MISSOURI BOTANICAL GARDEN BULLETIN 129 
in mushrooms be aroused by this means, it is hoped that 
the facilities of the Missouri Botanical Garden will be used 
to the fullest extent in obtaining definite information as to 
a fey and edibility of the various forms which may 
e found. 
FOOD VALUE AND PRESERVATION 
With respect to food value there is another popular fal- 
lacy which mushrooms have inspired. They are often re- 
ferred to as vegetable meat, animal-like, etc., all indicating 
or suggesting a high protein value, leaving one to conclude 
that they are as nourishing as meat. As a matter of fact, 
it has long been known that mushrooms have a food value 
about equal to the average green vegetable, and not nearly 
as great as potatoes and beans. It is true that the cultivated 
mushroom about equals the potato in protein content—not 
to discuss digestibility—but the carbohydrate content is 
much lower than that of the potato and approaches that, of 
cabbage or spinach. 
Mushrooms are to be thought of. either as vegetables or 
as savory foods having a place as relishes or condimental 
dishes. The value of wild mushrooms must be considered 
from these standpoints. By using them one is able to vary 
the diet and to introduce unusual flavors. Besides being 
used alone and with meats, mushrooms fresh or dried may 
be used advantageously in soups, gravies, and sauces, also 
in combination with spaghetti and other starchy dishes. 
Mushrooms may be canned by the methods employed 
with vegetables, some recommending the addition of a lit- 
tle lemon juice, say one teaspoonful with each pint of the 
product. Drying is, however, considered to be the most 
satisfactory means of preserving the majority of native 
mushrooms, and this is the prevailing method in Europe. 
Drying may take place in the sun or, in the absence of a 
drying outfit, in the half-open oven. A simple method con- 
sists in throwing cleansed plants on a wire mesh screen 
suspended above the stove. Fleshy forms may be cut into 
slices about one-fourth inch thick, and for convenience 
some prefer to store these. They may be stored in tin 
containers, preferably sealed with pa e or odorless ad- 
hesive tape. 
BOOKS FOR SOLDIERS 
The American Library Association has been asked by the 
War Department to assume the responsibility for providing 
adequate library facilities in all cantonments oe § training 
camps. Special buildings will be erected for this purpose, 
