Democratic Sentinel, Volume 17, Number 41, Rensselaer, Jasper County, 27 October 1893 — BETTER NOT EAT ’EM. [ARTICLE+ILLUSTRATION]

BETTER NOT EAT ’EM.

THE OLD TOADSTOOL TEST IS OUT OF FAVOR. There Are So Many Varieties of These Fungi that Picking by Amateurs Should Be Discouraged—The Common Mushroom—Beware of the Deadly Toadstool! How to Know a Mushroom. So numerous have been the fatalities of late from eating poisonous toadstools under the impression that they were genuine mushrooms, that it becomes a matter of the greatest consequence to have a correct understanding as to the difference between the healthful and the dangerous article. There are in this country about 120 different varieties of fungi, and it is safe to assert that over 100 varieties are either unhealthful or positively poisonous. It is extremely difficult to tell the difference, and

even experienced farmers and dealers are at times deceived. There are, however, a few classes of mushrooms about which there can be no mistake, and the only safe rule is to touch no fungi outside these well-known varieties. It may be generally stated, however, that the mushroom has an agreeable odor and taste, while the toadstool is acrid to the palate, and gives out a heavy scent that is far from pleasant. The genuine mushroom Is plumper, rounder and softer than the toadstool. The latter, although at times very large, has the appearance of what might be termed a hungry growth. While the surface of the mushroom is scarcely ever regular, there is a smooth silkiness about the skin of the cap which is not found in the toadstool. In tlie mushroom the “gills” are fuller than in the toadstools. The “gills” are the delicate filaments beneath the convex cap which correspond in a measure to the ribs of an umbrella. A toadstool is usually taller in proportion to its weight than a mushroom, while the stem is thinner, darker and more wiry. Pink gills mark the bestknown species of mushrooms, but

there are toadstools, too, that have pink gills, although the tint is not quite so delicate. The toadstool can usually be detected under the influence of salt, which brings out the evil flavor and makes the taste more bitter. The fungus should be placed cap down and the salt inserted in the gills. Some farmers say silver is a sure test, but this is doubtful. The plan is to place a silver spoon or coin in the stew, and if it becomes tarnished the fungi are pronounced toadstools. If the silver retains its bright color they are declared to be mushrooms. There are healthy mushrooms in which the gills are purple, rust colored and black, but it is not safe for a novice to experiment with them. The Common Mushroom. There can be no mistake about the common mushroom, as the most plentiful variety is termed. It is the principal one of the three or four species that are cultivated. The common mushroom has a fine flavor, and is nutricious and highly healthful. It has a white, firm stem, fleshy cap and pink gills. It never grows high. When the cap begins to expand the gills are pale, but gradually they assume a pink hue. When grown in the open air the pink color

begins to show itself the moment the sun strikes. This is the best time to pluck them. When they grow older the gills assume a chocblate color and the flavor deteriorates. Later on the gills turn black, and then they are unfit for food. There Is a suggestion of a delicate fleshy taste In the common mushroom when cooked fresh. Another healthy variety is known as the horse mushroom, from its great size. The horse mushroom has a big hollow stem, with a broad, pendulous ring just below the gills and a slightly conical cap. The gills are a brownish white, and never the delicate tint of the common mushroom. France Supplies New York. Although the varieties of fungi are numbered by the hundred, only those mentioned stand in sufflclently high estimate to receive the attention of cultivators, and the common mushroom takes first place. Mushrooms are cultivated in caves kept at a temperature ranging from 60 to 70 degrees, and they require no sunlight. In recent years several such caves have been built by rich Ameri-

cans to supply their private tables. Jay Gould had one at Irvington, and so had Cyrus W. Field, and Levi P. Morton now maintains one at Rhinecliff. In these caves the mushrooms lare grown all the year round. There need be no alarm about mushrooms secured at respectable restaurant*, for they are all imported from Paris in sealed tin cases. All are cult!vated, and none of the wild varieties are handled. Outside the walls of Paris there are over twenty miles of mushroom caves, and the Paris market is supplied daily with 3,000 pounds of cultivated mushrooms.

DELICIOUS MUSHROOMS.

HORSE MUSHROOMS.

POISONOUS TOADSTOOLS.