■2B{) STUDIES OF AMERICAN FUNGI. 



of the ground and not deep-seated in the soil, would very likeh- 

 not belong to any of the very poisonous kinds. 

 3d. —Reject all fungi which have a cup or sac-like envelope at the 

 base of the stem, or which have a scaly or closely fitting layer 

 at the base of the stem, and rather loose warts on the pileus, 

 especially if the gills are white. Amanita Ccvsarea has a sac-like 

 envelope at the base of the stem, and yellow gills as well as a 

 yellow cap, and is edible. Amanita nibcsccns has remnants of a 

 scaly envelope on the base of the stem and loose warts on the 

 cap, and the flesh where wounded becomes reddish. It is edible. 

 (See plate 19.) 

 4th. — Reject all fungi with a milky juice unless the juice is reddish. 

 Several species with copious white milk, sweet or mild to the taste, 

 are edible (see Lactarius vo/emus and cormgis). 

 5th. — Reject very brittle fungi with gills nearly all of equal length, 

 where the flesh of the cap is thin, especially those with bright 

 caps. 

 6th. — Reject all Boleti in which the flesh changes color where bruised 

 or cut, or those in which the tubes have reddish mouths, also 

 those the taste of which is bitter. Stwbilomyccs strobilaceus 

 changes color when cut, and is edible. 

 7th. — Reject fungi which have a cobwebby veil or ring when young, 

 and those with slimy caps and clay-colored spores. 

 in addition, proceed cautiously in all cases, and make it a point 

 to become very familiar with a few species first, and gradually extend 

 the range of species, rather than attempt the first season to eat a 

 large number of different kinds. 



All puff-balls are edible so long as they are white inside, though 

 some are better than others. All coral-like or club fungi are edible. 

 To Clean and Prepare the Specimens. — The mushrooms having been 

 collected, all tough stems, the parts to which earth clings, should be 

 removed. After the specimens are selected, if there is danger 

 that some of them may be infected with larv^, it is well to cut off 

 the stem close to the cap, for if the insects are in the stem and have 

 not yet reached the cap they may thus be cast away. Some recom- 

 mend that the tubes of all Boleti be removed, since they are apt to 

 make a slimy mass in cooking. 



Where the plants are small they may be cooked entire. Large 

 ones should be quartered, or cut, or sliced, according to the size and 

 form of the plant, or method of cooking. 



