Mushrooms, or Esculent Fungi

Chapter XI.

Agaricus. Boletus. Clavaria. Morchella, or Morel. Tuber, or Truffle.

Although many experiments have been made in the culture of different species of edible Fungi, "only one has yet been generally introduced into the garden, though there can be no doubt the whole would finally submit to and probably be improved by cultivation. Many of them are natives of this country, abounding in our woods and pastures; and may be gathered wild, and freely enjoyed by those who have not the means of raising them artificially. In Poland and Russia, there are about thirty sorts of edible Fungi in common use among the peasantry. They are gathered in all the different stages of their growth, and used in various ways,—raw, boiled, stewed, roasted; and being hung up, and dried in stoves or chimneys, form a part of their winter's stock of provisions.

"Mushrooms are not, however, everywhere equally abundant, owing as well to climate as to the more general cultivation of the soil: the character of many of the sorts is, therefore, not perfectly known, and most of them are passed over as deleterious. Indeed, the greatest caution is requisite in selecting any species of this tribe for food; and we can advise none but an experienced botanist to search after any but the common and familiar sort (Agaricus campestris) for food."—Loud.