124 
EDIBLE FUXGI. 
The question being frequently put — “ How are we to distinguish the 
edible from poisonous or deleterious species F” I take the opportunity of 
extracting from Dr. M. C. Cooke’s “ British Edible Fungi ” that great 
authority’s answer to the same question: — ‘‘The question is often pro- 
pounded — ‘ Is there no general rule by which good or harmless fungi can 
be distinguished from those which are deleterious?’ Many attempts have 
been made to answer this question, but none of them are satisfactory except 
the negative one. to the effect that no rule can be laid down which shall be 
of universal application in the discrimination of dangerous fungi. The only 
safeguard is to become acquainted, by means of well-defined features, with 
some of the best of the esculent species, and by no means to experiment with 
those which are unknown It is true that this process will entail the trouble 
of learning something, but better far to acquire the necessary elementary 
information than run the risk of mishaps. We have always protested 
against foolish risk, and cautioned w^ould-be fungus-eaters against cooking 
and eating any kinds which they do not know unmistakably. There is no 
difficulty in recognising all the best kinds by means of ordinary intelligence 
and care, and, when once known, so as to be distinguished fn^m others 
somewhat like them, or from all the rest, then there is no fear of error. 
Good fungi have usually a pleasant mushrooniy odour, a smell of new meal, 
a faint scent resembling anise, or no particular odour at all. Then, again, 
a fragment broken ofi' from the freshly gathered fungus, i£ lasted, should 
possess an agreeable nutty flavour, with no acidity;, sharpness, or tingling 
upon the tongue. And, further, it is a most suspicious indication of bad 
qualities if a fungus when broken, cut, or bruised speedily turns of a deep 
blue or greenish colour. Avoid, therefore, all fungi with a disagreeable 
odour, a pungency of flavour, and a tendency to become blue when bruised.” 
The following paragraph is extracted from the “ GrcvilleEB ” for March, 
1894 :— 
“ Artificial Production of Mushroom Spawn , — In a very interesting 
pamphlet entitled, ‘ Sur un noveau procMe de culture du Champignon de 
couche,’ by MM. J. Costantin and L. Matruchot, we have an account of the 
method by which the spawn of the edible mu^hroom can be produced 
wholesale. The pure spores are collected and sown in a special sterilised 
nutrient solution, and forms a pure white cord-iike mycelium. This mycelium 
is placed on sterilised dung, where it develops abundantly for some weeks. 
At this stage it has the appearance and odour characteristic of natural spawn, 
and when placed in a mushroom-bed grows and produces mushrooms 
normally. The advantages of this method are : — 
I. The production of a pure mycelium., free from the many diseases, 
the germs of which are introduced along with the spawn as at 
present produced. 
II. Choice of varieties. It is well known that certain varieties, 
especially the one having the cap entirely white, is most esteemed 
in the market. By the method described it is alone possible to 
to perpetuate any variety in a pure state. 
III. Permanent production of spaio?i. At present the production of 
spawn is intermittent ; by the culture process spawn can be 
produced throughout the year, an evident advantage.” 
The authors hope to apply the same method of cultivation to other 
edible species of fungus, as tlie Morel, Boletus, &c. 
Believing that the method could be adopted with advantage in Queens- 
land, the above extract is given in full. 
As this is a matter of some importance, the notice may be extended so 
as to mention the known wholesome fungi, which at certain seasons, or under 
special conditions, abound in Queensland. Doubtless many of those kinds 
which, so far as at present known, are peculiar to Queensland or Australia, 
are esculent ; but with one exception all those here mentioned are given as 
