The Princeton union., 1896-10-22
THE MEADOW MUSHROOM
AutumnaI Mornings Brinrs 1T I'm I,
All Tfs Claw


All Its Glory
This is the season Of the year when
the woods and fields break out into
what might seem to the uninitiated a
most strange and gorgeous inf1ores-
cence. And they are not really unlike
flowers, these strange forms of fungus
growth of many brilliant hues and
great variety of shapes. There are
coral and sponge formations, curious,
indeed Great disks of golden yellow,
others of dazzling scarlet, are like some
tropical plants, which, have strayed,
by mistake into our cold New England
woods, looking quite out Of place in
their sober surroundings
The many pink, orange and crimson
SHADES IN mushrooms are like tulips in
their coloring, sometimes a little like
them IN form. Then there are waxy-
white and cream, up to deepest brown,
almost black Now and then a vivid
green. Pure white with a scarlet,
blood-like spot in the center, hundreds
and hundreds, and seemingly no two
alike. Puff balls, white and brown,
from the tiniest white dot to those a
foot in diameter.
How many Of all these mushrooms
are edible we know not, but as a friend
tells of making a full meal out of
over 400 different kinds" we should
suppose that many of them, even the
most poisonous-looking ones, must be
the very best of eating, and not ''toad-
stools,'' as country people designate
each and every mushroom not surely
known to be edible.
But it is not with any or all of this
magnificence that we have to do; no
vain, and mayhap hazardous, expert
menting is for us. After little anx-
ious tentative trying and tasting we
have gone back to our first love among
the mushrooms, and intend to remain
constant to it, and it only, forever
1t is the modest meadow mushroom
(Agaricus campestris) that we welcome
so eagerly, which begems the greenest
spots in old pastures in the deWy morn
ings of autumn. How the creamy, sat
my disks CLEAN in the morning sun!
We hasten to gather them before the
sacreligious feet Of careless cattle may
mar their crisp tenderness. The crick-
cts and beetles are often before us,
feasting on the treasured gift of bene-
1icent nature.
Mushrooms should be gathered care
fully. the earthly ends Of the stems cut
ket, so they will not get broken or sand
get into the deep gills. No peeling is
necessary for these fresh, tender dain-
ties Of the fields. Remove the stems,
which, however, can be used if YOU
wish, looking carefully for the tiny
maggots which often lurk in the cap,
at the top of the stem; but it is not
well to be too particular. A true
mushrom lover must not be too par
ticular.
Mushrooms can be boiled, baked,
stewed, dressed with salt, pepper, but
ter and cream, served on toast or
alone, or made into most appetizing
sauces for steaks, chops, etc. They
are, we think, delicious in any way,
only needing sufficient cooking to over
come the strong, acrid taste peculiar to.
the uncooked article. The question, of
course, arises how one can tell the
god from the bad the edible from the
nOn-edible, or, as people generally say,
"a mushroom from tOadStOO1."
The only safe way is to know the
mushroom in question, to know it thor
oughly. Find somebody who does
know it to introduce you. You will
~ever regret it. The meadow. mush-
room is common, very, common to be-
come acquainted with. Once really
known it can never be mistaken for
any other. Written directions for dis
tinguishing the edible from the non-
edible mushrooms are often mis1ead-
ing, and all so-called ''tests'' are fal1i-
BILE.
When you once know this favorite,
mushroom, examine each one you pick,
that perchance you may not get one
bad with the good. Even one poison
GUS mushroom would spoil all the in
nocent, delicious ones, and it is by this
careless gathering and lack of examin
alton that the many cases of mush-
room poisoning are caused; so, be
wary, my friends, but eat mushrooms
Boston Transcript.