432 



any one who is willing to use common sense, and reject all specimens 

 that he is not sure of, may keep his table supplied with mushrooms 

 witli absolutely no danger; with no more risk than he takes when he 

 goes into the vegetable garden and selects carrots, beets, and radishes, 

 but rejects the wild parsnip which may grow as a weed there. 



The beginner should collect at first only three or four of the more 

 easily distinguishable species, such as MorchcUa conica (page 547), 

 Coprinus coiuaius (page 479), Agaricus campcstris (page 466), and 

 the larger puffballs. Soon he will learn to distinguish also the other 

 species of Coprinus and Agaricus. Then gradually he will add such 

 species as Pleurotus ostrcatus (page 529), Plutcus ccrvimis (page 

 487), some of the Lepiotas, etc., and he will be surprised to see how 

 soon he will have two or three dozen excellent edible species on his list. 



The very best time to go mushroom-collecting, if convenient, is 

 early in the morning, since at that time all those which have opened 

 up during the night are fresh and free from insect infestations. The 

 only thing that is at all essential for the work of collecting is a basket 

 to carry the specimens in. It is well, however, to take along a garden 

 trowel, and to get into the habit of digging up the mushrooms instead 

 of "picking" them. This is because there are some species which even 

 the expert cannot recognize unless he has the whole of the stem. If 

 the mushroom is picked or broken off aljove ground one of the most 

 evident earmarks for identification, the volva (page 415), may be left 

 liehind in the soil. 



All mushrooms that are not perfectly fresh should be rejected. 

 Many cases of so-called mild mushroom-poisoning have been caused 

 Ijy the foolish eating of specimens infested by larvae. "Tainted" 

 mushrooms are as unwholesome as "tainted" meat. No one would 

 expect a leg of mutton which had 1)een exposed in the woods for 

 two or three days during hot weather to be fit to eat. No more 

 should be expected of mushrooms, for although many of them will 

 keep for a considerable time when the weather is cool, in warm weather 

 they very soon become unfit for food. 



While collecting the known edible species for the table many beau- 

 tiful and interesting fungi will be found which are not discussed in 

 this article. If one becomes interested in knowing what they are he 

 must obtain one or more of the larger books mentioned on page 554. 

 If there are some which cannot be identified with the aid of those 

 books then it is permissible to send specimens to a known authority 

 for identification. When this is done the specimens should always 

 be accompanied by a letter giving full information as to the appear- 

 ance of the fresh specimen, their place and manner of growth, etc. 

 The specimens should be wrapped in oiled paper, or groceryman's 



