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Title: Student's Hand-book of Mushroomsof America, Edible and Poisonous

Author: Thomas Taylor

Release Date: June 26, 2010 [EBook#32982]

Language: English

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STUDENT'SHAND-BOOK OF

MUSHROOMS

OF AMERICA

Part 1.Introduction.Cryptogams.

Fungi.Classification.Structural Characteristics ofthe Agaricini.

Mushroom Gills.The Volva.The Mushroom Veil.Mushroom Spores andMycelium.Mycelium.

Etymology of the Word"Mushroom."Food Value of Mushrooms.Cautionary Suggestions.Descriptions of Genera andSpecies.Appendix A.

Preserving and CookingMushrooms.Receipts.

Appendix B.Glossary of Terms usedin DescribingMushrooms.Authorities Consulted.

Part 2.Ascomycetes.Discomycetes.

Descriptions of Genera andSpecies (continued).Receipts For Cooking.Mushroom Growing.

Directions for Preparingthe Compost for theBeds.Compost for MushroomBeds.Mushroom Culture inCanada.Cultivation ofMushrooms in Japan.Manufacture of Spawn.

"Brick Spawn.""Mill Track"Spawn.Spawn Produced in

a Manure Heap.Appendix A.

Continuation ofGlossary of Terms usedin DescribingMushrooms.

Appendix B.Part 3.

Descriptions of Genera andSpecies (continued).Analytical Table.Polyporei.Descriptions of Genera andSpecies (continued).Recipes for CookingMushrooms.List of the Genera ofHymenomycetes.

Brefield's Classification ofFungi.Coniomycetes andHyphomycetes.Hyphomycetes.Phycomycetes orPhysomycetes.Bibliography.Continuation of Glossary ofTerms used in DescribingMushrooms.

Part 4.Gasteromycetes.Descriptions of Genera andSpecies (continued).Myxomycetes orMyxogasters.—"SlimeFungi."

Genera of Gasteromycetes,according to Saccardo.Bibliography.Descriptions of Genera andSpecies (continued).Appendix.

Part 5.Descriptions of Genera andSpecies (continued).Alkaloids of the PoisonousMushrooms.

Muscarin.Phallin.The Poisonous Alkaloidof Gyromitra EsculentaFries (HelvellaEsculenta Pers.)

Helvellic Acid.

Poisonous andDeleterious Mushroomsof the Lactar, Russula,and Boleus Groups.

Poisonous Boleti.Recent Instances ofMushroom Poisoning.

Bibliography. Fungi.Bibliography. Toxicology ofMushrooms.Index to Illustrations.Correction of Plates.

Transcriber's Notes.

STUDENT'S HAND-BOOK

OF

MUSHROOMS OFAMERICA

EDIBLE ANDPOISONOUS.

BYTHOMAS TAYLOR,

M. D.

AUTHOR OF FOOD PRODUCTS,ETC.

Published in Serial Form—No. 1—Price, 50c. per number.

WASHINGTON, D. C.:A. R. TAYLOR, PUBLISHER, 238 MASS. AVE.

N.E.1897.

HYMENOMYCETES.

Agaricus (Psalliota) campester.T. Taylor, del.

PLATE A.

In Plate A is presented a sketch of thecommon field mushroom, Agaricuscampester. Fig. 1 represents the matureplant; Fig. 2, a sectional view of thesame; Fig. 3, the basidia, club-shapedcells from the summit of whichproceed the slender tubes calledsterigmata, which support the spores—highly magnified; Fig. 4, thesterigmata; Fig. 5, the mycelium,highly magnified, supporting immaturemushrooms; Fig. 6, the spores as shedfrom an inverted mushroom cap; Fig.7, spores magnified.

HYMENOMYCETES.

Types of the Six Orders ofHymenomycetes.

T. Taylor, del.

PLATE B.

In Plate B is represented a leading typeof each of the six orders of the familyHymenomycetes:

Fig. 1. Cap with radiating gillsbeneath. Agaricini.

Fig. 2. Cap with spines or teethbeneath. Hydnei.

Fig. 3. Cap with pores or tubesbeneath. Polyporei.

Fig. 4. Cap with the under orspore-bearing surfaceeven. Thelephorei.

Fig. 5. Whole plant, club-shaped,or bush-like and branched.Clavarei.

Fig. 6. Whole plant irregularlyexpanded, substancegelatinous. Tremellini.

Copyright, 1897, byTHOMAS TAYLOR, M. D.,

andA. R. TAYLOR.

INTRODUCTION.In the year 1876, as Microscopist of theDepartment of Agriculture, I prepared,as a part of the exhibit of my Divisionat the Centennial Exhibition atPhiladelphia, a large collection ofwater-color drawings representingleading types of the edible andpoisonous mushrooms of the UnitedStates, together with representations ofabout nine hundred species ofmicroscopic fungi detrimental tovegetation.

In the preparation of the first collectionI had the valuable assistance of Prof.

Charles H. Peck, State Botanist of NewYork, and in the second the hearty co-operation of Rev. M. J. Berkeley andDr. M. C. Cook, the eminent Britishmycologists.

The popular character of this exhibitattracted the attention of the generalpublic, and many letters were receivedat the Department showing anawakening interest in the study offungi, particularly with regard to themushroom family, as to methods ofcultivation, the means of determiningthe good from the unwholesomevarieties, etc.

My first published paper on the subjectof edible mushrooms, entitled "Twelve

Edible Mushrooms of the U. S.,"appeared in the annual report of theDepartment of Agriculture for 1885.This was followed by others to thenumber of five, and as the demand forthese reports increased, reprints weremade and issued, by order of theSecretary of Agriculture, in pamphletform, under the general title of "FoodProducts." Numerous editions of thesereprints were issued by the Departmentup to 1894. During the year 1894, andthe first half of 1895, 36,600 of thesereports were sent out by theDepartment, and the supply wasexhausted. They have been out of printfor more than two years. It is in view ofthis fact, and in response to a great and

constant demand for these publications,that I have undertaken to publish aseries of five pamphlets on the edibleand poisonous mushrooms of theUnited States, which shall embody thesubstance of the five pamphlets on"Food Products" above alluded to,supplemented by new matter relating toclassification, general and specific,analytical tables of standard authors,and a continuation of the chapters onstructure, etc. Additional plates,representing leading types of edibleand poisonous mushrooms, will also beinserted in each number.

In the compilation and extension ofthis work I have the assistance of mydaughter, Miss A. Robena Taylor, who

has given considerable attention to thestudy of fungi, and who has been myfaithful coadjutor in the work ofcollecting specimens, etc., for anumber of years.

For valuable suggestions as tostructural characteristics and methodsof classification I am especiallyindebted to Prof. Chas. H. Peck, ofAlbany, New York, Dr. M. C. Cooke, ofEngland, and Prof. P. A. Saccardo, ofItaly.

The colored plates in pamphlet No. 1,together with a few of those which willappear in the succeeding numbers ofthis series, are reproductions of thoseprepared, under my direct supervision,

for the pamphlets entitled "FoodProducts" published by the Departmentof Agriculture and referred to above.

THOMASTAYLOR, M. D.

MAY 7, 1897.

CRYPTOGAMS.The cryptogamic or flowerless plants,i. e., those having neither stamens norpistils, and which are propagated byspores, are divided, according to Dr.

Hooper, into the following four classes:—Pteridophyta or vascular acrogens,represented by the ferns, club-mosses,etc.; Bryophyta or cellular acrogens,represented by the musci, scale-mosses, etc.; Algæ, represented by the"Red Seaweeds," Diatomacæ, etc.;Fungi or Amphigens, which include themolds, mildews, mushrooms, etc. Thelichens, according to the "SchwendenerHypotheses," consist of ascigerousfungi parasitic on algæ.

FUNGI.Botanists unite in describing the plantsof this class as being destitute ofchlorophyll and of starch. These plantsassume an infinite variety of forms,and are propagated by spores which areindividually so minute as to be scarcelyperceptible to the naked eye. They areentirely cellular, and belong to theclass Amphigens, which for the mostpart have no determinate axe, anddevelop in every direction, incontradistinction to the Acrogens,which develop from the summit,possessing an axe, leaves, vessels, etc.

Fungi are divided by systematists intotwo great classes:

1. Sporifera, in which the spores arefree, naked, or soon exposed.

2. Sporidifera, in which the sporesare not exposed, but instead areenclosed in minute cells or sacs,called asci.

These classes are again subdivided,according to the disposition of thespores and of the spore bearing surface,called the hymenium, into variousfamilies.

The sporiferous fungi are arranged intofour families, viz:

1. Hymenomycetes, in which thehymenium is free, mostly naked,or soon exposed. Example,"Common Meadow Mushroom."

2. Gasteromycetes, in which thehymenium is enclosed in a secondcase or wrapper, called aperidium, which ruptures whenmature, thus releasing the spores.Example, Common Puff Ball.

3. Coniomycetes, in which the sporesare naked, mostly terminal oninconspicuous threads, free orenclosed in a perithecium. Dust-like fungi. Example, Rust ofWheat.

4. Hyphomycetes, in which thespores are naked on conspicuous

threads, rarely compacted,Thread-like fungi. Example, BlueMold.

Of these four subdivisions of theSporifera, only the Hymenomycetesand the Gasteromycetes contain plantsof the mushroom family, and these twotogether constitute the class known asthe Basidiomycetes. The chiefdistinction of the Basidiomycetes isthat the naked spores are borne on thesummits of certain supporting bodies,termed basidia. These basides areswollen, club-shaped cells, surmountedby four minute tubes or spore-bearers,called sterigmata, each of which carriesa spore. See Figs. 3 and 4, Plate A.

These basides together with a series ofelongated cells, termed paraphyses,packed closely together side by side,and intermixed with other sterile cells,called cystidia, constitute the spore-bearing surface or hymenium of theplant.

To the naked eye this hymeniumappears simply as a very thin smoothmembrane, but when a small portion ofit is viewed through a microscope withhigh powers its complex structure isreadily observed and can be carefullystudied.

T h e Sporidiferous fungi arerepresented by the familiesPhysomycetes and Ascomycetes. The

first of these consists wholly ofmicroscopic fungi.

Ascomycetes.—In the plants of thisfamily the spores are not supportedupon basidia, but instead are enclosedin minute sacs or asci formed from thefertile cells of a hymenium. In thisconnection it would be well to statethat Saccardo does not recognize thedivisions Sporifera and Sporidifera bythose names.

They are nearly the equivalent ofBasidiomycetes and Ascomycetes.

What Cooke names Physomycetes,Saccardo calls Phycomyceteæ,introducing it in his work between

Gasteromyceteæ and Myxomyceteæ,which some mycologists considersomewhat out of place.

Saccardo calls its asci (sacs whichcontain the spores) sporangia. He doesnot regard them as genuine asci, but ascorresponding more to the peridium ofthe Gasteromyceteæ and Myxomyceteæ.

Peck says that this group seems topresent characters of bothHyphomycetes and Ascomycetes, witha preponderance towardsHyphomycetes.

It is a small group, however, and sinceit consists wholly of microscopic fungi,need not be farther considered in this

work.

In the Ascomycetes are included thesub-families Discomycetes,Pyrenomycetes, and Tuberacei. Ofthese the Discomycetes and theTuberacei are the only groups whichcontain any of the mushrooms, and butfew of these are large enough orsufficiently tender to possess value asesculents. A good example of the first(Discomycetes) is found in the Morel,and of the second (Tuberacei) in theTruffle.

In the Discomycetes or "disk fungi,"the spores are produced in minutemembraneous sacs, each sac usuallycontaining eight spores. These spore

sacs are imbedded in the flesh of theexterior and upper surface of themushroom cap.

In the four classes, Hymenomycetes,Gasteromycetes, Discomycetes, andTuberacei, therefore, are included all ofthe plants which are here designatedunder the generic term of"mushrooms."

Some idea of the relative numericalvalue of these classes may be obtainedfrom the following figures given by thedistinguished British mycologist, M. C.Cooke:

"Hymenomyceteæ— total number of described

Gasteromycetæ—

" " " "

Discomyceteæ— " " " known

(The Tuberacei comprise a very smallgroup of subterranean fungi, andcomparatively few of the species aredescribed.)

Saccardo in his Sylloge gives a total of42,000 described species of fungi of allclasses, including the most minute. Ofthese the Hymenomycetes include byfar the largest number of ediblemushrooms.

The family Hymenomycetes is dividedinto the following six orders:Agaricini, Polyporei, Hydnei,

Thelephorei, Clavarei, Tremellini.

In the order Agaricini the hymenium isfound on the under surface of themushroom cap, covering pleats or gills,technically called lamellæ. These gillsvary in character in the differentgenera, being "persistent in such as theAgaricus, Russula, and Lentinus,deliquescent (melting) in Coprinus,Bolbitius, etc. The edge of the gills isacute in Agaricus, Marasmius, etc., butobtuse and vein-like in Cantharellus,longitudinally channelled in Trogia,and splitting in Schyzophyllum."

In the Polyporei, pore-bearingmushrooms, the gills are replaced bytubes or pores. The tubes are little

cylinders, long or short, pressed oneagainst another, forming by their uniona layer on the under surface of the cap,and the sporiferous membrane orhymenium lines their inner walls. Theirupper end is always closed, while thelower extremity is open to permit theoutward passage of the spores. Thetubes are generally joined together andare not easily disunited. They are free,i. e., separable, in the sole genusFistulina. As regards their attachmentto the cap, the tubes may be firmlyadherent as in the genus Polyporus oreasily detached in a single mass as inBoletus, the fleshy form of the orderPolyporei. They frequently leave acircular space of greater or less

dimensions around the stem, or theyadhere to or are prolonged upon it insuch a manner that the orifices rise intiers one above another. The color ofthe tubes, although not offering ascharacteristic varieties as that of thegills, changes nevertheless according tospecies and according to the age of theplant. The tubes may sometimes be of adifferent color from their orifices, as inBoletus luridus. In some of the Boletithe color of the flesh is changed onexposure to the air and the tubes oftenassume the same tints. The tubes,generally called pores, are sometimesclosely adherent to the substance of thecap, which is often hard, corky, orcoriaceous, as seen in most of the

Polyporei.

In the Hydnei, spine-bearingmushrooms, the hymenium is seencovering the spines or needle-likeprocesses which take the place of gillsin this order, and which project fromthe under surface of the cap. Thesespines may be divided or entire, simpleor ramified, and are formed of thesubstance of the cap. In the early stagesof development they appear like smallprojecting points or papillæ, those onthe margin of the cap and at the apex ofthe stem being always less developed,frequently remaining in thisrudimentary state. They are rounded inthe species Hydnum imbricatum,sometimes compressed in Hydnum

repandum, sometimes terminating inhairs or filaments, as in Hydnum barbaJovis, or very much divided, as inHydnum fimbriatum.

In the Clavarei, the whole plantconsists of solid fleshy masses withoutany stem of a distinct substance,sometimes club-shaped, sometimesbranched with the hymenium smoothlycovering the entire surface, neverincrusting or coriaceous.

In the Thelephorei, the lower surface ofthe cap presents neither gills, pores,nor spines, but instead the hymeniumcovers an uneven or slightly wrinkledsurface, partially striate, sometimesobscurely papillose. The plants of this

order assume a great variety of shape,from that of a perfect cup with acentral stem to an irregularly and muchbranched frond. They are generally dryand tough. Very few are recommendedas edible. Prof. Peck says of this orderthat probably no edible species will befound in any of its genera outside ofthe genus Craterellus.

In the order Tremellini we have a greatdeparture from the character of thesubstance, external appearance, andinternal structure of the other orders ofthe Hymenomycetes. The substance isgelatinous; the form is lobed, folded, orconvolute, often resembling the brainof some animal. It is uniformlycomposed throughout of a colorless

mucilage, with no appreciable texture,in which are distributed very fine,diversely branched, and anastomosingfilaments. Towards the surface theultimate branches of this filamentousnetwork give birth to globular cells,both at their summits and laterally,which attain a comparatively largesize. These cells are filled with aprotoplasm, to which the plant owes itscolor. The fertile threads are notcompacted into a true hymenium.

Representative types of the above-described orders of theHymenomycetes are shown in Plate B.The various genera, and species ofthese orders, will be described more indetail in connection with the species

illustrated.

CLASSIFICATION.Owing to the fact that botanists ofvarious countries, writing in diverselanguages, have for more than acentury been engaged in describing thefungi of their respective countries, withtheir work frequently unknown to oneanother, it is not surprising that therehas been constant revision, or thatmany changes have been made in theway of classification and nomenclature

which to the amateur student are oftenconfusing.

The classification by the pioneermycologist, Elias Fries, as presented inhis several works on fungi, ignored allmicroscopical characters, andSaccardo's classification, as presentedin his Sylloge Fungorum, was the firstcomplete system offered in its place.

Saccardo, in 1882, commenced hisSylloge, of which not less than twelvevolumes have been published. InSaccardo's system of classification thesix orders of the Hymenomycetes arenot essentially different in theirarrangement from that of Fries,although Saccardo has raised all the

subgenera of Agaricus to the rank ofgenera, and then altered their sequenceso as to bring them into four sections,distinguished by the color of theirspores. Having raised the old subgeneraof Fries to generic rank, Saccardofound it necessary to limit theapplication of the term Agaricus to thegroup of fungi to which it wasoriginally applied by Linnæus, viz., thecommon field mushroom Agaricuscampester, and its allies, representedby Agaricus arvensis, AgaricusRodmani, etc., or, as Prof. Peck moredefinitely states it, "to those of thegilled mushrooms which have brownspores, free gills, a stem bearing a ring,gills generally pink-colored in the early

stage, and brownish black when fullymatured." M. C. Cooke, thedistinguished English mycologist,prefers to retain the genus Agaricuswith its original subgenera intact,succeeded by the other genera ofAgaricini, as in the HymenomycetesEuropei of Fries, giving as his reasonthe belief "that for purposes ofclassification features should be takenwhich are present and evident in thespecimens themselves, and are notdependent on any of their life-historywhich cannot be presented in theherbarium."

In a work such as the present, which isdesigned to be popular in characterrather than purely technical, it is

deemed advisable to select as a basisfor classification that system which ismost accessible to reference by thegeneral reading public. Saccardo'sSylloge, while exhaustive in characterand of inestimable value to themycologist, is written in Latin, and is,moreover, a very expensive work—facts which render it practicallyunavailable to the general public.

In the compilation of this series ofpamphlets I have adopted theclassification of M. C. Cooke, which,as regards the Hymenomycetes, thefamily containing most of the fleshyfungi, is, with exceptions noted, inaccord with that of Saccardo. M. C.Cooke's hand-book of fungi is of

convenient size and form for readyreference.

For the convenience, however, of thosewho may wish to familiarizethemselves with both systems, asynopsis of Saccardo's Genera ofHymenomycetes will be given later.

STRUCTURALCHARACTERISTICS

OF THE

AGARICINI.By far the greater number of theAgaricini have both cap and stem. Theform of the cap, as well as that of thestem, varies somewhat in the differentgenera and species. Those which areterrestrial in habit are generally of anumbrella-like shape, while those whichgrow upon trees and decayed tree-stumps are apt to be one-sided or semi-spherical.

In many of the parasitical mushroomsthe stem is absent. Where the stem ispresent it is either an interruptedcontinuation of the hymenophore or

fleshy substance of the cap, or else issupported separately as a pillar onwhich the cap rests, a more or lessdistinct line of demarcation showingwhere the fibers terminate. Sometimesit is quite easily detached from the capsocket, as in the Lepiota procerus. Itmay be hollow or stuffed, solid orfibrillose. It varies in length andthickness. In some species it is smoothand polished, in others rough and hairy,reticulated, etc., sometimes tapering,sometimes distinctly bulbous at thebase.

The spores of the species differ in colorand are usually globular or oblong inshape. All of these characteristicsassist in determining the species.

MUSHROOM GILLS.Mushroom gills, or lamellæ,anatomically considered, arecomposed, first, of a central portion, aprolongation of the hymenophore orflesh of the cap, more or less dense,sometimes so thin as to be scarcelyperceptible; second, the hymenium orspore-bearing membrane covering thesurfaces of this prolongedhymenophore. They are vertical,simple, equal, respectively, or morefrequently alternating with shortergills. They are often evanescent andputrescent, sometimes liquefying

altogether. Their color is usuallydifferent from the upper surface of thecap, not always similar to that of thespores borne upon them, at least inyouth; with age, however, they usuallyassume the color of the mature spore.The change of color of the gillsaccording to the age of the plant is veryimportant in the study of the Agaricini;it accounts for the white gills of certainspecies in youth, the pink in maturity,and the brown when aged.

The end of the gill nearest the stalk ofthe plant is termed the posteriorextremity; the opposite end, theanterior extremity. In most of theAgaricini the gills are unequal. Someextend from the margin to about half

the space between it and the stem;others are still shorter.

THE VOLVA.The volva is a membrane whichenvelops the entire plant in embryo,giving it the appearance of an egg. Itoriginates at the base of the mushroomand furnishes it, during its fœtal life,with the means of support andnourishment. Its texture is so delicatethat it generally disappears, leavingvery little trace of its existence on theadult plant. In many of the volvatespecies this organ exists only so longas they are under ground, and somemycologists restrict the term "volvati"to such only as retain it afterwards. As

the young plant expands it breaksthrough the top of this volva orwrapper, and, emerging, carries with itpatches of the membrane on the uppersurface of the cap. These are more orless prominent, numerous, and thick,sometimes irregularly disposed,sometimes regularly in the form ofplates, warts, etc. At the base of thestem of the mushroom the remains ofthe volva are seen in the form of a sortof wrapper. This is more or less ample,thick, and ascending. It is called freewhen it is loose or easily detachedfrom the stem, and congenital when itcannot be separated from it withoutlaceration. In some species it isdistinctly membranous, and in others

floccose, and friable in character,sometimes appearing in ridges as amere border, at others broken up intoscales, and, as the plant matures,wholly disappearing. The volva is afeature of great importance in the studyof the Agaricini, of the subgeneraAmanita, Volvaria, etc.

THE MUSHROOMVEIL.

The veil is not a constant feature in theAgaricini, at least it is not alwaysvisible. When present it consists of amembrane which extends from themargin of the cap to the stem, veilingor protecting the gills. This membrane,called the cortina, has given its name toa numerous and important class ofmushrooms (the Cortinarias). It isgenerally white, soft, slightly spongy,cottony, at times fibrillose or evenslightly fibrous, again in texture

comparable to the spider's web, andmay be even powdery or glutinous. Itexists intact only in the youth of theplant. It is not visible in the developingmushroom, at least while the cap isclosely pressed against the stem, but asthe cap expands the membrane extendsand finally breaks, leaving in somespecies its remnants upon the marginof the cap and upon the stem in theusual form of a ring or a mere zone.When the stem is not ringed the veilrises high upon the stalk, stretchesacross to meet the edges of the cap, andis afterwards reflected back over itswhole surface.

MUSHROOMSPORES ANDMYCELIUM.

The spore is the reproductive organ ofthe mushroom. It differs from the seedof the flowering plant in being destituteof an apparent embryo. A seed containsa plantlet which develops as such. Aspore is a minute cell containing anucleus or living germ, thereproductive cell germ called by someauthors the germinating granule. Thisin turn throws out a highly elongatedprocess consisting of a series of thread-

like cells branching longitudinally andlaterally, at length bifurcating andanastomosing the mass, forming thevegetative process known as myceliumor mushroom spawn.

On this mycelium, at intervals, appearknob-like bodies, called tubercles,from which the mushrooms spring andfrom which they derive theirnourishment. See Fig. 5, Plate A.

Where the conditions have beenunfavorable this mycelium has beenknown to grow for years withoutbearing fruit.

Mushroom spores are very variable insize, shape, and color, but are generally

constant at maturity in the same genus.Their shape, almost always spherical inthe young plant, becomes ovate,ellipsoidal, fusiform, reniform,smooth, stellate, sometimestuberculate, or remains globose. Thisfeature, varying thus with the age ofthe plant, should be studied in themature plant.

MYCELIUM.De Leveille has thus definedmycelium: "Filaments at first simple,then more or less complicated,resulting from the vegetation of thespores and serving as roots to themushroom."

The mycelium of mushrooms or themushroom spawn is usually white, butis also found yellow, and even red. It isdistinguished by some writers asnematoid, fibrous, hymenoid, scleroidor tuberculous, and malacoid. Thenematoid mycelium is the most

common. Creeping along on thesurface of the earth, penetrating it to agreater or less depth, developing inmanure among the débris of leaves ordecayed branches, always protectedfrom the light, it presently consists ofvery delicate filamentous cells more orless loosely interwoven, divided,anastomosing in every direction andoften of considerable extent.

Its presence is sometimes difficult todetect without the use of themicroscope, either on account of itsdelicacy or because of its beingintermingled with the organic tissues inwhich it has developed.

Sometimes mycelium unites in bundles

more or less thick and branched. Thishas been called the fibrous mycelium.Where the filaments intercross closely,are felted, and inclined to form amembrane, it is hymenoid mycelium.Where the filaments are so small andclose that they form very compactbodies, constituting those solidirregular products called sclerotium, itis scleroid or tuberculous mycelium.With malacoid mycelium we havenothing to do in this paper. It is a soft,pulpy, fleshy mycelium.

Systematists have divided theAgaricini into groups according to thecolor of their spores. These groups aredefined as follows by various authors:

According to—

Elias Fries, 5 groups:Leucosporus, white; Hyporhodius,p i n k ; Cortinaria, ochraceous;Derminus, rust; Pratella, purplishblack.

Rev. J. M. Berkeley, 5 groups:Very frequently pure white, butpresenting also pink, various tintsof brown, from yellowish andrufous to dark bister, purple-black,and finally black; Leucospori,w h i t e ; Hyporhodii, salmon;Dermini, ferruginous; Pratellæ,brown; Coprinarius, black.

Dr. Badham, 6 groups: Pure white

or a yellow tinge on drying;brown; yellow; pink; purple;purple-black; some passsuccessively from pink to purpleand from purple to purple-black.

Mrs. Hussey, 11 shades: White;rose; pale ocher; olivaceous-ocher; reddish-ocher; ochraceous;yellowish olive-green; dull brown;scarcely ferruginous; snuff-color;very dark brown.

Hogg & Johnson, 5 groups:Leucosporei, white; Hyporhodii,salmon; Dermini, rusty; Pratellæ,purplish-brown; Coprinarii, black.

C. Gillet, 7 shades: White; pink;

ochraceous; yellow; ferruginous;black or purplish black; round,ovate, elongated, or fusiform,smooth, tuberculate or irregular,simple or composite, transparentor nebulous, etc.

Jules Bel, 5 groups: White; pink;red; brown; black.

Dr. Gautier, 5 shades: White;pink; brown; purplish-brown;black.

Constantin & Dufour, 5 groups:White; pink; ochraceous;brownish-purple; black.

J. P. Barla, 7 groups: Leucosporii,w h i t e ; Hyporhodii, pink;

Cortinariæ, ochraceous; Dermini,r u s t ; Pratellæ, purplish-black;Coprinarii, blackish; Coprini andGomphi, dense black.

L. Boyer, 5 groups, 11 shades:White to cream yellow; pale pinkto ochraceous yellow; bay or redbrown to brown or blackish bister;rust color, cinnamon or lightyellow.

W. D. Hay, 5 groups: White; pink;brown; purple; black.

C. H. Peck, 5 groups: Leucosporii,w h i t e ; Hyporhodii, salmon;Dermini, rust; Pratellæ, brown;Coprinarii, black.

Saccardo divides the Agariciniinto four sections, according to thecolor of their spores, as follows:Spores brown, purplish brown orb l a c k , Melanosporæ; sporesochraceous or rusty ochraceous,Ochrosporæ; spores rosy orp i n k i s h , Rhodosporæ; sporeswhite, whitish or pale yellow,Leucosporæ.

Dr. M. C. Cooke, 5 groups:Leucospori, white or yellowish;Hyporhodii, rosy or salmon color;Dermini, brown, sometimesreddish or yellowish brown;Pratellæ, purple, sometimesbrownish purple, dark purple, ordark brown; Coprinarii, black or

nearly so.

These shades are somewhat differentfrom the colors of the mushrooms'gills, so that, when it is of importanceto determine exactly the color of thespore in the identification of a species,we may without recourse to themicroscope cut off the stem of an adultplant on a level with the gills and placethe under surface of the cap upon a leafof white paper if a dark-spored species,and upon a sheet of black paper if thespores are light. At the expiration of afew hours we will find, on lifting thecap, a bed of the shed spores which willrepresent their exact shade. These maybe removed to a glass slide and their

size and form determined by means ofthe microscope.

In the present work Dr. M. C. Cooke'sgrouping of the spore series is adopted.

ETYMOLOGYOF THE WORD"MUSHROOM."

Various opinions have been offered asto the derivation of the word"mushroom." According to Hay, itprobably had its origin in acombination of the two Welsh wordsmaes, a field, and rhum, a knob, whichby gradual corruption have becomemushroom. Some writers on the otherhand regard it as a corruption ofmousseron, a name specifically appliedby the French to those mushrooms

which are found growing in mossyplaces. But it seems to be of olderusage than such a derivation wouldimply, and therefore the firstexplanation seems the more likely tobe correct.

In England the term "mushroom" hasbeen most commonly applied to the"meadow mushroom," that being theone best known; but English-speakingmycologists now apply it genericallyvery much as the French do the term"champignon," while the name"champignon" is restricted in Englandto the Marasmius oreades, or "FairyRing" mushroom.

Berkeley says the French word

"champignon" was originally scarcelyof wider signification than our word"mushroom," though now classical inthe sense of fleshy fungi generally. TheGerman word Pilz (a corruption ofBoletus) is used to denote the softerkinds by some German authors.Constant and Dufour, in their recentlypublished Atlas des Champignons,include types of a great variety ofmushrooms.

Hay contends that the pernicious nick-name "toad-stool" has not thederivation supposed, but that the firstpart of the word is the Saxon or oldEnglish "tod," meaning a bunch,cluster, or bush, the form of manyterrestrial fungi suggesting it. The

second syllable, "stool," is easilysupplied. "The erroneous idea ofconnecting toads with these plants,"says Hay, "seems to be due to Spenser,or to some poet, possibly, before histime." Spenser speaks of the loathedpaddocks, "paddock" then being thename given in England to the frog,afterwards corrupted to "paddic," andonce received, readily converted by theScotch into "puddick-stool." It wouldseem, therefore, from the foregoing,that the term "toad-stool" can have noproper relation to mushrooms, whetheredible or poisonous.

The three mushrooms illustrated anddescribed in this pamphlet, Plates I, II,and III, are of the order Agaricini or

gilled mushrooms. They are well-defined types and of wide geographicaldistribution.

FOOD VALUEOF

MUSHROOMS.Rollrausch and Siegel, who claim tohave made exhaustive investigationsinto the food values of mushrooms,state that "many species deserve to be

placed beside meat as sources ofnitrogenous nutriment," and theiranalysis, if correct, fully bears out thestatement. They find in 100 parts ofdr ied Morchella esculenta 35.18 percent. of protein; in Helvella esculenta,26.31 per cent. of protein, from 46 to49 per cent. of potassium salts andphosphoric acid, 2.3 per cent. of fattymatter, and a considerable quantity ofsugar. The Boletus edulis theyrepresent as containing in 100 parts ofthe dried substance 22.82 per cent. ofprotein. The nitrogenous values ofdifferent foods as compared with themushroom are stated as follows:"Protein substances calculated for 100parts of bread, 8.03; of oatmeal, 9.74;

of barley bread, 6.39; of leguminousfruits, 27.05; of potatoes, 4.85; ofmushrooms, 33.0."

According to Schlossberger andDepping, in 100 grams of driedmushrooms they found the followingproportions of nitrogenous substances:

Varieties. Grains.Chanterelles 3.22Certain Russulas 4.25Lactarius deliciosus 4.68Boletus edulis 4.25Meadow mushroom 7.26

But all chemists are not agreed as tothese proportions. For instance, Lefort

has found 3.51 grains of nitrogenousmatter in the cap of Agaricuscampestris, 2.1 grains in the gills andonly 0.34 of a grain in the stem. Payenhas found 4.68 grains in Agaricuscampestris, 4.4 grains in the commonMorel (Morchella esculenta), 9.96grains in the white truffle, and 8.76grains in the black.

A much larger proportion of thevarious kinds of mushrooms are ediblethan is generally supposed, but aprejudice has grown up concerningthem in this country which it will takesome time to eradicate.Notwithstanding the occurrence ofoccasional fatal accidents through theinadvertent eating of poisonous

species, fungi are largely consumedboth by savage and civilized man in allparts of the world, and while theycontribute so considerable a portion ofthe food product of the world we maybe sure their value will not bepermanently overlooked in the UnitedStates, especially when we consider ourlarge accessions of population fromcountries in which the mushroom is afamiliar and much prized edible. InItaly the value of the mushroom as anarticle of diet has long been understoodand appreciated. Pliny, Galen, andDioscorides mention various esculentspecies, notably varieties of the truffle,the boletus and the puff-ball, andVittadini writes enthusiastically of the

gastronomic qualities of a largenumber of species. Of late years largequantities have been sold in the Italianmarkets. Quantities of mushrooms arealso consumed in Germany, Hungary,Russia, France, and Austria.

Darwin speaks of Terra del Fuego asthe only country where cryptogamicplants form a staple article of food. Abright-yellow fungus allied to Bulgarinforms, with shellfish, the staple food ofthe Fuegians. In England the commonmeadow mushroom Agaricuscampestris is quite well known andused to a considerable extent amongthe people, but there is not that generalknowledge of and use of other specieswhich obtains in Continental Europe.

In the English-speaking countries muchhas been done by the Rev. M. J.Berkeley, Dr. M. C. Cooke,Worthington G. Smith, Rev. JohnStevenson, Prof. Hay, Prof. Chas. H.Peck, Prof. W. J. Farlow, and others,including the various mushroom clubs,to disseminate a more generalknowledge on this subject.

Late investigations show that nearly allthe species common to the countries ofContinental Europe, and of GreatBritain, are found in different localitiesin the United States, and a number ofspecies have been found which havenot been described in European works.

The geographical distribution of many

species of the mushroom family is verywide. We have had specimens of theMorel, for instance, sent to us fromCalifornia and Washington, on thePacific coast, and as far north asMaine, on the Atlantic, as well as fromthe southern and the midwestern States,and the same is true of other species.The season of their appearance variessomewhat according to the latitude andaltitude of place of growth. Mushroomsare rarely seen after the first heavyfrosts, although an exception is notedin this latitude in the speciesHypholoma sublatertium, which hasbeen found growing under the snow, atthe roots of trees in sheltered woods.Frozen mushrooms of this and closely

allied species have revived whenthawed, and proved quite palatablewhen cooked.

At the present time only two species,Agaricus campester and Agaricusarvensis, are cultivated in America.Some attempts have been made by anamateur mushroom club in Ohio tocultivate the Morel, but the resultshave not, so far, been reported. In themeantime, however, it is well to utilizethe wild mushrooms as fast as thecollector can satisfactorily identifythem. The woods of all moist regionsof this country abound with ediblevarieties. Prof. Curtis, of NorthCarolina, gives a list of over onehundred edible species found in that

State alone, and nearly all of theseoccur in our Northern States as well. Itis not contended that this list includesall the species which may be eaten, norhave all of these equal value from agastronomic point of view. Some areinsipid as to flavor, and others are tootough or too slimy to please thepopular taste.

CAUTIONARYSUGGESTIONS.

Before collecting for the tablemushrooms found growing in thewoods or fields, it would be well forinexperienced persons to consultcarefully some work on the subject inwhich the characteristics of edible andpoisonous varieties are described andillustrated.

Considering that an opinion seems toprevail that the discoloration of thesilver spoon or small white onionswhen brought into contact withmushrooms during the culinary processis an infallible test of the poisonousspecies, I quote from a French authoron mushrooms the following in relationto this supposed test:

* * * We may not dispute the factthat a silver spoon or article ofbrass, or onions, may not becomediscolored on contact with thepoisonous principle, but thisdiscoloration is not reliable as atest for deciding the good or badquality of mushrooms. In fact, weknow that in the decomposition ofalbuminoids sulphureted hydrogenis liberated which of itselfdiscolors silver, brass, and onions.

I have deemed it advisable to publishthis as one of the best means ofanswering those correspondents whohave made inquiries as to the reliabilityof this test.

It is by some supposed that high colorsand viscidity are indications of non-edible species, but there are numerousexceptions here. Russula alutacea—thepileus of which is often a purplish red—Amanita Cæsarea, and other speciesof brilliant coloring are known to beedible. As to viscidity, two very viscidspecies, when young, are among thehighly prized esculents by those whoknow them, viz., Fistulina hepatica, orthe ox tongue, and Hygrophoruseburneus, the ivory mushroom.

The method of deciding the characterof mushrooms by their odor and flavoris not to be relied upon. Ediblemushrooms are usually characterizedby a pleasant flavor and odor; non-

edible varieties have sometimes anunpleasant odor, and produce a biting,burning sensation on the tongue andthroat, even in very small quantities,but several of the Amanitas have only aslight odor and taste, and certainspecies of mushrooms, acrid otherwise,become edible when cooked.

In fact there is no general rule bywhich the edible species can bedistinguished from the unwholesome orpoisonous ones. The safest as well asthe most sensible plan, therefore, is toapply the same rule as that which weadopt in the case of the esculentsamong the flowering plants, viz., tolearn to know the characteristics ofeach individual species so as to

distinguish it from all others.

With regard to the mushrooms whichhave been designated as poisonous, itshould be remembered that the term"poisonous" is used relatively. Whilesome are only slightly poisonous,producing severe gastric irritation andnervous derangement, but without fatalresults, others, if eaten in even verysmall quantity, may cause death.Happily, however, the most dangerousspecies are not numerous as comparedwith the number that are edible, andwith careful attention on the part of thecollector they may be avoided.

Since the Amanita group is maderesponsible by competent authority for

most of the recorded cases of fatalpoisoning, we would recommend theamateur mycophagist to give specialstudy to this group in order to learn toseparate the species authenticallyrecorded as edible from the poisonousones.

Some writers, as a measure ofprecaution, counsel the rejection of allspecies of Amanita. But this is, ofcourse, a matter for individualpreference. There would seem to be nogood reason why the observant studentshould not learn to discriminatebetween the edible and the poisonousspecies of the Amanita as of any othergroup, and they should not be eatenuntil this discriminating knowledge is

acquired.

Saccardo describes fifteen ediblespecies of this group of mushrooms.We have tested three of this number,which, on account of their abundancein our locality and their good flavor,we would be loth to discard, viz., A.rubescens, A. Cæsarea, and A.strobiliformis.

A type of the Amanita group, which isnamed first in the genera of the orderAgaricini, is shown in Fig. 1, Plate B.

By reference to this figure some of thespecial characteristics of the group canbe observed. There are mushrooms inother genera which show a volva or

sheath at the base of the stem, andwhich contain edible species, but inthese the stem is ringless. TheVolvariæ, for instance, show aconspicuous volva, a stem that isringless, and pinkish spores. TheAmanitopsis vaginata carries a volva,but no ring. The spores are white, as inthe Amanita.

In gathering mushrooms either for thetable or for the herbarium, care shouldbe taken not to leave any portion of theplant in the ground, so that no featureshall be lost that will aid incharacterizing the species. In thecareless pulling up of the plant thevolva in the volvate species is oftenleft behind.

AGARICINI. Fries.

LEUCOSPORI (SPORES WHITE, OR YELLOWISH).

Genus Russula Fr. The Russulæ bearsome resemblance to the Lactars, theirnearest allies, but are at oncedistinguished from them by their wantof milk.

They are very abundant in the forestsand open woods. The genus is cited bysome authors as the most natural of theagarics, but, as many of the speciesvery closely resemble each other, itrequires careful analysis to determinethem. The plants of this genus are not

volvate, and have neither veil nor ring.The hymenophore is not separate fromthe trama of the gills. Although someare pure white, the caps are usuallybrilliant in coloring, but the color isvery susceptible to atmosphericchanges, and after heavy rains thebright hues fade, sometimes onlyleaving a slight trace of the originalcoloring in the central depression ofthe cap.

The cap in youth is somewhathemispherical, afterwards expanding,becoming slightly depressed in thecentre, somewhat brittle in texture;gills rigid, fragile, with acute edge;stem thick, blunt, and polished, usuallyshort. The spores are globose, or nearly

so, slightly rough, white or yellowish,according to the species. In R.virescens the spores are white, while inR. alutacea the spores are anochraceous yellow in tint.

A number of the species are of pleasantflavor, others peppery or acrid. Out ofseventy-two described by Cooke,twenty-four are recorded as acrid. Withsome of these the acridity is said todisappear in cooking, and a fewmycophagists claim to have eaten allvarieties with impunity. We haverecorded, however, some wellauthenticated cases of serious gastricdisturbance, accompanied by acuteinflammation of the mucousmembrane, caused by the more acrid of

these, notably R. emetica and R. fœtens,and in view of this fact it would seem awise precaution for the amateurcollector to discard or at least to usevery sparingly all those which have anacrid or peppery taste, until wellassured as to their wholesomeness.

T h e genus Russula has been dividedinto the following tribes or groups:—Compactæ, Furcatæ, Rigidæ,Heterophylla, and Fragiles. The speciesRussula (Rigidæ) virescens, illustratedin Plate I, belongs to the tribe Rigidæ.In the plants of this group, the cap isabsolutely dry and rigid, destitute of aviscid pellicle; the cuticle commonlybreaking up into flocci or granules; theflesh thick, compact, and firm,

vanishing near the margin, which isnever involute, and shows no striations.The gills are irregular in length, somefew reaching half way to the stem, theothers divided, dilated, and extendinginto a broad rounded end, stem solid.

RUSSULA VIRESCENS FR. (EDIBLE)

The Verdette From NatureCollected in the District of Columbia

Report of Microscopist, U. S.Department of Agriculture 1893

L. Krieger, Pinx.AVIL. CO. LITH. PHILA.

PLATE I.

Russula virescens Fries. "TheVerdette" or "Greenish Russula."

EDIBLE.

The cap of this species is fleshy anddry, the skin breaking into thin patches.The margin is usually even, butspecimens occur which show striations.The color varies from a light green to agrayish or moldy green, sometimes

tinged with yellow; gills white, freefrom the stem or nearly so, unequal,rather crowded; stem white, stout,solid, smooth, at first hard, thenspongy; spores white, nearly globose.

One writer speaks of the "warts" of thecap, but the term warts, used in thisconnection, refers merely to thepatches resulting from the splitting orbreaking up of the epidermis of thecap, and not to such excrescencescalled warts, as are commonlyobserved on the cap of Amanitamuscaria, for instance, which areremnants of the volva.

The R. virescens is not as common assome others of the Russulæ, in some

localities, and hitherto seems to haveattracted but little attention as anedible species in this country, althoughhighly esteemed in Europe. It has beenfound growing in thin woods inMaryland and in Virginia from June toNovember, and we have had reports ofits growth from New York andMassachusetts. The peasants in Italyare in the habit of toasting thesemushrooms over wood embers, eatingthem afterwards with a little salt.Vittadini, Roques, and Cordier speakhighly of its esculent qualities andgood flavor. We have eaten quantitiesof the virescens gathered inWashington, D. C., and its suburbs, andfound it juicy and of good flavor when

cooked.

EXPLANATION OF PLATE I.

Plate I exhibits four views of thismushroom (R. virescens) drawn andcolored from nature. Fig. 1, theimmature plant; Fig. 2, advanced stageof growth, cap expanded or plane; Fig.3, section showing the unequal lengthof the gills and manner of theirattachment to the stem; Fig. 4, surfaceview of the cap showing the epidermissplit in characteristic irregular patches;Fig. 5, spores, white.

AGARICINI.

COPRINARII (SPORES BLACK OR NEARLY SO).

Genus Coprinus Fries. Hymenophoredistinct from the stem. Gillsmembranaceous, at first coherent fromthe pressure, then dissolving into ablack fluid. Trama obsolete. Spores,oval, even, black. M. C. Cooke.

The plants of this genus have beendivided into two tribes, viz., Pelliculosiand Veliformis. In the Pelliculosi thegills of the mushrooms are coveredwith a fleshy or membranaceouscuticle, hence the cap is not furrowedalong the lines of the gills, but is tornand revolute. In this tribe are includedt h e Comati, Atramentarii, Picacei,Tomentosi, Micacio and Glabrati. Inthe tribe Veliformis the plants aregenerally very small, and the cap much

thinner than in those of the Pelliculosi,soon showing distinct furrows alongthe back of the gills, which quicklymelt into very thin lines. The stem isthin and fistulose.

Cordier states that all the species ofCoprinus are edible when young andfresh. This is probably true, but most ofthem have so little substance and are soephemeral as to be of small value forfood purposes. C. comatus, C.atramentarius, C. micaceus, and C.ovatus have the preference with mostmycophagists, but even these soonmelt, and should be gathered promptlyand cooked immediately to be of usefor the table.

COPRINUS COMATUS FR. (EDIBLE)

The Maned Mushroom from NatureCollected in the District of Columbia

Report of Microscopist, U. S.Department of Agriculture 1893

L. Krieger, Pinx.AVIL. CO. LITH. PHILA.

PLATE II.

Coprinus comatus Fries. Maned orShaggy Coprinus.

EDIBLE.

Cap at first oblong or cylindrical, thencampanulate, the cuticle breaking intoshaggy fibrous scales, color whitish,the scales generally yellow oryellowish, margin revolute andlacerated, soon becoming black. Gills

linear, free, and close together, at firstwhite, then pink or purplish, turning toblack. Stem hollow or slightly stuffed,nearly equal, somewhat fibrillose, withbulb solid; the ring movable or veryslightly adherent, generallydisappearing as the plant matures.Spores oval, black, .0005 to .0007 in.long.

This species is found in abundance indifferent parts of the United States,generally in rich soil, in pastures, byroadsides, in dumping lots, etc. Of lateyears quantities have been gathered inthe lawn surrounding the Capitolgrounds, and in the parks of the Districtof Columbia, as well as in the débris ofthe wooden block pavements used for

surface soiling gardens in vicinity ofthe capital. They have been offered forsale in open market as low as 25 centsper pound.

A correspondent from Rochester, NewYork, states that in a patch of hisgrounds which had been quarried outand filled with street sweepings theCoprinus comatus appeared in suchquantities as to make it impossible towalk over the space without steppingupon them, and that he was able togather from this small space from oneto two bushels at a time in the springand the fall. In flavor the C. comatusresembles the cultivated mushroom,though perhaps more delicate.

The Coprinus ovatus, "Oval Coprinus,"a closely allied species, is similar tothe comatus, but smaller, more ovate inshape and delicate in flavor, lessdeliquescent; stem usually 3/4 of aninch long. The Coprinus atramentariushas a mouse-gray or brownish cap withirregular margin, slightly striated. It isnot shaggy, but is spotted with minute,innate punctate scales. The stem ishollow, somewhat ringed when young.Spores elliptical, black.

Coprinus micaceus is a very commonspecies, and is found generally inclusters on old tree stumps or ondecaying wood. The cap is thin and of areddish buff or ochraceous tint, oftenshowing a sprinkling of glistening

micaceous scales or granules; gillscrowded, whitish. It is at first ovate orbell-shaped, then expanding; striated.The stem is white, slender, and hollow,not ringed. The spores in this speciesare a very dark brown, which is unusualin the genus Coprinus.

It is generally found in decaying woodor old tree-stumps, growing in denseclusters.

Prof. Peck says: "European writers donot record the 'Glistening coprinus'among the edible species, perhapsbecause of its small size. But itcompensates for its lack of size by itsfrequency and abundance. Intenderness and delicacy it does not

appear to be at all inferior to the'Shaggy coprinus.'"

EXPLANATION OF PLATE II.

Coprinus comatus Fr. The ShaggyManed Mushroom.

Fig. 1. A young plant.Fig. 2. A plant partly expanded,

exposing the tender pink ofthe gills.

Fig. 3. A mature plant, bell-shapedand shaggy, with movablering detached from the cap,and with stem unequal androoting.

Fig. 4. A sectional view, showinghollow stem, thin cap, and

broad, free, linear gill.Fig. 5. Spores black.

AGARICINI.

LEUCOSPORI (SPORES WHITE, OR YELLOWISH.)

Genus Marasmius Fries.—Tough dryshrivelling fungi—not putrescent,reviving when moistened; veil none.Stem cartilaginous or horny. Gillstough, rather distant, edge acute andentire. M. C. Cooke.

A characteristic of the species of thisgenus is their tendency to wither withdrought and revive with moisture. Thisbiological characteristic is of greatimportance in determining the true

Marasmii. The plants are usually smalland of little substance.

Cooke divides the Marasmii into threetribes, and these again into severalsubdivisions. In the division Scortei ofthis genus are classed three specieswhich are described in the works ofmost of the Continental writers; theMarasmius oreades, which hasrecognized value as an esculent,Marasmius urens and Marasmiusperonatus, which have the reputation ofbeing acrid and unwholesome.

MARASMIUS OREADES FR. (EDIBLE)

The Fairy Ring Mushroom.Report of Microscopist, U. S.

Department of Agriculture 1893L. K. after Gillet.

AVIL. CO. LITH. PHILA.

PLATE III.

Marasmius oreades Fries. "Fairy RingMushroom."

EDIBLE.

Cap fleshy, convex at first, then nearlyplane, pale yellowish red, or tawny redwhen young, fading to yellow or buffas the plant matures, slightlyumbonate, flesh white; gills broad,wide apart, rounded or deeply notchedat the inner extremity, slightly attached

to or at length free from the stem,unequal in length, whitish or creamyyellow in color; stem slender, solid andtough, whitish, generally one to twoinches in length and one-fourth of aninch in thickness, showing a whitishdown, easily removed, not strigose orvillose, as in the Marasmius urens.Spores white.

This species is usually found in opengrassy places, sometimes in rings, or inparts of rings, often in clusters, andwriters generally agree as to itsagreeable taste and odor. Whenproperly cooked its toughnessdisappears.

Prof. Peck describes two mushrooms

which are somewhat similar inappearance to the "Fairy Ring," andwhich might be taken for it by carelessobservers, viz., the Naucoria semi-orbicularis, sometimes growing incompany with it, and the Collybiadryophila, a wood variety which issometimes found in open places.

The first of these may be distinguishedfrom the oreades, by the rusty browncolor of the gills, its smooth stem andrusty colored spores. In the second thegills are much narrower and the stem isvery smooth and hollow.

The Marasmius urens as described byEuropean authors has a pale buff cap,not umbonate but flat, and at length

depressed in the centre, from one totwo inches across. The gills areunequal, free, very crowded; creamcolor, becoming brownish. The stem issolid and fibrous, densely covered withwhite down at the base. It is very acridto the taste. In habit of growth it issubcæspitose; sometimes foundgrowing in company with the M.oreades.

Prof. Peck says of M. urens that he hasnot yet seen an American specimenwhich he could refer to that specieswith satisfaction. Our experience, sofar, is the same as that of Prof. Peck.

Marasmius peronatus has a reddishbuff cap, with crowded thin gills,

creamy, turning to reddish brown; thestem solid and fibrous, with yellowishfilaments at the base. It is acrid in tasteand is usually found among fallenleaves in woods.

EXPLANATION OF PLATE III.

In Plate III, Fig. 1 represents animmature plant; Fig. 2, cap expandingwith growth; Fig. 3, cap furtherexpanded and slightly umbonate; Fig.4, mature specimen, cap plane or fullyexpanded, margin irregular andsmooth, stem equal, smooth andringless; Fig. 5, section showing gillsbroad, free, ventricose, unequal, andflesh white; Fig. 6, spores white.

APPENDIX A.

PRESERVING AND COOKINGMUSHROOMS.

In Europe several species ofmushrooms are preserved by boilingand afterwards placing them inearthern jars or tubs filled with water,which is renewed from time to time.This simple and economical method ofkeeping mushrooms affords the peopleconsiderable provision. With regard tothe preparation of fresh mushrooms fortable use, Dr. Roques, an eminentwriter on fungi, gives the followingexcellent suggestions: "After selecting

good mushrooms, remove the skin orepidermis, cutting away the gills, andin some cases the stem, which isusually of not so fine a texture.

"It is important to collect for use onlyyoung and well-preserved specimens,because a mushroom of excellentquality may, nevertheless, whenovermature or near its decline, becomedangerous for food. It then acts as doesevery other food substance whichincipient decomposition has renderedacrid, irritating and indigestible. It is,moreover, rarely the case thatmushrooms in their decline are notchanged by the presence of larvæ."

In Geneva a very lucrative trade is

carried on in the exportation of the"Edible Boletus," which is preservedfor use in various ways, the simplest ofwhich consists in cutting the caps inslices and stringing them, after whichthey are placed on hurdles in the shadeto dry. They may also be dried in astove or oven, but the former method ispreferable, as the mushroom thenretains more of its flavor or perfume.When the slices are perfectly driedthey are put into sacks and suspendedin a dry, airy place. Sometimes beforethe mushrooms are sliced they areplunged into boiling water for aninstant, which treatment is said topreserve them from the ravages ofinsects. Several kinds of mushrooms

are preserved in the following manner:After they have been properly washedand cleansed, they are boiled in saltedwater and afterwards wiped dry. Theyare then placed in layers, in jars,sprinkled with salt and pepper, andcovered with pure olive oil or vinegar.Lactarius deliciosus, Cantharelluscibarius, Morchellas, Clavarias, etc.,are thus preserved. Before using thedried mushrooms they are soaked intepid water for some time andafterwards prepared as if fresh, withthe usual seasoning.

RECEIPTS.Broiled procerus.—Remove the scalesand stalks from the agarics, and broillightly on both sides over a clear firefor a few minutes; arrange them on adish over freshly made, well-butteredtoast; sprinkle with pepper and salt andput a small piece of butter on each; setbefore a brisk fire to melt the butter,and serve quickly. Bacon toasted overmushrooms improves the flavor andsaves the butter.

Agarics delicately stewed.—Removethe stalks and scales from the young

half-grown agarics, and throw each oneas you do so into a basin of fresh waterslightly acidulated with the juice of alemon or a little good vinegar. Whenall are prepared, remove them from thewater and put them in a stewpan with avery small piece of fresh butter.Sprinkle with pepper and salt and add alittle lemon juice; cover up closely andstew for half an hour; then add aspoonful of flour with sufficient creamor cream and milk, till the whole hasthe thickness of cream. Season to taste,and stew again until the agarics areperfectly tender. Remove all the butterfrom the surface and serve in a hot dishgarnished with slices of lemon. A littlemace or nutmeg or catsup may be

added, but some think that spice spoilsthe flavor.

Cottager's procerus pie.—Cut freshagarics in small pieces; pepper, salt,and place them on small shreds ofbacon, in the bottom of a pie dish; thenput in a layer of mashed potatoes, andso fill the dish, layer by layer, with acover of mashed potatoes for the crust.Bake well for half an hour and brownbefore a quick fire.

A la provencale.—Steep for two hoursin some salt, pepper, and a little garlic;then toss them into a small stewpanover a brisk fire with parsley choppedand a little lemon juice.

Agaric catsup.—Place the agarics of aslarge a size as you can procure, layerby layer, in a deep pan, sprinkling eachlayer as it is put in with a little salt.Then next day stir them several timeswell so as to mash and extract theirjuice. On the third day strain off theliquor, measure and boil for tenminutes, and then to every pint ofliquor add half an ounce of blackpepper, a quarter of an ounce of bruisedginger root, a blade of mace, a clove ortwo, and a teaspoonful of mustard seed.Boil again for half an hour; put in twoor three bay leaves and set aside untilquite cold. Pass through a strainer andbottle; cork well and dip salt on thegills. Lay them top downwards on a

gridiron over a moderate fire for fiveor six minutes at the most.

To stew mushrooms. —Trim and rubclean half a pint of large buttonmushrooms. Put into a stewpan 2ounces of butter; shake it over a fireuntil thoroughly melted; put in themushrooms, a teaspoonful of salt, halfas much pepper, and a blade of macepounded; stew until the mushrooms aretender, then serve on a hot dish. This isusually a breakfast dish.

Mushrooms à la crême.—Trim and rubhalf a pint of button mushrooms;dissolve in a stewpan 2 ounces ofbutter rolled in flour; put in themushrooms, a bunch of parsley, a

teaspoonful of salt, half a teaspoonfuleach of white pepper and of powderedsugar; shake the pan for ten minutes;then beat up the yolks of two eggs withtwo tablespoonfuls of cream, and addby degrees to the mushrooms; in two orthree minutes you can serve them insauce.

Mushrooms on toast.—Put a pint ofmushrooms into a stewpan with twoounces of butter rolled in flour; add ateaspoonful of salt, half a teaspoonfulof white pepper, a blade of powderedmace, and a half a teaspoonful ofgrated lemon; stew until the butter isall absorbed; then serve on toast assoon as the mushrooms are tender.

APPENDIX B.

GLOSSARY OFTERMS USED IN

DESCRIBINGMUSHROOMS.

Abortive, imperfectly developed.Acaulescent, acaulous, having a

very short stem ornone.

Acetabuliform, cup-shaped.Acicular, needle-shaped.Aculeate, slender pointed.Acuminate, terminating in a point.Acute, sharp pointed.

Adnate, gills firmly attached tothe stem.

Adnexed, gills just reaching thestem.

Adpressed, pressed in closecontact, as applied togills.

Æruginous, verdigris-green.Agglutinated, glued to the surface.Aggregated, collected together.Alveolate, socketed or

honeycombed.Amphigenous, when the

hymenium is notrestricted to aparticular surface.

Analogy, superficial or generalresemblance without

structural agreement.Anastomosing, branching, joining

of one vein withanother.

Annular, ring-shaped.Annulate, having a ring.Annulus, ring round the stem of

agarics.Apex, in mushrooms the extremity

of the stem nearestthe gill.

Apical, close to the apex.Apiculate, terminating in a small

point.Appendiculate, hanging in small

fragments.Approximate, of gills which

approach the stem but

do not reach it.Arachnoid, cobweb-like.Arboreal, arboricle, tree-

inhabiting.Arcuate, bow-shaped.Areolate, divided into little areas

or patches.Argillaceous, clayey, like clay.Ascending, directed upward.Asci, ascidia, spore-cases of

certain mushrooms.Attenuated, tapering gradually to a

point upward ordownward.

Band, a broad bar of color.Banded, marked with bands.Barbed, furnished with fibrils or

hairs.Basidia, cellular processes of

certain mushroom-bearing spores.

Bibliography, condensed historyof the literature of asubject.

Bifurcated, divided into two, as inthe gills of certainagarics.

Booted, applied to the stem of amushroom wheninclosed in a sheath orvolva.

Boss, a knob or short roundedprotuberance.

Bossed, bullate, furnished with aboss or knob.

Branched, dividing from the sides;also styled furcate andforked.

Brick, trade term for a mass ofmushroom spawn, indimensions the size ofa brick of masonry.

Broad, wide or deep vertically.Bulbous, having the structure of a

bulb.

Cæspitose, growing in tufts.Calcareous, chalky, chalk-like.Calyptra, applied to the portion of

volva covering thepileus.

Campanulate, bell-shaped.Canaliculate, channelled.

Cancellate, latticed, marked bothlongitudinally andtransversely.

Cap, the expanded, umbrella-likereceptacle of thecommon mushroom.

Capillitium, spore-bearingthreads, variable inthickness and color,sometimes continuouswith the sterile base,sometimes free,dense, and persistent,or lax and evanescent,often branched; foundin the Lycoperdons.

Carious, decayed.Carneous, fleshy.

Cartilaginous, hard and tough.Castaneous, chestnut color.Ceraceous, wax-like.Channelled, hollowed out like a

gutter.Chlorosis, loss of color.Cilia, marginal hair-like

processes.Ciliate, fringed with hair-like

processes.Cinerous, ash-colored.Circinate, rounded.Clathrate, latticed.Clavate, club-shaped, gradually

thickened upward.Close, packed closely side by side;

also styled crowded.Columella, a sterile tissue rising

column-like in themidst of thecapillitium, serving asa point of insertionfor the threads whichconnect it with theperidium in the formof a net-work.

Concentric, having a commoncenter, as a series ofrings one withinanother.

Connate, united by growing, aswhen two or morecaps become united.

Concolored, of a uniform color.Confervoid, from the finely

branched threads.

Continuous, without a break, of asurface which is notcracked, or of one partwhich runs intoanother withoutinterruption.

Cordate, heart-shaped.Coriaceous, of a leathery texture.Corrugated, drawn into wrinkles

or folds.Corticated, furnished with a bark-

like covering.Cortina, a partial veil formed not

of continuous tissuebut of slender threads,which in certainmushrooms whenyoung unite the stem

with the margin of thecap. This membraneremains later as afilamentous ring onthe stem, or threadshanging to the marginof cap. Applied to thepeculiar veil of theCortinarias.

Cratera, a cup-shaped receptacle.Crenate, crenulate, notched at the

edge, the notchesblunt or rounded, notsharp as in a serratededge, serraturesconvex.

Cribrose, pierced with holes.Cryptogamia, applied to the

division ofnonflowering plants.

Cupreous, copper-colored.Cuspidate, with a sharp, spear-like

point.Cyathiform, cup-shaped.Cystidia, sterile cells of the

hymenium, generallylarger than the basidiacells, with which theyare found.

Deciduous, temporary falling off.Decurrent, as when the gills of a

mushroom areprolonged down thestem.

Dehiscent, a closed organ opening

of itself at maturity,or when it hasattained a certaindevelopment.

Deliquescent, relating tomushrooms which atmaturity becomeliquid.

Dentate, toothed, with concaveserratures.

Denticulate, finely dentate.Dermini, brown or rust colored

spores.Determinate, ending definitely;

having a distinctlydefined outline.

Diaphanous, transparent.Dichotomous, paired by twos;

regularly forked.Dimidiate, applied to some gills of

mushrooms whichreach only halfway tothe stem.

Disciform, of a circular, flat form.Dissepiments, dividing walls.Distant, applied to gills which

have a wide distancebetween them.

Divaricate, separating at an obtuseangle.

Echinate, furnished with stiffbristles.

Echinulate, with minute bristles.Effused, spread over without

regular form.

Elongate, lengthened.Emarginate, applied to gills which

are notched orscooped out suddenlybefore they reach thestem.

Embryo, the mushroom beforeleaving its volva oregg stage; also anyearly stage ofmushrooms whichmay have no volva.

Entire, the edge quite devoid ofserrature or notch.

Epidermis, the external or outerlayer of the plant.

Epiphytal, growing upon anotherplant.

Equal, all gills of the same, ornearly the samelength from back tofront.

Eroded, the edge ragged, as iftorn.

Etiolated, whitened, bleached.Even, distinguished from smooth:

a surface quite planeas contrasted with onewhich is striate,pitted, etc.

Excentric, out of center. Thestems of somemushrooms arealways excentric.

Exotic, foreign.

Family, a systematic group inscientificclassificationembracing a greateror less number ofgenera which agree incertain characters notshared by others ofthe same order.

Farinaceous, mealy.Farinose, covered with a white,

mealy powder.Fascia, a band or bar.Fasciate, zoned with bands.Fasciculate, growing in small

bundles.Fastigiate, bundled together like a

sheath.

Favose, honeycombed.Ferruginous, rust-colored.Fibrillose, clothed with small

fibers.Fibrous, composed of fibers.Filiform, thread-like.Fimbriated, fringed.Fissile, capable of being split.Fistular, fistulose, tubular.Flabelliform, fan-shaped.Flavescent, yellowish, or turning

yellow.Flexuose, wavy.Flocci, threads as of mold.Floccose, downy.Flocculose, covered with flocci.Foveolate, pitted.Free, in relation to the gills of

mushrooms reachingthe stem but notattached to it.

Fringe, a lacerated marginalmembrane.

Fructification, reproducing powerof a plant.

Fugacious, disappearing rapidly.Furcate, forked.Fuliginous, blackish or sooty.Fulvous, tawny; a rather indefinite

brownish yellow.Furfuraceous, with branny scales

or scurf.Fuscous, brownish, but dingy; not

pure.Fusiform, spindle-shaped.

Genera, plural of genus.Generic, pertaining to a genus.Genus, a group of species having

one or morecharacteristics incommon; the union ofseveral generapresenting the samefeatures constitutes atribe.

Gibbous, in the form of aswelling; of a pileuswhich is more convexor tumid on one sidethan the other.

Gills, vertical plates radiatingfrom the stem on theunder surface of the

mushroom cap.Glabrous, smooth.Glaucescent, inclining to

glaucose.Glaucose, covered with a whitish-

green bloom or finewhite powder easilyrubbed off.

Globose, nearly spherical.Granular, with roughened surface.Greaved, of a stem clothed like a

leg in armor.Gregarious, of mushrooms not

solitary but growingin numbers in thesame locality.

Grumous, clotted; composed oflittle clustered grains.

Guttate, marked with tear-likespots.

Gyrose, circling in wavy folds.

Habitat, natural abode of avegetable species.

Hepatic, pertaining to the liver;hence, liver-colored.

Heterogeneous, of a structurewhich is differentfrom adjacent ones.

Hibernal, pertaining to winter.Hirsute, hairy.Homogeneous, similar in

structure.Hyaline, transparent.Hygrophanous, looking watery

when moist and

opaque when dry.Hymenium, the fructifying surface

of the mushroom; thepart on which thespores are borne.

Hymenophore, the structure whichbears the hymenium.

Hypogæous, subterranean.

Identification, the determinationof the species towhich a givenspecimen belongs.

Identify, to determine thesystematic name of aspecimen.

Imbricate, overlapped like tiles.Immarginate, without a distinct

border.Immersed, sunk into the matrix.Incised, cut out; cut away.Indehiscent, not opening.Indigenous, native of a country.Inferior, growing below; of the

ring of an agaric,which is far down onthe stem.

Infundibuliform, funnel-shaped.Innate, adhering by growing into.Inserted, growing like a graft from

its stock.Involute, edges rolled inward.

Laciniate, divided into flaps.Lactescent, milk-bearing.Lacunose, pitted or having

cavities.Lamellæ, gills of mushrooms.Lanceolate, lance-shaped;

tapering to both ends.Lateral, attached to one side.Latex, the viscid fluid contained in

some mushrooms.Laticiferous, applied to the tubes

conveying latex, as inthe Lactarias.

Lepidote, scurfy with minutescales.

Leucospore, white spore.Ligneous, woody consistency.Linear, narrow and straight.Linguiform, tongue-shaped.

AUTHORITIESCONSULTED.

Fries, Saccardo, Kromholtz, Cooke andBerkeley, M. C. Cooke, Peck,Stevenson, Badham, Gillet, Boyer,Gibson, Roques, Hussey, Hay, Bel,Paulet and Leveille, Constantin andDufour, Barla, Roze, W. G. Smith,Vittadini.

STUDENT'S HAND-BOOK

OF

MUSHROOMS OFAMERICA

EDIBLE ANDPOISONOUS.

BYTHOMAS TAYLOR,

M. D.

AUTHOR OF FOOD PRODUCTS,ETC.

Published in Serial Form—No. 2—Price, 50c. per number.

WASHINGTON, D. C.:A. R. TAYLOR, PUBLISHER, 238 MASS. AVE.

N.E.1897.

The ten mushrooms illustrated in thefive plates contained in the firstnumber of this series belong to thefamily Hymenomycetes. In the presentnumber are presented illustrations

representing three additionalspecimens of the Hymenomycetalfungi (Plates V, VI, and VII). There arealso presented, in plates C and D,illustrations of nine species comprisedin four genera of the sub familyDiscomycetes, of the familyAscomycetes.

Copyright, 1897, byTHOMAS TAYLOR, M. D.,

andA. R. TAYLOR.

ASCOMYCETES.Fruit, consisting of sporidia, mostlydefinite, contained in asci, springingfrom a naked or enclosed stratum offructifying cells, and forming ahymenium.—Cooke and Berkeley.

Prof. J. de Seyne states that the threeelements which form the hymenium inthe families Hymenomycetes andGasteromycetes are (1) the normalbasidium, that is, the fruitful club-shaped cell which supports the nakedspores, (2) the cystidium or sterile cell,an aborted or atrophied basidium, and(3) the paraphyses, hypertrophied

basidium, the one organ, the basidium,being the basis of it all, according as itexperiences an arrest of development,as it grows and fructifies, or as itbecomes hypertrophied.

In the family Ascomycetes a minuteascus or spore case envelops thesporidia, and takes the place of thebasidium, and the hymenium consistsof (1) the asci containing the sporidia,(2) the paraphyses, and (3) a colorlessor yellowish mucilage which envelopsthe paraphyses and asci. The asci arepresent in all species. In some species,however, the paraphyses are rare, andthe mucilaginous substance is entirelywanting. The asci differ in shape andsize, according to the species. The

paraphyses, when present, are at firstvery short, but they rapidly elongate,and are wholly developed before theappearance of the asci. They are linear,simple or branched according to thespecies of plant, usually containingoily granules. There is some differenceof opinion among mycologists as to thespecial functions of the paraphyses,some considering them as abortiveasci, and others, like Boudier, asexcitatory organs for the dehiscence ofthe asci, by which the spores areliberated.

The family Ascomycetes is rich ingenera and species.

It consists largely of microscopic

fungi, however, and the only groupwhich will be considered here is thatwhich includes plants of the mushroomfamily which are edible and indigenousto this country, viz., the sub-familyDiscomycetes.

DISCOMYCETES.The name Discomycetes, "disk-likefungi," does not give an accurate ideaof the distinguishing characteristics ofthis sub-family, the discoid form onlybelonging to the plants of one of its

groups. In the Discomyceteæ thehymenium is superior, that is, disposedupon the upper or exterior surface ofthe mushroom cap. The sporidia areproduced in membraneous asci, usuallyfour or eight, or some multiple of thatnumber, in each ascus; Cooke says"rarely four, most commonly eight."The sporidia are usually hyaline,transparent; colored sporidia are rare.

The asci are so minute as to beimperceptible to the naked eye; but if asmall portion of the upper surface ofthe cap is removed with a pen knife andplaced under a microscope having amagnifying power of from 400 to 800diameters, the asci, or spore sacks, canbe separated and their structure

studied.

Of the genera included in theDiscomycetes the genus Pezizacomprises by far the largest number ofdescribed species. The plants in thisgenus are generally small, thin, andtough. A few of them have beenrecorded as edible by Europeanauthors, but not specially commended;one form, Peziza cochleata, has beenspoken of by Berkeley as beinggathered in basketfuls in one county inEngland, where it is used as asubstitute, though a very indifferentone, for the Morel.

Vittadini says the Verpa digitaliformisPersoon, a small brownish-colored

mushroom, is sold in Italian marketsfor soups, but that, "although sold inthe markets, it is only to berecommended when no other fungusoffers, which is sometimes the case inthe spring." P. aurantia Vahl., a smallPeziza growing in clusters in the grass,is reported as edible by a member ofthe Boston Mycological Club, whospeaks well of it.

The genera Morchella, Gyromitra,Helvella, and Mitrula contain,however, what may be considered themost desirable edible species. Types ofthese four groups are represented inFigs. 1, 3, 5, 7, and 10, Plate C.

The plants of these genera have a stem

and cap. The cap, however, differs verymuch from that of the ordinarymushroom. In the genus Morchella thecap is deeply pitted and ridged so thatit presents a honeycombed appearance.In Gyromitra the cap is convolutelylobed but not pitted. In Helvella the capis very irregular and reflexed, and inMitrula the cap is ovate or club shapedand smooth. In all four of these generathe hymenium is superior, i. e., it is onthe upper and outer surface of the cap,the interior surface being barren.

In Plates C and D are figured 9 types ofedible fungi included in the familyAscomycetes, sub-familyDiscomycetes.

ASCOMYCETES

SUB-FAMILY DISCOMYCETESTYPES OF FOUR OF THE LEADING

GENERA OF DISCOMYCETES,IN WHICH OCCUR EDIBLE

SPECIEST. TAYLOR, DEL.

THE NORRIS PETERS CO., PHOTO-LITHO., WASHINGTON, D. C.

PLATE C.

FIG. 1. Morchella esculenta Pers."Common Morel."

EDIBLE.

Genus Morchella Dill. Receptaclepileate or clavate, impervious in thecentre, stipitate, covered withhymenium, which is deeply folded and

pitted.—Cooke.

In this genus the species have a generalresemblance to each other in size,color, form, texture, and flavor. Thecap is usually a dull yellow, sometimesslightly olive-tinted, darkening withage to a brownish leather tinge. Thestems are stout and hollow, white orwhitish. This genus has a very widegeographical distribution, but thespecies are not numerous. Cookedescribes twenty-four, some of themfound in India, Java, Great Britain,Central and Northern Europe,Australia, and North America. Peckdescribes six species found in NewYork State. The lines of demarcationbetween species are not very decided;

but as none of the species are known tobe poisonous, it may be considered asafe genus to experiment with.

In the Morchella esculenta the cap isovate, in one variety rotund, the marginattaching itself to the stem; ribs firmand anastomosing, forming deephollows or pits; color yellowish tan,olivaceous; spores hyaline, colorless;asci very long. The Morel, though rarein some localities, is found in largequantities in some of the midwesternStates, sometimes in the woods alongthe borders of streams, often in peachorchards, at the roots of decaying trees.

I am informed by correspondents whohave collected and eaten them that the

Morels can be gathered in abundance inthe springtime along the banks of theMissouri and tributary streams. Alieutenant in the United States Armyinforms me that he found finespecimens of this species in themountains of California, five or sixthousand feet above sea-level. Acorrespondent, Mr. H. W. Henshaw,writes that he has made many excellentmeals of them, finding them on thebanks of Chico Creek, SacramentoValley, California, on Gen. Bidwell'sranch, in April. A correspondent inMinnesota writes: "The Morel growsabundantly in some places here, but soprejudiced are many of the nativesagainst 'toad-stools' that I had to eat the

Morel alone for a whole season beforeI could induce any one else to taste it."Mr. Hollis Webster, of the BostonMycological Club, reports theMorchel la conica as appearing inabundance in eastern Massachusetts inMay of this year. A correspondent inWest Virginia reports that quantities ofa large-sized Morel are found in themountain regions there.

I have reports also of the appearance ofthe Morel in Western New York, andon the coast of Maine and of Oregon. Aminer writes to me from Montana thathe and several other miners, havinglost their way in the mountains of thatState during the spring of the year,subsisted entirely for five days on

Morels which they collected.

The specimen represented in Plate C,Fig. 1, is figured from a Morchellaesculenta which grew in the vicinity ofFalls Church, Va., less than ten milesfrom the District of Columbia. Thereports which I have received fromcorrespondents in twenty States showthat the Morel is not so rare in thiscountry as was formerly supposed. Theadvantages which this mushroompossesses over some others are (1) thereadiness with which it can bedistinguished, (2) its keeping qualities,and (3) its agreeable taste. It is easilydried, and in that condition can be kepta long time without losing its flavor.Though it has not the rich flavor of the

common field mushroom, it is verypalatable when cooked, and when driedit is often used in soups. It is verygenerally esteemed as an esculentamong mycophagists.

Fig. 2 represents the sporidia enclosedin the ascus, or spore sack, withaccompanying paraphyses.

FIG. 3. Gyromitra esculenta Fries."Esculent Gyromitra."

Genus Gyromitra Fries. This genuscontains very few species, but all areconsidered edible, though differingsomewhat in flavor and digestibility.Five or six species are figured byCooke. Peck speaks of several species

found in New York. One of these, G.curtipes Fries, is also figured by Cookeas found in North Carolina. Thisspecies Cooke regards as equal inflavor to G. esculenta. G. esculenta hasa rounded, inflated cap, irregularlylobed and hollow, smooth and brittle intexture, reddish brown. It falls over thestem in heavy convolutions, touching itat various points. The stem is stout,stuffed, at length hollow, whitish orcinereous; spores elliptical with twonuclei, yellowish, translucent. Theplant is usually from two to four inchesin height, but larger specimens arefound.

Fig. 4 represents the spore sack withenclosed sporidia.

Mr. Charles L. Fox, of Portland, Maine,records the Gyromitra esculenta, ofwhich he sent me a very good specimenlast spring, as quite abundant duringMay in the open woods near the citynamed. Speaking of this species, hesays: "From the point of view of theiredibility, we have classed them undertwo heads—the light and the darkvarieties. These differ in the locality inwhich they are found, in their color andin the convolutions of their surface.Both grow large.

" T h e Light Gyromitra is the moreeasily digested of the two. Its heightvaries from three to five inches, capthree to five inches in diameter. Its capis inflated, very irregular, and twisted

in large convolutions. Theseconvolutions are almost smooth on thesurface, sometimes showing smalldepressions; margin generally attachedto the stem in parts. It is a transparentyellow in color. This variety does notgrow dark brown with age. Stem whiteor very light buff, smooth, and hollow.It grows best on slopes facing thesouth, in scant woods of birch, maple,and pine. We have found no specimensin open places or on the borders ofwoods.

"The Dark Gyromitra is more commonthan the light variety. Its color isgenerally of dark lake brown, even inthe young plant, though it is sometimesof a light warm yellow, which grows

darker with age. Stem flesh-colored orpallid, but not white, nor so light as inthe first variety. Its cap is similar in itslarge convolutions to that of the lightvariety, but it is covered with manyintricate vermiform ridges, sometimesin high relief or even stronglyundercut. Grows in mossy places, inlight sandy soil, on borders of pinewoods. Its flesh is brittle, but not sotender as that of the first variety. Bothvarieties dry readily. We should adviseeating the Dark Gyromitra only inmoderate amounts, as, if eaten inquantity, or if old specimens are used,indigestion or nausea is liable tofollow. In regard to both varieties, Iwould advise that only young