APPLES FOR SOUTHWESTERN MICHIGAN. 



413 



Fig. 4. A Common Mushroom. 



into unequal segments if pressed. The stems are 

 stout and solid, generally tapering to a point at 

 base, but some gathered by the writer, which were 



of a very fine 

 nutty flavor, 

 bulged out on 

 one side, as in 

 the illustra- 

 tion. They 

 grow in woods, 

 woody paths 

 o r clearings. 

 All russulas 

 should be 

 tasted raw, 

 and those re- 

 jected which 



are hot or acrid. Cook for a few moments with 

 butter, pepper and salt, on a gridiron. 



Fig. 4 is a very common mushroom, growing in 

 crowded bunches upon decaying stumps. The flavor 

 is very nutty and delicate, and it makes a good 

 dressing for beefsteak, or it can be served alone ; 

 in either case, it should be cooked upon a gridiron. 

 The cap is light brown, with a tendency to split 

 open in the center, showing the white flesh beneath. 

 Owing to their crowded manner of growth the cap 

 assumes various shapes in age, but the young mush- 

 room is of the true button type. The stems are 

 long, thin and rather stringy. 



Fig. 5 is one of the coral or Clavariei fungi. This 

 is a very easily distinguished mushroom, and a very 

 common one in damp woods. During a rainy spell 

 it may be gathered by the peck in many parts of 

 this country. They do not look very inviting to the 

 uninitiated, but when once tasted are generally pro- 



nounced very good. They grow in bunches three 

 or four inches high, and look, as their name indi- 

 cates, like sprigs of coral stuck into the ground. 

 Those eaten by the writer were of a dark cream 

 color. Most brightly colored ones are said by some 

 writers to be edible, and the bold may try the ex- 

 periment, but the timid will most certainly let them 

 alone. 



Fig. 5 represents the finest specimen ever found 

 by the writer. It was growing at the foot of a pine 

 tree. Sometimes it grows in clay or clayey sand. 

 It closely resembles brain coral in its convolutions. 

 It is cream color, shading into brown. The flesh is 

 firm and white, having the taste and consistency of 

 a half-ripe chestnut. No recipes can be given for 

 the cooking of this " find," as not having any books 



Fig. 5. The Coral Mushroom. 



at hand to prove its respectability, it was never al- 

 lowed to grace the dinner table, and the writer could 

 only enjoy it in small quantities eaten raw. He 

 knows personally that it is good ! L. 

 Charleston, S. C. 



APPLES FOR SOUTHWESTERN MICHIGAN. 



W. A. Brown, a leading fruit grower in the lake 

 shore fruit region of Michigan, makes the following 

 timely observations in the Allegan (Mich.) Gazette : 



While most growers will prefer the old standard va- 

 rieties for our market, I believe the western markets 

 are being educated to appreciate quality in fruits. 

 Many of our best dessert apples are subject to scab and 

 cannot be grown profitably for market. Among these 

 the Red June, Early Harvest, Williams' Favorite, Fame- 

 use, Belleflower, Red Canada, and Swaar are some of the 

 best, but are generally deformed and unprofitable. The 

 Astrachan and Oldenburg are not dessert apples and do 

 not always produce fair fruit. The Oldenburg has ob- 

 tained the reputation of being one of the most hardy 

 trees grown, and has been extensively planted through- 



out the northwest, in locations where the better varie- 

 ties are sure to fail. There is a growing demand for 

 "fancy" good eating apples, and being located for 

 growing and marketing the fine varieties, the selection 

 of varieties is of much importance to our growers. 

 Washington Strawberry, though not always prolific, is a 

 good early apple and is one of our fancy fruits. 



Among the new sorts I would place the Shiawassee 

 first. It originated in Shiawassee county, and is al- 

 most a duplicate of the Fameuse (Snow), being the same 

 in season and quality, but is different in form, being ob- 

 late, and as grown by myself, Mr, Lyon, and others, is 

 a constant bearer of most beautiful fruit, and is free 

 from blight and scab, which so often ruins the Fameuse. 

 The Orange Pippin is a new variety from New Jersey. 



