Mushroom and Toadstools
How to Distinguish Easily the Differences between Edible and Poisonous Fungi
9781465634061
118 pages
Library of Alexandria
Overview
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.
