352 POISONOUS AND EDIBLE FUNGI 



Mendel concluded that mushrooms have a low caloric value. 

 Nevertheless he properly regarded them as being among the most 

 appetizing of culinary delicacies and as adding greatly to the 

 palatabilitv of many foods when cooked as savories with them. 



Later workers are inclined to regard mushrooms as having 

 amounts of nitrogenous substances, carbohydrates, and fats that 

 would rank them, in regard to nutritive value, along with fresh 

 vegetables. Data of Sabalitschka [IvanofT and Zwetkoff (1932)] 

 showed that Psalliota campestris and Boletus edulis have a high 

 protein content. This finding was confirmed by Saburow and 

 YVasiliew [IvanofT and Zwetkoff ( 1932)], who recorded the pro- 

 tein content of these two species as 32.06% and 31.25%, respec- 

 tively, these figures being based on the weight of dry substance. 

 On the other hand, other edible species may be low in proteins, 

 since Saburow and Wasiliew found in Colly bia velutipes 8.87% 

 and in Tricholoma portentosum 10.50%. They also reported 

 lar^e variation in fat content between species, Boletus edulis hav- 

 ing 1.6% and B. scaber 9.69%. Since the proportions of proteins, 

 carbohydrates, and fats that are digestible by man remain un- 

 known, the true nutritive value of mushrooms likewise remains 

 a mystery. 



Fleshy species most used as food. The fleshy fruit-bodies of 

 fungi that are used as food in most parts of the world are not 

 cultivated but occur in forests, mainly on the forest floor. The 

 choicest species include Psalliota (Agaricus) campestris, P. arven- 

 sis, Boletus edulis, Lepiota procera, Lactarius deliciosus, Coprinus 

 comatus, Cantharellus cibarius, Pleurotus ostreatus, and Fistulina 

 hepatica. Among other highly prized species are the morels, in- 

 cluding Morchella esculenta, M. conic a, Gyroviitra gigas, and G. 

 esculenta, the truffles, especially Tuber aestivum and T. vielano- 

 spervnmu and certain puffballs. In parts of Australia and Tas- 

 mania use is made of the large sclerotia of Polyporus viylittae, 

 which are called "native bread" and "black-fellow's bread." The 

 natives in Tierra del Fuego eat large quantities of Cyttaria, espe- 

 cially C. gunnii, C. hookeri, C. darwinii, and C. harioti, which 

 grow parasiticallv on the branches of Nothofagus. 



Artificial cultivation of fleshy fungi. In light of the fact 

 that the excellence of certain species has long been appreciated, 

 it is not surprising to find that attempts were made by the ancients 

 to cultivate them. At present, however, few species are culti- 



