THE OTTAWA NATURALIST. 
yor KIX) OTTAWA, MAY, ios. No. 2 
ON THE FOOD VALUE OF CERTAIN MUSHROOMS. 
May ing 
ait, wake 
(No. 2.) 
By FRANK T. SHuTT, M.A., and H. W. CHARLTON, B.A.Sc. 
In a preliminary note on the food value of certain mushrooms, 
which appeared in the number of THe Orrawa NaArTuRALIsT for 
July, 1904; the writers presented the results of some partial an- 
alyses they had made of the following species:—The Grey Copri- 
nus (Coprinus atramentarius), the Shaggy Coprinus (Coprinus co- 
matus), and the Fairy ring Champignon (Marasmius oreades). 
These mushrooms were selected for investigation by reason of 
their more or less common occurrence, and the fact that they are 
highly prized for their excellent flavour. 
To complete the analytical data given in the article referred 
to, as well as to extend the research, further and larger collections 
of the Shaggy Coprinus were made last summer and autumn and 
submitted to analysis. The results now presented will indicate the 
composition, more particularly as regards nitrogenous content, of 
this mushroom at various stages of growth and also furnish infor- 
mation respecting the relative food value of the umbrella and stalk. 
In table No.1, analytical data are given from the examination 
of Coprinus comatus taken (2) when quite young (a total length of 
3% inches); (6) somewhat older, but still edible. The mushrooms 
in collections (c) and (d) were the largest obtainable and many of 
them were beginning to turn black, but all as yet were in excellent 
condition for use. The analyses were made on the whole mush- 
room—stalk and umbrella. 
