1894] Note on the Food value of certain Mushrooms 37 



NOTE ON THE FOOD VALUE OF CERTAIN MUSHROOMS 



By Frank T. Shutt. 



In the minds of most of us, no doubt, mushrooms are regarded 

 rather as a delicacy than as an article of food. Their peculiarly 

 agreeable and somewhat piquant flavour when properly prepared 

 and carefully cooked has established for many species of edible 

 fungi a world-wide reputation for the making of ragouts, sauces, 

 and as "flavourers" generally; but, speaking broadly, most have 

 failed to recognise their highly nutritious character. Their price 

 in city markets is undoubtedly out of all proportion to their value 

 as food, but we must conclude that the well-nigh general neglect 

 to gather and use them in districts where they occur in abundance, 

 is due chiefly to ignorance of their nature from the standpoint we 

 are now considering them.* 



Analysis shows them to be characterized by a comparatively 

 speaking large percentage of nitrogenous matter (crude protein), 

 a considerable proportion of which exists in the form of true pro- 

 tein or albuminoids. The function of this latter class of constitu- 

 ents of foods is to repair the daily waste of the body and build up 

 its tissues, and hence the proteids are commonly known as flesh- 

 formers, and are consequently to be regarded as the most im- 

 portant of the nutrients, whether in animal or vegetable foods. 



Last autumn, in order to obtain data that might be of interest 

 in this connection, a partial analysis was made of certain species 

 that are found in abundance on the lawn of the Experimental 

 Farm, Ottawa. These comprised the Fairy- ring Champignon 

 [Marasmius oreades), the Grey Coprinus or true Inkcap {Coprimis 

 atratneniarius)^ and the Shaggy Coprinus or Horse tail Mushroom 

 {Coprimis comatus), commonly known as "Umbrellas". The re- 

 ."•ults are as follows :^— 



*There are, we know, many persons who have a dread of all fung-i, for 

 fear of being- poisoned, and it is only natural that they should hesitate to avail 

 themselves ot these nutritious delicacies. 



