Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi: How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.McIlvaine, Charles
Science
Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi: How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.
McIlvaine, Charles
Cooking (Mushrooms); Edible mushrooms -- North America; Fungi -- North America; Mushrooms; Mushrooms, Poisonous -- North America
Mushroom beds, manured soil in conservatories or in plant pots. Boston,
Mass. _R.K. Macadam._ Haddonfield, N.J. _C. McIlvaine._
This interesting species is closely allied to Cortinarius multiformis
and belongs to the Section Phlegmacium. It has a slight odor of radishes
and is pronounced edible by Mr. McIlvaine. Its habitat is peculiar, but
it possibly finds its way into conservatories and mushroom beds through
the introduction of manure or soil, or leaf mold from the woods. It
seems strange, however, that it has not yet been detected growing in the
woods or fields. Hebeloma fastibile is said sometimes to invade mushroom
beds, and our plant resembles it in so many particulars that it is with
some hesitation I separate it. The chief differences are in the stem and
spores. The former, in Hebeloma fastibile, is described as solid and
fibrous-squamose and the latter as 10×6 micromillimeters in size. The
brighter color of the smaller spores and the stuffed or hollow smooth
stem of our plant will separate it from this species. _Peck_, Bull. of
the Torrey Bot. Club, October, 1896.
Cortinarius intrusus was a happy find. Several pints of it were
collected by the author in February—usually a famine month for the
mycophagist. They grew on the ground, in beds among plants, and with
potted plants in a hot-house in Haddonfield, N.J. The crop continued
well into the spring. The species is delicate, savory, and a most
accommodating renegade from its kind. I have never found it elsewhere.
** _Gills blue, then cinnamon._
=C. cærules´cens= Fr. =Pileus= 2–3 in. across, equally fleshy, convex
then plane, obtuse, regular, even, almost glabrous, but often
fibrilloso-streaked; viscid, when dry shining or opaque, dingy yellow,
almost tan-colored, varying to yellowish-brown, etc. =Gills= slightly
rounded behind, adnexed, thin, closely crowded, 2 lines broad, at first
clear intense blue then becoming purplish, at length dingy cinnamon.
=Stem= about 2 in. long, ½ in. thick (bulb more than an inch), firm,
equally attenuated upward, at first fibrillose, bright violet, then
becoming pale and whitish, naked, bulb often disappearing with age; veil
fibrillose, fugacious. =Spores= elliptical, 9–10×5µ.
Amongst moss in woods, etc.
Neither the gills nor the flesh change color when broken, a point which
distinguishes the present from C. purpurascens. When young every part is
generally blue. Smell scarcely any. _Fries._
=Spores= 10–12×5µ _Cooke_.
Haddonfield; West Virginia; Mt. Gretna, Pa. In woods September to frost.
_McIlvaine._
The American species seldom entirely loses the bluish-purple color of
its cap. The beautiful color fades somewhat or becomes splotched with
yellow. Neither does the bulb ordinarily disappear with age. It is
common. Taste of cap is mild, somewhat woody. They require long, slow
stewing, and are better made into patties and croquettes.
Public-domain text, read in full here on John Shaqi.
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