Besides the species already mentioned, sev eral common American species are among the most desirable edible fungi. Coprinus comalus, the horse-tail or shaggy-mane mushroom, grows sometimes six inches tall, has a nearly cylindri cal white shaggy cap with often black scales and white gills when young, but these turn black and liquefy with age. It is commonly found in lawns, waste places, rubbish heaps, etc., from midsummer until the coming of frost, especially after showers. C. atramentarius, the ink-cap, resembles the preceding in general appearance and places of growth. C. nucaceus, the glisten ing coprinus, is a brownish species smaller than the preceding. It grows upon decaying wood. Lepiota procera, the parasol mushroom, and L. naucina, the smooth lepiota, grow in lawns, pastures and occasionally in gardens. They have white spores and a ring on the stems, to which the gills are usually not attached. Cantharellus csbarius, the chantrelle, grows about three inches tall, measures nearly as much across the cap, has an irregular top-shaped yel low or orange cap and has much-branched gills. It grows upon the ground in woods. Maras mius oreades, the fairy ring or champignon, is a small cream-colored or reddish species, which tends to grow in circles upon lawns and pastures. It is rather tough and solid, but is valued for :ts nutty flavor and its drying quali ties. Its gills are alternately long and short. Lactarius deliciosus has an orange cap, an orange milky juice and with age shows greenish tints where bruised. Boletus edulis, the edible pore-mushroom, has a yellowish or brownish cap, with convex tubes which change with •ge from white to greenish yellow. It is commonest in chestnut, pine and oak woods during autumn. Fistulina hepatica, the liver-fungus, grows upon decaying wood, is stemless and of irregular form, red, succulent and fibrous. It is often
called beefsteak-fungus on account of its edible qualities. Morchella esculenta and several rela tives, popularly known as morels, are of variou's colors, but usually grayish or yellowish. The top somewhat resembles honeycomb, which makes them easily recognized. They delight in potash and are common where the land has been burned over or wood-ashes have been thrown; also in orchards and woods. Lycoher don gsganteum and other species of puff-balls, which are common in pastures, are considered among the best edible fungi if used while still white. They are more or less globular in form. The species mentioned sometimes attains a diameter of several feet.
Mushrooms are often said to be equal to meat in nutritive qualities, but these' statements are not warranted by analysis, which show that fresh mushrooms contain about 88 per cent of water, 3.5 per cent of protein, 6.0 per cent of nitrogen-free extract, and generally less than one per cent each of fat, fibre and ash. The protein content is therefore less than one-fifth that of porterhouse steak, less than one-third that of dressed codfish and but little more than one-fourth that of hens' eggs. Indeed, accord ing to analysis, they seem to be inferior to most vegetables. Their chief value is therefore in their flavors, which vary with individual species as much as among higher plants. They are eaten by various animals (see FUNGUS-EATERS).
Falconer, to Grow Mushrooms' (1892) ; Falconer, 'Farmers' Bulle tin No. 57,) United States Department of Agri culture, Washington 1897; Farlow. Edible and Poisonous Fungi,' in United States Depart ment of Agriculture Year Book (1894); Peck, 'Mushrooms and their Uses' (1897) ; Dallas and Burgin, (Among the Mushrooms' (1900); Atkinson, 'Studies of American Fungi' (1900); Mcllvaine, 'One Thousand American Fungi' (1900).