The Mushroom, Edible and Otherwise. Miron Elisha Hard

mycological world. The names of Rev. Lewis Schweiwitz, of Bethlehem, Pa.; Rev. M. J. Berkeley and Rev. John Stevenson, of England, will live as long as botany is known to mankind. Their influence for good and helpfulness to their fellowmen will be everlasting.

      With such an inspiration, how quickly one is lost to all business cares, and how free and life-giving are the fields, the meadows and the woods, so that one must exclaim with Prof. Henry Willey in his "Introduction to the Study of the Lichen":

      "If I could put my woods in song,

       And tell what's there enjoyed,

       All men would to my garden throng,

       And leave the cities void.

       In my lot no tulips blow;

       Snow-loving pines and oaks instead;

       And rank the savage maples grow,

       From Spring's first flush to Autumn red;

       My garden is a forest ledge,

       Which older forests bound."

MUSHROOMS AND TOADSTOOLS

       Table of Contents

      HOW TO TELL MUSHROOMS FROM TOADSTOOLS. In all probability no student of mycology has any one query more frequently or persistently pressed upon his attention than the question, "How do you tell a toadstool from a mushroom?"—or if in the woods or fields, in search for new species, with an uninitiated comrade, he has frequently to decide whether a certain specimen "is a mushroom or a toadstool," so firmly fixed is the idea that one class of fungi—the toadstools—are poisonous, and the other—the mushrooms—are edible and altogether desirable; and these inquiring minds frequently seem really disappointed at being told that they are one and the same thing; that there are edible toadstools and mushrooms, and poisonous mushrooms and toadstools; that in short a toadstool is really a mushroom and a mushroom is only a toadstool after all.

      Hence the questions with the beginner is, how he may tell a poisonous fungus from an edible one. There is but one answer to this question, and that is that he must thoroughly learn both genera and species, studying each till he knows its special features as he does those of his most familiar friends.

      Certain species have been tested by a number of people and found to be perfectly safe and savory; on the other hand, there are species under various genera which, if not actually poisonous, are at least deleterious.

      It is the province of all books on fungi to assist the student in separating the plants into genera and species; in this work special attention has been given to distinguishing between the edible and the poisonous species. There are a few species such as Gyromitra esculenta, Lepiota Morgani, Clitocybe illudens, etc., which when eaten by certain persons will cause sickness soon after eating, while others will escape any disagreeable effects. Chemically speaking, they are not poisonous, but simply refuse to be assimilated in some stomachs. It is best to avoid all such.

      HOW MUSHROOMS GROW. There is a strong notion that mushrooms grow very quickly, springing up in a single night. This is erroneous. It is true that after they have reached the button stage they develop very quickly; or in the case of those that spring from a mature egg, develop so rapidly that you can plainly see the motion of the upward growth, but the development of the button from the mycelium or spawn takes time—weeks, months, and even years. It would be very difficult to tell the age of many of our tree fungi.

      HOW TO LEARN MUSHROOMS. If the beginner will avoid all Amanitas and perhaps some of the Boleti he need not be much worried in regard to the safety of other species.

      There are three ways by which he can become familiar with the edible kinds. The first is the physiological test suggested by Mr. Gibson in his book. It consists in chewing a small morsel and then spitting it out without swallowing the juice; if no important symptoms arise within twenty-four hours, another bit may be chewed, this time swallowing a small portion of the juice. Should no irritation be experienced after another period of waiting, a still larger piece may be tried. I always sample a new plant carefully, and thus am often able to establish the fact of its edibility before being able to locate it in its proper species. This fall I found for the first time Tricholoma columbetta; it was some time after I had proven it an edible mushroom before I had settled upon its name. A better way, perhaps, is to cook them and feed them to your cat and watch the result.

      Another way is to have a friend who knows the plants go with you, and thus you learn under a teacher as a pupil learns in school. This is the quickest way to gain a knowledge of plants of any kind, but it is difficult to find a competent teacher.

      Still another way, and one that is open to all, is to gain a knowledge of a few species and through their description become familiar with the terms used in describing a mushroom; this done, the way is open, if you have a book containing illustrations and descriptions of the most common plants. Do not be in a hurry to get the names of all the plants, and do not make use of any about which you are not absolutely sure. In gathering mushrooms to eat, do not put into your basket with those you intend to eat a single mushroom of whose edible qualities you have any doubt. If you have the least doubt about it, discard it, or put it in another basket.

      There are no fixed rules by which you can tell a poisonous from an edible mushroom. I found a friend of mine eating Lepiota naucina, not even knowing to what genus it belonged, simply because she could peel it. I told her that the most deadly mushroom can be peeled just as readily. Nor is there anything more valuable in the silver spoon test in which Mr. Gibson's old lady put so much confidence. Some say, do not eat any that have an acrid taste; many are edible whose taste is quite acrid. Others say, do not eat any whose juice or milk is white, but this would discard a number of Lactarii that are quite good. There is nothing in the white gills and hollow stem theory. It is true that the Amanita has both, but it must be known by other characteristics. Again we are told to avoid such as have a viscid cap, or those that change color quickly; this is too sweeping a condemnation for it would cut out several very good species. I think I may safely say there is no known rule by which the good can be distinguished from the bad. The only safe way is to know each species by its own individual peculiarities—to know them as we know our friends.

      The student of mycology has before him a description of each species, which must tally with the plant in hand and which will soon render him familiar with the different features of the various genera and species, so he can recognize them as readily as the features of his best friends.

      WHAT ANYONE MAY EAT. In the spring of the year there comes with the earliest flowers a mushroom so strongly characteristic in all its forms that no one will fail to recognize it. It is the common morel or sponge mushroom. None of them are known to be harmful, hence here the beginner can safely trust his judgment. While he is gathering morels to eat he will soon begin to distinguish the different species of the genera. From May till frost the different kinds of puff-balls will appear. All puff-balls are good while their interior remains white. They are never poisonous, but when the flesh has begun to turn yellow it is very bitter. The oyster mushroom is found from March to December and is always a very acceptable mushroom. The Fairy Rings are easily recognized and can be found in any old pasture during wet weather from June to October. In seasonable weather they are usually very plentiful. The common meadow mushroom is found from September to frost. It is known by its pink gills and meaty cap. There is a mushroom with pink gills found in streets, along the pavements and among the cobble stones. The stems are short and the caps are very meaty. It is A. rodmani. These are found in May and June. The horse mushroom has pink gills and may be found from June to September. The Russulas, found from July to October, are generally good. A few should be avoided because of their acrid taste or their strong odor. There is no time from early spring till freezing weather when you can not find mushrooms, if the weather is at all favorable. I have given the habitat and the time when each species can be found. I should recommend a careful study of these two points. Read the descriptions of plants which grow in certain places and at certain times, and you will generally be rewarded, if you follow out the description and the season is favorable.