Introduction, xv

Langlois, Rev. A.B., 565 Leucosporæ. Series, 2 List of Illustrations, v Lloyd, C.G., xxvi Lycoperdaceæ. Family, 569, 577 Massachusetts Horticultural Society, xxvi Melanosporæ. Series, 368 Mendel, Lafayette B., xviii Metrical Scale and Table of Measures, xxxi Miller, Henry Irving, xxvi Morgan, Prof. A.P., xv, 589 Morgan, Laura V., xv Names of the principal American Reporters of Species, xxxvi Nidulariaceæ. Family, 570 Notes, collectors, making and preserving, xxxii Ochrosporæ. (Dermini.) Series, 268 Palmer, Julius A., Jr., 5, xiii Patchen, Miss Lydia M., xxvi, 41 Peck, Prof. Charles H., xv, xvi Pezizæ. Family, 552 Phalloideæ. Family, 569, 570 Polyporaceæ. Family, xxiii, 1, 396 Porphyrosporæ (Pratelli). Series, 330 Preface, xiii Preparing for the table, 635 Pyrenomycetes. Family, 561 Recipes for cooking and preparing for the table, 635 Rhodosporæ (Hyporhodii). Series, 239 Rorer, Mrs. Sarah Tyson, xxv Schadle, Dr. J.E., xxvi, 5 Sclerodermaceæ. Family, 569, 615 Spore-prints, To make and preserve, xxx Starnes, Val W., xxvi Sterling, E.B., xxvi Thelephoraceæ. Family, 1, 506 Toadstool poisoning and its treatment, 621 To test edibility of species, xxxii Tremellaceæ. Family, 1, 526 Truffles (Tuberaceæ), 565 Tuberaceæ. Family, 565 Tuckahoe, 567 Weist, Dr. James R., xxvi SUPPLEMENT ONE THOUSAND AMERICAN FUNGI PREFATORY The first edition of “One Thousand American Fungi” so fully embodied the species known to be edible, that the field for fresh investigation has been confined principally to newly discovered species. In the eighteen months elapsing since the publication of the first edition, Professor Charles H. Peck—the American authority upon fungi—has reported several. These, with his descriptions, are named in the supplement. The many requests made of the author for information upon the raising of mushrooms show a prevalent interest in the industry. What he knows is stated herein; what he does not know, and what is not known upon the subject, would furnish the matter for a volume. Interest in the study of fungi is well established and is rapidly increasing. This department of botany has been made a specialty in many colleges and schools. Its importance is everywhere recognized. The author and publishers feel a just pride in the success of “One Thousand American Fungi.” The prompt sale of the first edition, and immediate demand for the second, warrant it. Their thanks are due to the many who have kindly interested themselves in obtaining subscriptions to the author’s edition. CHARLES MCILVAINE. PUBLICATIONS REPORT OF THE STATE BOTANIST, NEW YORK STATE MUSEUM. 1900. Charles H. Peck. Albany, N.Y. With many colored plates. Price, 50 cents. Purchasable from Melvil Dewey, M.A., State Librarian, Albany, N.Y. THE GENERA OF GASTROMYCETES. Illustrated with 49 figures. By C.G. Lloyd, 224 West Court street, Cincinnati, Ohio. January, 1902. A valuable monograph, privately printed. To be obtained by mycological workers from the author only, in exchange for specimens of puff balls. ILLUSTRATIONS TO SUPPLEMENT PLATE PAGE I. Agaricus abruptus Pk. 722 II. Lepiota clypeolaria Pk. 713 III. Clitocybe patuloides Pk. 714 IV. Lactarius subpurpureus 716 Pk. V. Cantharellus cinnabarinus 719 Pk. VI. Cortinarius corrugatus 720 Pk. INDEX TO SUPPLEMENT PAGE abietina (Russula), 712 abruptus (Agaricus), 722 Adirondackensis (Clitocybe), 715 chrysenteron albocarneus (Boletus), 723 cinnabarinus (Cantharellus), 719 clypeolaria (Lepiota), 712 corrugatus (Cortinarius), 720 distans (Lactarius), 717 Frostiana pallidipes (Amanita), 711 granulatus albidipes (Boletus), 722 haemorrhoidarius (Agaricus), 721 var. fumosus, 722 lauræ (Hygrophorus), 716 maculosa (Clitocybe), 715 Morgani (Lepiota), 711 mushrooms, Raising at home, 724 naucinoides (Lepiota), 713 patuloides (Clitocybe), 714 Publications, 709 rugulosa (Russula), 717 subpurpureus (Lactarius), 716 SUPPLEMENT [Sidenote: Amanita.] =Amanita Frostiana pallidipes= n. var. (See A. Frostiana, page 16.) In his report of the New York State Botanist for 1899, Prof. Charles H. Peck describes a new variety of Amanita Frostiana as follows: The typical form of this species, which is common in our cool northern woods, has the pileus and annulus, and usually the stem also, of a yellow color, that of the pileus sometimes verging to orange. But in warmer and more open or bushy places forms occur in which the whole plant is whitish, but in other respects has the characters of the species. Sometimes the pileus is pale-yellow and the stem and annulus white. The warts are soft and flocculent, are sometimes numerous and persistent, and again are few or wanting. The form with yellow stem and annulus and yellow or orange pileus may be considered the typical form of the species, but forms having the stem and annulus pale or white may be designated as variety pallidipes. _Peck,_ 53d Rep. N.Y. State Bot. Undoubtedly POISONOUS. _McIlvaine._ [Sidenote: Lepiota.] =Lepiota Morgani= Pk. (See page 37.) The majority of mycophagists are immune to the poison of this species. Yet many cases of severe, but not fatal poisoning by it came within the writer’s knowledge during the season of 1900–1901. A valuable report is contained in a letter from George B. Clementson, attorney, Lancaster, Wis.: “* * * Lepiota Morgani has grown in this locality this season in unusual abundance. While I was absent last week, my father picked a number, mistaking them for L. procera, and my mother, in preparing them for the table, ate a small piece of the cap of one—a piece, she assures me, no larger than a hickory nut. About two hours afterward and shortly after dinner (at which the mushrooms were not served, and at which nothing indigestible was eaten) she experienced a peculiar numbness and nausea, with constriction of the throat. Vomiting set in within half an hour and was excessive, lasting several hours and giving no relief. She was very greatly weakened and thought herself dying, being so reduced at one time that she was unable to see. Purging set in not long after the vomiting. The constriction of the throat did not disappear until after the vomiting stopped. “Whisky and nitroglycerine (by the stomach) were given to keep up the heart’s action. “It seems probable that the poison itself did not directly affect the heart, but that the alarming weakness was due to the vomiting and purging. That is my mother’s own opinion. After being in bed for a day she was able to get around, but suffered considerable pain in the abdomen for forty-eight hours. “I presume that owing to the fact that my mother is not very strong and has a weak stomach, she was more violently affected than many might be. But a poison that in any person can produce such symptoms, when taken in so small a quantity, ought to be labeled decidedly dangerous. “There can be no question that the specimens were L. Morgani, as I examined some that were left of those picked, and also gathered others from the same patch where these were obtained. “As everything relating to mushroom poisoning should be of interest to the mycologist and mycophagist, I take the liberty of reporting this case.” The Lepiota Morgani appears to be spreading. In 1901 I found large specimens of it outside a stable in Lebanon, Pa. Its appearance and luxuriance are so much in its favor, that the toadstool lover will be tempted to try it. Experiments in eating it should be conducted with the greatest caution. (Plate II.) [Illustration: LEPIOTA CLYPEOLARIA PK. About one-half nat. size. After Peck. ] =Lepiota clypeolaria= (Bull.) Fr. Shield Lepiota. (Plate II.) =Pileus= thin, soft, convex or subcampanulate, becoming nearly plane, obtuse or umbonate, squamose, whitish or yellowish, the center or umbo smooth, yellowish or brownish, the margin often appendiculate with fragments of the veil. =Flesh= white. =Lamellæ= thin, close, free, white. =Stem= slender, equal or slightly tapering upward, hollow, fragile, pallid, adorned with soft, loose, white or yellowish floccose scales or filaments. =Spores= oblong or subfusiform, 12–20µ long, 6–8µ broad. The cap of the shield lepiota is at first somewhat ovate or bell-shaped, but with advancing age it becomes convex above or nearly flat. It is white or whitish, but spotted with numerous small scales of a yellowish or brownish-yellow color. These scales are the result of the breaking up of the thin cuticle that covers the very young plant, and they have the same color as it. A small space in the center is brown or yellowish-brown, or darker than the rest of the cap, because the cuticle covering it remains unbroken and retains its color. The center in some specimens is more prominent than in others, giving what is called an umbonate cap. The margin of the cap is sometimes shaggy, specially in young plants, by the adhering fragments of the whitish veil. The gills are thin, closely placed side by side and rounded at the end next the stem, but they are not attached to the stem. They are white. The stem is rather long and slender, fragile and adorned with loose, soft fibrils or flocculent, cottony tufts, which give it a somewhat shaggy appearance, but it becomes smoother as the plant grows older. The cap is usually from 1–2.5 inches broad, and the stem from 1.5–3 inches long and 1.5–3 lines thick. The plants grow in woods, specially in hilly and mountainous regions, and are generally solitary or few in a place, but in favorable seasons they are of frequent occurrence and may be found from July to October. Though small and thin, the caps are well flavored and make a desirable dish. _L. metulaespora_ B. and Br. scarcely differs from this species, except in the striate margin of its cap. _Peck_, 54th Rep. N.Y. State Bot. =Lepiota naucinoides= Pk. (See page 45.) This valuable food species is spreading and rapidly increasing in many of the states. Prof. Charles H. Peck, in 54th Annual Report of the New York State Museum, says of it: “It has shown considerable variability in some of its characters. Usually its pileus is very white and smooth, clean and attractive, but specimens have been found this year having the pileus dingy or smoky brown, others have been seen in which the cuticle of the pileus was cracked in such a way as to form minute squamules, and in one or two instances plants were observed having the surface of the pileus adorned with minute granules, a character attributed to _L. naucina_ Fr. In such cases the importance of recognizing the spore characters is shown. By disregarding this character our plant has sometimes been referred to _L. naucina_ and sometimes to _Agaricus cretaceus_ Fr., both of which it closely resembles, and with which it appears to be confused by European mycologists, some referring it to one species and some to the other.” The species named are equally excellent. (Plate III.) [Illustration: CLITOCYBE PATULOIDES PK. About two-thirds nat. size. After Peck. ] =Clitocybe patuloides= Pk. (Plate III.) =Pileus= fleshy, firm, rather thick, convex, becoming nearly plane or somewhat centrally depressed, glabrous, even and white when young, with the margin incurved, becoming pale ochraceous with age and often squamose or rimosely areolate. =Flesh= white, taste mild, odor like that of mushrooms. =Lamellæ= thin, close, slightly or strongly decurrent, forked or anastomosing at the base, white. =Stem= usually short, equal or slightly tapering upward, solid, white. =Spores= broadly elliptic, 6–8µ long, 5µ broad. =Pileus= 1–4 inches broad. =Stem= 1–3 inches long, 4–12 lines thick. Gregarious or cespitose. Woods, especially of pine. When growing in tufts the stem is often eccentric and the pileus irregular. The base of the stem is often white tomentose. Its agreeable odor and mild taste led to a trial of its edible qualities, but it developed a bitter taste in cooking. _Peck_, 54th Rep. N.Y. State Bot. =Clitocybe Adirondackensis= Pk. Adirondack Clitocybe. =Pileus= thin, convex or nearly plane and umbilicate, or centrally depressed and funnel-form, glabrous, moist, white or pale tan color. =Flesh= white. =Lamellæ= thin, narrow, close, very decurrent, white. =Stem= nearly equal, glabrous, stuffed or hollow, colored like the pileus. =Spores= subglobose or broadly elliptic, 4–5µ long, 3–4µ broad. The Adirondack clitocybe is common in the northern forests of the state, but is not limited to them. Its cap is thin, and soon becomes nearly flat with a decurved margin and a central depression or umbilicus, or very concave by the elevation of the margin, and then it resembles a wineglass in shape. Its margin is sometimes wavy or irregular. In color it varies from white to a very pale red or tan color. White specimens sometimes have the center slightly darker than the rest. The gills are very narrow, being scarcely broader than the thickness of the flesh of the cap. They are closely placed, white and decurrent. The stem is nearly cylindric, smooth and stuffed or hollow. It is colored like the cap. Often there is a white tomentum or cottony substance at its base. The cap varies in size and is 1–2 inches broad; the stem 1.5–3 inches long and 1–2 lines thick. It may be found from July to October. Its flavor is suggestive of that of the common mushroom. _Peck_, 54th Rep N.Y. State Bot. =Clitocybe maculosa= Pk. Spotted Clitocybe. =Pileus= fleshy, convex, often centrally depressed, glabrous, centrally marked with numerous small round spots, yellowish-white, the young margin involute and minutely downy. =Flesh= white, taste mild. =Lamellæ= narrow, close, very decurrent, whitish or slightly yellowish, some of them forked. =Stem= equal or slightly tapering upward, glabrous or sparingly fibrillose, stuffed, sometimes becoming hollow, whitish. =Spores= subglobose or orbicular, 4–5µ broad. The peculiar mark by which the spotted clitocybe may be distinguished consists in the small round definite spots in the central part of the cap. They have a slightly darker or watery or yellowish color and appear as if depressed below the rest of the surface. The cap is smooth and whitish or yellowish white and is generally depressed in the center and decurved on the margin. The margin is usually adorned with slight, short radiating ridges. The flesh is white and the taste mild. The gills are closely placed side by side, narrow and prolonged downward on the stem. They have nearly the same color as the cap. The stem is nearly cylindric, smooth or adorned with a few silky fibrils, whitish and spongy within or sometimes hollow when old. The cap is from 1–3 inches broad; the stem 2–3 inches long and 2–4 lines thick. This mushroom grows among fallen leaves in woods. It appears in August and September. I have found it in the Adirondack forests only. Its range is probably northward, and its rarity detracts from its importance as an edible species. _Peck_, 54th Rep. N.Y. State Bot. =Hygrophorus lauræ= Morg. =Pileus= fleshy, convex and umbonate, then expanded and depressed, more or less irregular, glutinous, white, clouded with a reddish or brownish tinge especially on the disk. =Stem= solid, more or less curved or crooked, tapering downward, yellowish-white; the apex scabrous with scaly points. =Lamellæ= unequally adnate-decurrent, distant, white. =Spores= pellucid, elliptic, apiculate, .0083×.0055µ. Growing in rich soil among the leaves in hilly woods. Pileus 2–4 in. broad, stipe 2–4 in. long and ½ an inch thick. This is a much larger plant than _H. eburneus_, has a wash of red or brown upon the disk, and is covered with a thick gluten. It is more like _H. cossus_, but has no odor. Journal Cincinnati Soc. Nat. Hist. Vol. VI, 180, 1883. Edible. _Prof. C.H. Peck._ (Plate IV.) [Illustration: LACTARIUS SUBPURPUREUS PK. About one-half nat. size. After Peck. ] =Lactarius subpurpureus= Pk. Purplish Lactarius. (Plate IV. See page 172.) “When fresh, their taste is slightly acrid, but, when they are cooked, it is scarcely inferior to that of _L. deliciosus_.” _Peck_, 54th Rep. N. Y. State Bot. I had not seen this species when the first edition of this work went to press, consequently could not report its edible qualities. The favorable testing by Professor Peck adds weight to the opinion I have frequently expressed, that acridity of species when raw is no evidence whatever that they are harmful. Acridity usually disappears in cooking. =Lactarius distans= Pk. Distant-gilled Lactarius. =Pileus= firm, broadly convex or nearly plane, umbilicate or slightly depressed in the center, with a minute velvety pruinosity, yellowish tawny or brownish orange. =Lamellæ= rather broad, distant, adnate or slightly decurrent, white or creamy yellow, the interspaces venose, milk white, mild. =Stem= short, equal or tapering downward, solid, pruinose, colored like the pileus. =Spores= subglobose. 9–11µ broad. The distant-gilled Lactarius is similar to the orange Lactarius in color, but in other respects it is quite distinct. The short stem, widely separated gills and pruinose surface of the cap are distinctive features. The cap is broadly convex and often has a small central depression or umbilicus. In some cases it becomes nearly plane or even slightly funnel-shape by the spreading or elevation of the margin. The surface, specially in young and in well-developed specimens, has a soft pruinose or almost velvety appearance to the naked eye, and when viewed through a magnifying glass it is seen to be covered with minute persistent granules. The surface is sometimes wrinkled and frequently it cracks in such a way as to form small angular or irregular areas. The color is a peculiar one, varying somewhat in shade, but with tawny hues prevailing. It has been described as yellowish tawny and brownish orange. The flesh is white or whitish and has a mild taste. The gills are wide apart, somewhat arched in specimens having a convex cap and slightly decurrent in those with fully expanded or centrally depressed caps. Their color is white or creamy yellow and in old and dried specimens they have a white pruinosity as if frosted by the spores. The milk is white and mild. The stem is short, rarely more than an inch long, and is cylindric or tapering downward. It is solid and colored and clothed like the cap. The cap is 1 to 4 in. broad; the stem is usually about 1 in. long, 4 to 8 lines thick. It is found in thin woods, bushy places and pastures from July to September. It is similar to the orange Lactarius, _L. volemus_, in its edible qualities. _Peck_, 52d Rep. N.Y. State Bot. =Russula rugulosa= n. sp. Rugulose Russula. =Pileus= rather thin, fragile, convex, becoming nearly plane or centrally depressed, viscid when moist, roughened or uneven with small tubercles and rugæ, even on the margin when young, becoming tuberculate striate with age, the viscid pellicle separable on the margin. =Flesh= white, reddish under the cuticle, taste tardily acrid. =Lamellæ= rather close, adnate or slightly rounded behind, white. =Stem= nearly equal, spongy within, white. =Spores= white, rough, subglobose, 8–10µ broad, shining in transmitted light. The rugulose russula is closely related to the emetic russula, but differs from it in the uneven or rugulose surface of the cap, in the tardily acrid taste and in its closer adnate gills. Its cap is red, varying from pale-red to dark-red, viscid when moist, even on the margin when young, but somewhat tuberculate and striate when old. Its surface is roughened by minute tubercles or pimples, which sometimes appear to run together and form short ridges. These are sometimes absent from the center of the cap. The viscid cuticle easily peels from the margin of the cap, but not from the center. The flesh is white, except just under the cuticle, where it is reddish. It is soft and fragile, and its taste is slowly and much less sharply acrid than in the emetic russula. Its gills are closely placed, attached to the stem and persistently white. The stem is brittle, soft and spongy within, smooth and white. The cap is 2–4 inches broad, the stem 2–3 inches long, 4–8 lines thick. It grows in woods among mosses and fallen leaves or on the bare ground, and appears in August and September. It is an inhabitant of the Adirondack forests. Its slightly acrid flavor is destroyed in cooking, and it affords a harmless, tender and agreeable food. _Peck_, 54th Rep. N.Y. State Bot. =Russula abietina= n. sp. Fir Tree Russula. =Pileus= thin, fragile, convex, becoming nearly plane or slightly depressed in the center, viscid when moist, the viscid pellicle separable, tuberculate striate on the margin. =Flesh= white, taste mild. =Lamellæ= subdistant, ventricose, narrowed toward the stem, rounded behind and nearly free, whitish, becoming pale yellow, the interspaces venose. =Stem= equal or tapering toward the top, stuffed or hollow, white. =Spores= bright yellowish ochraceous, subglobose, rough, 8–10µ broad. The fir tree russula is closely related to the youthful russula, _R. puellaris_ Fr., from which it is separated by the viscid cap, the gills rather widely separated from each other and nearly free, the stem never yellowish nor becoming yellow where wounded, and the spores having an ochraceous hue. They are much brighter and more highly colored in the mass than the mature gills. The cap varies much in color, but the center is generally darker than the rest. It may be dull purple or greenish purple with a brownish or blackish center, or sometimes with an olive green center, or it may be olive green or smoky green with a brownish center. Olive green and purplish hues of various shades are variously combined, but sometimes the margin is grayish and the center olive green. The flesh is white and its taste mild. The gills are white when young, or barely tinged with yellow, but they become pale yellow with age. They are neither crowded nor widely attached to the stem, and are connected with each other by cross veins, which can be seen at the bottom of the interspaces. The stems are rather slender, soft or spongy, sometimes becoming hollow and occasionally tapering upward. They are very constantly and persistently white. The =cap= is 1–2.5 inches broad, the =stem= 1–2.5 inches long, 3–5 lines thick. This russula grows under or near pine, spruce or balsam fir trees. It occurs from July to October. It is tender and palatable. The stems also are tender and may be cooked with the caps. _Peck_, 54th Rep. N. V. State Bot. (Plate V.) [Illustration: CANTHARELLUS CINNABARINUS PK. About one-half nat. size. After Peck. ] =Cantharellus cinnabarinus= Schw. Cinnabar Chantarelle. (Plate V.) =Pileus= firm, convex or slightly depressed in the center, often irregular with a wavy or lobed margin, glabrous, cinnabar red. =Flesh= white. =Lamellæ= narrow, distant, branched, decurrent, red. =Stem= equal or tapering downward, glabrous, solid or stuffed, red. =Spores= elliptic, 8–10µ long, 4–5µ broad. The cinnabar Chantarelle is readily recognized by its color. It is externally red in all its parts, the interior only being white. It is a small species but often quite irregular in shape. Small specimens are more likely to be regular than large ones. Sometimes the cap is more fully developed on one side than on the other. This makes the stem eccentric or in some cases almost lateral. The color is quite constant, but in some instances it is paler and approaches a pinkish hue. It is apt to fade or even disappear in dried specimens. The gills are blunt on the edge as in other species of this genus. They are forked or branched, narrow and decurrent. The stem is small, smooth and usually rather short. It is generally solid, but in the original description it is characterized as stuffed. The cap is 8 to 18 lines broad; the stem 6 to 12 lines long and 1 to 3 broad. It grows gregariously in thin woods and open places and may be found from July to September. It sometimes occurs in great abundance, which adds to its importance as an edible species. The fresh plant has a tardily and slightly acrid flavor, but this disappears in cooking. In Epicrisis, Fries referred this species to the genus Hygrophorus, and in Sylloge also it is placed in that genus, but it is a true Cantharellus and belongs in the genus in which Schweinitz placed it. _Peck_, 52d Rep. N.Y. State Bot. =Cortinarius corrugatus= Pk. Corrugated Cortinarius. (Plate VI.) =Pileus= fleshy, broadly campanulate or very convex, viscid when moist, coarsely corrugated, bright-yellow, reddish-yellow, tawny or ochraceous. =Flesh= white. =Lamellæ= close, pallid when young, becoming tawny with age. =Stem= rather long, equal, hollow, bulbous, pallid or yellowish, the bulb viscid and usually colored like the pileus. =Spores= broadly elliptical, rough, 11–16µ long, 8–10µ broad. The corrugated Cortinarius is a well-marked and easily-recognized species, quite distinct from its allies. Although the color of the pileus is variable, its viscid, corrugated surface and the viscid bulb of the stem afford distinctive and easily-recognized characters. Sometimes the corrugations or wrinkles anastomose with each other in such a way as to give a reticulated appearance. The color varies from yellow to reddish-tawny or reddish-ochraceous. The margin in young plants is incurved. (Plate VI.) [Illustration: CORTINARIUS CORRUGATUS PK. About two-thirds nat. size. After Peck. ] There is a variety in which the cap is adorned with darker-colored spots or scales. This bears the name, variety _subsquamosus_. In all other respects it is like the species. The gills are closely placed side by side. They are at first of a pale hue, but assume a darker and more definite tawny color with age. They are usually minutely uneven or eroded on the edge and transversely striate on the sides. They are slightly narrowed toward the stem. The stem is generally a little longer than the width of the cap. It is commonly smooth, but sometimes sprinkled near the top with minute yellowish particles and adorned below with a few fibrils. It is hollow and has a distinct viscid bulbous base, the viscidity of which is a peculiar feature. This bulb in the very young plant is even broader than the young cap, that at this stage of development appears to rest upon it. The color of the bulb is usually like that of the cap, but the stem is commonly paler than either. The cap is 2 to 4 inches broad, the stem 3 to 5 inches long, 3 to 8 lines thick. The plants are gregarious in woods and bushy places, and may be found from June to September. It sometimes grows in considerable abundance, and as an edible species it is not to be despised. _Peck_, 52d Rep. N.Y. State Bot. =Agaricus hæmorrhoidarius= Schulz. Bleeding Mushroom. The bleeding mushroom is easily recognized, when fresh, by the red color assumed by wounds of the flesh either of the cap or stem. This character is also found in the seashore mushroom, _A. maritimus_, a species that has a solid stem and has not yet been found growing far from the sea. The cap is generally some shade of brown, but sometimes when young it is white. It is adorned with darker fibrils or scales, though these sometimes become obscure or disappear with age. When young it is hemispheric or very convex, but it soon becomes broadly convex or nearly flat, with the center either slightly depressed or somewhat prominent. The flesh is generally whitish or grayish white when first exposed to the air. It assumes the red color rather slowly and after a time loses it again. The gills are pink or rarely whitish when young, but become brown or blackish brown with age. The stem is long or short, cylindric or tapering upward, sometimes slightly thickened or bulbous at the base, sometimes not. It is hollow, but the cavity small, at first fibrillose and more or less adorned with floccose scales toward the base, but these generally disappear with age, and the primary white color of the stem is apt to become darker with age. The collar is membranaceous and at first conceals the gills. It is persistent, silky and white or whitish, sometimes tinged with brown. The =cap= is 2–4 inches broad; the =stem= 2–4 inches long, 3–5 lines thick. It grows in woods or bushy places and seems to prefer damp soil rich in vegetable mold. It may be found from August to October. It sometimes grows in clusters. It gives to milk in which it is stewed a brownish color. Its flavor is similar to that of the common mushroom. A variety in which the stem is commonly shorter and the pileus of a darker smoky brown color is sometimes abundant in low damp ground on Long Island. It may be called _variety fumosus_. _Peck_, 54th Rep. N.Y. State Bot. =Agaricus abruptus= Pk. (A. silvicola Vitt., A. arvensis var. abruptus Pk.) (Plate I, page 722.) Agaricus abruptus Pk. is described on page 343 as A. silvicola Vitt. It is very common in the woods of West Virginia, New Jersey and Pennsylvania. In the summer of 1901, I found it in Rockingham Co., N.C. The probabilities are that its spread is extensive. Being the wood cousin of the field mushroom (A. campester) it deserves more than ordinary attention. It is found during months which do not favor the growth of the mushroom. It is equally good, though not so fleshy. It gives the true mushroom flavor to less flavored edible species when cooked with them. When seen at a distance, growing in the woods, it has the appearance of an Amanita, but the color of the gills, which are never white after the cap opens and become as the spores ripen a blackish brown, distinguishes it at once. Neither has it a volva. The excellent photograph of the species, taken by the late Dr. J.R. Weist, Richmond, Ind., presents a life-like picture of it. [Illustration: Photograph by Dr. J.R. Weist. SUPPLEMENT, PLATE I. AGARICUS ABRUPTUS PK. ] =Boletus granulatus albidipes= n. var. “Under pine trees. Westport. October. This variety differs from the typical form of the species in having the flesh of the pileus white, except next the tubes, where it is faintly yellowish, the stem white externally and internally, and in having a slight membranaceous veil which forms a very thin annulus on the stem of the young plant, or forms fragments which adhere to the margin of the pileus.” _Peck_, 54th Rep. N.Y. State Bot. For typical form B. granulatus, see page 416. =Boletus chrysenteron albocarneus= n. var. White Flesh Boletus. =Pileus= fleshy, convex above, dry, subglabrous, varying from brick red to bay red. =Flesh= white, sometimes tinged with red near the surface; tubes rather long, adnate or slightly depressed around the stem, greenish yellow, their mouths small, subrotund. =Stem= equal or nearly so, solid, subglabrous, colored like or a little paler than the pileus, white within. The white flesh boletus is quite common in the Adirondack forests and quite constant in its characters. I have not seen it with yellow flesh, though in other respects it agrees very well with the description of _B. chrysenteron_. The cap is not often cracked, but, when it is, the cracks are sometimes red, sometimes yellowish, though the flesh is constantly white except just beneath the cuticle, where it is sometimes reddish. The tubes are long and greenish yellow. They are at first nearly plane in the mass, but with the expansion of the cap the mass often becomes ventricose. The mouths of the tubes are small and nearly round. Wounds or bruises of the mass become bluish or greenish blue. The stem is firm, solid and colored like the cap, though it is sometimes a little paler. The =Cap= is 1–2.5 inches broad; the =Stem= 1–2 inches long, 2–4 lines thick. The trial specimens were fried in butter and found to be harmless, palatable and digestible. _Peck_, 54th Rep. N.Y. State Bot. For typical species—_B. chrysenteron_—see page 431. RAISING MUSHROOMS AT HOME By the courtesy of the publishers of The Woman’s Home Companion, the author is permitted to republish his article, “Raising Mushrooms at Home,” which appeared in the October, 1901, number of that excellent monthly—encyclopedic in all home matters. In October is the time to prepare the manure and beds for house-raising of mushrooms. During the warm months they can not be cultivated without trial of one’s temper and test of one’s taste. Any one having control of a cellar can raise a fine crop of expectations, and may raise a crop of mushrooms by either accident or experience. They are at all times the most contrary of growths, and require the nicest management and much patience. The first thing to do is to select a well-ventilated spot away from direct drafts, where the temperature can be maintained at from fifty to sixty degrees and a moist atmosphere assured. Thoroughly cleanse the cellar and give it an entire covering of whitewash. Decide upon the size of bed desired. In width the bed should not exceed reaching distance to its center when there is a pathway on each side of it, say six feet. The length of the bed should reach to its useful stopping-place. If the cellar has a portable heater in it, and is warm, the bed should be ten to twelve inches in depth; if the heater is walled in, or the cellar is cool, the bed should be fifteen inches deep. Calculate how much fresh horse-manure, with the long straw only removed from it and that has not been rained upon, it will take to make a bed of desired dimensions solidly tramped. Get it, put it in a compact heap, and keep it covered from rain. It will heat rapidly and get smoking-hot, because a fermentation sets in which produces heat. If loam can be procured from a pasture or elsewhere it is well to add one-fifth (in bulk) of it to the manure, mixing it thoroughly. This addition retards the fermentation and absorbs the ammonia—a valuable fertilizer—which would otherwise be driven off by the heat. It also takes up any surplus of moisture. After the compact pile has been thus prepared it should stand two or three days, then be well forked over and again piled. This forking should be repeated from four to six times, at intervals of from two to four days, depending upon the use or not of loam, which affects the rapidity of heating. If loam is used the forking should be at longer intervals unless the heat becomes excessive. The manure will probably then be in good order to go into beds. It is upon proper, careful preparation of this medium that successful mushroom-raising greatly depends. All work and hopes are thrown away if the greatest care is not exercised. Just as it is folly to buy poor seeds upon which to expend costly labor, so it is folly to make beds of poorly prepared manure. [Illustration: BRICK CUT FOR PLANTING.] The manure must neither contain too much nor too little water. By far the largest percentage of failures is due to too much. It rots the spawn vine (mycelium), and thus destroys the starting place of the fruit, or mushroom. The object in forking the manure so frequently is to sweeten it (as the operation is called) and to prevent overheating from fermentation. If it gets too hot it “burns”—gets too dry. Molding, too, is avoided. Moldy manure will not produce. If, in forking over the pile, dry places are found, they should be sprinkled with water; if, when the fermentation grows less active, the manure is too wet, spread it out to air and dry somewhat. It is in good condition and properly moist when tight squeezing will not press water from it. Far better that it should be too dry than too wet. The manure now ready should be moved to the cellar and made into beds while warm. Good ventilation is a necessity. Two thermometers are needed—one to mark the temperature of the cellar, the other to place well and solidly down in the bed to record what it is doing in the heat way. It is probable that the mercury will rise slowly. It may go as high as one hundred and twenty-five or one hundred and thirty degrees. Do not disturb the bed, however high it goes. When it falls to between ninety and eighty degrees plant the spawn. If possible, keep the temperature up for several days. It should then fall slowly to sixty degrees, but go down no farther. Never plant on a rising temperature. Mushroom-spawn comes in brick-shaped blocks. They can be purchased, of good quality, from any reliable seedsman. These blocks are made of a mixture of dungs, through which the mycelium, or vine, from which mushrooms grow, has been run. After this mixture is filled with the vine (badly named spawn) it is pressed into blocks and dried. It should be kept dry until used. Spawning a bed is nothing more than placing cuttings of this exceedingly fine vine under the influence of moisture and heat in a soil fitted for its growth (such as the bed should be), then inducing it to run and fruit. Spawn is originally made to grow by planting the seed of mushrooms in specially prepared dungs and germinating them. The mycelium, or vine, coming from this germination is called “virgin spawn,” and is perpetuated in its growth by running (training) it through manures, pieces of which form the spawn of commerce. With a sharp hatchet cut the bricks into twelve pieces of equal size; a fine, clean meat-saw may be used, as it reduces breakage. With the hand make holes in the bed ten inches apart each way. These holes must be so deep that when the lumps of spawn are thrust firmly down into them the top of the lumps will be not less than one inch or more than two inches below the surface of the bed. Cover the lumps firmly. Have the surface of the bed as even as possible. Without having to go very far into the cold region of mathematics, the number of bricks of spawn needed is easily figured. Ascertain the number of holes, ten inches apart, that can be made in the bed. Divide this number by twelve, and lo! you have it. After the bed is spawned it is well to lay a double thickness of newspapers over it, putting a few plastering-laths or light sticks upon them to keep them in place. This is to keep the heat in the bed, as it is desirable that the temperature should not run down too rapidly. It should be two weeks falling to sixty degrees. Ten days after spawning, if the heat of the bed has gone down to sixty-five or sixty degrees, cover the bed with two inches of loam and pat it solid with spade or board. The bed should not be covered with loam when the temperature is too high. Removing the papers will allow the heat to escape. At the time of covering with loam the spawn should have begun to spread. It will show plainly in the manure close to the lumps of spawn. Its odor is unmistakable, being musky, spicy, much like mushrooms, but stronger. Care should be taken not to disturb the new mycelium, as all breakage of the fine, web-like threads lessens its product. The mycelium should start and grow quickly up to the time of covering with loam. After that a slow increase is best. To effect this the surrounding outside temperature should be from fifty-seven to sixty-two degrees. Ventilation should be upward and good, but not directly upon the bed. The mycelium will now run and completely fill the bed. Minute white nodules will appear upon the threads of it; these are the beginnings of the mushrooms to come. In from seven to eight weeks after spawning tiny button mushrooms should appear on top of the bed. If the cellar has been cool it may be a few days longer. Mr. Falconer says, “If the temperature of the bed falls below fifty-seven degrees, and the atmospheric temperature below forty-five degrees, the beds should be covered with matting or other material.” Newspapers will do. Upon the appearance of the mushrooms is the time a moist atmosphere is needed. This is obtained by sprinkling the walks and cellar well with warm water. This moisture should be kept up all the while the crop is growing. Unless the fruiting beds show a marked dryness they should not be watered. If watering is required, do it very carefully with a fine rose or syringe. Have the pure water at ninety degrees, and do not more than moisten the loam covering. Never let the water settle in pools or wash the surface. After the bed is in bearing the addition of strong, liquid manure plentifully applied between the bunches (never on them) will add to their weight and size. It should be done with a long spout without rose. A sprinkling of salt on bare places is beneficial. [Illustration: BERTH BEDS AGAINST CELLAR WALLS.] GATHERING THE CROP. The mushrooms will now show in various sizes, from pin-head to large, full-grown specimens, singly and in dense clusters. As fast as they reach the desired size twist them from their sockets. Do not cut or pull them. Keep the gills downward, to prevent dirt getting in them. Take care not to disturb those left in the beds more than is necessary. It is unnecessary to add, cook them, but it is very necessary to tell how, because many excellent cooks commit the outrageous sacrilege of peeling mushrooms. A large amount of the flavor and deliciousness of a mushroom is in the skin—as it is in the apple. One might just as well peel a strawberry. First, always holding the plant gills downward and not over others, cut away the extreme base of the stem and brush off any adhering dirt. If the cap shows much scruff, rub it off with a piece of coarse flannel or cloth. Throw the mushrooms thus cleaned into cold water; they will float. Run the fingers through them several times, then lift them to a fresh pan of water, wash them and place them, gills downward, on a cloth to drain, or put them in a colander. Then cook them to taste. Here, again, sacrilege is frequent. Many foods are simply mediums for added flavors. Not so the mushroom; it has a decided, exquisite flavor of its own. It should not be made in cooking to taste like something else. Put the mushrooms in a stew-pan with a little water; cover them, and stew slowly for twenty minutes, adding butter, salt and pepper to taste. Cream or milk may be added. Another very good way is to butter well a medium-hot pan; cut the mushrooms into equal-sized pieces, put them in it, cover, and fry. Stir them from time to time, and when quite done season with salt and pepper. A good gravy is made for them by using water, milk or cream. Now if you must have a meat of some sort, put the meat on one dish and the mushrooms on another. By doing this you spoil the taste of neither. Beds will continue to produce for several weeks if properly cared for. As soon as they cease bearing remove them, clean up, white-wash, coal-oil every inch of wood, salt the floor, and be ready to try again. After the amateur has his or her hand in, the bed area can be largely increased by building rough berths, one above the other, in which beds can be made. An important bit of advice is: Start in a small way. Do not expend any more money than you can afford to lose. Transcriber’s Note This is a complex text, with a great deal of structure, which occasionally lapses. In general, the text is given as printed, except that minor lapses of the conventional punctuation have been silently corrected. Where the author’s intent is unclear, the notes collected here will indicate the resolution, if any. The text proved difficult to outline, with different sections adopting various schemes. The only class contained here is FUNGI. In each Genus section, the 'Analysis of the Tribes' tabulation indicates one or more subsections to follow, keyed by one or more asterisks. Frequently, these references have no corresponding subsection. In general, this scheme is unreliable. On p. 34, the outline entry ‘_B._ PILEUS VISCID. NEITHER SCALY NOR WARTY’ almost certainly refers to the incorrectly lettered and titled section on p. 49, ‘_A._ CUTICLE VISCID. NEITHER SCALY NOR WARTY.’. The ‘cuticle’ is an attribute of the ‘pileus’. As examples, on p. 133, there are no asterisks on the references to the Collybarii or Mycenarii, but one asterisk appears in the subsection Collybarii directly below. On the other hand, there is no matching subheading for Mycenarii. On p. 271, the reference '* Ægeritini. _P. ægerita_, the type of the section,' in the Table of the Tribes has no matching section. Where the subsection references have matching subsections, hyperlinks have been included to facilitate navigation. There are number of issues associated with the many illustrations. There is a parenthetical reference on p. 142 to Plate XXXV_a_ on the same page, which does not exist in the text, nor in the List of Illustrations. On p. 216, the page reference for Plate CXXXVI, fig. 4 was omitted. The correct page (p. 508) has been provided. On p. 319, Plate LXXXVIa (_Cortinarius autumnalis_) is mislabeled as LXXXVIb. Plate LXXXVIb (_Cortinarius annulatus_) appears properly on p. 320. Plates LXXXIX, CXXIII, CXXVII and CLVII are missing from both the List and the text. On pp. 569–570, the quotation marks associated with the passage “The botanical description of Gastromycetes, given by M.C. Cooke, is ... by various transformations of the peridium.” are confused. They are given as printed here. On p. 664, the reference to MONOCOTYLEDON in the entry for ENDOGEN has no corresponding entry. p. xxiii The Clavariaceæ—branched or Missing, club-shaped[—]often found but likely. p. 64 In other re[s]pects Added. p. 65 mot[t]lings Added. p. 100 =Spores= 5–6×3–4[µ] _B._ Added. p. 227 [Novia] Scotia _Sic._ p. 285 dangerous plant.[”] Added. p. 297 _Mrs. Mary F[a/u]ller_ Corrected. 'Fuller' elsewhere. p. 324 at M[r/t]. Gretna, Pa. Corrected. p. 351 som[e]what Added. p. 352 evidence against it.[”] Added. p. 363 [A/H]. Candolleanus Corrected; the genus following this entry. p. 407 Pile[o]us yellow Removed. p. 464 =Spores= oblong, 12–14×4–5[µ]. Added. p. 467 =B. gra[´]cilis= Added. p. 471 the type of a new tribe.[”] Added. p. 484 Philade[l]phia Added. p. 517 *[*] _Plant white, gray or yellowish._ Added. p. 548 MITRUL[L]A VITELLINA. _sic._ p. 660 (_cortina_[)] Added. p. 663 plan tbefore/plant before Corrected. p. 671 LA´TEX (_latex_, liquid; [_ferre_, _Sic._ bear]), p. 679 as i[f/n] _pruinatus_ Corrected. *** END OF THE PROJECT GUTENBERG EBOOK TOADSTOOLS, MUSHROOMS, FUNGI, EDIBLE AND POISONOUS; ONE THOUSAND AMERICAN FUNGI *** Updated editions will replace the previous one—the old editions will be renamed. 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