﻿136 
  Forty-seventh 
  Report 
  on 
  the 
  State 
  Museum. 
  

  

  tough 
  it 
  is 
  often 
  eaten 
  with 
  relish 
  and 
  with 
  proper 
  preparation 
  its 
  

   toughness 
  is 
  overcome. 
  Some 
  species 
  are 
  tender 
  when 
  young 
  

   though 
  tough 
  when 
  old. 
  Some 
  tough 
  species 
  may 
  be 
  utilized 
  in 
  

   making 
  soups 
  or 
  in 
  giving 
  flavor 
  to 
  other 
  dishes. 
  

  

  Another 
  rule 
  says 
  reject 
  all 
  such 
  as 
  have 
  an 
  unpleasant 
  taste 
  

   or 
  odor 
  in 
  the 
  fresh 
  state. 
  The 
  honey 
  colored 
  mushroom 
  may 
  be 
  

   cited 
  as 
  an 
  exception 
  to 
  this 
  rule. 
  Its 
  taste 
  is 
  harsh 
  and 
  

   unpleasant 
  when 
  uncooked, 
  but 
  this 
  is 
  to 
  a 
  great 
  extent 
  removed 
  

   by 
  proper 
  cooking, 
  and 
  a 
  very 
  good 
  and 
  harmless 
  meal 
  may 
  be 
  

   made 
  of 
  it. 
  Some 
  species 
  of 
  Lactarius 
  have 
  a 
  very 
  hot, 
  acrid 
  or 
  

   peppery 
  taste 
  when 
  fresh, 
  but 
  this 
  in 
  some 
  cases 
  may 
  be 
  dispelled 
  

   by 
  cooking. 
  Even 
  the 
  delicious 
  lactarius 
  and 
  the 
  chantarelle, 
  

   whose 
  edible 
  qualities 
  are 
  highly 
  commended, 
  are 
  not 
  very 
  

   pleasant 
  in 
  flavor 
  when 
  fresh. 
  

  

  In 
  some 
  species 
  of 
  Boleti 
  the 
  flesh 
  where 
  bruised 
  or 
  wounded 
  

   quickly 
  assumes 
  a 
  blue 
  or 
  greenish-blue 
  color. 
  The 
  rule 
  is 
  to 
  

   avoid 
  all 
  such 
  species 
  as 
  dangerous. 
  

  

  One 
  author 
  counsels 
  avoidance 
  of 
  all 
  such 
  as 
  have 
  pink 
  or 
  

   flesh-colored 
  spores. 
  An 
  exception 
  to 
  this 
  rule 
  is 
  found 
  in 
  the 
  

   plum 
  clitopilus, 
  Clitopilus- 
  prunulus, 
  which 
  is 
  regarded 
  as 
  a 
  

   very 
  good 
  mushroom, 
  notwithstanding 
  its 
  pink 
  spores. 
  

  

  Even 
  mushrooms 
  which 
  in 
  good 
  condition 
  are 
  palatable 
  and 
  

   nutritious 
  may 
  become 
  unfit 
  for 
  food 
  and 
  even 
  hurtful 
  by 
  age 
  

   and 
  decomposition 
  or 
  by 
  becoming 
  water-soaked 
  or 
  infested 
  by 
  

   the 
  larvas 
  of 
  insects. 
  Even 
  too 
  long 
  keeping 
  before 
  cooking 
  has 
  

   been 
  known 
  to 
  make 
  them 
  deleterious. 
  In 
  one 
  instance 
  a 
  large 
  

   quantity 
  of 
  a 
  species 
  known 
  to 
  be 
  edible 
  was 
  collected. 
  The 
  

   family 
  made 
  a 
  meal 
  of 
  a 
  part 
  of 
  them 
  the 
  same 
  day. 
  No 
  evil 
  

   results 
  followed. 
  The 
  remaining 
  part 
  was 
  reserved 
  till 
  the 
  next 
  

   day, 
  then 
  cooked 
  and 
  eaten. 
  Those 
  partaking 
  of 
  these 
  stale 
  

   samples 
  were 
  made 
  sick 
  and 
  vomiting 
  ensued. 
  But 
  all 
  except 
  

   one 
  soon 
  recovered 
  after 
  the 
  rejection 
  of 
  the 
  noxious 
  material. 
  

   Even 
  the 
  common 
  edible 
  mushroom 
  is 
  said 
  to 
  keep 
  in 
  good 
  condi- 
  

   tion 
  longer 
  if 
  cooked 
  soon 
  after 
  it 
  is 
  gathered 
  than 
  if 
  left 
  in 
  its 
  

   raw 
  state. 
  

  

  Several 
  edible 
  species 
  have 
  when 
  fresh 
  a 
  farinaceous 
  or 
  meal- 
  

   like 
  taste 
  and 
  odor. 
  From 
  this 
  some 
  have 
  drawn 
  the 
  inference 
  

   that 
  this 
  is 
  a 
  mark 
  of 
  edible 
  species, 
  or 
  at 
  least 
  that 
  all 
  which 
  

  

  