A treatise on the esculent funguses of England: containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.Badham, David
Science
A treatise on the esculent funguses of England: containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.
Badham, David
Mushrooms -- England
It is easy to distinguish _A. alutaceus_ from any of the foregoing
species; to do this it is only necessary to look at the gills, which, in
place of being, as in these, white, watery white, or cream-coloured, are
of a rich buff; _pileus_ about three inches broad, pink or livid olive,
smooth on the surface, and viscid in wet weather; the margin at first
even, but in age striate; the _gills_ broad, equal, slightly forked,
ventricose, free, connected by veins; the _sporules_ rich buff; the
_stem_ one and a half inches long, blunt, surface longitudinally wrinkled
or grooved, solid without, spongy within, varying from white to buff.
_Agaricus emeticus_, Schœffer.
Reports concerning the qualities of this fungus differ widely, some
asserting it to be a most deleterious species, of which the mischief was
not to be removed by cooking, whilst others, on the authority of dogs
whom they persuaded to eat some, pronounced it innoxious. In this state
of uncertainty Vittadini, for the sake of science, and peradventure of
adventure also, determined to test its effects upon himself; he had
previously given at different times large doses, of from six to twelve
ounces, to dogs, both in the crude state and also cooked; but without
result. “Still,” says he,[171] “thinking that though dogs might eat
_Ag. emeticus_ with impunity, it might yet prove injurious to man, I
took five specimens of fair dimensions, and having fried, I ate them
with the usual condiments; but though pains were taken to have them
delicately prepared (_oltimamente cucinati_), they still retained their
acrid bitter taste, and were most distasteful to the palate.” The reader
will be glad to learn, that the only inconvenience suffered by this
bold self-experimentalist was a slight sense of præcordial uneasiness
accompanied with flatulence,—effects attributable entirely, as he
believed, to the rich mode in which his dish was prepared: though, more
timid apparently for others’ safety than his own, he particularly adds,
“though I have clearly established to my own satisfaction, the complete
innocuousness of the _A. emeticus_; still, as there are, or are said to
be, other _Russulæ_ of highly deleterious properties and closely allied,
the mistaking which for it might be paid for by the loss of life, the
safer rule is to abstain from all such as have acrid juices.”
The botanical characters of _Ag. emeticus_ are as follow:—
Public-domain text, read in full here on John Shaqi.
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