Chapter XXIII: Part 23

Perhaps the most rational treatment to meet the most serious condition of the poisoning by these toadstools is the transfusion of normal saline solution (.6-.7 per cent. solution of table salt) into the subcutaneous tissues. This should, of course, only be given by a physician, as great care is required in sterilizing the syringe. It can be given with a fountain syringe and aspirating needle beneath the skin of the thigh. Large quantities should be used—at least a quart (1000 cc.) or more. The fluid is rapidly absorbed by the lymphatics and gets into the blood vessels. It restores the blood pressure by increasing the fluid in the vessels and also doubtless aids the organs of excretion in eliminating the poison; at the same time it would relieve the intense thirst patients complain of. Clinicians who have observed cases of poisoning by the A. phalloides in man have suggested this procedure as the most rational one to meet the symptoms presented. From the condition produced in animals poisoned by this toadstool the writer was led to the same conclusion. In two experiments upon dogs, when transfusion of warm physiological salt solution was made directly into the vein after poisoning by the A. phalloides, death occurred in both cases and the lethal dose was not unusually large, although the amount transferred was equal to the estimated volume of the blood of the animal in one case and half that amount in another. In another animal atropine was given before the poison and the pressure had been reduced by the latter to one-fifth of the normal, the transfusion of an amount of normal salt solution equivalent to two-thirds of the bulk of blood restored the pressure to three-fourths of normal in about 15 minutes, but further injection of the poison caused late death.

Although the rise of pressure is not so great from transfusion as from suprarenal extract in large doses, it is more _permanent_. Transfusion (or transfusion into the subcutaneous tissues by hypodermoclysis which amounts to the same thing) has the additional advantage of increasing the flow of urine, which is often suppressed in these cases. Even if it does no good it can do no harm if done antiseptically and should be tried but _always in conjunction with other remedies_.

A remarkable case of recovery after the injection of a large amount of normal saline solution has been reported by Delobel (Presse medicale September 30, 1899). A man aged fifty-two ate some A. phalloides; he was seen four hours afterward. The skin was covered with cold, clammy sweat; body temperature was sub-normal; shivering and tremors present; had not vomited or purged; urine suppressed; respiration stertorous; pulse 28 per minute and so feeble that it was almost imperceptible. Two full doses of atropine were given hypodermatically as well as 10 cc. of ether and 200 cc. of strong coffee with 20 cc. of rum were given by the mouth and hot bottles applied externally. In spite of all this the symptoms became worse and the patient sank into a condition of profound collapse, the pulse dropping to 24 per minute and the tremors ceased. One liter (1 quart) of normal saline solution was injected hypodermatically and improvement began in 15 minutes after the injection. The respiration lost the Cheyne-Stokes character; the pulse improved in tension and in an hour was 60 per minute; the skin improved and the temperature returned to normal and the patient went to work next day.

The circulatory symptoms are most prominent and demand most attention. Vomiting and purging have to be treated according to the conditions in the individual case and no rule can be followed. As the peripheral vessels are dilated the body temperature is usually subnormal. This should be overcome by applying hot bottles externally.

The suppression of urine should receive attention, and the activity of the kidneys be stimulated as much as possible. It is probable the suppression is largely due to the tremendous fall of blood pressure. If the urine is secreted but retained in the bladder it should be drawn off.

Just as there is no simple way of detecting the presence of poisonous mushrooms in a mixture of mushrooms, so there is no simple way of destroying or removing the poisons. Pouchet stated that boiling destroyed the poison and Chestnut has stated the poison of A. phalloides is a toxic albumen. If this were the case boiling would destroy it. In our experiments, however, boiling has not diminished the toxicity at all and it can be definitely stated that the poison is _not_ an albumen.

There is also a popular impression that vinegar will remove the poison and numerous observers claim to have removed the poison of A. muscaria completely by soaking the fungus in vinegar. We have not had the opportunity of trying this with fresh A. muscaria, but in one experiment in which the A. verna was soaked over night in vinegar it failed to get rid of the poison—any more than would have dissolved in that amount of water.

Toadstool poisoning differs from most poisonings in the long time elapsing before death in fatal cases. The only inorganic poisons causing death after such a long interval produce profound tissue changes. Husemann believed death from poisonous mushrooms to be due to fatty degeneration of the various organs. We have examined microscopically the tissue of dogs and cats dying from the _late_ effects of the A. muscaria and A. phalloides and found them to be perfectly normal.

Mr. V.K. Chestnut, in a bulletin published by the United States Department of Agriculture (Circular No. 13, p. 23), states that death from the A. phalloides is due to a destruction of the red-blood corpuscles. Upon what authority this assertion is made is not stated. The conclusion has probably been based upon the venosity of the blood in cases of poisoning resulting from the disturbance of the respiration and circulation. The blood corpuscles of animals poisoned by all three of the Amanitæ studied have been counted repeatedly in our experiments and in _none of them has there been any appreciable reduction_.

It can be positively stated that death is not due to a destruction of the red blood cells.

Further, the coloring matter of the blood (hæmoglobin), which carries oxygen to the tissues, has been examined with the spectroscope to see if any new compound had been formed which would prevent it from carrying oxygen. No such compound has been found—no alteration could be detected in the hæmoglobin. It is quite evident that these toadstools do not kill by their action on the blood, for in a number of experiments the blood was examined a very short time before death.

Thinking that they might act upon the nerve cells of the brain and spinal cord very much as certain toxins of infectious diseases do, those structures were examined by special staining methods (silver impregnation), but no greater variation than is normal could be detected in any of those examined.

No statement can be made as to the cause of this late death, but it would appear to be due to some disturbance of nutrition.

Late death occurs not only in animals, but in most of the cases of poisoning in man recorded in medical literature.

The contrast between the early and late symptoms is not so great in poisoning by A. phalloides and A. verna as in the case of poisoning by A. muscaria. In the first two the serious symptoms appear early and continue till the end; in the last the early effects of the muscarine soon passes off or can be removed by atropine, but the late symptoms, strikingly in contrast with the early ones, still appear, and continue till death.

RECIPES
FOR
COOKING AND PREPARING FOR THE TABLE

Preparing toadstools for the table should begin while collecting them. Have a soft brush, a knife, half a dozen one or two-pound paper bags and an open-topped, roomy, shallow basket. [Sidenote: Collecting. Cleansing.]As edible species are found, cut them loose well above their attachment. Keep the spore surface down until the top is brushed clean and every particle of dirt removed from the stem. This prevents dirt from getting upon the spore surface, from which it is very hard to dislodge. Never clean a toadstool over other toadstools. If the stem is hard, tough or wormy, remove it.

Having cleaned the plant, place it in one of the paper bags, spore surface down. Write its name on the bag. Place but one kind in the same bag, unless species of about the same texture and flavor are found and mixing is not objectionable. Where another species is found, give it a bag to itself.

Select fresh, inviting plants only. Do all possible cleaning in the field. [Sidenote: Selection]Plants keep clean, pack better, and more of them can be carried. A careless jumble is gritty, bruised and disappointing.

If not ready to cook the find, place the bags in the ice chest. It is best to cook fungi as soon as possible. Cooked, they can be kept much longer than when uncooked.

When ready to cook, wash the plants by throwing them into a deep pan of water. [Sidenote: Washing.]Pass the fingers quietly through them upward; let stand a moment for the dirt to settle, then gather them from the water with the fingers as a drain. Remove any scurf or adhering dirt with a coarse flannel or a cloth. Wash in this way through two or three waters. Lay to drain. By experience in draining, exactly the amount of water necessary to cook a particular species can be allowed to remain within its spore surface, if it is a gilled species. To other kinds, water must usually be added.

The removal of the skin of any toadstool is seldom justifiable. As with the apple and most fruits, the largest amount of flavor is in the skin.

By the consistency of the species in hand, decide upon the best method of cooking it and the time and medium required. If it is thin, juicy, tender, from five to ten minutes' slow stewing will be ample; if it is thick, dry, tough, from thirty to forty minutes will be required. After any species is cooked tender, it may be seasoned to one’s liking and served as one chooses.

Many species, which absolutely refuse to become tender after prolonged stewing, quickly succumb in the frying pan and make crisp, delicate morsels. Edible kinds which dry well, or are hard when found, often grate or powder easily, and are excellent (after soaking) made into soups, fritters or pâtés.

Hundreds upon hundreds of recipes for cooking the common mushroom and the few other fungi heretofore eaten, are at hand. The simpler methods—those which retain the natural flavor of the species cooked—are the best.

When a species has good body, and but little flavor, it may be made delicious by cooking with it another species of higher flavor.

The most concise instruction is: Cook in any way you can cook an oyster.

The writer’s best and long-tried recipes are here given. Mrs. Sarah Tyson Rorer has kindly contributed some of her own choice methods; Mrs. Emma P. Ewing, of culinary celebrity, is represented; and that every recipe needed may be found herein, the most sensible of English and French recipes are given.

TO COOK MUSHROOMS.

Gather mushrooms whenever they can be found. That is the best time of the day to collect them. The gills grow darker and the flavor improves as the spores ripen. They are in good condition up to the time the gills begin to grow moist and to soften.

Cut off the extreme butt of the stem, holding the gills downward. Rub off the cap and stem with a rough towel or flannel. Do not peel. Wash in cold water. Drain well, gills downward.

The English method is to scald them, but there is more of custom than use in it.

Mushrooms may be preserved temporarily by boiling them in salt and water for five minutes, draining and wiping dry. A better way is to cook them, place in ice-chest, and reheat when wanted.

_McIlvaine._

TO BROIL.—Use well-spread caps only. Use double iron broiler. Place the caps on it, gills down, and broil two minutes, turn and broil two minutes more. While hot, season with salt and pepper, and butter well, especially upon the gill side. Serve upon toast.

_Mrs. S.T. Rorer._

BAKED MUSHROOMS ON TOAST.

Bake under a glass or basin, on toast along with scalded or clotted cream or a little melted butter, and salt and pepper to taste. They take about a quarter of an hour in a gentle oven or before a fire; when they are taken up, do not remove glass for a few minutes; by that time the vapor will have condensed and gone into the toast.

_Stevens._

CRUSTS OF MUSHROOMS.

Cut into small, even-sized squares a pint of the selected toadstool; stew in a little water until done; add two ounces butter and one teaspoonful of salt, one-half teaspoonful of pepper. Wet a teaspoonful of flour with two gills of cream and mix with the beaten yolks of two eggs. Add, and mix well with the toadstool.

Cut the upper crust from some small French rolls. Scoop out the inside of both upper and lower part, brush them with melted butter and brown in the oven; fill them, put on the top. Serve.

Or, when cooked as directed, serve in paper cases, or pastry shells.

TO DRY MUSHROOMS. (English method.)

Take those neither very young nor very old. Remove the butts only. Then slice, string or skewer the slices lightly, and expose to a current of warm dry air. A warm oven, with the door open, is a good place. When quite dry and shrivelled, pack in tins, with spice at top and bottom. When wanted for use, soak the slices in tepid water for some hours. Then cook.

_Hay._

STEWED MUSHROOMS ON TOAST.

Cut the mushrooms—caps and stems—into pieces of equal size. Place in a covered saucepan. To each pint add one ounce (two level tablespoonfuls) of butter. Enough water will have been retained by the gills after washing to make sufficient liquor. Stew slowly twenty minutes; season to taste with pepper and salt. Place upon toast.

_McIlvaine._

TO FRY MUSHROOMS.

Lay them in a frying pan in which butter has been heated boiling hot. After frying five minutes serve on a hot dish—pouring over them the sauce made by thickening the butter with a little flour. This is as delicious as more elaborate ways of cooking and retains the mushroom’s distinctive flavor in full perfection.

FRICASSE OF MUSHROOMS.

Wash, put them into a chafing dish, sprinkle over a teaspoonful of salt, a quarter of a teaspoonful of black pepper, cover and cook slowly for five minutes. Moisten a tablespoonful of flour in a gill of milk, strain this into the mushrooms, bring to boiling point, add the yolks of two eggs slightly beaten, a tablespoonful of chopped parsley, and serve at once.

_Mrs. S.T. Rorer._

MUSHROOM PICKLES.

One-half peck of either Agaricus campester, Lepiota procera, Hypholoma fascicularis, Hypholoma perplexum, Clitocybe multiceps, Russula virescens. Select sound specimens, cut off ends of stems (entire stem of fascicularis or procerus), rub the tops with flannel dipped in salt. Throw them into milk and water (one-fourth milk). Drain and put them into a stew pan. Sprinkle the layers with salt—one-half gill to one-half peck mushrooms. Cover them close and put them over a gentle fire for five minutes to draw out the water. Then put them on a coarse cloth and drain until cold (or put on mosquito netting in a colander).

To prepare a pickle for them: Take one-half gallon vinegar (if strong dilute with water), two ounces mace, one-fourth ounce cloves, one-half pound salt (Worcester), one teaspoonful red pepper, one nutmeg cut in slices.

Put in a jar covered with a wet cloth and keep the cloth wet. Place over a very slow fire, cook as long as the acid is prominent _and no longer_.

Take small wide-mouthed bottles, fill with the mushrooms, pour on the pickle until the bottle is filled. Tie down tight. (To slice a nutmeg, boil it in vinegar—slice while hot. Makes of salt vary in strength; the “Worcester” is a strong salt.)

N.B.—When H. fascicularis is used, wipe the tops with a wet cloth.

_McIlvaine._

TO PICKLE MUSHROOMS. (English style.)

Take buttons and remove butts only. Put into jars and cover with cold, spiced pickling vinegar. Add a few peppercorns and mustard seeds and seal hermetically.

_Hay._

MUSHROOM CATCHUP.

Take the opened toadstools, clean carefully, bruise them. Put a layer on the bottom of an earthen pan, strew salt over them (two tablespoonfuls to one-fourth peck), another layer, more salt and so on. One-half ounce cloves, one-half ounce mace, one-half ounce allspice, one-half ounce whole pepper. Let stand six days. Stir every day. Then put in gentle oven, cover pan with wet cloth, keep wet, and heat for four hours. Strain through a fine cloth or sieve. To every gallon of liquor add one quart red wine. Salt to taste. Add a race or two of ginger cut small. Strain; let catchup get cold. Pour it from the settlings. Bottle. Cork tight.

_McIlvaine._

MUSHROOM CATCHUP.

A catchup superior to that sold in the stores may be made at home. Break the toadstools into bits and place in a stone jar, with an ounce and a half of salt for every quart of plants. Let stand in a cool place for three days, stirring several times a day. On the third day put over the fire, in a porcelain kettle, and heat slowly. In about half an hour the juice will flow freely, when strain through a hair sieve, return to the fire and boil twenty minutes. Measure the liquid and to each quart allow an ounce of ginger root, a blade of mace, a bay leaf, a pinch of cayenne, and an ounce each of allspice and black pepper; boil down to one-half the quantity, add a teaspoonful of the best brandy to each half-pint. Bottle. Cork and seal with wax or rosin.

_Anon._

MUSHROOM CATCHUP. (English style.)

Remove the butts. Sprinkle all with salt. Pile in a bowl. Let them remain so for three days, stirring occasionally. Then squeeze out all the liquor. To each gallon of it add cloves and mustard seed, crushed, of each half an ounce; allspice, peppercorns and ginger, crushed, of each one ounce. Heat slowly up to boiling point in a covered vessel. Set aside in a warm place for a fortnight. Then strain and bottle. If the catchup shows signs of not keeping, add more salt and spice, heat and proceed as before.

_Hay._

CANNED MUSHROOM SAUCE.

Cook together, until a light brown color, two tablespoonfuls each of butter and flour, add a can of button mushrooms, with the water it contains, and a cupful of water or broth. Simmer five minutes, stirring meanwhile, season and serve. The flavor of the mushroom is more distinct and pronounced if the sauce is seasoned only with salt and mixed pepper. If broth is used in the preparation of mushroom sauce instead of water, it should be the broth of such meat as the sauce is to be served with—for instance, chicken broth when to be served with chicken, beef broth when to be served with beef, etc.

_Mrs. Emma P. Ewing._

FRESH MUSHROOM SAUCE.

Put in a graniteware or porcelain-lined saucepan two tablespoonfuls of butter. When hot add two cups of fresh, prepared mushrooms, cover closely, and cook briskly two or three minutes. Season to taste with salt and pepper, and serve with broiled beefsteak, birds, or sweetbreads.

_Mrs. E.P. Ewing._

TO COOK BOLETI.

Remove the stems, and the tubes unless they are compact and young, or the dish will be slimy from the tubes. Wipe the caps clean.

TO BROIL.—Put on wire broiler or in a hot buttered pan. Cook well. Add butter, pepper and salt.

TO STEW.—After cutting the caps in pieces of similar size, stew in a covered saucepan for twenty minutes. Do not use much water. When done, add butter, or cream, pepper and salt. Some persons may prefer to add a little lemon juice or sherry.

TO BAKE.—Bake for half an hour in covered dish, add oil or butter, a little parsley, and garlic if liked, pepper and salt.

TO FRY.—Remove the tubes from all the caps, excepting of very young or very short-tubed species. Slice the caps as you would eggplant. Fry in butter, oil or fat, or dip in batter or in egg crumbs.

_McIlvaine._

B. EDULIS SOUP (as made in Hungary).—Having dried some Boleti in an oven, soak them in tepid water, thickening with toast bread, till the whole be of the consistency of a puree, then rub them through a sieve, throw in some stewed Boleti, boil together, and serve with the usual condiments.

_Paulet._

TO DRY BOLETI (English method).—Gather in dry weather. Remove stems and tubes. Wipe clean with a damp cloth. Slice. String the slices. Hang up in a warm place for two days. Then give them a minute in a moderately warm oven. Pack in tins with spice. When wanted steep the slices in tepid water for some hours, till they swell. Then proceed to dress as for fresh Bolets. The Russians retain the stems and dry their Bolets whole, stringing them up the stem and through the center of the cap.

_Hay._

TO COOK CANTHARELLUS CIBARIUS.

Cut the mushrooms across and remove the stems; put them into a closely-covered saucepan with a little fresh butter, and sweat them until tender, at the lowest possible temperature. A great heat always destroys the flavor.

_Mrs. Hussey._

Wash, cut into pieces and put into boiling water; then stew with fresh butter, a little olive oil, chopped tarragon, pepper, salt and a little lemon peel; when cooked simmer over a slow fire for twenty minutes, moistening from time to time with beef gravy or cream. When ready to serve thicken with the yolk of egg.

_M.C. Cooke._

TO FRY.—Dip caps in egg and bread crumbs, season with pepper and salt and fry in hot butter or oil.

TO STEW.—Cut the whole plant into small pieces across the grain, stew slowly in a covered saucepan for forty minutes. Add thickened cream or milk. Use freely of butter and season to taste.

TO ROAST.—Place in a hot dry pan over a slow fire, shake and turn until the plants are crisp. Butter and season with pepper and salt. A fine camp dish.

TO PRESERVE FOR WINTER USE.—Pull into strips one-half inch wide, spread on a piece of mosquito netting and place in the sun or current of warm air. When dry hang up in small bags or mosquito netting in a dry place.

_McIlvaine._

TO COOK CLAVARIA.

Fry in hot butter, oil or fat until well done; or stew, covered with a little water, over a slow fire for half an hour. When done add cream or milk, a little flour, plenty of butter and season with pepper and salt. Salt last, always, or it will harden the plants.

_McIlvaine._

TO PICKLE (English recipe).—Put the tender parts into jars with peppercorns, mustard seeds and nasturtium seeds. Pour on them cold white wine vinegar. Fill up and cork hermetically.

_Hay._

TO COOK CLITOCYBE MULTICEPS.

TO BAKE.—Wash caps, remove stems, let drain for a few minutes; place gills upward in a pan; place on gills a small-sized lump of butter; season with pepper and salt; grate cheese over each layer, cover pan, and place in hot oven to bake for one-half hour.

An exceptionally fine dish. They are excellent fried.

Other species of similar consistency may be cooked in the same way. See Toadstools with Cheese.

_McIlvaine._

TO COOK COPRINUS.

“In regard to the C. micaceus I find that they are better cooked after the following recipe:

“Trim the stems, wash the toadstools carefully through several waters, then drain them in a colander. Spread them out in a long baking pan, dust lightly with salt, pepper, put over a few bits of butter, cover with another pan and bake in a moderate oven for twenty-five minutes. Add four tablespoonfuls of cream, bring to boiling point; dish on toast.

“The C. atramentarius may be cooked in precisely the same manner. I find that all these inky mushrooms are better cooked in a very slow heat in the oven, and they must be covered or they lose their flavor.”

_Mrs. S.T. Rorer._

C. comatus, or any other Coprinus, may be treated in the same manner; or they may be stewed slowly in a covered dish for from five to ten minutes.

_McIlvaine._

CROQUETTES.

To one pint of any well-cooked toadstool of meaty species, add two hard-boiled eggs, a sprig of parsley; pepper and salt to taste; chop all very fine, then take two level tablespoonfuls of butter and one of flour, put over the fire with the toadstools and eggs; mix thoroughly together, set aside to cool. When cold, shape, dip in egg and bread crumbs, and fry in hot oil, butter or fat.

_McIlvaine._

DEVILED TOADSTOOLS.

For deviled toadstools prepare the meat as for patties, adding the yolks of two hard-boiled eggs to each pint of meat, a pinch of red pepper and a little chopped parsley. Serve hot or cold in halves of egg shells, nested among green.

_McIlvaine._

TO COOK FISTULINA HEPATICA.

Mrs. Hussey says of it: “If it is not beef itself, it is sauce for it.”

It can be sliced thin and dressed as a salad with mayonnaise dressing or otherwise.

The simplest and best way is to cut the fungus into slices as one would egg-plant. If it is small, slice it into two parts, fry in hot butter, season with pepper and salt.

Another favorite way is to slice the plant across the grain, cut into squares of one-half inch and cook very slowly in a covered pan for twenty minutes. Add a little water, and plenty of butter. Season with pepper and salt.

The F. hepatica always has a slightly acid taste, which is very acceptable to most persons, but objectionable to a few.

_McIlvaine._

SALAD.—Cut in thin slices and rub them with garlic. Mingle with lettuce or other green salad. Dress with oil, vinegar, pepper, mustard and salt. Serve.

_Hay._

TO BROIL ANY CAPPED FUNGUS.

Select those that are spread open and keep the unopened for other styles of serving. Cut off the stems close to the tops. Baste well with melted butter and sprinkle lightly with pepper and salt. Heat the broiler very hot, lay the caps upon it with the gills up and broil over a clear fire, turning the broiler first on one side and then on the other. As soon as tender, which will be in about five minutes, open the broiler, remove the caps with care, and place on well-buttered slices of the toast which have been previously prepared. Pour over the whole a sauce made of drawn butter, or hot water thickened with flour to the consistency of cream.

FRIED TOADSTOOLS.

Take the caps only—one pint—well drained and carefully seasoned with one teaspoonful of salt, one-half teaspoonful black pepper. Place in a pan with one ounce of butter (a lump the size of a small egg). Fry slowly for ten minutes. Add a little milk or cream thickened with flour. Serve on hot toast.

TO COOK HYDNUM.

In cooking Hydnei care must be taken to cook slowly and well.

Use the tender parts only of stems and caps of the capped species, and soft, fresh parts of the maned species; cut into small pieces of similar size, stew slowly in covered saucepan for from thirty to forty minutes, season with butter, pepper and salt. Serve.

Or, after stewing for forty minutes as above, drain off the water, chop fine, make into croquettes or into pâtés.

A HUNTER'S TOAST.

Carry a vial of olive oil or a small can of butter, some pepper and salt mixed. An edible toadstool found, collect a few dry twigs, fire them. Split a green stick (sassafras, birch or spice-wood best) at one end; put the toadstool in the cleft, hold it over the fire; oil or butter, season. Eat from the stick.

_McIlvaine._

TO COOK HYPHOLOMAS.

TO STEW.—Wash the caps, stew slowly in the water which the gills retain, for half an hour, keeping dish covered. Add plenty of butter, pepper and salt to taste, add cream or milk with a little thickening.

The Hypholomas have a slightly bitter taste, of which most persons become very fond; if it is objectionable, add a small amount of lemon juice or sherry.

_McIlvaine._

H. PERPLEXUM.—Put one dessertspoonful of vinegar in a quart of water. Soak the caps in this mixture twenty minutes. Then take them out and stew slowly for half an hour in a covered vessel, adding butter, pepper and salt to suit the taste. A small quantity of onion is thought by some to improve the flavor, and a thickening of flour and milk just before serving is an improvement.

_Prof. C.H. Peck._

The above is given as recipe for cooking H. perplexum. It answers equally well for the many Hypholomas resembling it.

_McIlvaine._

TO BAKE.—Wash caps, remove stems, let drain for a few minutes, place gills upward in a pan, place on gills a small-sized lump of butter, season with pepper and salt, cover pan, and place in oven to bake for one-half hour.

_McIlvaine._

TO COOK LACTARII.

The rich juices of the Lactarii are best retained by baking. The species grow hard and granular if cooked rapidly. Baked they are excellent. This method is preferable to stewing, but no one will despise a properly made stew of them.

TO COOK MARASMIUS OREADES.

Remove the stems, wash the caps, place in a covered saucepan and simmer for thirty minutes, adding sufficient water to prevent scorching; add a little milk or cream, butter and season with salt and pepper to taste.

Or, simply fry in butter, make a gravy and season to taste.

TO DRY.—String the caps on threads and loop up in a dry place, and when thoroughly dry place in tight glass jars or tin cases.

TO COOK THE MORELL—MORCHELLA (from Persoon).

1. Having washed and cleansed them from the earth which is apt to collect between the plaits or hollows of the plant, dry thoroughly in a napkin and put them into a saucepan with pepper, salt and parsley, adding or not a piece of ham. Stew for an hour, pouring in occasionally a little broth to prevent burning. When sufficiently done, bind with the yolks of two or three eggs and serve on buttered toast.

2. MORELLES A L'ITALIENNE.—Having washed and dried, divide them across, put them on the fire with some parsley, scallion, chevril, burnet, tarragon, chives, a little salt, and two spoonfuls of fine oil. Stew till the juices run out, then thicken with a little flour; serve with bread crumbs and a squeeze of lemon juice.

PÂTÉS.

The toadstools good for croquettes and pâtés are such as the Puff-balls, Lactarii, Gomphidius rhodoxanthus, Fistulina hepatica, Tricholoma personatum and many others of the meaty kinds. Cut the toadstools into small pieces, cook slowly until tender, adding butter, pepper and salt. Let them cook almost dry, then add cream or milk and thickening. Fill pastry shells and serve.

_McIlvaine._

A pretty effect is produced by dipping the rims of the shells in partially beaten white of egg, then in finely-chopped parsley before filling.

TO COOK PLEUROTUS OSTREATUS.

Remove tough stem-part, if any, and use only such parts of the plants as seem fresh and tender.

TO STEW.—Cut in small pieces across the grain. Stew twenty minutes over slow fire with a little water. Add cream or milk with a little thickening; season with butter, pepper, salt.

TO FRY.—Cut into pieces about the size of a medium-sized oyster, dip in egg and bread crumbs, and fry in hot butter or oil, as oysters are fried.

_McIlvaine._

WITH CHEESE—_au gratin._—Cut into medium-sized pieces. Stew slowly, rather dry, for fifteen minutes. Pour off liquor; save it. Place in baking dish (or in individual dishes, clam shells, etc.) a layer of ostreatus, buttering and seasoning each layer, sprinkle with bread crumbs and grated cheese and so on until dish is filled, placing cheese on top. Pour liquor over the dish. Place in slow oven and bake until well browned.

This manner of cooking is a favorite. Any toadstool may be cooked in this way.

_McIlvaine._

Wash. Put them into a chafing dish with one ounce of butter to each half pound of plant. Sprinkle over half a teaspoonful of salt, cover the dish and cook slowly for five minutes. Beat the yolks of two eggs with one gill of good milk, lift the lid, add the mixture of eggs and milk; when smoking hot serve. Do not allow the mixture to boil or the eggs will become curdled.

RECIPE NO. 2.—Wash. Dust with salt and pepper, dip in egg, then in bread crumbs and fry quickly in smoking hot olive oil.

The following recipe was given me by a chef:

“Put into the saucepan a tablespoonful of butter, add a clove of garlic, a thin slice of onion, stir until slightly brown and add a tablespoonful of flour. Mix carefully, add a quarter of a teaspoonful of beef extract dissolved in half a cup of water and the same quantity of cream. Bring to boiling point, add a tablespoonful of chopped carrot, a bay leaf, and a blade of mace. Stand the mixture on the back part of the stove where it will scarcely boil, for ten minutes. Strain and add half a pound of ostreatus. Cover and cook for ten minutes. Serve on toast.”

_Mrs. S.T. Rorer._

TO COOK PUFF-BALLS.

TO FRY.—Remove the thin outer rind, slice, dip in egg and bread crumbs, and fry as egg-plant; serve without tomato sauce.

TO STEW.—Cut in dice-shaped pieces, stew for fifteen minutes in a little water, pour off the water, dust with a little flour, add a small quantity of milk or cream, butter, pepper and salt and a little parsley. Stew slowly for five minutes. Serve. These also may be served in pâtés. When these are broken open they should be perfectly white inside; any stains or yellow part should be removed, otherwise they will be bitter.

_McIlvaine._

SALADS.—Cut into strips, mingle with mustard and cress, or with blanched dandelions, scallions and hard-boiled egg, and dress as ordinarily for a salad. Or, amalgamate with potato salad a l'Allemande.

_Hay._

TO COOK TRICHOLOMA PERSONATUM.

TO STEW.—Wash and cut into small pieces. Stew for thirty minutes. Pour off the water, add milk slightly thickened, butter, pepper, salt and a little chopped parsley.

_McIlvaine._

TO STEW THE TOUGHER TOADSTOOLS.

(Hydnaceæ, Polyporaceæ, Etc.)

Cut into small pieces of even size. Soak for half an hour in tepid water. Remove from water, do not drain; place in covered pan and simmer for forty minutes. Add proper proportion of thickened milk or cream, butter, pepper, salt.

Those who like may add parsley or nutmeg, or beef gravy; in fact, any flavoring.

_McIlvaine._

SALADS.

Many species of fungi make good salads. The best of these are, Russulæ when young, fresh and firm; either sliced raw or stewed and drained; Clitocybe multiceps stewed and drained; Tricholoma personatum, raw or stewed; Clitopilus prunulus, raw or stewed; Coprinus comatus, C. micaceus, atramentarius, raw; Clavaria, fresh, young, brittle, either raw or stewed; Fistulina hepatica, raw; any of the edible Polyporaceæ, after stewing; any of the edible Hydnaceæ after stewing; the puff-balls, raw or stewed. Any favorite species will make a salad.

After cooking allow to drain and cool; then mix with mayonnaise dressing, or make a dressing to taste of oil, vinegar, salt and pepper. Serve on lettuce.

SOUP.

Dame Nature never made a soup. Soup is a human invention of more or less distinctiveness. Usually it is a successful disguise or covering of invisibility for something which furnishes the name.

To make two quarts of a distinctly fungoid soup take one quart of any edible toadstools, carefully cleaned. Put in a well-covered boiler with three pints of water, and boil slowly for one hour. Rub the whole through a colander. Reject that which does not rub through readily. Add one-half pint of milk thickened with one tablespoonful of flour, one ounce of butter, a dessertspoonful of salt, a teaspoonful of pepper. Bring to a boil. Serve.

Any chosen thing or things may be added to the above—the toadstools can not resent it.

_McIlvaine._

TOADSTOOLS WITH CHEESE.

Several varieties of fungi are delicious when baked with a small quantity of cheese grated upon them; notably Clitocybe multiceps, the Hypholomas, Armillarias, Pleurotus ulmarius and ostreatus, Lentinus lepideus and many Boleti. See recipe for baking. When several layers of plants compose the dish, cheese should be grated on each layer.

_McIlvaine._

BAKED TOADSTOOLS OF ANY GILLED KIND.

Wash, place the caps in a tightly covered dish or pan after dipping them in bread crumbs. Lay them in layers, with a small piece of butter on each toadstool, as well as the proper amount of pepper and salt. Bake from twenty to forty minutes as suits the consistency of the species. Serve on toast.

Or, the caps prepared as above, may be laid upon pieces of toast and placed in the pan. If this plan is adopted the lower pieces of toast become saturated with the liquor; therefore, in serving, cut from top to bottom of dish.

See To Cook Clitocybe Multiceps.

_McIlvaine._

A CAMP BAKE.

Cover the bottom of a tin plate with caps, spore surface up. Sprinkle with salt and pepper, place a bit of butter on each. Put another tin plate on top. Set on coals or a heated stone for fifteen minutes. Eat. No better baking will result in the best oven.

_McIlvaine._

------------------------------------------------------------------------

GLOSSARY

A-, prefixed signifies absence; as _aseptate_, without septa.

ABBREVIATIONS: cm. = centimeter.

mm. = millimeter.

µ = micron.

in. = inch.

´ = inch or inches.

″ = line(1⁄12 inch) or lines.

nov. gen. = new genus.

n. sp. = new species.

× _between_ two figures signifies by; 2×4
= 2 by 4.

- between two figures = to; 2–4 = from 2
to 4.

ABER´RANT (_aberran(t-)s_, ppr. of _aberrare_, stray from, < _ab_, from,
+ _errare_, to stray), differing in some of its characters from the
group in which it is placed, said of a plant, species, genus.

ABJEC´TION (_abjectio(n-)_, act of casting away, _abicere_, _abjicere_,
< _ab_, away, + _jacere_, throw), throwing off with force, as spores
or seeds; expulsion.

ABJOINT´ (_ab_, from, + _junctus_, adjoining), to joint off or delimit
by septa or partitions.

ABNOR´MAL (_abnormis_, deviating from a fixed rule, irregular, < _ab_,
from, + _norma_, a rule), not conforming to the usual type; irregular,
unnatural.

ABOR´TIVE (_abortivus_, born prematurely), imperfect or wanting.

ABRUPT´ (_abruptus_, steep, disconnected, < _ab_, off, + _rumpere_,
break), terminating suddenly.

ABSTRIC´TION (_abstrictus_, ppr. of _abstringere_, < _abs_, from, +
_stringere_, bind), separation of one part from another by
constriction, especially of spores from their hyphæ.

ACAULES´CENT, ACAU´LINE, ACAU´LOSE, ACAU´LOUS (_caulis_, a stem or stalk
of a plant), having a very short stem or none; stemless.

AC´EROSE (_acerosus_, chaffy), narrow, stiff and pointed like spruce
needles; intermediate in form between acicular and subulate.

ACETAB´ULIFORM (_acetabulum_, a cup-shaped vessel; _forma_, form),
cup-shaped, having the form of a shallow bowl.

ACH´ROOUS (_Gr_—priv. + _Gr_—color), colorless, achromatic.

ACIC´ULA (pl. ACICULÆ)(a needle, a small pin, dim. of _acus_, a needle),
a needle-shaped spine, prickle or other body.

ACIC´ULAR, ACIC´ULATE, AC´IFORM (_acicula_, a small pin or needle),
needle-shaped, having a sharp point like a needle, as pine leaves.

AC´ROGEN (_Gr_—at the top, + _Gr_—born, produced), a cryptogam which
increases by development [of an apical cell] at the summit of an axis,
having a true stem, leaf-like appendages, etc., as ferns, mosses, etc.

ACROG´ENOUS (as _acrogen_ + _ous_), (a) produced at the apex, as some
spores from the apex of a hyphal branch; (b) of the nature of or
pertaining to acrogens.

ACROP´ETAL (_Gr_—the top, + _L._—_petere_, seek), developing from below
upward, or from the base toward the apex.

ACU´LEATE, ACU´LEATED (_aculeatus_, furnished with prickles or stings),
slender-pointed.

ACU´LEUS (pl. ACU´LEI) (a sting, prickle, spine, dim. of _acus_, a
needle), a prickle.

ACU´MINATE (_acumen_, a point or extremity), terminating in a long drawn
point.

ACUTE´ (_acutus_, sharp), sharp, applied to gills having sharp edges or
pointed at either end.

AD´NATE (_adnatus_, grown to, pp. _adnasci_, to grow to), growing into
or fast to; of gills, _e. g._ closely attached to the stem.

ADNEXED´ (_adnexus_, connected), of gills attached to the stem, but not
adnate to it.

ADPRESSED´ (_adpressus_, pp. of _adprimere_, < _ad_, to; _premere_, to
press), pressed in close contact but not adherent.

ADVENTI´TIOUS (_adventitius_, prop. _adventicius_, coming from abroad, <
_adventus_, pp. of _advenire_, come to, arrive at), appearing
casually, or in an abnormal or unusual position or place.

ÆRU´GINOSE, ÆRU´GINOUS (_æruginosus_, < _ærugo_, rust of copper),
verdigris-green.

AFFIN´ITY (_affinita(t-)s_, < _affinis_, neighboring, related by
marriage), morphological relationship; resemblance in general plan of
structure.

AGAM´IC, AG´AMOUS (_Gr_—unmarried + _ic_), sexless.

AG´AMOGEN´ESIS (_Gr_—unmarried, + _Gr_—production), non-sexual
reproduction.

AGAM´OSPORE (_Gr_—unmarried, + _spora_, spore), spore formed without
fertilization.

AG´ARIC (_agaricum_, a kind of tree-fungus used as tinder, named,
according to Dioscorides, from the country of the Agari in Sarmatia,
where this fungus abounded), any gill-bearing fungus; formerly applied
only to members of the genus Agaricus.

AGAR´ICIOID, of the nature of an agaric; mushroom-like.

AGGLOM´ERATE (_agglomeratus_, pp. of _agglomerare_, _adglomerare_, wind
into a ball, < _ad_, to, + _glomerare_, wind into a ball), (a)
clustered densely, but not connected together; (b) gathered into a
rounded mass or into a compacted heap or pile.

AGGLU´TINATED (_agglutinatus_, pp. _adglutinare_, paste to), glued to a
surface; grown together fast; applied to fungi that are firmly
attached to matrix.

AG´GREGATE, AG´GREGATED (_aggregatus_, pp. _adgregare_, lead to a flock;
add to), collected together but not cohering.

ALBU´MINOID (_albumen_ + _oid_), an organic substance containing
nitrogen in its composition, as proteids.

ALLAN´TOID (_Gr_—a sausage, + _Gr_—form), sausage-shaped; narrowly
oblong.

ALLIA´CEOUS (_allium_, garlic, + _aceous_), having the odor of onions.

ALUTA´CEOUS (_alutacius_, < _aluta_, soft leather), having the quality
or color of tanned leather; leathery.

ALVEO´LATE (_alveolatus_, hollowed out, < _alveolus_, a small hollow),
with small depressions like a shallow honeycomb, pitted.

AMOR´PHOUS (_Gr_—without form, shapeless, misshapen), without definite
form, structure or position.

AM´PHIGEN (_Gr_—around, + _Gr_—produce), a thallogen; a name applied to
a cryptogam which increases by development of cellular tissue in all
directions and not at the summit of a distinct axis. See ACROGEN.

AMPHIG´ENOUS (_Gr_—about; _Gr_—to beget), not confined to one surface,
growing all around; _e. g._, hymenium of Clavaria.

AMYG´DALINE (_amygdalinus_, < _amygdala_, almond), resembling the
almond.

AMYLA´CEOUS (_amylum_, starch, + aceous), composed of, containing or
resembling starch.

AM´YLUM (_Gr_—starch), starch.

ANAL´OGY (_Gr_—equality of ratios, proportion), superficial or general
resemblance, without structural agreement; physiologically or
functionally alike, morphologically unlike.

ANAS´TOMOSING (_Gr_—an opening, outlet, discharge), united by running
together irregularly; intercommunication of vessels, lines, gills or
veins with each other.

ANGIOCAR´POUS (_Gr_—a capsule, case, vessel of any kind), having the
hymenium developed in a closed receptacle.

ANGUS´TATE (_angustatus_, pp. of _angustere_, straiten, narrow, <
_angustus_, narrow), narrow.

AN´NUAL (_annualis_, a year old, < _annus_, a year), completing growth
in one year or season.

AN´NULAR (_annularis_, relating to a ring, < _annulus_, a ring),
ring-shaped.

AN´NULATE (See ANNULAR), having a ring.

AN´NULUS (See ANNULAR), the ring on the stem of a mushroom formed by the
separation of the veil from the margin of the cap.

ANOM´ALOUS (_anomalus_, irregular, uneven), deviating from a general
rule, method or analogy.

ANOM´ALY (_anomalia_, irregularity, unevenness), any deviation from the
usual character.

ANTE´RIOR (as if from _anterus_, < _ante_, before), in front; denotes a
position on the under side of the pileus adjacent to the margin; thus
the end of a lamellæ next the margin is called the anterior end.

APARAPH´YSATE (a + _Gr_—an offshoot), without paraphyses.

A´PEX (pl. API´CES)(_apex_, the extreme end), in mushrooms the extremity
of the stem nearest the gill; the end furthest from the base or point
of attachment.

AP´ICAL (_apex_, the extreme end, point), relating to the apex or top.

AP´ICES, plural of apex.

APIC´ULATE (_apiculatus_, dim. of _apex_, a point), terminating in a
short, abrupt point.

APIC´ULUS (pl. APIC´ULI) (dim. of _apex_ (_apic-_), a point), a short,
sharp point.

APOTHE´CIUM (pl. APOTHE´CIA), (_Gr_—a storehouse), in Ascomycetes, an
open cup-shaped fructification with the hymenium on its upper concave
surface; cup.

APPENDIC´ULATE (_appendiculatus_ < _appendicula_, appendix, an
appendage), hanging in small fragments; having an unusual appendage.

AP´PLANATE (_applanatus_ < _ad_, to, + _planus_, flat), flattened out or
horizontally expanded.

APPRESSED´ (_appressus_, _adpressus_, pp. of _adprimere_, press to, <
_ad_, to, + _premere_, press), applied closely to the surface or to
each other; adpressed.

APPROX´IMATE (_approximatus_, pp. _approximare_ < _ad_, to; _proximare_,
to approach), of gills which approach but do not reach the stem.

_A´queous_ (as if _aqueus_, < _aqua_, water), watery; nearly colorless;
hyaline.

ARACH´NOID (_Gr_—a spider’s web; + _forma_, form), like a cobweb.

ARBO´REAL, ARBOR´ICAL (_arboreus_, pertaining to trees),
tree-inhabiting.

AR´CUATE (_arcuatus_, pp. _arcuare_, to bend like a bow, < _arcus_, a
bow), bow-shaped.

ARENA´CEOUS, ARENA´RIOUS, ARE´NOSE (_arenaceus_, _harenaceus_, sandy, <
_arena_, _harena_, sand), sandy; growing in sandy places.

ARE´OLATE (_areola_, dim. of _area_, a plot), divided into little areas
or patches.

ARGILLA´CEOUS (_argillaceus_ < _argilla_, white clay), resembling or
like clay.

AR´ID (_aridus_, dry, < _arere_, be dry), dry.

ARIS´TATE (_aristatus_ < _arista_, awn or beard), having a pointed
beard-like process as in barley.

ARMIL´LA (_armilla_, a bracelet, armlet, hoop, ring, dim. prob. of
_armus_, shoulder), a plaited frill hanging from the apex of the stem.

ARTE´RIOLE (_arteriola_, dim. of _arteria_, artery), a small artery.

ARTIC´ULATE (_articulatus_, pp. of _articulare_, divide into joints or
members, < _articulus_, a joint, etc.), jointed.

ASCEND´ING (_ad_, to, + _scandere_, to climb), inclining or growing
upward; applied to a lamella where its edge forms a line ascending in
the direction from the margin of pileus toward the apex of the stipe;
as in conical shaped pilei; applied to the partial veil when in the
young stage its stem-attachment is below the level of its marginal
one; in this case a ring formed from it is called inferior.

AS´CI (_Gr_—a leathern bag, bladder), spore cases of certain mushrooms,
in which a definite number of spores are enclosed in a sac.

ASCIF´EROUS, ASCOPH´OROUS (_ascus_ + _ferre_, bear), ascus-bearing.

ASCIG´EROUS (_ascus_ + _gerere_, bear), bearing asci.

AS´COCARP (_Gr_—a bag, + a fruit), in Ascomycetes, sporocarp producing
asci and ascospores.

ASCOG´ENOUS (_Gr_—a bag, + producing), producing asci.

ASCOMYCE´TES (_Gr_—a bag, + _Gr_—a mushroom), group of fungi in which
the spores are produced within little sack-like cells, called asci.

ASCOMYCE´TOUS, of or pertaining to the ascomycetes.

AS’COPHORE (_Gr_—bearing wine-skins; _Gr_—a bag), sporophore bearing an
ascus or asci.

ASCOPH´OROUS, bearing an ascus or asci.

AS´COSPORES (_Gr_—a bag, + _Gr_—seed), one of a number of spores formed
within an ascus.

AS´CUS (pl. AS´CI) (_Gr_—a leather bag, bottle, bladder, etc.),
microscopic sack-like cells in which spores, generally eight in
number, are developed.

ASEP´TATE (_Gr_—without, + _L._—_septum_, a fence), without partitions
or septa, said of hyphæ and spores.

ASH COLOR (See CINEREOUS).

AS´PERATE, AS´PERATED (_asperatus_, pp. of _asperare_, roughen, <
_asper_, rough), having a rough, uneven surface.

AS´TICHOUS (_astichus_, < _a_ + _Gr_—row), not arranged in rows.

ASTO´MATOUS (_astomatus_, mouthless), without a mouth or aperture;
without stomata.

AS´TOMOUS (_astomus_, mouthless), without a stoma or mouth.

AT´OMATE (_Gr_—an atom), sprinkled with atoms or minute particles.

A´TRO (_ater_, black), in composition “black,” or “dark.”

A´TROPURPU´REOUS (_ater_, black, + _purpura_, purple dye, + ous), dark
purple.

A´TROSANGUIN´EOUS (_ater_, black; _sanguineus_, blood, bloody), dark
purple; dark blood color.

ATTEN´UATE (_attenuatus_, pp. of _attenuare_, make thin, weaken, lessen,
< _ad_, to, + _tenuare_, make thin), becoming gradually narrowed or
smaller.

AURANTI´ACEOUS (_aurantium_, an orange), orange-colored.

AUR´EOUS (_aureus_, of gold, golden, < _aurum_, gold), golden-yellow;
yellow with a slight tinge of red.

AURIC´ULATE, AUR´IFORM (_auriculatus_, < _auricula_, the external
ear), ear-shaped.

AUTO-BASID´IUM (_actus_, an act, dim. of _Gr_—a base, + basidium), an
unseptated basidium giving rise at the apex to four slender sterigmata
(sometimes fewer, sometimes more), each bearing a spore.

AUTON´OMOUS (_Gr_—independent; of one’s own free will; _Gr_—self, +
_Gr_—hold sway), said of plants that are perfect and complete in
themselves; not forming part of a cycle; independent.

AX´IS (_axle_, axis, pole of the earth), the central line of growth;
stipe, stalk, etc.

AZO´NATE (_Gr_—without, + _L._—_zona_, a zone), without zones or
circular bands of different color.

BA´DIOUS (_badius_, bay), bay; reddish-brown; chestnut color.

BAND, a broad bar of color.

BANDED, marked with bands.

BARBED (_barba_, beard), furnished with barbs, fibrils or hairs.

BASE (_bassus_, low, short, thick), the extremity opposite to the apex;
the part of an organ nearest its point of attachment; applied to
lamellæ; (a) the line of attachment to the pileus (as connected by
veins at the base); (b) sometimes used to define the end attached to
the stipe (broad or reticulate at the base).

BASID´IOGENET´IC (_Gr_—a base + genesis), produced upon a basidium.

BASID´IOMYCE´TES (_basidium_ + _Gr_—a mushroom), group of fungi which
has its spores produced upon basidia.

BASID´IOPHORE (_basidium_ + _Gr_—to bear), a sporophore bearing basidia.

BASID´IOSPORE (_basidium_ + _Gr_—_spora_, spore; seed), spore
acrogenously abjointed upon a basidium.

BASID´IUM (pl. BASID´IA), mother cells in the hymenium of basidiomycetes
formed on the end of a hyphal branch and abstricting spores; the
spores are generally four in number, each on a sterigma, but sometimes
more, sometimes fewer, and sometimes sessile. See AUTO-BASIDIUM and
PROTO-BASIDIUM.

BASIP´ETAL (_basis_, a base, + _petere_, seek, + al), in the direction
of the base.

BAY (_badius_), a very rich dark-reddish chestnut; badious.

BI-, prefix, meaning twice.

BIB´ULOUS (_bibulus_, < _bibere_, drink), having the quality of
absorbing or imbibing moisture.

BICIP´ETAL, BICIP´ITOUS (_biceps_ (_bicipit-_), two-headed, + al), in
botany divided into two parts at the top or bottom.

BI´FID (_bifidus_, forked, < _bi_, two, + _findere_, cleave, divide),
cleft or divided into two parts.

BIFUR´CATED (_bifurcus_, two-forked), divided into two forks or branches
as in the gills of certain Agarics.

BILOC´ULAR (_bi_, two, + _loculus_, a cell, < _locus_, a place),
two-celled.

BIOG´ENOUS (_bi_, two, + _genus_, < _gena_, born), growing on living
organisms.

BISE´RIATE, BISE´RIAL (_bi_, two, + seriate), arranged in two rows.

BIS´TRE (_fuligineus_), a dark brown color somewhat more reddish than
sepia, but much less so than burnt umber.

BOOT´ED, applied to the stem of a mushroom when enclosed in a sheath or
volva; peronate.

BOSS, a knob or short rounded protuberance; umbo.

BOSSED, BULL´ATE (_bulla_, a bubble), furnished with a boss, stud or
umbo.

BRANCHED (_brancha_, claw), dividing from the sides; also styled furcate
and forked; ramifying, diverging.

BRICK, trade-term for a mass of mushroom spawn, in dimensions the size
of a brick of masonry.

BRICK RED (_testaceus_, _lateritius_, _rutilus_), a dull brownish-red
color like the color of burnt bricks.

BROAD, wide or deep vertically, not narrow.

BROCCOLI COLOR, the color of a variety of cabbage.

BUFF (_luteus_, _luteolus_), a light dull brownish-yellow, like the
color of dressed buck-skin or chamois.

BUL´BOUS (_bulbosus_, < _bulbus_, bulb), said of the stem of a mushroom
when it has a bulb-like swelling at the base.

BYSSA´CEOUS, BYS´SOID (as if _byssaceus_, < _byssus_), resembling or
consisting of fine filaments like the flax or cotton.

BYS´SUS (_Gr_—originally a fine yellowish flax), an old name for the
filamentous mycelium of certain fungi.

CÆRU´LEUS, CERU´LEOS (_cæruleus_, dark-blue, dark-green, dark colored),
light blue; sky-blue.

CÆ´SIOUS (_cæsius_, bluish-gray), pale, bluish-gray; lavender colored.

CÆS´PITOSE, CÆS´PITOUS, CES´PITOSE (_cæspitosus_, < _cæsposus_, a clump
of turf), growing in tufts or clumps.

CALCA´REOUS (_calcarius_, pertaining to lime, < _calyx_, lime), chalky,
chalk-like.

CALLOS´ITY, CAL´LUS (_callosita_, < _callosus_, callous), a hard or
thickened spot or protuberance.

CALYP´TRA (_Gr_—a veil, hence _calyptra_, a hood), applied _e. g._ to
the portion of the volva covering the pileus.

CAMPAN´ULATE (_campana_, a bell), bell-shaped.

CANALIC´ULATE (_canaliculus_, a little channel), channeled, furrowed.

CAN´CELLATE (_cancellatus_, pp. of _cancellare_, make like or provide
with a lattice), latticed, marked both longitudinally and transversely
with an open network.

CAN´DIDOUS (_candidus_), shining white.

CANES´CENT (_canescen(t-)s_, pp. of _canescere_, < _canus_, white or
hoary), having whitish, grayish or hoary pubescence.

CAP, pileus; the expanded, umbrella-like receptacle of the common
mushroom.

CAP´ILLARY (_capillaris_, pertaining to the hair, < _capillus_, the
hair), pertaining to or resembling hair.

CAPIL´LIFORM (_capillus_, hair, + _forma_, form), in the shape or form
of a hair.

CAPILLIT´IUM (_capillus_, hair), spore-bearing threads, filling as a
packing material the fruiting part of certain fungi, variable in
thickness and color, sometimes continuous with the sterile base,
sometimes free, dense, persistent or lax and evanescent, often
branched; found in the Lycoperdons.

CAP´ITATE (_capitatus_, having a head, < _caput_, head), having a head,
or the form of a head.

CAPIT´ULUM (_capitulum_, a small head, < _caput_, head), a small head.

CAP´SULE (_capsula_, a small box or chest, dim. of _capsa_, a box), an
enclosing envelope usually thin and membranous.

CARBONA´CEOUS (carbon + aceous), rigid, blackish and brittle; like or
composed of carbon or coaly matter.

CAR´DIAC (_cardiacus_, heart), of or pertaining to the heart; pertaining
to the esophageal portion of the stomach, opposed to pyloric.

CA´RIOUS (_cariosus_, < _caries_, decay), decayed.

CARMINE (_carmineus_, _coccineus_), a very pure and intense crimson, the
purest of the cochineal colors.

CAR´NEOUS (_carneus_, < _caro_, flesh), fleshy; flesh-colored.

CAR´NOSE (_carnosus_, fleshy, < _caro_, flesh), fleshy.

CARTILAG´INOUS (_cartilaginosus_, < _cartilago_, gristle), firm and
tough; gristly.

CASTA´NEOUS (_castaneus_), chestnut-colored; chestnut color. (Burnt
umber + vermilion.)

CAU´DATE (_caudatus_, < _cauda_, a tail), having a tail-like appendage.

CAULIC´OLOUS (dim. of _caulis_, a stalk), growing on herbaceous stems.