Evening star. [volume] (Washington, D.C.) 1854-1972, 1891-06-06


Tor, mcroscopist. 1t is desired very earnestly to
instruct the people Of this country in the use
fuiness Of these valuable fungi, which con-
tribute so largely to the food supply Of Europe.
Many species highly priced in the old
world grow wild in profusion on this
side Of the water and can be had for
the trouble Of plucking in rural districts, where
they would afford most grateful additions to the
table Of the agriculturist. if properly prepared.
The first thing necessary is to learn how the good
variety may be distinguished from the
poisonous with certainty. There are some
which are Of a nature so deadly that to swallow
| particle as big as pea will produce certain
death, the first symptoms not appearing until
| IL 10 TOO late to administer antidotes with any
effect
THE TASTE AND oDoA.
| The taste and odor of mushroom are very
significant One that has dissgreeable favor
when raw should always be rejected, and it is
well to avoid all specimens found growing in
hlthy places. Colors should also be care
fully observed Some Of the most deadly
varieties are the most brilliant of hue.
For example, there is the ''satanical
mushroom" with white top and under surface
OF bright crimson. Whom bruised or broken
the inner faky substance turns q deep blue.
Another terror is the ''emetic mushroom"
which has q rose-colored top, sometimes shaded
with purple. The skin is readily peeled of.
exposing the white flesh. 1t is very acrid to
| the taste. The ''red-juice mushroom" is COM
mon in pastures and along roadsides. 1t has
strong and unpleasant odor. the top
| ls crimson or deep orange, the taste is bitter
and the stem hollow. Groups OF it are often
found on old tree stumps. Adangerous species
is the .'verdigris mushroom covered with
disgusting green mucus with a hollow and
scaly stem. The 'trellised clathrus'' il poi
sonous mushroom of great beauty, though it
e1hales stencil that is most repulsive, but
' asrony young bp plant r the 0aOs is
found in the woods in spring are
supposed to be unhealthy indeed. The 'fy
| mushroom is usually bright scarlet on top,
though sometimes deep yellow. 1t is found in
plrch and pine woods and sometimes grows in
such profusion az to redden the ground. Just
beneath the skin it 10 bright yellow, very
poisonous. Another one to avoid is the fiery
milk mushroom, so called from the powerfully
aerld milk which it abundantly contains. When
the milk Is placed on the lips or tongue it
produces . sensation "a Of scalding or soaring
with hot iron. The color is creamy and the
flesh firm; it is found in dry woods. Most dis
gushing OF all agarics ia the extremely danger
Gus '.fetid wood witch" Not only is its appear
ance indescribaby against it, but its smell is SO
bad that that Of the skunk may fairly be said to
be an agreeable perfume compared with it.
Flies appear to relish it and devour it greedily.
SOME OF THE GOOD SPECIES.
There area good many very poisonous varieties
in addition to these 80 that quite an education
is required to distinguish them all; but it is
easy enough to teach people how to pick out
with safety certain common edible varieties,
like the pink-gilled buttons Of the fields and
the giant puff balls, Of which latter special
specimen is enough to supply meal for II
the dangerous fungi described were sufficiently
disgusting In their appearance, taste and odor
TO render caution against them needless,
were it not for the fact that all of them are
known to have been eaten, even the wood
witch not being an exception. In the report
referred to, which any one may obtain by writ
ing for 1t, colored plates are included depict
ing with accuracy the poisonous and nom
poisonous species. With the two reports on this
subject issued by the department any intelli-
gent person ought to be able to find in the field
and forest garden for the kitchen. There are
dozens of wholesome and delicious kinds, too
numerous, in fact, to admit Of detailed descrip-
ton here.
MAY BE GROWN IN CELLARS.
Mushrooms may be readily grown in cellars
under proper conditions. The place chosen for
such purpose should be warm and dry, as
dark as possible, and exposed to no draughts.
| Only two species have thus far been success
| fully cultlvated-the common field variety
| most familiar to every one, and another kind
| closely allied to it. Saw barrel in two, SO
| as to make two tubs, and in the bottom
OF each tub bore several holes for drainage
Place them side by side and spread over the
| bottom of each thin layer OF good soil Next
take a quantity of horse manure free from rub.
bish and make pile Of 1t two feet thick, ham
mering it compactly with a spade. Water the
mass thoroughly and hammer 1t some more.
after which it may be left for ten days. At
gun to ferment, and then it should be
well turned over and the heap remade
| in the same place, putting the manure that was
outside into the middle. The mass ought then
to be left ten days more, at the end Of which
| time 1t will be in proper condition for use
Shovel it into the tubs until they are half full
hammering the material firmly down, and place
on the surface in each tub half dozen pieces
as big as a walnut Of mushroom spawn which
| can be purchased at any seedmans. Finally
pressed down, the operation being COM
pleted by giving to the contents Of
each tub the form Of dome. The top should
| be covered last of all with layer an inch in
thickness Of rich loan, patted down with
| spade. Within few days the spawn will have
extended through the mass q network Of
| threadlike filaments, which absorb the nourish-
| ment In the manure, and presently little mush-
rooms will appear. They should be picked
while they are yet buttons, because they are
the contents Of each tub should Be watered.
| How TO GET YOUR OWN SPAWN.
II you are going to raise mushrooms il il
best to gather your own spawn when possible
1t can be found usually wherever horses are
kept, in half decomposed heaps in which the
dr0ppings have accumulated and have been
kept dry. The white and downy threads which
compose it have the odor Of mushrooms and
are readily recognized. All that is necessary
IL to take up the parts Of the manure in
which the spawn il found, not breaking them
| up more than can be helped. 1t is ready to
| use when found, but will keep for many years
| If dried in loft or shed and kept dry after
| ward. Mushroom spawn is generally imagined
| to be analogous to seed; but 1t is really more
| like the roots, stems, and leaves of ordinary
plants, the mushrooms themselves being the
| fruit.
| In assisting the people Of this country to an
acquaintance with these agarics, which are
plentiful in the neighborhood Of Washington,
| the Department Of Agriculture has not consid-
| cred IL the least important thing to give infor.
| nation e. to how mushrooms may be cooked for
| the table, and the report quoted gives q num-
| Der OF recipes which ought to be worthy Of
preservation by the thrifty housewife.
| SOME COOKING RECIPES.
To stew mushrooms-Tr and rub clean half
| . pint Of large button mushrooms. Put into q
stew pan two ounces Of butter; shake 1t over q
frs IN ill thoroughly melted; put in the mush.
| room, teaspoonful Of salt, half a. much pep
Der and blade Of mace pounded; stew tilt tie
mushrooms are tender, then serve on q hot
dish. This Is usually for breakfast.
Mushrooms on toast-Put pint Of mush.
| toto AZ nth 80 t,,,xA.-