396 
THE DICTIONARY OF GARDENING, 
Mushrooms—continued. 
be regarded by the labouring classes as even poisonous, 
or, at least, suspicious. 
A nearly allied kind, the Meadow or Horse Mushroom 
(A. arvensis), is considerably larger than the last, and 
grows in similar localities ; but its cap is pure white on the 
top while young, and it has paler gills than A. campestris. 
It is often gathered in large quantities for sale, but is 
somewhat less delicate than the Common Mushroom in 
its flavour. These are most abundant in autumn, but the 
St. George’s Mushroom (A. gambosus, see Fig. 611), a 
large species, appears in spring. For this reason, and 
because of its flavour, it is much esteemed, and fetches 
a high price. The cap is nearly white, the gills are 
pale yellowish, and there is no ring on the stalk. It 
can be dried so as to retain its characteristic flavour. It 
smells strongly of new meal. Numerous other species of 
the genus Agaricus are recognised in Britain as edible. 
Several of these are more abundant in woods than in open 
places, despite the general rule that Fungi from such 
localities are more open to suspicion. From among these 
useful Agarics we may enumerate the following, which, 
for the most part, are less generally known than are the 
preceding; and which are somewhat dangerous to use, 
from their resemblance to certain kinds which are often 
to be found in similar localities: A. fragrans and A. 
odorus, both with a scent like aniseed; A. maximus, white, 
may reach 14in. in breadth of cap; A. ostreatus and A. 
ulmarius, found on Elm trunks, both with stalk attached 
to one side of the cap; and 4. prunulus, a white Mush- 
room, with a smell like meal, found growing in woods. 
Berkeley, in his “Cryptogamic Botany,“ p. 367, says 
that at least a tenth of the species of Agaricus are 
esculent. Other Mushrooms belonging to genera nearly 
allied to Agaricus are scarcely, if at all, inferior to its 
species in their value as food-plants for man; nor would 
the generic differences between them and Agaricus strike 
anyone not a botanist as of much importance. The 
more valuable of these edible forms are Marasmius 
oreades (see Marasmius) and Coprinus comatus. The 
latter is esteemed while the gills are still whitish or 
reddish in colour, but it soon becomes soft, and de- 
liquesces into an inky fluid; it is common in pastures 
and other open places. Several species of Cortinarius 
(a genus with rust-coloured spores and a web-like veil) 
are also edible. All of them inhabit woods. Among 
them may be noted C. violaceus and C. cinnamomeus, 
characterised by their colours, to which they owe 
their specific names. In the genus Lactarius, notable 
because of the milky juice that its species contain, 
several are dangerous and acrid; but others are esculent, 
their juice being mild and pleasant in flavour. The quality 
of L. deliciosus is sufficiently indicated by its name. This 
Mushroom is an exception to the rule that change of 
colour in broken parts is to be regarded as a sign of 
poisonous properties, since the milk in it, when fresh, is 
saffron-coloured, but, when exposed to the air, becomes 
dull green. : 
The genus Russula also includes both poisonous and 
edible species, but need not be dwelt on here, as the 
latter are not largely used. 
i Cantharellus cibarius, or the Chantarelle, is one of the 
best of edible Mushrooms. See Chantarelle. Very 
similar in appearance to the gill-bearing Fungi are many 
_ of those in which the gills are replaced by teeth, as in 
Hydnum (see Hydnum), or are united, so as to leave 
between them tubes or pores, as in Boletus, Fistulina, 
and Polyporus, and these are usually included amon 
Mushrooms. Boletus includes numerous kinds, pat 
like Agarics, but the lower surface of the cap shows 
very numerous pores. B. edulis (see Fig. 612) is sold 
in many parts of the Continent of Europe, cut into 
thin slices, or hung on strings and dried. It is little es- 
teemed in England. B. estivalis, which appears in early | 
Mushrooms—continued. 
summer, is said to be of excellent flavour. Various 
other species of Boletus have been recommended as of 
fair quality, such as B. aureus, B. aurantiacus, &c. ; while 
others, on the contrary, are dangerous. 
Polyporus is a very large genus, the species almost 
all growing from dying or dead wood, and being at- 
tached to the stalk by one side. The spore-bearing 
surface is “usually below. The species vary much in 
texture, between fleshy and woody. Several may be said 
to be edible, but cannot be highly recommended. 
Fistulina hepatica, or the Beef-steak Fungus, like the 
last, grows on trees, usually Oak, and is much like Poly- 
porus in structure, but is juicy. The popular name is 
derived from the great resemblance to a piece of beef- 
steak. Its weight may exceed 20lb. It is used sliced 
and eaten with salad, or like true Mushrooms, and is 
much esteemed as an article of diet. Catsup, or Ketchup, 
made from the juice of many kinds, is also a valuable 
product of the group. 
. 
,, 
Fig. 612. BOLETUS EDULIS. 
INJURIOUS PROPERTIES OF MusmRooms. Some of the 
evils attending the use of these plants must be mentioned 
here. Among the more serious are the poisonous effects 
produced when many of them are used as food, these 
effects varying, according to the nature of the Fungus, 
from mere nausea to very serious symptoms, or even 
death. Many of the poisonous species are so similar to 
edible ones, that the only safe rule to follow is to make 
oneself thoroughly familiar with the latter, or, at least, 
with a few of them; and to use these alone rather than 
to risk the consequences of using poisonous kinds by 
mistake, Rules have frequently been given whereby 
poisonous and edible Mushrooms respectively may be 
recognised, such as that those should be avoided, or, at 
least, used with great caution, that grow on wood, or 
have a strong, disagreeable smell, or acrid taste, or turn 
blue when broken, or are bright red in colour, or have 
pink spores; but all such rules err by admitting hurtful, 
or excluding useful, kinds, and only familiarity with 
the individual species can be safely relied on as a guide 
as to what to use. But even edible Mushrooms may 
become injurious if kept too long before being eaten; 
henee, they should be used only when fresh, except in 
the case of the few, like Marasmius oreades, that can 
be dried and preserved for future use. Any suspicious 
kinds should be copked for a long time with abundance 
of salt and vinegar, as the poisonous properties are fre- 
