EDIBLE TOADSTOOLS. 



Fig. 1. Poisonous Mushroom. 



So widespread is the ignorance on the subject 

 of edible toadstools, that the writer believes it pos- 

 sible that even the enlightened readers of The Amer- 

 ican Garden may 

 find some new 

 ideas in the follow- 

 ing modest notes 

 on the subject. 



There are about 

 a thousand spe- 

 cies in the United 

 States, classified 

 under the follow- 

 ing divisions: 

 Those having gills 

 or plaits under 

 their caps, and 

 called 'Agorics ; 

 those with spikes or mane-like protuberances under 

 the caps, known as Hydnei ; those with thousands of 

 mouths on a sponge-like surface, called Polyporei or 

 Boleti ; those with the spore bearing surface tied 

 up inside a cover, or Lycoperdons ; the coral- 

 shaped, or Clavariei. 



No general test can be given by which a poison- 

 ous mushroom can be distinguished from an edible 

 one, but they must be learned individually, as plants 

 and fishes have been, for some varieties may prove 

 wholesome to some people and indigestible to others. 



In gathering toadstools, never twist them from 

 the stems, but cut them off about an inch below the 

 cap, and lay them down with the gills upwards ; 

 otherwise they shed their spores largely, and thus 

 lose flavor. All mushrooms must be rejected that 

 are shiny, acrid or otherwise nauseous, all that are 

 not perfectly fresh when gathered, and all which 

 have been kept longer than a few hours, as they 

 spoil rapidly. As far as known, most of the serious 

 cases of poisoning have been caused by the mem- 

 bers of one genus, amanita, and although some 

 members of the tribe are good, it is safe to avoid 

 all toadstools which have the following character- 

 istics : (i) A scurfy or warty top, which often rubs 

 off and leaves the cap smooth; (z) a fixed ring 

 around the stem, generally large and reflexed* in 

 white-spored species : {3) a volva or collar around 

 the base of stem, which generally remains in the 



ground when the mushroom is gathered. All ama- 

 teurs are advised to let alone toadstools which have 

 any sign of a volva ; also not to rely upon the silver 

 spoon or any su^h popular tests. 



Fig. I gives the amanita or poisonous mushroom, 

 which very closely resembles the Agaricns canipcs- 

 tris, or mushroom proper of commerce. Fig. 2 rep- 

 resents the little puff-ball, Lycoperdon sp., usually 



*Agai icKS canipestn's, the edible mushroom of gardens, has a 

 movab/e ring. — Ed. Am.G. 



Fig. 2. The Puff Ball. 



known by cliildren as the Devil's Snuff-box, from 

 the fact that in age the interior is mostly filled with 

 snuff-colored dust. 



All white-fleshed puff-balls are edible, and when 

 not showing any discoloration on being cut, will be 

 pronounced by the most fastidious a great table 

 delicacy. They may be cooked in many ways : cut 

 into slices and fried, or put upon a buttered griddle ; 



^isjfi^-^— ^ made into a batter 

 with beaten eggs, or 

 served as soup ; pre- 

 pared with milk as 

 oysters are, and for 

 this purpose they 

 should be cut rather 

 fine. 



Fig. 3 is one of the 

 russulas {Riissula ne- 

 terophylla). It is of a 

 drab or mauA/e color ; 

 cuticle very thin, peel- 

 ing from the edge, 

 but adherent towards the center ; bell-shaped at first, 

 but finally the center of cap becomes depressed. 

 The gills are rather dusky in color, brittle, breaking 



Fig. 3. RUSSULA NETEROPHYLLA. 



