14 



EnglaBd the common meadow mushroom Agarieiis campestris is quite 

 well known and used to a considerable extent aniong the people, but there 

 is not that general knowledge of and use of other species which obtains 

 in Continental Europe. 



In the English-speaking countries much has been done by the Rev. M. 

 J. Berkeley, Dr. M. C. Cooke, Worthington G. Smith, Rev. John Steven- 

 son, Prof. Hay, Prof. Chas. H. Peck, Prof. W. J. Farlow, and others, 

 including the various mushroom clubs, to disseminate a more general 

 knowledge on this subject. 



Late investigations show that nearly all the species common to the 

 countries of Continental Europe, and of Great Britain, are found in differ- 

 ent localities in the United States, and a number of sjpecies have been 

 found which have not been described in European works. 



The geographical distribution of many species of the mushroom family 

 is very wide. We have had specimens of the Morel, for instance, sent to 

 us from California and Washington, on the Pacific coast, and as far north 

 as Maine, on the Atlantic, as well as from the southern and the midwest- 

 ern States, and the same is true of other species. The season of their 

 appearance varies somewhat according to the latitude and altitude of place 

 of growth. Mushrooms are rarely seen after the first heavy frosts, al- 

 though an exception is noted in this latitude in the species Hypholoma 

 sublatertium, which has been found growing under the snow, at the roots 

 of trees in sheltered woods. Frozen mushrooms of this and closely allied 

 species have revived when thawed, and proved quite palatable when 

 cooked. 



At the present time only two species, Agaricus campester and Agaricus 

 arvensis, are cultivated in America. Some attempts have been made by 

 an amateur mushroom club in Ohio to cultivate the Morel, but the results 

 have not, so fai', been reported. In the meantime, however, it is well to 

 utilize the wild mushrooms as fast as the collector can satisfactorily 

 identify them. The woods of all moist regions of this country abound 

 with edible varieties. Prof. Curtis, of North Carolina, gives a list of over 

 one hundred edible species found in that State alone, and nearly all of 

 these occur in our Northern States as well. It is not contended that this list 

 includes all the species which may be eaten, nor have all of these equal 

 value from a gastronomic point of view. Some are insipid as to flavor, 

 and others are too tough or too slimy to please the popular taste. 



CAUTIONARY SUGGESTIONS. 



Befoi-e collecting for the table mushrooms found growing in the woods 

 or fields, it would be well for inexperienced persons to consult carefully 

 some work on the subject in which the characteristics of edible and poi- 

 sonous varieties are described and illustrated. 



Considering that an opinion seems to prevail that the discoloration of 

 the silver spoon or small white onions when brought into contact with 

 mushrooms during the culinary process is an infallible test of the poison- 



