Part 1

Transcriber’s Notes:

Underscores “_” before and after a word or phrase indicate _italics_ in the original text. Equal signs “=” before and after a word or phrase indicate =bold= in the original text. Small capitals have been converted to SOLID capitals. Typographical errors have been silently corrected.

EDIBLE AND POISONOUS FUNGI.

“O, mickle is the powerful grace, that lies In plants, herbs, stones, and their true qualities; For nought so vile that on the earth doth live, But to the earth some special good doth give.” ROM. AND JUL., Act II., Sc. 3.

LONDON: WYMAN AND SONS, PRINTERS, GREAT QUEEN STREET, LINCOLN’S-INN FIELDS, W.C.

MUSHROOMS AND TOADSTOOLS:

HOW TO DISTINGUISH EASILY THE

_Differences between Edible and Poisonous Fungi._

WITH FIGURES OF TWENTY-NINE EDIBLE AND THIRTY-ONE POISONOUS SPECIES.

BY WORTHINGTON G. SMITH, F.L.S., M.A.I.

_THIRD EDITION._

LONDON: HARDWICKE AND BOGUE, 192 PICCADILLY. 1876.

PREFACE.

“THE PROOF OF THE _Fungus_ IS IN THE EATING.” I have constantly eaten every species figured on the “Edible Sheet,” and many others that are not. Few, I imagine, will expect me to have eaten every species on the “Poisonous Sheet,” bearing, as they do, such adjective names as “gloomy,” “fiery,” “satanical,” “inflaming,” &c.

However, years ago, without a proper guide and with very little experience, I more than once became personally acquainted with the unpleasant qualities of _one or two dangerous species_, the particulars of which will be found in the proper place.

If the following brief descriptions are used in connection with the two sheets of drawings, which I have copied from nature and transferred to the stones myself (or in reference to the large drawings in the Bethnal Green Museum), no one who is capable of distinguishing one thing from another need fear making a mistake.

I shall be glad to give information regarding any species forwarded to me carriage paid.

W. G. SMITH. 15, MILDMAY GROVE, LONDON, N.

INDEX TO POPULAR NAMES.

(E. refers to Edible, and P. to Poisonous Sheet; B.G.M. to the Number of the Drawing in the Bethnal Green Museum.)

Fig. Page B.G.M.

P. 6. Astringent mushroom 52 582 P. 29. Bitter tube-mushroom 62 617 P. 17. Blood-stained mushroom 57 518 P. 1. Bundled stump-mushroom 50 331 E. 4. Candle clavaria 24 843 E. 8. Chantarelle 28 539 E. 24. Clouded mushroom 44 73 E. 16. Curled helvella 37 1673 E. 20. Edible morel 41 1668 E. 2. ” tube-mushroom 22, 62 610 P. 21. Emetic mushroom 27, 59 528 E. 28. Fairy-ring champignon 15, 47 553 P. 30. False champignon 48, 62 550 P. 19. ” chantarelle 58 540 P. 16. Fetid mushroom 57 530 P. 4. ” leather-fungus 51 760 P. 31. ” wood-witch. 63 914 P. 15. Fiery milk-mushroom 56 500 P. 26. ” tube-mushroom 61 597 E. 10. Fir-cone mushroom 31 5 P. 13. Fly mushroom 54 3 E. 7. Furrowed clavaria 28 827 E. 25. Giant puff-ball 45 930 ” morel 42 P. 10. Gloomy tube-mushroom 53 607 P. 11. Griping milk-mushroom 53 488 E. 9. Horse mushroom 15, 29 317 P. 24. Incrusted mushroom 40, 60 278 E. 18. Lilac-stemmed mushroom 15, 39 65 E. 21. Liver fungus 42 716 P. 18. Livid milk-mushroom 58 498 P. 9. Magpie mushroom 58 379 E. 13. Maned mushroom 34 374 P. 7. Matrix-bearing mushroom 52 2 E. 5. Meadow mushroom 15, 24, 26 316 P. 5. Olive-gilled mushroom 51 328 E. 11. Orange-milk mushroom 32, 46 502 E. 17. Oyster mushroom 38 179 E. 26. Pear-milk mushroom 46 508 E. 15. Plum mushroom 36 225 P. 8. Poisonous spring mushroom 52 1 P. 14. Poisonous forest mushroom 54 212 P. 28. Pungent milk-mushroom 62 505 E. 12. Purple cobweb-mushroom 33 420 E. 1. Red-fleshed mushroom 21 7 P. 2. Red juice-mushroom 50 482 P. 12. Ruddy milk-mushroom 51 512 P. 27. Satanical tube-mushroom 61 606 E. 14. Scaly mushroom 16, 35 13 P. 22. Slimy dung-mushroom 59 327 E. 22. Spine-bearing mushroom 43 718 E. 19. St. George’s mushroom 16, 36, 40 62 P. 23. Sulphury mushroom 60 55 P. 3. Trellised Clathrus 51 917 E. 29. Truffle 16, 48 1916 E. 3. Variable Mushroom 23 522 P. 25. Verdigris mushroom 60 322 E. 23. Viscid white mushroom 43 470 E. 27. White fir-wood mushroom 46 80 E. 6. Yellow-gilled mushroom 27 536 P. 20. Yellow milk-mushroom 58 503

INDEX TO SCIENTIFIC NAMES.

Fig. Page B.G.M.

P. 25. Agaricus æruginosus 60 322 E. 9. ” arvensis 15, 29 317 ” cæsareus 23, 26 E. 5. ” campestris 15, 24, 26 316 P. 24. ” crustuliniformis 40, 60 278 E. 27. ” dealbatus 46 80 ” euosmus 38 E. 9. ” exquisitus 29 317 P. 1. ” fascicularis 50 331 P. 14. ” sinuatus 54 212 E. 19. ” gambosus 16, 36, 40 62 P. 13. ” muscarius 54 3 E. 24. ” nebularis 44 73 ” nudus 39 ” odorus 47 ” orcellus 36 225 E. 17. ” ostreatus 38 179 E. 18. ” personatus 15, 39 65 P. 7. ” phalloides 52 ” pratensis 25 E. 14. ” procerus 16, 35 E. 15. ” prunulus 36 225 ” rachodes 36 E. 1. ” rubescens 21 7 P. 22. ” semiglobatus 59 327 ” silvicola 25 E. 10. ” strobiliformis 31 5 P. 5. ” sublateritius 51 328 P. 23. ” sulfureus 60 55 ” vaginatus 32 P. 8. ” vernus 52 1 ” villaticus 30 Boletus æstivalis 23 612 ” chrysenteron 23 E. 2. ” edulis 22, 62 610 P. 29. ” felleus 62 617 P. 10. ” luridus 53 607 P. 26. ” piperatus 61 597 P. 27. ” Satanas 61 606 ” scaber 23 615 P. 19. Cantharellus aurantiacus 58 540 E. 8. ” cibarius 28 539 P. 3. Clathrus cancellatus 51 917 Clavaria coralloides 28 E. 7. ” rugosa 28 827 E. 4. ” vermiculata 24 843 Coprinus atramantarius 35 E. 13. ” comatus 34 374 P. 9. ” picaceus 52 420 E. 12. Cortinarius violacens 33 420 E. 21. Fistulina hepatica 42 716 E. 16. Helvella crispa 37 1673 ” lacunosa 37 1674 E. 22. Hydum repandum 43 718 P. 2. Hygrophorus conicus 50 482 ” niveus 44 ” pratensis 44 ” psittacinus 44 E. 23. ” virgineus 43 470 P. 28. Lactarius acris 62 505 E. 11. ” deliciosus 32, 47 502 P. 15. ” piperatus 56 500 P. 18. ” pyrogalus 58 498 P. 12. ” rufus 54 512 P. 20. ” theiogalus 58 503 P. 11. ” torminosus 53 488 E. 26. ” volemum 46 508 E. 25. Lycoperdon giganteum 45 930 E. 28. Marasmius oreades 15, 47 553 P. 30. ” urens 48, 62 550 E. 20. Morchella esculenta 41 1668 ” crassipes 42 P. 6. Panus stypticus 52 582 P. 31. Phallus impudicus 63 914 E. 6. Russula alatacea 27 536 P. 21. ” emetica 27, 59 528 P. 16. ” fœtens 57 530 ” furcata 23 E. 3. ” heterophylla 23 522 P. 17. ” sanguinea 57 518 ” virescens 24 P. 4. Thelephora palmata 51 760 E. 29. Tuber æstivum 16, 48 1916 ” cibarium 49

INTRODUCTORY OBSERVATIONS.

“...... Oh, who can tell The hidden power of hearbes, and might of magicke spell?” SPENSER.

Perhaps no other country can vie with Great Britain in the vast number of edible species of fungi that may be gathered during all seasons of the year, from one end of the land to the other. The pastures and woodlands literally teem with them; they are, however (sad to say), little known, sadly neglected, or looked upon with unmerited suspicion. The literature, too, of the subject is so small, and the scientific part of the study so extremely difficult to begin, that few persons dare venture to test the qualities of any fungus except the meadow mushroom, and instances are common enough where even this species is rejected. It is apparent that no one can be a sure guide to others who is not himself a “regular fungus _eater_,” and that no descriptions can be of value, or drawings of use, unless they are taken with the greatest care from the objects themselves. To the best of my ability, I have attempted this, and wish to persuade others to test the rare gastronomic qualities of the twenty-nine species figured. The number here described and drawn is only a very small portion of the really valuable species, for I well know that, as a beginner in the study, I made all sorts of mistakes; but, with one exception, I seldom suffered much inconvenience, and I even know instances where confessedly poisonous species have been eaten without ill effect. A little prudence, too often neglected, should be observed in the consumption of fungi: for instance, only young, fresh, and sound specimens should be gathered for the table—for if stale, semi-putrid, and worm-eaten plants are chosen, they are as likely to produce indigestion and inconvenience as meat in a similar condition; they should be eaten in moderation, as a surfeit of sweet mushrooms is as likely to disarrange one’s digestive organs as a surfeit of pastry. If these precautions are attended to, and a moderate amount of bread, salt, pepper, and common sense is used, no accident need occur. Let the specimens be cooked as soon as possible after gathering.

Although the following statement may be difficult to understand, it is nevertheless a fact, that many men _do not know what a mushroom is at all, but will eat anything_. I will give an instance: A year or two ago, a man in the north of England cooked a large batch of what he called mushrooms, for supper, and succeeded in poisoning his wife and family to _death_, and himself nearly to death. Some of the things he cooked were sent to me for identification, and lo! he had gathered everything he could lay his hands upon; large and small, sweet and foul—off horsedung, and rotten palings, and from wherever he could find anything with a stalk and a top to it after the manner of an umbrella. When he had buried his family and recovered his own health, he carelessly walked into a well, and either killed or much damaged himself—I forget which. I mention this to show the sort of men they are who poison themselves with mushrooms. They would poison themselves with anything else if they had the opportunity; would get under a cart-wheel, or do any absurd thing.

The twenty-nine species figured on the “Edible Sheet” are most of them abundant, and instantly recognizable when seen, and every one is a wholesome and delicious object of food, full of aroma and flavour. I invite my readers to partake of the bountiful feast spread in our rich pastures and shady woodlands all over the country for all who care to partake.

“Mushrooms and Toadstools.”—These two words embrace the whole of the knowledge possessed by the people at large regarding the immense fungus tribe of this country. If we take the mushroom type of fungus as an example, we have some seven hundred species, all possessing a certain general similitude of form. This has caused many to look upon fungi in common as equivocal productions, difficult or impossible to distinguish as permanent species; but when the study is once entered upon in earnest, the student will soon perceive that the species, as a rule, are marked with great distinctness and permanency, rendering the recognition of most of them as certain as in any species of flowering plant.

When the study of the whole of the British Fungi is embraced, it is true there are many difficulties in the way, for we find some plants closely approaching the algæ and others the lichens; but when it is only the larger fungi that it is proposed to discriminate, the task is much easier, the number being limited to about twelve hundred species. If the orders AGARICINI and POLYPOREI (including more than eight of the twelve hundred species) are taken as a rough type of the larger fungi, it will be seen that these plants consist principally of a stem and cap. Unlike the flowering plant, the mushroom has no root; but, in place of it, the mycelium, or spawn, from which the fungus springs. Under the top are certain gills or plates, tubes, pores or spines, that bear the spores (or seeds). These spores are distinguished from true seeds by having no embryo, a spore consisting simply of a _two-coated cell with no trace of an embryo_. These spores are microscopic objects of various forms, sizes, and colours, the produce of one plant reaching, it is said, the enormous number of ten millions; when they fall upon the earth, or any suitable matrix, they germinate and form the spawn which eventually produces an infant fungus, the exact counterpart of the original producer of the spores.

We have but one species popularly recognized as esculent—viz., the common meadow mushroom (_Agaricus campestris_). A very near ally of the “meadow mushroom,” and a most delicious species when fresh,—viz., the so-called “horse mushroom” (_Agaricus arvensis_)—is nearly always rejected by country-folks as dangerous. This large and wholesome species is the one commonly sold in Covent Garden Market as the true mushroom, where, if _fresh_ specimens can be procured, it is a welcome addition to the table. The fairy-ring Champignon (certainly one of the most exquisitely delicious of all our fungi) is generally neglected, or regarded with great suspicion. Under the name of “champillion,” however, it is well known to the weavers and labouring men of the east of London, who may be seen gathering it in considerable numbers any autumn day amongst the short grass of Victoria Park. The fragrant and luscious “Chantarelle,” the “rare Morel,” and the sweet and tender giant puff-ball, are almost universally _kicked_ aside or altogether neglected. Amongst the species _supposed_ to be popular is _Agaricus personatus_, said to be sold in Covent Garden Market. I have never seen it there, or heard of its presence. In the West of England and some other places I have heard these plants called “Blue-its” (Blewits), in reference to the blue colour round the upper part of the stem. It is a most substantial and delicious species, and should be better known; but I imagine it is rather uncommon, as I have seldom gathered it; although till quite lately it grew near Highbury Barn. The St. George’s mushroom, springing up on our lawns and pastures in spring (_Agaricus gambosus_), is little known, and very seldom eaten. Closely allied to the _A. personatus_, it is, if possible, more delicious, and may be easily dried for winter use. The semi-popular scaly mushroom, _Agaricus procerus_ (except to fungologists), is known to very few, but its esculent properties are of a very high order, and it has the merit of being common. It is said to be sometimes sold in Covent Garden Market, but I have never seen it there, neither do I know anyone who has. With the truffle, the list must close of such fungi as are now and then eaten on exceptional occasions, or may be imperfectly known to a few who have not studied the subject. This species appears in our markets in limited quantities (there being very little demand for it), and realizes from 2_s._ 6_d._ to 5_s._ per pound. The statement that they fetch from 15_s._ to 20_s._ per pound in the London markets is, I believe, incorrect. It must also be remembered that our English truffles do not belong to the same species as the delicious truffles sold in the French markets.

There is no other way of distinguishing a poisonous from an edible fungus than by finding out its name; there is no magic way of saving the trouble of learning, by the insertion of a silver spoon in a stew. If, on tasting a fungus, it burns the tongue like the contact of scalding water (as several species do), the probability is that it is not edible; but if, on the contrary, a species exhales a delicious and inviting fragrance resembling fruit, spice, or new flour, it is probably worth a trial, and, even _if not_ figured on the “Edible Sheet,” may be cautiously tried for the table if so desired.

An important character to be observed in fungi is the presence of a volva, or matrix, at the base of the stem (present in figs. 7 and 8, absent in figs. 11 and 12, Poisonous Sheet), and in the annulus, or ring, round the stem towards the top (present in figs. 1 and 7, absent in figs. 14 and 15, Poisonous Sheet). In the determination of species a great deal depends, too, upon the colour of the spores, or seeds. These are readily obtained by removing the stalk of the species to be examined, and placing the top gills lowermost on a piece of glass. In a few hours the spores will be deposited in a thick dust, and will vary (according to the species) from pure white to pink, yellow, red, brown, purple, or jet black. The gills often take their colours from the spores. It is a very great mistake to imagine that the “Sudden Mushroom” grows in a single night. The growth of mushrooms takes a considerable time—often many weeks. The young fungi exist just beneath or upon the surface of the earth in a compressed and narrowed compass. It is during this period that all the cells are formed, and the mushroom itself fashioned; but, being in a squeezed and concentrated form, it is commonly overlooked. On the advent of a wet or humid night, the cells forming the fungus are expanded and stretched out, and the mushroom is consequently thrust considerably above the surface of the pasture; but, although it is much larger in size, it is no heavier, neither has the substance itself considerably increased. Mushrooms can be artificially propagated from the seeds or spores, but not, generally, during the first season of setting. I have frequently grown the fragile and deliquescent species common on manure from the seeds; but, even when the spawn is once formed, it is often many weeks before the little heads are developed into the true figure of the parents, even in the inky, fugitive and deliquescent species. _Coprinus atramentarius_ can be readily grown from spores; if planted about rotten wood in the autumn, the fungi will appear in the late spring, and give two crops a year till the soil is exhausted. I have exhibited a cultivated variety of this species at the meetings of the Royal Horticultural Society.

I have not thought it necessary to repeat long descriptions of how the various species may, or may not, be cooked; it has been done to a great extent before. It is apparent that the addition of “good beef gravy,” “a few slices of fowl,” “rich veal stuffing,” and various other savoury condiments, must occasionally give an extra zest to a dish of mushrooms; but broiled, stewed, or pickled, most species are “always good alike”; indeed, mushrooms, in their whole composition, resemble meat in so remarkable a manner, that any methods of cookery in vogue for delicate preparations of meat, apply with equal force to mushrooms. Mrs. Hussey and Mr. Cooke each give a large number of _récipés_ for preparing these vegetables for the table; and to any reader who may wish to go deeper into the culinary branch of fungology, I must refer them to these authors. I must confess that I consider no preparation of mushrooms can exceed the delicious, inviting, and grateful flavour possessed by mushrooms when simply fried with butter, salt, and pepper.