Sec. 25.] EXCERPTA OF USEFUL KNOWLEDGE FOR HOUSEWIVES. 



403 



from toadstools. "Witliout giving tlic botanical characters, we notice some 

 of the marks by which tiicy may be distinguished: 



First. The mushroom has no bad smell. The skin on the top of the 

 miislirodm will i-eadily i)eel off. The gills or jiiates on the under side of the 

 musiiroom are of a white and pinkish or rosy hue, and though turning 

 brownish by ago, yet never of that lurid brown of the toadstool. "When 

 sprinkled with salt and allowed to stand a few hours, the mushroom gives 

 out juice, but the toadstool becomes dry and leathery. If all these charac- 

 ters are imited in the specimen it may be safely eaten, otherwise it should 

 bo rejected, as it would be better to throw away acres of good mushrooms 

 than to eat one of the }ioisonous toadstools. 



Second]}'. Mushrooms which grow in marshy, shady places, and in thick 

 forests where the sun has no access, are in general to be regarded as pos- 

 sessing dangerous qualities ; their substance is softer, moister, and more 

 porous than that of mushrooms used for tlie table. They have likewise a 

 more disagreeable and dirty-looking appearance. Those whieli have a 

 dusky hue, and change color when cut, or show a gaudy or many very dis- 

 tinct colors, particularly if they have been originally covered by skin or ex- 

 hale a strong and unpleasant odor, ought not to be eaten. Those which 

 have short bulbous stalks, or fragments of skin adhering to the surface, or 

 which grow rapidly and corrupt quickly, should also be rejected. It lias 

 been generally supposed that y)oisonous mushrooms loso their deleterious 

 qualities;, but this is a rule to wliieh there are man}- exceptions, and which 

 ought therefore to be very cautiously admitted. 



If you wish to grow mushrooms, procure some of the spawn from a gar- 

 dener, and make a bed of light loamy soil, mi.xed with manure from Jiorscs 

 fed upon grain ; it will produce these j)lant8 when the temperature is right, 

 which is about 50 or 55 degrees Fahrenheit, in dry, calm, summer weather. 

 A cave cellar, or natural cave, or recess in the rocks, is a good place to make 

 a mnsliroom lied. 



444. Dryinpf Rhubarb.— lihubarl), when well prepared, will keep good for 

 an indefinite period. The stalks should bo broken off while they are crisp 

 ami ttnder, and cut into pieces about an inch in length. These jiieccs should 

 then Ije strung on a thin twine, and hung up to dry. Rhubarb shrinks in 

 drying more than any other plant, and when dry strongly resembles pieces 

 of soft wood. When wanted for use, it should bo soaked in water all 

 ni"ht, ami the ne.xt day stewed over a slow lire. None of its ])rojH-rtie8 

 appear to bo lost in drying, and it is equally as good in winter as any other 

 dried fruit. 



Another plan is to cook it first; for this get the Linnirus rhubarb. It is 

 larger, more tender, and better flavored than any other, requires Iws sugar 

 bv one fourth, and has no skin to be taken olT. Do not attempt to jtwl it, 

 but cut in pieces as long as the thickness of the stalk, and i>nt them with 

 your sugar in an earthen dish without water; cover it to retain the flavor, 

 and i)lace it in an oven and cook till quite tender, without stirring or break- 



