Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1893-08-23
MUSHROOMS.
,r,,r ,,orsp AND HOW TO DISTINGUISH
Tar,I FROM POISONOUS FUNGI.



As mushrooms are very often usea
os an article of diet in this country, -
80 NOT he un1nteresting to learl
narhans q little more about them th.n
e oIreadv know. In France muSh
roorns are grown and eaten more tnal
in anv other country. Mushroom cavei
ore found there miles in lengtn' ca.e
Of hey.,, is mentioned as containing IL
Iee7 twenty-one miles OF beds, ana
nroduc,np not less than three thousani
ponnds daily. Another cave at Frel2seto,. .
aonto;ns sixteen miles of beds. treat
onant;t1es of mushrooms are procured
from the catacombs and quarrles OF
paris and those in the neIghborhoou
of that CITY, as we'll as from the caves
of 1I3,tlin de la Roche, Sous Btcetre
and B1jue,lse, all these being under
government supervision, and inspected
like mines.
The Chinese are we'll known to be-
stown a great deal OF care upon e
lent ye1etation, and in their country
large o1anties of edible fungi are con :,
sumed' These are chiefly imported
from Japan and Tahiti. Concerning
the mushroom culture in Japan, 1t Is
cies are known as 'matsutake ana 'snu-
take.' The shu-take species nave TINS
peculiar excellence, that while they are
all but tasteless in their raw sla'e'
when they are dried they have an eA-
tremely fine flavor.
Different varieties of oak appear 10
be the trees most in favor with the
Japanese for cultivation OF mushrooms, :,
the trees known to natives as 'shu,
irving the best results. Mushrooms
are obtained IN the following manner:
About the beginning of autumn me
trunk, ABOUT tlve or six inches IN Ola
meter, of any of thes, trees Is selected
and cut up into lengths OF four or nVe
feet; each piece is then split down
lengthwise INTO four, and on the outer
bark slight incisions are either made
at once with a hatchet, or the cut logs
are left till the following Spring, AMI
then deep wounds seven or eight
inches long are incised on them. As
suming the first course to have been
pursued, the logs, after having TO-
ceiyed several slight inclslons, are placed
in a wood or grove, where they can get
the full benefit of the air and heat In
about three years they Will be toler-
ably rotten in parts. After the more
rotten Parts are removed, they are
placed against rack in slantiDg posi-
ton, and about the middle OF the en-
suing spring the mushrooms Will come
forth in abundance.
New Zealand exports great deal OF
an edible fungus 10 San Francisco and
Hon Kong for the consumption of the
Chinese, who use it as they do the
edible swallows nest as an important
ingredient in one of their soups. 1t
is also used as a medicine, and dye
for silk is procured from it. The
SDhceriG ROGertsit is another edible
fungus of New Zealand. This fungus
grows out of the body of large cater
pillar, thus practically converting the
latter into vegetable substance. The
caterpillar has us nome underground,
and the !ungus springs upwards
through the earth until 1t Is eight or
ten iUches IN height. The NaOris
like 1t and eat it, employing it also as
colorIng matter.
The north-e eastern tribes of Asia use
fungi very largely as food, one species
when pounded also forming their snuff,
while another, named the Fly 0Qaric,
is regarded by them as very poisonous.
This same fungus is used in Europe a.
q hy-kiIler. The above named tribes
have discovered that it has Intoxicating
properties, and they use it as a sub
stitute for strong spirits.
Mushrooms are much eaten in Italy,
ana in Rome all that are brought to
market are inspected, those which are
worthless or poisonous being thrown
into the river.
The common mushroom hrs become
very important branch of gardening
industry; there are many market gar
deners and even sp, cialists who live
and thrive chiefly, if not entirely, by
the production of mushrooms. The
principles OF mushroom culture are It
difficult, but much skill and attention
are needed for their practical work
ing.
How to distinguish the mushrooms
from those fungi which are poisonous
is q matter of importance, many serious
accidents often happening from mis-
takes which little knowledge on IL @
subject might h4ve obvlated. A good
test for an edible mushroom is its plea
SAINT odor and its agreeable taste when
raw, for most of the dangerous species
are highly disagreeable to the nose and
pungeut to the palate when first
gathered. Some act in another way,
and cause speedy construction or the |
throat. Cooking often causes the more
serious poisonous properties to pass
away from dangerous fungi. 1t must.
however, be confessed Tia t some of |
the most dangerous and insidious spe.
cles are almost scentlcss and tasteIess.
both when raw and cOOkej
Added to these hints We NAV quote |
what appeared in a medical journal ON |
this subject: 'In actual m irket ems
tom we recognize but very few forms
OF edible fungi, though it must be al |
lowed that even in these we are liable |
to deception of a somewhat dangerous
KIND. 1t is, therefore, q matter of |
some importance that the public mini
should be informed as far as possible
OF the Qualities which distinguish the |
edible from poisonous varieties. To
give precise definition, which wonld |
be also comprehensive, is, however no |
simple matter, and as q matter of fact |
the edible fungi, even in this country
Is much greater than is commonly nm. J
1t may be said, however, |
Inat hlgh color, q scaly or spotted |
'urlaGe' ana tough or watery flesh are |
usually associated with poisonous
properties, while the edible species are
but seldom highly colored. scalv or
spotted, but usually white or brown
Ish, and brittle on fracture. The com
mon mushroom is known by it's mink
hymenium or gills. Fungi which have
q bitter or styptic taste, or which burn
the fauces, as well as those which WELD |
pungent milk, those of a liyid color
and those which on bruising assume
various hues, ought to be avoided. T
should be remembered also that aII
plants OF this kind readily undergo
decomposition, and should therefore
DC eaten as fresh as possible"