1374 



ENCYCLOPEDIA OF PRACTICAL HORTICHLTIIRIO 



By far the larger number of toadstools 

 are of this fourth class and are called 

 "Agarics." The Agarics are divided into 

 five subclasses by the color of their spores. 

 In order to determine the color of their 

 spores it is necessary to remove the pi- 

 leus (which should be fairly young and 

 fresh) from the stipe and place it, hy- 

 meniuni side down, on a piece of paper, 

 preferably of a light gray, brown, or blue. 

 It is also advisable to cover the pileus 

 with a tumbler or dish so as to prevent 

 too rapid drying. In from one hour to 

 several, according to the species, the 

 spores, which are the minute bodies from 

 which the toadstools grow again, will be 

 expelled from the surface of the gills 

 onto the paper in such quantity as to in- 

 dicate the color. The colors are as fol- 

 lows : 



(a) White. The majority of Agarics 

 are in this subclass. Those of this sub- 

 class having a cup or swollen bulb at the 

 base accompanied by a ring half to three- 

 quarters up the stipe are to be avoided, 

 for these belong to the species of Amani- 

 ta and some of them are among the most 

 poisonous of toadstools. Those of this 

 subclass having the solid portion of the 

 pileus thin in proportion to the gills and 

 in which the gills are nearly all of equal 

 length are to be avoided, especially if the 

 fop of the pileus is bright colored. Avoid 

 also all of this subclass having a milky 

 juice, unless the juice is reddish. Other 

 white-spored Agarics may be eaten, at 

 least cautiously at first. 



(b) Black. Black-spored Agarics are 

 all innocent and especially those in 

 which the gills, when old, change into 

 inky fluid. They are to be eaten, how- 

 ever, before the gills turn black. 



(c) Ochre. In these the spores are 

 yellowish or rusty brown. None of the 

 species is reputed poisonous. 



(d) Brown. The spores are dark 

 brown or purplish brown. The common 

 mushroom, with gills which are i)ink 

 changing to purplish black, and with a 

 distinct ring on the stipe, belongs here 

 and is edible, as are most of the species. 

 Some, however, are under suspicion. 



(e) Rose or Retl. .Some of the pink- 



spored forms are under suspicion, but 

 those with dee|)-red spores and a volva, 

 but without a ring, are edible. 



What to Avoid 



1. All toadstools in the young or 

 "button" stage. At this time it is impos- 

 sible to determine, except after long ex- 

 perience, some poisonous species from 

 some edible species. 



2. Avoid all those with pores on the 

 under side of the cap until sufficient ac- 

 quaintance teaches the difference between 

 edible and poisonous varieties. 



3. Avoid all species with gills, white 

 spores, a ring and a volva or bulb-like 

 base. The most poisonous species are in 

 this group. 



4. Avoid those having a milky juice 

 unless the milk is red. 



5. Avoid those having the cap thin in 

 comparison with the gills, especially if 

 they are bright colored. 



6. Avoid all toadstools which are not 

 strictly fresh, since decay sometimes 

 greatly increases poisonous substances. 

 By following these rules implicitly one 

 may avoid the most poisonous kinds, but 

 the novice should experiment with the 

 greatest caution. 



\ature of Toadstool Poisons 



Atkinson's account or that of Chesnut 

 recommended in the list of books should 

 be consulted for definite information. 



Nutritive Value of Toadstools 



In general, it may be said that even 

 the most nutritious toadstools are of little 

 nutritive value, but are valuable as food 

 accessories or condiments, not, in any- 

 wise, as substitutes for the meat or veg- 

 f'tablo ordinarily consumed. 



('uUJvafion of Toadstools 



The details are to be learned from spe- 

 cial books and pamphlets. The accounts 

 in the books by Atkinson, Duggar and 

 Hard in the list given below are all ex- 

 cellent. 



Books 



In general, those interested should con- 

 sult the various books and pamphlets on 

 the subject, which will lead to the knowl- 

 edge of other sources of information. 



