396 



THE DICTIONARY OF GARDENING, 



Mushrooms continued. 



be regarded by the labouring classes as even poisonous, 

 or, at least, suspicious. 



A nearly allied kind, the Meadow or Horse Mushroom 

 (A. arvenvis), is considerably larger than the last, and 

 grows in similar localities ; but its cap is pure white on the 

 top while young, and it has paler gills than A. campestris. 

 It is often gathered in large quantities for sale, but is 

 somewhat less delicate than the Common Mushroom in 

 its flavour. These are most abundant in autumn, but the 

 St. George's Mushroom (A. gambosus, see Fig. 611), a 

 large species, appears in spring. For this reason, and 

 because of its flavour, it is much esteemed, and fetches 

 a high price. The cap is nearly white, the gills are 

 pale yellowish, and there is no ring on the stalk. It 

 can be dried so as to retain its characteristic flavour. It 

 smells strongly of new meal. Numerous other species of 

 the genus Agaricus are recognised in Britain as edible. 

 Several of these are more abundant in woods than in open 

 places, despite the general rule that Fungi from such 

 localities are more open to suspicion. From among these 

 useful Agarics we may enumerate the following, which, 

 for the most part, are less generally known than are the 

 preceding ; and which are somewhat dangerous to use, 

 from their resemblance to certain kinds which are often 

 to be found in similar localities : A. fragrans and A. 

 odorus, both with a scent like aniseed; A. maximus, white, 

 may reach 14in. in breadth of cap ; A. ostreatus and A. 

 ulmarius, found on Elm trunks, both with stalk attached 

 to one side of the cap ; and A. prunulus, a white Mush- 

 room, with a smell like meal, found growing in woods. 

 Berkeley, in his " Cryptogamic Botany," p. 367, says 

 that at least a tenth of the species of Agaricus are 

 esculent. Other Mushrooms belonging to genera nearly 

 allied to Agaricus are scarcely, if at all, inferior to its 

 species in their value as food-plants for man ; nor would 

 the generic differences between them and Agaricus strike 

 anyone not a botanist as of much importance. The 

 more valuable of these edible forms are Marasmius 

 oreades (see Marasmins) and Coprinus comatus. The 

 latter is esteemed while the gills are still whitish or 

 reddish in colour, but it soon becomes soft, and de- 

 liquesces into an inky fluid ; it is common in pastures 

 and other open places. Several species of Cortinarius 

 (a genus with rust-coloured spores and a web-like veil) 

 are also edible. All of them inhabit woods. Among 

 them may be noted C. violaceus and C. cinnamomeus, 

 characterised by their colours, to which they owe 

 their specific names. In the genus Lactarius, notable 

 because of the milky juice that its species contain, 

 several are dangerous and acrid ; but others are esculent, 

 their juice being mild and pleasant in flavour. The quality 

 of L. deliciosus is sufficiently indicated by its name. This 

 Mushroom is an exception to the rule that change of 

 colour in broken parts is to be regarded as a sign of 

 poisonous properties, since the milk in it, when fresh, is 

 saffron-coloured, but, when exposed to the air, becomes 

 dull green. 



The genus Russula also includes both poisonous and 

 edible species, but need not be dwelt on here, as the 

 latter are not largely used. 



Cantharellus cibarius, or the Chantarelle, is one of the 

 best of edible Mushrooms. See Chantarelle. Very 

 similar in appearance to the gill-bearing Fungi are many 

 of those in which the gills are replaced by teeth, as in 

 Hydnum (see Hydnum). or are united, so as to leave 

 between them tubes or pores, as in Boletus, Fistulina, 

 and Polyporus, and these are usually included among 

 Mushrooms. Boletus includes numerous kinds, much 

 like Agarics, but the lower surface of the cap shows 

 very numerous pores. B. edulis (see Fig. 612) is sold 

 in many parts of the Continent of Europe, cut into 

 thin slices, or hung on strings and dried. It is little es- 

 teemed in England. B. asstivalis, which appears in early 



Mushrooms continued. 



summer, is said to be of excellent flavour. Various 

 other species of Boletus have been recommended as of 

 fair quality, such as B. aureus, B. aurantiacus, &c. ; while 

 others, on the contrary, are dangerous. 



Polyporus is a very large genus, the species almost 

 all growing from dying or dead wood, and being at- 

 tached to the stalk by one side. The spore- bearing 

 surface is usually below. The species vary much in 

 texture, between fleshy and woody. Several may be said 

 to be edible, but cannot be highly recommended. 



Fistulina hepatica, or the Beef-steak Fungus, like the 

 last, grows on trees, usually Oak, and is much like Poly- 

 porus in structure, but is juicy. The popular name is 

 derived from the great resemblance to a piece of beef- 

 steak. Its weight may exceed 201b. It is used sliced 

 and eaten with salad, or like true Mushrooms, and is 

 much esteemed as an article of diet. Catsup, or Ketchup, 

 made from the juice of many kinds, is also a valuable 

 product of the group. 



FIG. 612. BOLETUS EDULIS. 



INJURIOUS PROPERTIES OF MUSHROOMS. Some of the 

 evils attending the use of these plants must be mentioned 

 here. Among the more serious are the poisonous effects 

 produced when many of them are used as food, these 

 effects varying, according to the nature of the Fungus, 

 from mere nausea to very serious symptoms, or even 

 death. Many of the poisonous species are so similar to 

 edible ones, that the only safe rule to follow is to make 

 oneself thoroughly familiar with the latter, or, at least, 

 with a few of them ; and to use these alone rather than 

 to risk the consequences of using poisonous kinds by 

 mistake. Eules have frequently been given whereby 

 poisonous and edible Mushrooms respectively may be 

 recognised, such as that those should be avoided, or, at 

 least, used with great caution, that grow on wood, or 

 have a strong, disagreeable smeD, or acrid taste, or turn 

 blue when broken, or are bright red in colour, or have 

 pink spores ; but all such rules err by admitting hurtful, 

 or .excluding useful, kinds, and only familiarity with 

 the individual species can be safely relied on as a guide 

 as to what to use. But even edible Mushrooms may 

 become injurious if kept too long before being eaten ; 

 hence, they should be used only when fresh, except in 

 the case of the few, like Marasmius oreades, that can 

 be dried and preserved for future use. Any suspicious 

 kinds should be cooked for a long time with abundance 

 of salt and vinegar, as the poisonous properties are fre- 



