•v\ isliing to limit the use of fungi to the common mushroom, say3, 

 '•reject all which have the gills white." This rule, if ohserved, 

 W(jnl(l exclude from use many excellent species. Another says, 

 "discard all that have a hollow stem." This also would prevent 

 the use of i>Mc}\ valuable species as Ceesar's mushroom, tlie smooth 

 le))i(»ta. mill ihe delicious lactai'iii-^. Ai:aiii. we are told ti> avoid 

 all thiit have a viscid cap, and all that when fresh have an acrid 

 or hot, pejjperv taste. These directions, too, would rule out 

 SOUK species that have been used and are known to furnish very 

 good food. 



The viscidity ]uay be removed from the cap, the harsh flavor 

 <iestroyed by cooking, and the flesh of some such has been found 

 to be palatable and nutritious. Also, if we follow the directions 

 to take only such species as are found growing in the fields and 

 open places, we deprive oui-selvcs of many an c-xcellent dish that 

 can be furnished by the edible species of the woods and groves. 



The silver spoon test, which sanctions eating such as do not 

 tarnish the spoon when placed among the cooking mushrooms, 

 was long ago exjiloded, for by actual trial it was found to be 

 deceptive and unreliable. It has been stated that vinegar has the 

 power to absorl) or neutralize the poison of the dangerous species, 

 and that sucli, after having been stee]>ed in vinegar, then taken 

 out and washed in clean water, may be cooked and eaten with 

 safety. This process is not here recommended. It seems better 

 to eat only such as are known to be harmless, without any pick- 

 ling process being necessary to make them so. 



Before proceeding to the descriptive part of these articles, it is 

 jjroper to explain the meaning of a few somewhat technical 

 terms which it will be necessary or convenient to employ: 



Tlie substance of mushrooms is commonly called the fesh, 

 though it is unlike the flesh of animals. 



The seeds or re]u-oductive bodies are termed spores. They are 

 as fine as dust and singly invisible to the naked eye. 



The upper ex]ianded part of the ])lant is commonly known as 

 the ra/). I'he botanical name is pilens. It varies in shape ac- 

 cording to age and species. 



The spores develop in or on some special part of the cap, in all 

 species Avhere a cap is formed. The spore-bearing ]iarl of surface 

 is botaiiically designated by the term hi/nieniinn, and that part 

 on which the hymenium is borne or rests is the hymenophorc. 



The minute threads which proceed from the germinating 

 spores, and which permeate the soil or other material on which 



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