EDIBLE NATIVE FUNGI. 151 



of edible fungi were found in this locality, but I am not so well 

 acquainted with them. 



It is an accepted fact that some of the mushroom types are 

 poisonous, whilst others are edible ; but the problem to be solved 

 is, which are good and which are bad. It must be understood at 

 the outset, that there are no general rules, capable of universal 

 application, whereby the edible fungi may be at once distinguished 

 from the poisonous. Our task would be an easy one, if such a 

 royal road could be discovered. But unfortunately, every effort 

 to apply general rules has failed, and no possible course remains 

 but to become acquainted with every individual species which we 

 resolve to eat, and at the same time with those we should specially 

 avoid. Therefore it may be proper to remark that there are 

 some features manifested in connection with poisonous or disa- 

 greeable fungi, which should be borne in mind, as tending to 

 diminish labor in investigation. For instance it may be concluded 

 that fungi which possess a distinctly disagreeable odor may be 

 discarded at once, as unwholesome. Then again, any kinds, the 

 flesh of which when cut or bruised shows a change of color, 

 especially to a dark blue, should be avoided. Even the common 

 mushroom will turn brown when cut, and some of the other 

 edible species, will show a slight change ; but it is the immediate 

 and rapid change to a deep blue, which should be accepted as a 

 danger signal. It may be safely understood that any species of 

 which a small fragment when eaten raw is biting or unpleasant, is 

 not worthy of experiment. Another precaution may be added, 

 that such fungi as contain a milky juice which exudes freely on 

 being cut or wounded should not be eaten, without careful deter- 

 mination. Once for all, it must he insisted on that, in order to 

 avoid danger, no fungi should be eaten at random, and only those 

 which after careful examination are found to agree with both 

 figure and description (unless practically well-known) should ever 

 be prepared for the table. No method is so safe as that which 

 consists in mastering the characteristics of a few species, 

 especially when pointed out by one who is practically conversant 

 with them, and increasing the number by experience. There are 

 certainly a great many common species to be found in this 

 country which may be eaten with safety, but if only ten or twelve 

 of these are well known, they will furnish all the variety which an 

 ordinary person will require. Experiments in eating unknown 



