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
Their stems are usually long, and taper from the base toward the top. In
some forms the base is distinctly bulbous. The =volva= at the base is
attached to the stem at its lower extremity. It may be visible as a cup
or ruptured pouch with spreading mouth, or it may be of such friable
texture as to appear like mealy scales. Often, when the plant is pulled
from the ground, the volva remains, but the marks of its attachment will
appear and should be carefully looked for. Their =gills= are commonly
white, are of equal length and radiate from near the stem, which they do
not reach, to the circumference of the cap. They are white, unless
tinged with age, excepting upon A. Cæsarea and A. Frostiana where they
are yellow.[B] Their caps are umbrella-shaped, flat or convex. Their
flesh is white, does not change color when bruised. They are scentless
and almost tasteless when fresh, when old they have a slightly offensive
odor and taste.
Footnote B:
A. Frostiana is not always yellow gilled.
The family is not a large one, not over thirty members complete its
circle. Every feature, every part of its several members, should be
thoroughly known before the intimacy of eating. While at least nine of
the family are not only edible but delicate and sapid, far better will
it be to leave all alone than to make a mistake. A piece of a poisonous
variety the size of a dime will often cause serious disorders if eaten.
Many persons have died from eating very small quantities.
Because of its ovate or button-like form when young, it is frequently
mistaken for the common field mushroom; even experienced mycophagists
have been deceived by it. No other poison has so puzzled scientists.
Other varieties of fungi may interfere with digestion, but to the
Amanitæ all deaths from toadstool-eating are traceable. Its subtle
alkaloid is absorbed by the system, and in most cases lies unsuspected
for from six to twelve hours, then its iron grip holds to the death. For
centuries it has defied all remedies. The problem has been partially
solved. At Shenandoah, Pa., August 31, 1885, a family of five were
poisoned by toadstools; two died, three lived. Noting the sad account in
the newspapers, I at once wrote to Shenandoah for specimens of the fungi
eaten and a description of the treatment. I promptly received from Dr.
J.E. Schadle (now Professor Schadle), the physician in charge of the
cases, a box containing two harmless varieties and several fine
specimens of the Amanita phalloides, all of which were gathered on the
same spot and by the same person who gathered the toadstools doing the
poisoning. They told the tale. A remarkably full and interesting account
of the cases was sent to me by Dr. Schadle. After exhausting all other
remedies, and after two of the five had died, he administered
subcutaneously, by hypodermic injection, sulphate of atropine—a product
of the deadly nightshade analagous to belladonna—1⁄180 to 1⁄60 of a
grain at a dose.
Public-domain text, read in full here on John Shaqi.
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