I08 EDIBLE MUSHROOMS 



of good size and quickly grown, it is perhaps the best 

 of all fungi for the table, whether carefully fried or 

 stewed with an admixture of finely mixed herbs and 

 a minute portion of garlic. It is at the same time 

 tender and easy of digestion, and when once its use is 

 known and its character ascertained, no species may 

 be eaten with less fear. It is so common in some dis- 

 tricts that bushels may be gathered in a day." 



FALSE OR POISON CHAMPIGNON 

 Marasmius urens 



There are two other species of mushroom which 

 might possibly be mistaken for the above by the 

 casual eye, but which are easily distinguishable on 

 careful examination. The first of these is the false 

 Champignon (Plate 9, fig. i). The most important 

 distinguishing features are italicized. They will be 

 seen to afford a striking contrast to the true edible 

 species in these especial characters. 



The pileus is pale buff, convex, central mound ab- 

 sent; the cap varies from one-half to one and a half 

 inches in diameter, and is thus slightly smaller than 

 the " true " fairy-ring ; gills, yellowish brown, narrow, 

 and crowded, twenty - five or more to the inch at cir- 

 cumference in good specimen, curving upward at 

 junction with stem, thus '' free " from actual attach- 

 ment; stem, solid, clothed with whitish down, espe- 

 cially noticeable at the base ; cup, none ; taste, acrid. 

 This last quality alone should distinguish the species, 

 which, moreover, usually grows in woods, though oc- 

 casionally found upon the lawn in association with 

 the edible species. 



