120 A PLAIN AND EASY ACCOUNT 



specific characters of each fungus which enjoys a good 

 reputation. 



Subject as all fungi are to speedy decomposition, 

 which intimates the existence of new compounds as the 

 result of the chemical action, it is always advisable that 

 all mushrooms, whether of the ordinary kind or those 

 less commonly included under that term, should be 

 prepared for the table as soon as possible after being 

 collected. Not only do they lose flavour by keeping, 

 but they are then more likely to produce unpleasant 

 results. It is also an excellent precaution to employ 

 plenty of salt and spice in the preparation. Even 

 poisonous fungi, and those of an active character, have 

 been cooked with plenty of salt, and eaten with safety. 

 It is only under such circumstances that we can imagine 

 a fungus so injurious as Amanita muscaria being eaten 

 at all, as it is said to be in Russia. The fact is equally 

 well known, that in Russia fungi are thoroughly cooked 

 and with plenty of salt. We have always exercised 

 what we believed to be a prudent caution in experiment- 

 ing upon the esculent qualities of fungi, and would 

 recommend others to follow our example. It- is true 

 that we have a number of species which are now known 

 to be wholesome ; but an amateur testing a species for 

 the first time would do well to exercise caution in con- 

 ducting the experiment, to have regard to the taste 

 when raw, and to proceed still more cautiously if there 

 is any evidence of acridity in the uncooked fungus. We 

 would fain hope that our little account will be found a 

 "plain and easy" one, and that it may lead to a better 



