410 MINNESOTA STATE HOjlTICULTURAL SOCIETY. 



total dry matter of the edible fungi tested was iudigestible. The 

 total amount of digestible protein is the same as in the potato. 

 These results were obtained by the methods of artificial digestion. 

 They agree in all essential points with those obtained by the Ger- 

 man investigators. From them the following conclusions were 

 drawn: 



When it is remembered that mushrooms contain 75 to 92 per cent 

 of water, and that the total amount of protein present is compara- 

 tively small, it will be seen that they correspond with fresh vege- 

 tables. Indeed, they are decidedly inferior to many vegetables. 

 The expression "vegetable beefsteak" seems peculiarly inappropri- 

 ate when applied ia a strictly chemical sense. A person depending 

 upon mushrooms to furnish the amount of protein necessary in a 

 day's diet would be compelled to consume about 8 pounds if the 

 morel, a fair average species, were selected. The carbohydrate con- 

 tent of mushrooms is relatively high, but there is no lack of carbo- 

 hydrate foods in the ordinary diet, and, consequently, no great need 

 for this constituent of the mushrooms. 



Although mushrooms ana other edible fungi can not be con- 

 sidered as highly nutritious foods, they are undoubtedly useful 

 condiments or food accessories. They add to the palatability of 

 many food materials when cooked with them, and may be served in 

 many appetizing ways. Their use can tyidoubtedly be extended by 

 skillful growing and careful marketing. The principal edible 

 fungus raised by market gardeners is the common field agaric 

 (Agaricus campestris), ^ad the term mushroom is generally un- 

 derstood to mean this variety. 



Although the number of wild edible fungi is comparatively large, 

 there are many poisonous varieties, and too great care cannot be 

 exercised in gathering fungi for food. The poisonous and the more 

 important edible fungi have been described in a recent circular of 

 the Division of Botany,* and in an earlier publication! of this de- 

 partment a number of native mushrooms were described. The grow- 

 ing and marketing of mushrooms has also been described in a re- 

 cent bulletin of this department^, and a bibliography of mush- 

 rooms has been issued by the department library. § 



• U. S. Dept. Agr., Division of Botany, Circular 13. 



+ U. S. Dept. Agr., Division of Microscopy, Food Products, I. 



X U. S. Dept. Agr., Farmers' Bui. 53. 



g U. S. Dept. Agr., Library Bui. 20. 



Canned Strawberries. — Hull and wash the strawberries, put in 

 a colander to drain. To one pound of berries add one pound fine 

 granulated sugar and mash them well together. Set on ice over 

 night. In the morning have ready cans with new rubbers and good 

 covers. Fill in the strawberries, fasten the cover securely, roll each 

 can in paper and keep in a dark, cool place. I have used this recipe 

 for years. The strawberries kept their flavor and color, and there is 

 no roasting over a hot fire. Currants, raspberries and blackberries 

 are equally good this way.— Selected. 



