112 BEPOKT OF THE STATE BOTANIST. 



species in a piece of paper by itself. This precaution is not 

 necessar}' if ttie species are so distinct in color, shape or size that 

 they can readily be separated from each other at home, or if they 

 are so similar in flavor and texture that they may be treated 

 alike in cooking without any detriment to their esculent qualities. 



Should a doubt arise at any time, concerning the identity of a 

 supposed edible species, do not use such a mushroom until all 

 doubt on this point has been banished. If it is thought desirable 

 to compare the plant with the published figures and descviptions 

 for the purpose of identifying the species, select for this purpose 

 sound specimens which represent both the young and the mature 

 forms, that all the specific characters may be shown. Take the 

 specimens up carefully from their place of growth, removing all 

 the loose dirt from the base of the stem. Wrap the specimens 

 carefully in soft paper or large green leaves that they may be 

 kept as fresh as possible till the time of examination. On reach- 

 ing home, lose no time in making the examination for in some 

 species there are evanescent characters which will not be available 

 after a few hours' delay. In one family of fungi the color of the 

 spores is an important character and a great aid in the identi- 

 fication of species. The color of the spores in many species is 

 the same as or similar to the color of the mature gills, but there 

 are so many exceptions that explicit directions for ascertaining 

 their color will be given in another place. 



In the preparation of mushrooms for cooking, the utmost 

 cleanliness should be observed. Some have the upper surface of 

 the cap covered with a sticky, viscid or glutinous substance when 

 fresh This often causes bits of dirt, leaves or sticks to adhere to 

 the cap tenaciously. In such cases it is generally best to remove 

 this rubbish by peeling the caps. In other cases the dirt may be 

 wiped away with a damp cloth or towel, or washed off and then 

 the surface dried with a towel. It is also well to peel those 

 having a thick tough skin. In boleti, the stratum of pores on 

 the lower surface of the cap is apt to form a mucilaginous or 

 slimy disagreeable mass in cooking. It is, tlierefore, well to 

 remove it before cooking. It is easily separable from the cap 

 and can readily be removed by pressing it outwardly from the 

 stem with a knife blade. In very large thick-fleshed specimens 

 it is best to cut in slices or chop in small pieces. 



