102 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



gus allied to Bulgarin. In England tlie common meadow ransliroom, 

 Agariciis campesiris^ is quite well known and used to a considerable 

 extent among the people, but there is not that general knowledge and 

 use of other species which obtains on the continent. Much has been 

 done of late years by the Eev. M. J. Berkeley, Dr. Curtis, Dr. C. D. 

 Badham, Dr. M. C. Cooke, Worthington G. Smith, Prof. Charles Peck, 

 and others, to disseminate general knowledge on the subject. That 

 America is no less rich in the quantity and variety of esculent fungi is 

 readily seen by the fact that one hundred and eleven species of edible 

 fungi have been descibed by Kev. Dr. Curtis, State botanist of Korth 

 Carolina, as indigenous to that State alone, and late investigations show 

 that nearly all the types common to the countries of continental Europe 

 are found in different localities in the United States. Dr. J. J. Brown, 

 of Sheboygan, Wisconsin, writes that edible mushrooms are found in 

 his neighborhood in great abundance. 



In preparing this paper for publication I have made selections from 

 such specimens of edible fungi as have marked peculiarities in struct- 

 ure, habits, taste, odor, color, juice, and change of color of juice on ex- 

 posure to the atmosphere. 



ORANGE MILK MUSHROOM. 



This agaric is highly recommended by different authors. It belongs 

 to the genus Lactarius, or the milk-bearing group. As a group, the 

 milk fungi are the only ones which receive general commendation as 

 esculent, Lactarius delieiosus (Fig. 1 of Plate 2) is easily distinguished 

 from any other of the group by the orange or red-colored milk it exudes 

 on being bruised or broken. The bruised parts turn, on exposure, to a 

 dull green color, as does the millc also on exposure to the atmosphere. 

 This mushroom has a firm, juicy llesh, and the richly-colored top is com- 

 monly but not always marked with deeper-colored zones. The stem is 

 often spotted with red; gills same color as the pileus. It is found in 

 fir plantations, pine, and swampy woods. It can be distinguished read- 

 ily from another and a poisonous species, which is similar in shape and 

 size, by its deeper color and by its orange-colored milk, the milk of the 

 poisonous species being white and unchangeable. The flavor of the de- 

 lieiosus, when cooked, is said to resemble that of kidney stew. 



Mode of cooJdng. — "The rich gravy it produces is its chiaf characteristic, and 

 hence it commends itself to make a ricli gravy sauce, or as an ingredient in sonps. It 

 requires delicate cooking, for, though Ueshy, it becomes tough if kept on the tire until 

 all the juice is exuded. Baking is jjerhaps the best process for this agaric to pass 

 through." 



CHANTARELLE. 



Wherever found Cantharellus ciharious (Fig. 2) grows in greatprofusion. 

 It is very popular in Europe, where, in some localities, tbe inliabitants 

 make it their principal food. It is easily recognized by its rich color 

 and the peculiar form of its gills. It is generally found in light woods 

 and high situations. The pileus is lobed and irregular in shape. When 

 young it is dome-like, the margin rolled in; as it approaches maturity 

 the margin expands, forming an irregular, wavy line, and is orange or 

 deep yellow, somewhat resembling that of the yelk of an egg. It its 

 youth* the stalk is tough, white, and solid, becoming hollow in maturity. 

 The gills, which appear like short, branching veins, are thick and wide 

 apart, and are of tlie same color as the pileus. The texture is smooth, 



