8 
plants form a staple article of food. A bright yellow fungus allied to 
Bulgarin forms, with shellfish, the staple food of the Fuegians. In 
England the common meadow mushroom Agaricus campestris is quite 
well known and used to a considerable extent among the people, but 
there is not that general knowledge of and use of other species which 
obtains on the continent. Much has been done of late years by the 
Rev. M. A. Berkeley, Dr. Curtis, Dr. C. D. Badliam, Dr. M. C. Cooke, 
Worthington (f. Smith, Prof. Charles Peck, and others to disseminate 
general knowledge on this subject. That America is rich in the quan¬ 
tity and variety of her esculent fungi is readily seen by the fact that 
one hundred and eleven species of edible fungi have been described by 
the Rev. Dr. Curtis, State botanist of North Carolina, as indigenous to 
that State alone. Late investigations show that nearly all the species 
common to the countries of Continental Europe are found in different- 
localities in the United States. Dr. J. J. Brown, of Sheboygan, Wis., 
writes that edible mushrooms are found in his neighborhood in great 
abundance. 
In preparing this paper for publication I have made selections from 
such of the species of edible mushrooms as have marked peculiarities 
of structure, habits, taste, odor, color, juice, and change of color of juice 
on exposure to the atmosphere. 
TWELVE EDIBLE SPECIES. 
Lactarius deliciosus FT. Orange Milk Mushroom . 
Fig. 1. 
This mushroom (Lactarius deliciosus) is highly recommended by differ¬ 
ent authors. It belongs to the Lactars or milk-bearing group. As a 
group the milk-bearing mushrooms are generally viewed with suspicion, 
but the species u deliciosus ” receives general commendation as an escu¬ 
lent. It is easily distinguished from any other of the group by the orange 
or red color of the milk which exudes from it when cut or broken. The 
flesh changes on exposure to the atmosphere, as does the milk also, 
and becomes a dull green color. This mushroom has a firm, juicy flesh; 
its richly colored orange top is commonly, but not invariably, marked 
with zones of a deeper color. The stem is often spotted red; the gills 
or lamellae are the same color as the cap or pileus. It is found in plan¬ 
tations of fir and pine and in swampy woods. A poisonous mushroom 
of this subgenus similar in shape and size can be readily distinguished 
from it by its white milk, which does not change. The flavor of Lac¬ 
tarius deliciosus when cooked is said to resemble that of u kidney stew.’ 7 
Method of cooking .—The rich gravy it produces is its chief characteristic, hence it 
commends itself for sauces or as an ingredient in soups. It requires delicate cook¬ 
ing, as it becomes tough if kept over the fire until its juice has evaporated. Baking 
is perhaps the best method of preparing this mushroom for the table. 
