Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-09-19
FACTS ABOUT MUSHROOMS
PROF. BRAENDLE TELLS HOW
TO FIND THEM.
He Also Explains Best Way of
Cooking the Edible
Fungi.
The mushroom season is at hand.

The mushroom season is at hand
Connoisseurs who dote upon the spongy
plant, after making excursions in the
nearby suburbs report that the woods
and thickets about Washington abound
.with the edible fungus.
The poisonous species, commonly known
as ''toadstools," or "Satans umbrellas
are said to be equally numerous. and
hunters for the edible variety are caution
ed in making their pickings.
Prof Fred ]. Braendle, a noted mycolo-
sist. who resides at 1919 New Hampshire
avenue. in calling attention to the large
crop of table mushrooms to be found here
abouts, said:
1T is true that the poisonous species
are very numerous at this season of the
year, but all danger of getting poisoned
may easily be averted by using as food
only the two species which have so many
striking peculiarities in form. color and
mode OF growth that anybody should be
intelligent enough to identify them,
The Copper Knob"
The one may be called copper knob
or red-headed maple mushroom, growing
at the foot of maple trees or on the
stumps and roots of that tree in great
groups, frequently several hundred to-
gether. The surface of it's cap is copper
red, shiny when dry, darker in the CEN
ter, the undermining or blades being of
creamy or butter color turning gradually
dull green. The stem is light orange
yellow, thinner at the base. The plants
are often found spotted in rusty cofored
patches produced by the spore dust which
is shed by the OVERLAPPING older ones.
THE appearance of these mushrooms
is SO striking, forming large, snowy
groups around the stumps of maple. that
there is not the slightest possibility to
find any poisonous species that looks like
them The mushroom known as 'Jack-o'-
Lantern which grows also In clusters
and on wood, is orange in all its parts:
has neither greeniSh blades nor rusty
colored spore dust.
These maple copper knobs the pro-
fessor added. make, when properly fried
or stewed. very palatable meal
Another Abundant Kind.
According to Prof. Braendle, the other
species equally as abundant is the honey
mushroom. but Prof. Braendle says the
name "halimash' should be adopted.
which is popularity used in Austria and
Germany. The halimash Is found in
shady woods singly or in clusters or
groups, sometimes in punches of over a
hundred together, or in groups of several
thousand around stumps or on roots of
iedi-tieeS prefer any VI DeeIHes, anu
along brooks or runs in declivities and
ravines The plants are Of a dingy yell
low or light brown color in all their
parts The surface of the cap is dotted
with darker spots, and the stem has A
firm small, upright collar. and when
growing in punches is thinner at the base
This species is perfectly good and whole
some, but only young and very fresh
plants should be used for cooking pur-
poses, and a dish of these can only be
thoroughly relished when prepared as
hereby directed.
How to Cook Mushrooms.
Cut the stems off just above the little
collar, or about half an inch below the
cap. See that the plants are fresh and
have no maggots, which are often found
in the fleshier central part of the cap
Rinse gently in running water until all
sand or earth Is thoroughly removed.
Soak the quantity you wish to use in salt
again and drain.
Golash. stew or hash, is the name
of one dish. Roast ordinary sliced beef
until very brown, together with some
onions, Glove or garlic, If not objection
able, and parsley, using a little butter,
lard or pieces of bacon. Add flour beat
en- up in cold water and then diluted
with a cupful of hot water, some cooked
vegetables, such as sliced boiled potatoes
or turnips or beans. Make the golash by
adding an equal quantity of the halimash,
additional seasoning with pinch of
paprica, Hungarian or red pepper, some
sugar and tablespoonful of vinegar
Stew fifteen minutes and serve hot.