278 



FUNGI 



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535. — Diagram of a gilled 

 mushroom. 



396. The Spores. — Notice the color of the spores as 

 shown in the spore print. This is a matter of importance 

 in distinguishing gill-bearing fungi, which are divided into 

 five sections according to the color of the spores. One 

 source of danger, at least, to mushroom eaters would be 

 avoided if this difference was always attended to, for the 

 deadly amanita (/4. phalloides), and the almost equally 



dangerous fly mushroom i^A. miis- 

 caria), both have white spores, while 

 the favorite edible kind {Agaricus 

 campestris), though white gilled when 

 young, produces dark, purple-brown 

 spores that can not fail to distin- 

 guish it clearly for any one who will 

 take the trouble to make a print. 



Sketch a longitudinal section 

 through the center of a well-devel- 

 oped mushroom, as shown in Figure 

 535, labeling the different parts that 

 you can distinguish, and brir^ging out as well as you can the 

 points observed in your examination of the living specimen. 



397. Mushrooms and Toadstools. — The popular distinc- 

 tion which limits the term "mushroom " to a single species, 

 the Agaricus campestris, and classes all others as toadstools, 

 has no sanction in botany. All mushrooms are toadstools 

 and all toadstools are mushrooms, whether poisonous or 

 edible. The real distinction is between mushrooms and 

 puff balls, the former term being more properly applied 

 only to that class of fungi which have the hymenium or 

 spore-bearing surface exposed. 



398. Food Value. — The food value of mushrooms has 

 been greatly exaggerated. They contain a large propor- 

 tion of water, often over ninety per cent, and the most 

 valued of them, the Agaricus campestris, bears a very close 

 resemblance to cabbage in its nutrient properties. They 

 are pleasant relishes, however, and as agreeable articles 

 of diet, are not to be despised. 



