433 



butter-paper, placed in a box, and mailed at once. Another way, which 

 in some cases will serve even better, is to photograph the fresh speci- 

 men and then dry it, sending both the dried specimen and a copy of 

 the photograph with the letter. 



Whoever will learn a few^ species of mushrooms and begin col- 

 lecting them for use w'ill receive double remuneration for his time, 

 for he will not only obtain excellent food absolutely free, but will get 

 also the increased healthfulness that comes from stimulating walks 

 in the open air. For any one who has already learned to love walking 

 in the woods and fields there is no group of organisms that can fur- 

 nish a more fascinating study than these lowly plants. The variety 

 of form, color, and beauty is practically unlimited, and he who has 

 never made a special study of any group of organisms can hardlv 

 realize the ecstatic pleasure with which the mycologist greets the 

 first appearance each season of his old friends among the mushrooms, 

 or with what unbounded joy he makes the acquaintance of species, 

 to him, new^ or rare. 



The Preparation of Mushrooms for the Table 



All mushrooms should be thoroughly washed, but they should be 

 washed quickly and in cold water only, since warm water or a pro- 

 longed soaking in water injures the fiavor of many kinds. All speci- 

 mens that are not perfectly fresh or that are in the least infested with 

 insects should be thrown away. A few kinds should be peeled, but 

 as a rule peeling removes some of the best flavored parts. The stems 

 of most species should be removed, though if the stems are very tender 

 there is no reason why they should not be used. Mushrooms should 

 not be kept long in a fresh condition. If they cannot be used at once 

 they should be partly cooked and placed in the ice box, the cooking 

 to be finished later. 



As a rule mushrooms may be used in any way that oysters are 

 used, or they may be cooked along with oysters, meat, poultry, or 

 \ egetables, or used as flavoring for soups and sauces, or for stuffing 

 p,eppers. The better-flavored species should be cooked simply and 

 seasoned lightlv, while those of poorer c[uality may be improved by 

 more elaborate cooking and more thorough seasoning. A few species 

 that are slightly bitter when raw should be parboiled. 



The majoritv of mushrooms, perhaps, are best simply broiled or 

 fried. To broil', the caps are placed, gills uj), on a very hot broiling 

 iron, sprinkled with pepper and salt, and a liberal piece of butter is 

 placed on the gills. When the butter is all melted the caps are turned 

 over for a minute or two and then served hot on toast. To fry. place 

 the caps in very hot butter or oil. fry about three minutes, and serve 



