4o8 The Book of Woodcraft 



bugle, a bird's nest, a spring bonnet or an Indian club, is 

 likely to be wholesome, we may follow the suggestions of 

 the authors already cited (p. xxxii), as follows: 



"There is but one way to determine the edibility of a 

 species. If it looks and smells inviting, and its species can- 

 not be determined, taste a very small piece. Do not swal- 

 low it. Note the effect on the tongue and mouth. But 

 many species, delicious when cooked, are not inviting raw. 

 Cook a small piece; do not season it. Taste again; if 

 agreeable eat it (unless it is an Amanita). After several 

 hours, no unpleasant effect arising, cook a larger piece, 

 and increase the quantity until fully satisfied as to its 

 qualities. Never vary from this system, no matter how 

 much tempted. No possible danger can arise from adher- 

 ing firmly to it." 



Safety lies in the strict observance of two rules : 



"Never eat a toadstool found in the woods or shady 

 places, beheving it to be the common mushroom: Never 

 eat a white — or yellow-gilled toadstool in the same be- 

 lief. The common mushroom does not grow in the woods, 

 and its gills are at first pink, then purplish brown, or 

 black." 



Also there are many mushrooms of the Genus Boletus 

 that are like ordinary mushrooms of various pale and 

 bright colors, but instead of gills they have tubes under- 

 neath. Some are eatable, some are dangerous. Avoid all 

 that change color as being wounded or that have red- 

 mouthed tubes or that taste peppery or acrid. 



"There is no general rule by which one may know an 

 edible species from a poisonous species. One must learn 

 to know each kind by its appearance, and the edibility of 

 each kind by experiment," says Nina L. Marshall in the 

 "Mushroom Book" (page 151), and gives the following: 



