143 



A few were dried and then forwarded to Prof. Charles Peck, New 

 York State Botanist, who is the highest authority on Agarics in 

 America. He reported that the mushroom in question was related to 

 the edible one, that it had been found in New York State and in 

 France. He said that in France it was looked upon with suspicion 

 but for his own part he did not think it was poisonous, though owing 

 to its woody nature and unpleasant smell he did not set much value on 

 it. Its scientific name is Agarlcus Rodm%ni, having been named after 

 its discover. It differs from the common mu hroom in having an un- 

 pleasat smell while being cooked, in being quite firm and not expanding 

 nearly so much, and in the stem being quite large where it joins the 

 cap and tapering to the point which seems to enter the soil to some 

 depth. 



There are fully thirty species of edible mushrooms along the road- 

 sides, in woods, meadows, and pastures around Ottawa, yet those igno- 

 rant of this fact, persist in rejecting good Agarics and partaking of dele- 

 terious ones simply because they look like the common mushroom. 



If the following simple directions were followed no peison need be 

 poisoned and much valuable food could be collected every autumn by 

 those desirous of doing so. At present I have fine mushrooms gathered 

 nearly ten years since that are just as well suited for the table now as 

 they were when collected In other countries this practice of drying 

 mushrooms for future use is extensively practiced and there is no reason 

 why we should not do the same here. 



Directions for testing Mushrooms or Agarics of all kinds : 



(1.) Reject all that have an unpleasant smell either in a raw state 



or when cooking. 



(2.) If the smell is pleasant cliow a small portion of the raw speci- 

 men and swallow the juice. If a burning sensation is felt in the mouth 

 or throat the mushroom is more or less poisonous and should be reject- 

 ed. On the other hand if the taste is pleasant the mushroom is edible. 

 All pufiballs are edible as long as the spores are white, when the inside 

 begins to turn yellow the specimens should be thrown away. 



An interesting discussion on tl)e value of mushrooms as food 

 followed the reading of this paper, in which Mr. Whyte, Mr. Ballan- 

 tyne and Mr. Harrington took ])lacp. Mr. Fletcher spoke of some of 



