(1.) They may disagree with the system, by their toughness,
indigestibility, or use in a state of decay.
(2.) They may be slimy, acrid, or otherwise nauseous.
(3.) They may contain a subtle poison without taste, smell, or other
indication of its presence.
Most noxious fungi appertain to the first or second class above given,
and taste or common-sense would readily reject them, unless they were
cooked with other food or excessively spiced. For this reason plain
cooking is advised, and further, no amateur should venture to mingle
with good varieties others to him unknown.
Of the third class, there is one family, many of whose members contain
a violent and deadly poison. This is known as the _Amanita_ family;
and although out of fourteen varieties, four are known to be edible,
yet it is here advised to avoid all fungi as food which have these its
distinguishing marks:--
(1.) A scurfy or warty top, the protuberances of which rub easily off,
leaving the skin intact. In a number of specimens many will be found
entirely smooth, while near them are others of the same variety where
more or less of the specks remain.
(2.) A ring; generally large and reflexed or falling downward.
(3.) A volva; more or less enclosing the young plant, and remaining at
the base of the older specimen, so that when the mushroom is pulled up
a socket is left in the ground.
These three marks should all exist in the typical plant of this
family, and the experienced eye will see signs of their presence, even
where they are wanting. But the _volva_ rarely or never decays during
the life of the specimen, and to reject everything with this mark is
recommended to all amateurs.
So far as known, there are no cases of death by the use of mushrooms
except from this one family. In all well-defined cases of fatal
poisoning, the cause is just as well defined, namely, the use of the
mushroom represented by Plates IX. and X. in this sheet. Therefore,
when one has become perfectly acquainted with this family, and learned
to always reject them, he has very little to fear in the choice of
mushrooms for the table. The poisonous varieties of the Amanita family
are extremely common.
The antidote for this poison is found in the skilful use of the
alkaloids from the family of the Solanaceae or Nightshades, especially
in subcutaneous injections of Atropine. But to the public generally,
in cases of poisoning, no other advice can be given than to call a
physician without delay.
Plate VI. represents several members of the Russula family. Having
once learned to identify it without danger of error, this family is
quite safe for use as food; for all the non-esculent Russulas are hot
or nauseous to the taste, while the edible ones are very nutty and
pleasant. The student should, therefore, taste each specimen when
preparing them for cooking.
Some authorities consider all Boleti fit for table use, but there are
those which are too bitter for food, and one such as the specimen
numbered 1, Plate XI., would spoil a whole stew. The tubes of this
Boletus (_felleus_) are light rose, although they appear to be white
when fresh and young. A good rule for amateurs is to avoid all the
lurid Boleti; by this is meant all those that have the slightest shade
of red to the tubes, although I have often eaten of such. The
mild-colored members of this family, having white, yellow, or greenish
tubes, if pleasant to the taste, may be considered safe eating.
Plate VIII. represents some of the esculent puff-balls. There are some
warty fungi growing on wood, which, in early growth, resemble
puff-balls, whose qualities are not yet known. But all those varieties
of clear white fungi, which appear in little balls on the open ground
after rains, may be eaten with perfect safety, if fresh, white inside,
and hard; if soft and yellowish, or black in the pulp, they should be
avoided, as they are approaching decay.
The most important advice to the student is to learn to recognize the
Amanita family, and to avoid them all; next, to define and recognize
any mushroom he is using for food, so that he could pick a single
specimen of the same out of a basketful of assorted fungi; and
finally, never to pick mushrooms at random for food, unless he has
tested by actual use each and all of the varieties so used. There is a
large family of mushrooms resembling the Russulas, which exude a milky
juice if broken or cut. The amateur will do well to avoid all such,
although they are esculent where the milk is mild to the taste.
Additional plates, displaying other varieties of esculent mushrooms,
may possibly be issued in the future.
JULIUS A. PALMER, Jr.
[Illustration: PLATE I.