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1. May Morchella (morells) Copriniis (inkj' cap mushroom). 



2. June Morchella " " " " " 



Russula Jlavida (yellow russula). 



3. July Russula jlavida (yellow russula). 



Hypholoma appendiculalinn. 

 Pleiirottis ostreatus {oyster mushroom) . 

 Marasmius oreades (fairj' ring mushroom). 

 Clavaria (coral mushroom). 



4. August Calvatia and Lycoperdon (puff balls). 



Clavaria (coral mushroom). 

 Canlharellus ciharius (chanterelle). 



5. September Polyporous sulphureus. 



Agaricus campeslris (common mushroom). 

 Calvatia and Lycoperdon (puff balls). 

 Boletus scaber. 

 Boletus edulis. 

 Boletus granulatus. 



6. October Fistulina hepatica (beefsteak mushroom). 



Boletus (as above). 



Coprinus comalus (shaggy mane). 



Coprinus atramenlarius (inky cap). 



7. Late October, Novem- 



ber, December Hypholoma perplexum. 



Collyhia velulipes. 



Treatment. — If one has eaten, or if one is even suspected of 

 having eaten a poisonous mushroom, treatment should begin at 

 once. Fortunately, there is much an amateur may do and some 

 very efficient remedies are usually at hand even in mountain re- 

 sorts and camps. 



I. The first aim in treatment is to neutralize the poison and 

 prevent its absorption into the body. There are three common 

 remedies for this: i. Vinegar or any weak acid; 2. Tannic acid, 

 which may be found in tea leaves or any dried or fresh leaves or 

 even pine needles; 3. Charcoal, which is supposed to absorb the 

 poison. Vinegar may be; used in a half -cupful dose diluted with 

 an equal quantity of water. Muriatic or nitric acid must be used 

 much weaker, about one half teaspoonful diluted in a cupful of 

 water. Charcoal is made into a paste with water and swallowed 

 ad lihitum. Of these charcoal is of doubtful use and should not 

 be employed unless the other remedies can not be obtained. 

 4. Solutions of tannic acid may be obtained by boiling for fifteen 

 minutes either tea leaves or pine needles or oak leaves and the 

 liquid sometimes administered in doses of two or three cupfuls. 



