218 
There is still one excellent kind that I must not fail to men- 
tion. The “beefsteak’’ mushroom, common on chestnut and 
oak stumps, may be readily recognized by its resemblance to a 
piece of beefsteak. The cap is red and juicy, and is attached by 
a short lateral stem. When cut open, the inside appears reddish 
and streaked or mottled like the cut surface of a beet root. The 
flesh is very firm and keeps for several days. If the acid taste is 
objectionable, it may be easily corrected by the use of soda while 
cooking. This mushroom will probably be very abundant about 
New York in the next few years because of the great number of 
dead chestnut trees. 
In conclusion, my advice to beginners is to confine themselves 
at first to the common mushroom, the beefsteak mushroom, the 
forrfts, being careful to carry with them when collecting an accu- 
rate mental picture of the deadly fae which have the death-cup 
or the peculiar patches on the cap, and to avoid mushrooms that 
are either too young or too old when selecting specimens for the 
table. If one must experiment, let him begin with experiments 
in cooking, since the way in which a mushroom is cooked often 
has much to do with its flavor and digestibility. 
The photographic work for the accompanying illustrations 
was done by Mr. F. C. Berte and the color work by Mr. E 
W.A 
Volkert. : 
Assistant Director. 
EXPLANATION OF PLaTes LIV anp LY. 
PuaTE LIV. 
Fig. 1. ‘‘ Brick-top’’ or perplexing hypholoma, 
Fig. 2. Hone ed armillaria or honey agaric. 
Fig. 3. Equestrian tricholoma 
Fig. 4. Many-headed clitocybe 
Fig. 5. Rough-stemmed boletus 
Piate LV, 
Fig. 1. Field puff-ball. 
Fig. 2, ‘* Deadly amanita.”’ 
Fig. 3. Studded puff-ball 
Fig. 4. Common field mushroom 
Fig. 5. Sapid pleurotus 
Fig. 6. Poisonous stinkhor 
Fig. 7. ‘* Separating”’ uf ball. 
