TOADSTOOL-EATING. 



of the meadow-mushroom after these latter have passed through the 

 system of the horse. 



At first, this mushroom resembles a pufi'-ball, but it soon discloses 

 under the cap a veil or web, which ruptures and exposes the gills free 

 from the stem, with a faint shade of pink. This color deepens more 

 and more, passing through purple into black. When pink, the rino- 

 around the stem is quite perfect, but I have found older specimens 

 with not a trace of ring or veil. The top is every shade from pure 

 white to deep brown ; and, altogether, I can only advise the amateur 

 to have one identified by an expert, if possible. Though difiicult to 

 describe, the taste and smell are so peculiar to the species that there 

 is not much danger of deception when once you have made their ac- 

 quaintance. 



The most easily-recognized agaric is the maned mushroom {Copri- 

 nus comatus). When fit for food, it is the shape of a turtle's eo-g ; 

 that is, ovate, but alike at each end. The top is brown and smooth 

 but toward the earth the outer skin ruflies up, making a white mane 

 or fringe of concentric layers around it. The stem is hollow, and on 

 being cut appears, as it cooks, like macaroni. There is a ring round 

 the stem, which is movable in the well-developed plant. Very soon 

 after acquiring its growth the points of the gills turn black, some- 

 times running into pink ; then it opens umbrella-like, and melts into 

 an inky fluid. This was the first fungus we dared to eat on our own 

 recognition, and has no poisonous counterpart. It should never be 

 eaten either stale or having black gills, or when found around dust- 

 heaps or other ofial. 



The second experiment was made on the elm-tree mushroom 

 {Agaricus ulmarius). It grows only in fall on the elm, has a thick, 

 solid stem (sometimes set in the side), broad white gills, firm white 

 flesh, and a light-yellow top, at first smooth, finally spotted and 

 cracked. Older, the gills turn yellow and the top very leathery. I 

 know of no other large fungus with gills and white flesh growing 

 from the elm. It is most common in a cleft, or where a limb has been 

 sawed oflT, and often reappears yearly in the same spot. 



The family of the Mussidce is quite safe for beginners. In the 

 common mushroom you will notice the gills are pliable ; the flesh 

 also can be bent without breaking. The milk-mushrooms and the 

 HussuloB are very brittle ; the gills do not mat down like the horse- 

 mushroom, or the elm-tree mushroom ; they break into small pieces, 

 while the whole fungus snaps suddenly on being bent. If milk or 

 juice comes, I advise the amateur to reject the specimens. A novice 

 should not attempt to cook them. If they are perfectly dry, taste a 

 small piece. If it is not an edible russula, it will be likely to bite 

 and sting the tongue, while all the esculent varieties of the genus are 

 tasteless, mild, or with the flavor of chestnuts. There is one very 

 common variety {Bussula alutacea) with a bright-red top, buflE'-colored 



VOL. SI. 7 



