In spite of the most careful observation of the differences between poisonous and edible varieties of mushrooms, cases are often encountered in which poisonous ones have been gathered and eaten by mistake. The invariable rule, therefore, should be to cat only such mushrooms about the edibility of there can be absolutely nO doubt. The important ones ;ire shown in Plate XX. It should be borne always in mind, when gathering mushrooms, that many poisonous varieties closely resemble the edible forms. Thus the Dcath's //cal resembles the Champignon ; the Poisonous Chan /cyclic resembles the Edible Chanlerelle ; and the Fly Agaric may readily be mistaken for the Golden Agaric. which are sometimes poison ous. though at other times edible (such as the //c/vc//a), should always be avoided. Worm-eaten mushrooms, and such as have been invaded by insects, should likewise be rejected. Raw mushrooms should never be eaten. If doubt exist regarding the poisonous or non-poisonous qualities of a mushroom, it is a good precaution to boil it several times, pouring away the water in each instance. The amateur should never eat mushrooms that he himself has gathered.
MUSHROOMS.—These belong to the highest class of fungi, and usually consist of a cap-like expansion (the /Metes) which is supported upon an erect stalk. Mushrooms may he edible or poisonous. Among the edible varie ties the best-known is the Agaricus canitestris, usually known as agaric, or (in French) champignon. The food value of mushrooms is generally being
either over-rated or under-rated. Some of their most ardent fanciers have even gone so far as to place them on a par with meat, because of their high percentage of proteins. This, however, is exaggerated. Still, it may be said that they possess a nutritive value which would warrant their more extensive use, especially by people who live in localities where they are plentiful.
Mushrooms contain about oo per cent. of and about 3 per cent. of protein which, by drying. may he increased to 17 to 18 per cent. But only about 65 per cent. of this protein can be utilised by the digestive organs. Dried mushrooms are more difficult of digestion than fresh ones. In pre paring mushrooms for the table, care should be taken that they are cleaned scrupulously, they should be boiled, and the water thrown out. Warmed-over mushrooms arc not to be recommended ; and those that have been preserved, either dry or in vinegar, should not be used for actual meals, hut only as condiments to sauces. Owing to the dangers which may arise from mistaking poisonous mushrooms for edible varieties, great care should be taken to gather only such as are absolutely known to be edible. See MusuRoom-I'ot SONI NG.