i 
ae 
EADS 
etal 
Pee Sue 4 etre ee te ee A Sn ae we ke We EO 
, pd a ng Pe eee y Sa tg r Pie 
* 
THE MUSHROOM AS FOOD. 265 
Prof. Farlow, of Harvard college, gives the following to guide us, 
in our selection: 
1. Avoid collecting fungi in the button stage, since in their unex- 
panded condition poisonous specimens may be easily mistaken for 
edible species. 
2. Avoid all fungi which have around the base of the stalk a cup, 
sacklike or scaly envelope. 
3. Avoid all fungi having a milky juice, unless the milk is 
reddish. 
4. Avoid all fungiin which the cap is thin in proportion to the 
gills and in which the gills are nearly of equal length, especially if 
the cap is bright colored. 
5. Avoidall tube-bearing fungi in which the flesh changes color 
when cut or broken, or where the mouths of the tubes are reddish. 
6. Never eat fungi of any kind in which the flesh has began to de- 
cay slightly. 
There are about a dozen well known species that are described by 
nearly all writers on the mushroom which may readily be recog- 
nized by their description—same as other fruit. Once you begin to 
study and compare, you will be surprised and delighted to find it is 
not difficult to recognize them. The harmful ones are the exception: 
But in no case eat one unless you are positive that itisedible. One 
_ of our specialists on mushrooms recommends the following for de- 
termining whether one isedible. First chew a bit, spit it out, next 
day if no unfavorable symptoms appear chew and swallow a bit; 
third day swallow a larger piece. By fourth day if no unpleasant 
symptoms have developed, eat a whole one, after which, if no bad 
effects follow it may be considered edible. 
At one time I was in doubt about the advisability of a certain 
mushroom, When the servant sawit she remarked: “Our cows 
used to eat those.” Then I ventured to eatit also. The domestic 
animals are fond of some kinds of fungi. 
Some cultivated in the greenhouses are constantly exposed for 
sale and command 35 cents to 50 cents per pound. Here is acom- 
mercial hint for you who havecold cellars and greenhouses. 
There is a growing demand for literature onthe mushroom. In 
1891-92-93-94, the United States Department of Agriculture issued 
four excellent bulletins with colored plates, and those of you who 
received and have preserved them have excellent helps in distin- 
guishing some of the common edible and poisonous kinds. 
In most of our cities, particularly in the east, mycological clubs 
are formed for the study of fungi. I trust that we shall do likewise. 
Such clubs would undoubtedly afford much pleasure and profit. A 
few books and pamphlets might be purchased as a reference library 
at a trifling expense to each member and kept atone place. Here 
each could take specimens and interchange knowledge and opin- 
ions, and some would soon be experts. 
To facilitate study along this line, I have taken pains to learn what 
literature is available for very slight expense, and I am able to pre- 
