decomposition, unless quickly dried and kcjtt drv. This should 

 teach moderation in their use. A hearty meal of mushrooms 

 alone mijiht he ex])eeted to ])roduce eonseciuences sinuhir to 

 those lollowing a hirjic repast on iiothinu- hut heefsteak. It also 

 teaches the necessity of cair in the selection of the specimens to 

 be utili/.ed. Only sound ami fresh specimens, young or just ma- 

 ture, should be taken. 



Many inserts i\ro fond of mushrooms. Hoth they and tiieir 

 larvae feed on them and in them. A mushroom may appear fair 

 on its exterior, which if cut or broken, will show its interior to be 

 full of small holes and galleries excavated l>y larva-, and perhaps 

 may reveal a living- colony of the larvjc tliems(dves. It is need- 

 less to say that such specimens should be rejected at once. The 

 larva^ most often enter at the base of the stem and mine their 

 way up thi'ough the stem to the cap. AVhen this is the case, and 

 they have reached the cap, their presence will be reveal(Ml when 

 the cap is cut from the stem, for the small holes through which 

 they have passed will easily be seen. Sometimes the eggs are de- 

 posited by the parent insect on the surface of the cap, and when 

 hatched, the larva^ at once eat their way into the flesh beneath. 



Strange as it may seem, a colony of larvae in the lower part of 

 the stem of a mushroom will often affect disastrously the flavor 

 of the cap or upper part, which they have not yet touched. 

 Sometimes a part of a cap will show signs of decay while a part 

 remains apparently sound. Better reject the whole in such 

 cases. Also discard those that are watersoaked, for this is often 

 an indication of age and incipient decay. 



The fact that most mushrooms are shortdived and decay rap- 

 idly also teaches the importance of cooking them promptly after 

 they have been gathered. As a rule, they should be cooked the 

 same day. If the collector has been fortunate enough to obtain 

 more than enough for one meal, it is generally better to cook the 

 whole lot iit once, as they will not spoil as soon in the cooked as 

 in the raw state. 



Tti collecting mushrooms that have stems, it is not advisable 

 to take the stems except in those cases in which they ai'c suf- 

 ficiently tender to be utilized; generally, they are too tough. 

 Care should be taken to keep the mushrooms as clean as possible. 

 Sometimes soil, sticks and leaves, are carried up in the growth of 

 the mushroom and remain on the cap. This is especially the case 

 with those species that have a viscid or sticky surface to the cap. 

 It is better to clear this rubl»ish carefully away before juitting 

 the specimens in the collecting basket. If this is not done, such 



