DEPARTMENT OF BACTERIOLOGY. 197 



it up by the root; for only by so doing can one be certain that 

 there is not a warning cup at the bottom of the stem. 



One of the largest, handsomest, and in the latter part of 

 the summer and fall, one of the commonest mushrooms is 

 the Agaricus muscarius or "fly agaric/' so called from its 

 sometime use as a fly poison. It varies greatly in size and 

 color; the stem is from three to seven inches in length; the 

 cap has about the same range of diameter. The upper sur- 

 face of the cap varies in color from almost white through yeh 

 low to orange or scarlet; it is studded more or less thickly 

 with warty scales of a light color, the remnants of the volva. 

 The gills are white, as is also the stem. The cup is present, 

 but usually it is not so distinct as in the above-mentioned 

 species. The lower part of the stem is more or less swollen 

 or bulbous, the upper part of the bulbous portion being 

 covered by a ragged surface sometimes showing a well marked 

 ring coiTCsponding to the margin of the cup, sometimes show- 

 ing several rings, perhaps incomplete, one above the other. 

 This mushroom is also deadly poison. Figures 4 and 5 show 

 specimens. Figure 6 shows three young specimens which have 

 but just broken out of the volva, the remains of w^hich are 

 seen on the unexpanded cap and on the bulbous base of the 

 stem. 



All mushrooms with a cup or the suspicion of a cup should 

 he rejected. 



None of the others are considered dangerous to life, al- 

 though they may produce unpleasant symptoms. The posses- 

 sion of harmful properties is usually accompanied by a bitter, 

 acrid, peppery, or otherwise unpleasant taste; all such should 

 be rejected. If the mushroom is without a cup it should be 

 tasted; if it is tender and pleasant to the taste the probability 

 is that it is not poisonous. Mushrooms should be gathered 

 and eaten when fresh, as they soon become infested with 

 insects and begin to decay. 



In testing the edible properties of an unfamiliar species 

 it is well to begin with a small portion, gradually increasing 

 the amount if no unpleasant symptoms follow the first trials. 



