by Prof. M. W. Easton, professor of Compara- 

 tive and English Philology, University of Pennsylvania. Thanks are 

 due to the Hon. Addison Brown, president of the Torrey Botanical 

 Club, and Dr. Nathaniel L. Britton, professor of Botany in Columbia 

 College, authors of "Illustrated Flora," for the determination of the 

 accentuation of non-classical words ending in inns. 



Three indexes are given: the first refers to the general contents, the 

 second to the genera, the third to species and their genera, alphabetic- 

 ally arranged. 



Mrs. Emma P. Ewing and Mrs. Sarah T. Rorer have kindly furnished 

 some of their recipes for the preparation of several varieties of toad- 

 stools. The best results of the author's long experience in cooking 

 toadstools are given in the chapter ' ' Recipes for Cooking and Prepar- 

 ing for the Table," together with others selected from many sources. 

 The personal taste of the server must be guide to the choice. 



A child-friend of the writer, in telling him of her mother's cook, said : 

 ' ' She's a good cooker, but she has a bad temper. ' ' A good "cooker' ' 

 will soon learn how to best display the individual flavor of each species. 

 And be it known that each species of toadstool has a flavor of its own. 

 These flavors vary as much as among meats and vegetables. No one 

 species can be taken as standard of excellence. 



The greatest care has been taken to secure illustrations correct in 

 every botanic detail. With few exceptions the colored figures were 

 drawn and painted by the writer. To obtain this important feature the 

 requirements of art have frequently been sacrificed. An artist can make 

 a picture of a toadstool; the mycologist must guide his brush or pencil 

 in the making of a correct presentation. The happy combination of 



xxv 



