101 
that the Beaton’ oF Shar i is an ranivediadl Caer SO that an exact eapwiedbe of the 
“different kinds. of mushrooms will be required when gathering them as food. 
Generally speaking, there is little known as to the bodies which cause the smell 
bot mushrooms. In some cases volatile oils have been isolated, ¢. g. from Trametes 
suaveolens and from Boletus edulis; besides, there is a camphor-like substance con- 
_ tained in the toad-stool, the amanitol described by Zellner'). 
* In some mushrooms the smell of aniseed is specially marked. It is very strong 
in Clitocybe odora, a greyish green mushroom growing.on decaying leaves in thickets ; 
and the odour of which is noticeable within a radius of 10 metres; it is a good edible 
mushroom. The same smell is less pronounced in Psalliota arvensis, but of greatest 
_ importance, as it is sometimes the only means of distinguishing it from the highly 
poisonous Amanita verna, mappa”). Lentinus cochleatus likewise exhales a fairly strong 
aniseed smell; it is an innocuous mushroom, but cannot be eaten on account of its 
toughness. nother mushroom smelling of SUES is Polyporus suaveolens, which grows 
on willows. 
= The smell of blue melilot (Melilotus ceruleus, Trigonella ceruleum) is conspicuous 
in Lactaria helva. This mushroom generally begins to smell after drying, but then 
very strongly and for a long time. The author pounded such mushrooms and 
_ left them for a year in an open dish, after which time their odour was still: very 
strong. | 
Pholiota radicosa, Pheodon suaveolens and Trametes odorata, which latter grows on 
the stumps of conifers, smell of fennel. 
Only one mushroom, Marasmius caryophylleus, reminds one of cloves. It is suitable 
_ for soups and as a condiment. : 
A cinnamon smell is found in Clitocybe infundibulifor mis, C. clavipes and Hydnwum — 
__cyathiforme, but it is little pronounced. 
The smell of bitter almonds is found exclusively in Russula Fetens, but to some 
- people it appears simply as nauseoug. 
A smell as of flour is common in a good many ac ae and indicates almost 
seeariably that they are edible, such as Rhodosporus Prunulus, Limaceum eburneum, 
_Entoloma prunuloides, Tricholoma graveolens, T. gambosum, T. equestre, T. flavobrunneum 
and T. portentosum. A less frequent kind is 7’. sejunctwm, which is bitter, however, and 
not edible therefore. Clitocybe nebularis likewise has a pronounced smell of flour. 
| A fruity smell is restricted to some edible pore fungi, such as Boletus bovinus, 
_ B. subtomentosus and B. granwlatus. 
An odour like balsam of Peru is characteristic for Lactaria glycyosma. 
A smell of musk only occurs in truffles, fairly week irf the summer species (T'uber 
_ estivum) but very stron§ in the so-called Perigord truffle. 
Lactaria camphorata reminds one of camphor, but only when dried. . 
A smell of onion or garlic is found in the so-called “mousseron”, but it disappears 
completely after drying. | 
; Many mushrooms, fresh or dried, have a spicy odour, which cannot easily be 
_ described in a more definite way. Dried mushrooms are, therefore, very suitable as 
condiments for sauces, soups, stews, &c.’ 
—s- Paxillus subtomentosus and Polyporus giganteus, both growing on tree stumps, have 
an acid smell. 
P 
= 1) Gildemeister and Hoffmann, The Volatile Oils, 2-4. ed., vol. I], p.1 and 2. — 2) See E. Herrmann, 
(Die Doppelgénger unter den Pilzen) Resemblances in mushrooms, Pharm. Zentralh. 49 (1908), 557. 
