The Penn's Grove record., 1893-08-18
MUSHROOMS
WHERE FOUND N HOW TO DISTINGUISH
THEM FROM POISONOUS FUSat.


As mushrooms are very often used
MS an article OF diet in this country, it
NAV not be uninteresting to learn
perhaps a little more about them than
we already know. In France mush-
rooms are grown and eaten more than
in any other country. Mushroom
are found there miles in length; q cave
at Mery is mentioned as containing in
1867 twenty-one miles Of beds, and
producing not less than three thousand
pounds daily. Another cav at Frepiuon
contains sixteen miles of beds. Great
quantities of mushrooms are procured
from the catacombs and quarries OF
Paris, and those in the n~eighborhood
of that city, as we'll as from the caves
Of Moulin dc la Roche, Sous Bicetre
and Bqjueuse, all these being under
government supervision, and inspected
like mines.
The Chinese are we'll known to be-
| stown q great deal of care upon escu-
lent vegetation, and in their country
large quantities Of edible fungi are con-
sumed. These are chiefly imported
from Japan and Tahiti. Concerning
the mushroom culture in Japan, it is
said that,.'The best OF the edible spe.
cies are known as 'matsutake' aud shut
take.' The shu-take species have this
peculiar excellence, that while they are
all but tasteless in their raw state,
when they are dried they have oil ex-
trenely fine flavor"
Different varieties of oak appear to
be the trees most in favor with the
| japanese for cultivation of mushrooms,
the trees known to natives as ''shu,"
| giving the best results. Mushrooms
are obtained In the following manner:
About the beginning OF autumn the
trunk, about five or six inches in dia-
meter, of any of these trees is selected
and cut up into lengths OF four or five
feet; each piece is then split down
lengthwise into four, and on the outer
bark slight missions are either made
at once with q Ratchet, or the cut logs
are left till tho following. Spring, AMI
then deep wounds seven or eight
inches long are incised on them. AS
Stunning the first course to have been
pursued, the logs, after having re-
ceived several slight incisions, 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 toier-
ably rotten in parts. After the more
rotten rarts are removed, they are
placed against d rack in a slantiDg posi-
ton, and about the middle OF the en-
suing spring the mushrooms will CONS
forth in abundance.
New Zealand exports a great deal OF
an edible fungus to 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 n of their soups. 1t
is also used as a medicine, and o dye
for silk is procured from it. The
SphCeriG R0bertsis is another edible
fungus of New Zealand. This fungus
grows out of the body Of u large cater
pillar, thus practically converting the
latter into q vegetable substance. The
caterpillar has Its homo underground,
and the fungus springs upwards
through the earth until it is eight or
ten inches in height. The Maoris
like 1t and eat it, employing it also as
q colorIng matter.
The north. eastern tribes OF Asia use
fungi very largely as food, one species
when pounded also forming their snuff,
while another, named the Fly ogaric,
is regarded by them as very poisonous.
This same fungus is used in Europe as
O hy-killer. 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,
and in Rome all that are brought to
market are inspected, those which are
worthless or poisonous being thrown
into the river.
The ommon mushroom has become
q very important branch OF gardening
industry; there are many market gar
deners and even specialists who live
and thrive chiefly, if not entirely, by
the production OF mushrooms. The
! principles OF mushroom culture are not
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 a matter of Importance, many serious
accidents often happening from mis-
takes which q little knowledge on tie
subject might have obviated. 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
pungent to the palate when first
gathered. Some act in another way,
and cause speedy construction OF the
throat. Cooking often causes the more
serious poisonous properties to pass
away from dangerous fungi. 1t must,
however, be confessed tn It some OF
the most dangerous and insidious spe'
c!es are almost scentless and tasteiess,
both when raw and cooked.
Added to these hints we may quote
what appeared in a medical journal ON
this subject: 'In actual market gus
tom we recognize but o very few forms
of edible fungi, thought must be al
lowed that even in these w are liable
to deception OF O somewhat dangerous
kind. 1t is, therefore, o matter oil
some importance that the public mini
should be informed as far as possible
of the qualities which distinguish tn
edible from poisonous varieties. To
give a precise definition, which would
be also comprehensive, is, however, nc
simple matter, and as q matter Of fact
the edible fungi, ever in this country,
is much greater than is commonly IN
derstood. 1t may be said, however,
that a high color, a scaly or spotted
surface, and tough or watery flesh are
usually associated with poisonous
properties, while the edible species are
but seldom highly colored, scaly oil
spotted, but usually white Or BROW
ish, and brittle on fracture. The com.
mon mushroom is known by it's pink
hymenium or gills. Fungi which have
a bitter or styptic taste, Or which burn