,transcriber's ,note3 ,italic text is rendered with underscores like this1 and bold with equal signs like this ,,mushrooms ,,of ,,america1 ,,edible ,,and ,,poisonous4 ,,edited ,,by ,,julius ,a4 ,,palmer1 ,,jr4 ,,published ,,by ,l4 ,,prang ,,co41 ,,boston4 7,,copyright1 #ahhe4 ,,by ,l4 ,,prang ,,co47 ,,general ,,directions4 ,these charts are prepared for popular use1 rather than for students of botanical science2 all technical terms are1 therefore1 as far as possible1 avoided4 ,the names mushroom and toadstool are indefinite1 are both applied with equal reason to any fleshy fungus1 and are here used as synonymes1 like the corresponding term plant and vegetable1 or shrub and bush1 in common conversation4 ,no general test can be given by which a poisonous mushroom may be distinguished from an edible mushroom4 ,but each species of fungus has certain marks of identity1 either in appearance1 quality1 or condition of growth1 which are its own1 and never radically varied2 none can contain a venomous element at one time1 and yet be harmless under other conditions4 ,like other food1 animal or vegetable1 however1 mushrooms may1 by decay or conditions of growth1 be unfit for table use2 yet in this state no fatality would attend such use4 ,therefore the identification of species is a safe guide1 and is the only means of knowing what mushrooms should be eaten1 and what varieties of fungus should be rejected4 ,having once learned to distinguish any species of mushrooms as esculent1 perfect security may be felt in the use of that species wherever and whenever found2 but any specimen varying from the type in the slightest degree should be rejected by an amateur4 ,there are about one thousand varieties of mushrooms 7exclusive of small or microscopic fungi7 native to the ,united ,states2 many will therefore be found which are not represented on either of these plates4 ,those here depicted are of three classes1 namely1 the ,lycoperdace1 or ,puff-ball fungi2 the ,agaricini1 or ,gill-bearing fungi2 and the ,boleti1 which last is one division of the ,polyporei1 or ,pore-bearing fungi4 ,the following definitions are here given1 and will be found necessary3-- ,,pileus4 ,the expanded disk or cap of the mushroom or toadstool4 ,,gills4 ,the thin plates set on their edges under the pileus1 running to a common centre at the stem4 ,,tubes4 ,the spongy collection of pores which take the place of gills under the pileus of a ,boletus4 ,,veil4 ,a web or membrane which extends from the margin of the pileus to the stem when the mushroom is young1 and thus encloses the gills4 ,,ring4 ,a part of the veil adherent to the stem1 and forming a collar around it4 ,,volva4 ,the sheath or wrapper enclosing the young mushroom1 when below or just above the ground2 the remains of which are found in the ring1 the veil1 at the base of the stem1 and in the warty or scurfy top of some varieties of mushrooms4 ,,spores4 ,the reproductive bodies1 analogous to seeds in some other plants1 found under the caps of the ,agaricini and ,boleti1 and appearing like fine dust when the cap is left for a time lying under-side downward4 99 99 99 99 99 ,there are as many different flavors and tastes among esculent fungi as are found in any other varieties of diet1 and the very general ignorance of this fact is a sufficient reason for the issue of this work4 ,many persons claim to know a mushroom from a toadstool4 ,this means that there is one variety out of a thousand of which they eat with safety1 and it means nothing more4 ,a person might as well select one fish from the sea1 and avoid all other members of the finny tribe on the ground that there are poisonous fishes4 ,it is strange that this general ignorance is most apparent in the case of the ,english-speaking people4 ,the fungus eaters form a little clique in ,england1 but the majority of her people know nothing of this gratuitous offering from ,nature's storehouse4 ,no country is richer in mushroom food than ,america4 ,were the poorer classes of ,russia1 ,germany1 ,italy1 or ,france to see our forests during the autumn rains1 they would feast on the rich food there going to waste4 ,for this harvest is spontaneous2 it requires no seed-time1 and asks for no peasant's toil4 ,at the same time1 the economic value of mushroom diet ranks second to meat alone4 ,with bread1 and mushrooms properly gathered and prepared1 a person may neglect the butcher during the summer months4 ,this is self-evident to the unscientific mind by the simple facts that mushrooms make the same use of the air we breathe as is made by animals1 that cooked they resemble no form of vegetable food1 and that in decay their odor in some cases cannot be distinguished from that of putrid meat4 ,to this feast1 abundantly provided by ,nature for the poorest as well as the most epicurean1 we invite the ,american people4 ,in gathering mushrooms for food1 cut the stem off about an inch below the cap1 and place them in the basket or dish1 gills upward4 ,never twist or pull them1 as the gills become thereby full of dirt1 which is not easily removed4 ,by placing them gills downward1 they will shed their spores largely and thus lose flavor4 ,the stem in cutting will often exhibit fine holes2 this indicates that maggots have entered the mushroom4 ,if the substance of the pileus continues firm and hard1 the mushroom may be cooked and eaten by those not over-nice2 but if perforated and soft1 the consequent decomposition might induce nausea1 and even serious sickness4 ,mushrooms may be noxious as food in three ways3-- 7#a47 ,they may disagree with the system1 by their toughness1 indigestibility1 or use in a state of decay4 7#b47 ,they may be slimy1 acrid1 or otherwise nauseous4 7#c47 ,they may contain a subtle poison without taste1 smell1 or other indication of its presence4 ,most noxious fungi appertain to the first or second class above given1 and taste or common-sense would readily reject them1 unless they were cooked with other food or excessively spiced4 ,for this reason plain cooking is advised1 and further1 no amateur should venture to mingle with good varieties others to him unknown4 ,of the third class1 there is one family1 many of whose members contain a violent and deadly poison4 ,this is known as the ,amanita family2 and although out of fourteen varieties1 four are known to be edible1 yet it is here advised to avoid all fungi as food which have these its distinguishing marks3-- 7#a47 ,a scurfy or warty top1 the protuberances of which rub easily off1 leaving the skin intact4 ,in a number of specimens many will be found entirely smooth1 while near them are others of the same variety where more or less of the specks remain4 7#b47 ,a ring2 generally large and reflexed or falling downward4 7#c47 ,a volva2 more or less enclosing the young plant1 and remaining at the base of the older specimen1 so that when the mushroom is pulled up a socket is left in the ground4 ,these three marks should all exist in the typical plant of this family1 and the experienced eye will see signs of their presence1 even where they are wanting4 ,but the volva rarely or never decays during the life of the specimen1 and to reject everything with this mark is recommended to all amateurs4 ,so far as known1 there are no cases of death by the use of mushrooms except from this one family4 ,in all well-defined cases of fatal poisoning1 the cause is just as well defined1 namely1 the use of the mushroom represented by ,plates ,,ix4 and ,x4 in this sheet4 ,therefore1 when one has become perfectly acquainted with this family1 and learned to always reject them1 he has very little to fear in the choice of mushrooms for the table4 ,the poisonous varieties of the ,amanita family are extremely common4 ,the antidote for this poison is found in the skilful use of the alkaloids from the family of the ,solanace or ,nightshades1 especially in subcutaneous injections of ,atropine4 ,but to the public generally1 in cases of poisoning1 no other advice can be given than to call a physician without delay4 ,plate ,,vi4 represents several members of the ,russula family4 ,having once learned to identify it without danger of error1 this family is quite safe for use as food2 for all the non-esculent ,russulas are hot or nauseous to the taste1 while the edible ones are very nutty and pleasant4 ,the student should1 therefore1 taste each specimen when preparing them for cooking4 ,some authorities consider all ,boleti fit for table use1 but there are those which are too bitter for food1 and one such as the specimen numbered #a1 ,plate ,,xi41 would spoil a whole stew4 ,the tubes of this ,boletus 7felleus7 are light rose1 although they appear to be white when fresh and young4 ,a good rule for amateurs is to avoid all the lurid ,boleti2 by this is meant all those that have the slightest shade of red to the tubes1 although ,i have often eaten of such4 ,the mild-colored members of this family1 having white1 yellow1 or greenish tubes1 if pleasant to the taste1 may be considered safe eating4 ,plate ,,viii4 represents some of the esculent puff-balls4 ,there are some warty fungi growing on wood1 which1 in early growth1 resemble puff-balls1 whose qualities are not yet known4 ,but all those varieties of clear white fungi1 which appear in little balls on the open ground after rains1 may be eaten with perfect safety1 if fresh1 white inside1 and hard2 if soft and yellowish1 or black in the pulp1 they should be avoided1 as they are approaching decay4 ,the most important advice to the student is to learn to recognize the ,amanita family1 and to avoid them all2 next1 to define and recognize any mushroom he is using for food1 so that he could pick a single specimen of the same out of a basketful of assorted fungi2 and finally1 never to pick mushrooms at random for food1 unless he has tested by actual use each and all of the varieties so used4 ,there is a large family of mushrooms resembling the ,russulas1 which exude a milky juice if broken or cut4 ,the amateur will do well to avoid all such1 although they are esculent where the milk is mild to the taste4 ,additional plates1 displaying other varieties of esculent mushrooms1 may possibly be issued in the future4 ,,julius ,a4 ,,palmer1 ,jr4 ,illustration3 ,,plate ,i4 ,,agaricus ,,campestris ,,et ,,arvensis1 ,,or ,,mushroom ,,proper4 ,,description4 ,,pileus4 ,dry1 silky or downy from the first2 globular1 margin united to the stem by the veil1 then expanded1 bell-shaped1 at last even flat4 ,color variable1 from white to dark brown4 ,cuticle easily separable in pasture variety4 ,,gills4 ,at first pink1 then purple1 finally almost black1 never white2 of different lengths4 ,,stem4 ,nearly solid1 even in size1 easily removed from the socket4 ,,volva4 ,none2 but veil present1 at first enclosing gills1 then making a ring1 finally absent4 ,,spores4 ,purple or purplish brown4 ,,taste and ,,smell fragrant and agreeable4 ,,grows in open pastures1 lanes or roadsides2 never in forests4 7,b47 ,similar to above1 but coarser1 more brittle and of stronger flavor2 turns rust of iron color when bruised2 grows on banks1 street-sweepings and in hot-houses4 ,,to ,,cook4 ,stew in milk or cream2 prepare to serve with meat as described under ,plate ,,ii41 or broil as directed under ,plate ,,iii4 ,,to ,,roast ,,in ,,the ,,oven4 ,cut the larger specimens into fine pieces1 and place them in a small dish1 with salt1 pepper and butter to taste2 put in about two tablespoonfuls of water1 then fill the dish with the half-open specimens and the buttons2 cover tightly and place in the oven1 which must not be overheated1 for about twenty minutes4 ,the juice of the larger mushrooms will keep them moist1 and1 if fresh1 yield further a most abundant gravy4 ,n4 ,b4 ,in gathering the pasture variety1 cut them just below the cap 7don't pull them72 they can then be cooked without washing or peeling4 ,the cultivated mushrooms are often so dirty as to require both washing and peeling4 ,illustration3 ,,plate ,,ii4 ,,coprinus ,,comatus1 ,,or ,,shaggy-,,maned ,,mushroom4 ,,description4 ,,pileus4 ,at first oval and hard2 margin then separating from the stem2 then equally cylindrical1 margin turning black2 finally expanded1 and decaying by dissolution into inky fluid4 ,color of pileus variable from brown to pure white1 always woolly1 shaggy1 the cuticle coming off in layers like the scales of a fish4 ,,gills4 ,at first white1 crowded2 possibly pink1 then dark purple1 or black1 and moist4 ,,stem4 ,thick at base1 equal above ground1 hollow1 appearing like macaroni cooked4 ,,volva4 ,none1 but ring present1 and movable in the full-grown specimen4 ,,spores4 ,black4 ,,smell strong1 especially at centre of pileus4 ,,taste4 ,pleasant raw1 but should not be eaten after it is moist and black4 ,,grows in rich lawns1 roadsides1 or newly filled city grounds1 in groups or solitary4 ,,to ,,cook4 ,for about twenty mushrooms1 put into a saucepan one gill of milk or cream1 add salt and pepper to the taste1 with a piece of butter the size of the larger specimens above2 when it boils1 put in the stems and small hard mushrooms2 after ten minutes' boiling add the larger specimens2 keep the dish covered and boiling for ten minutes longer1 then pour the stew over dry toast1 and serve4 ,,to ,,serve ,,with ,,meat4 ,chop the mushrooms fine1 let them simmer ten minutes in one half gill of water1 with butter1 salt and pepper as for oyster sauce2 thicken with flour or ground rice2 pour over the meat and cover quickly4 ,n4 ,b4 ,but very little fluid is needed in cooking this mushroom1 as it yields a rich juice of its own4 ,it should always be cleaned before cooking1 by scraping it smooth and until it is perfectly white4 ,illustration3 ,,plate ,,iii4 ,,marasmius ,,oreades1 ,,or ,,fairy-,,ring ,,champignon4 ,,description4 ,,pileus4 ,leathery1 tough1 and of an equal cream color1 pliable when moist2 shrivelling1 wrinkled1 even brittle when dry1 changing from the former to the latter with a dew or rain followed by a hot sun1 and also vice versa4 ,cuticle not separable4 ,,gills4 ,broad1 wide apart1 of the same color as pileus1 or a little paler4 ,,stem4 ,solid1 of equal circumference2 tough1 not breaking easily if bent or twisted4 ,,volva and ring1 none4 ,,spores white4 ,,taste and ,,smell musky1 rather strong1 but nutty and agreeable4 ,,grows in rings or groups in rich lawns or roadsides4 ,,to ,,cook4 ,for serving with meat or fish1 cut the tops clear from the stems just below the gills4 ,to a pint of mushrooms1 if moist1 add about a gill of water1 pepper and salt to the taste1 and a piece of butter half the size of an egg4 ,simmer together over the fire ten or fifteen minutes1 thicken with flour or ground rice1 and pour over the cooked meat or fish4 ,,to ,,broil4 ,place the tops like oysters on a fine wire gridiron2 as soon as they are hot1 butter them lightly1 and salt and pepper to the taste4 ,put them back over the coals1 and when they are heated through they are cooked4 ,butter them1 if required1 and place in a hot dish4 ,n4 ,b4 ,when the mushrooms are dried1 swell them in water before cooking4 ,illustration3 ,,plate ,,iv4 ,,agaricus ,,cretaceus1 ,,or ,,chalk ,,mushroom4 ,,description4 ,,pileus4 ,pure white1 dry at first1 nearly globular1 then bell-shaped1 finally expanded and becoming darker1 even smoky in color4 ,in early growth very brittle1 cuticle always peeling easily4 ,,gills4 ,at first pure white1 then pinkish1 finally rusty2 withered in color and texture2 always turning pink or dark if exposed to dry heat4 ,,stem4 ,hollow1 bulbous at base in small specimens1 then elongated and equal2 leaves the socket easily1 without breaking into the gills4 ,,volva4 ,none2 veil distinct and entire1 enclosing the gills at first1 then ruptured1 forming the ring4 ,,spores4 ,pale pink or rosy4 ,,taste1 mild1 agreeable1 but insipid4 ,,odor1 none4 ,grows in lawns and richly cultivated grass plots2 rarely or never in forests4 ,,to ,,cook4 ,this mushroom1 while sweet and of firm body1 has little or no flavor of its own4 ,it may1 therefore1 be best to stew it as directed under ,plate ,i41 with milk1 or under ,plate ,,iii41 with water2 in either case mixing some proportion of either or all of the three preceding kinds4 ,in such case1 it will completely absorb their flavor4 ,for those who like spices it is very nice cooked as number three for meat or fish1 adding to that receipt chopped parsley1 an onion1 or a clove of garlic1 chopped fine1 with a tablespoonful of ,worcestershire sauce4 ,if served with any meat making an abundant gravy1 cook as directed under the plate of ,edible ,russulas4 ,illustration3 ,,plate ,v4 ,,agaricus ,,procerus1 ,,or ,,parasol ,,mushroom4 ,,description4 ,,pileus4 ,brown from first to last2 thick skinned1 very scaly and shaggy2 at first egg-shaped1 then swollen1 finally expanded1 a little point in the centre becoming prominent2 always pliable and leathery4 ,,gills4 ,pure white4 ,,stem4 ,fibrous1 hollow1 equal in size1 freckled1 deeply sunk into the cap1 from which it withdraws free from the gills1 leaving a deep socket4 ,,volva4 ,none2 veil ragged1 ring well defined and movable4 ,,spores4 ,white4 ,,taste sweetish1 not marked2 ,,odor slight4 ,,grows in open fields and lawns or margins of forests4 ,,to ,,cook4 ,stew in milk or cream as directed under ,plate ,,ii41 except that this mushroom is dry and firm1 and more liquid may be used1 for it will make little or no gravy of its own4 ,it is not of suitable character to be stewed in water1 but is very good broiled1 requiring the liberal use of butter1 or placed under meat as directed with the edible ,russulas4 ,illustration3 ,,plate ,,vi4 ,,edible ,,russulas4 #a1 #b4 ,russula heterophylla4 #c4 ,russula virescens4 #d4 ,russula lepida4 #e4 ,russula alutacea4 ,,description4 ,,pileus4 ,many colored2 white1 drab1 green1 purple or bright red2 cuticle very thin1 peeling from the edge1 adherent toward the centre2 bell-shaped1 at first compressing the gills1 then expanded1 until finally the centre of the cap becomes depressed or concave4 ,,gills4 ,generally pure white1 sometimes creamy or buff2 nearly or quite equal in length1 rigid1 brittle1 breaking into unequal segments if pressed4 ,,stem4 ,stout1 solid or stuffed2 in substance the same as the flesh of the cap1 often tapering quite abruptly to a point at the base4 ,,volva1 ring1 and veil all entirely absent at every age of the plant4 ,,spores4 ,white4 ,,taste1 excellent raw1 like nuts2 ,,odor none4 ,,grows in woods1 woody paths or clearings2 often found gnawed by squirrels or other animals4 ,,to ,,cook4 ,remove the skin as far as it peels easily1 and wash the centre of the cap clean2 then place on a gridiron and let them heat through2 butter plentifully1 and salt and pepper to the taste1 then place them in a hot dish in the oven1 and after broiling a beefsteak or chicken put it thereon that the gravy may run out and be absorbed by the mushrooms4 ,n4 ,b4 ,the noxious members of this family resemble the esculent so closely that1 to the amateur1 tasting each one as gathered is the only guide2 the hurtful ones being always hot and acrid4 ,equal gills1 extreme brittleness1 and dry1 firm texture are characteristic of the whole ,russula family4 ,illustration3 ,,plate ,,vii4 ,,boleti4 #a4 ,boletus bovinus4 #b4 ,boletus edulis4 #c4 ,boletus scaber4 #d4 ,boletus sub-tomentosus4 #e4 ,boletus chrysenteron4 #f4 ,boletus strobilaceus4 ,,description4 ,no4 #a4 ,,boletus ,,bovinus4 ,pileus flat1 smooth1 viscid2 the thin1 transparent skin easily peeling4 ,flesh white1 unchangeable in color 7stem same color as pileus74 ,tubes whitish yellow1 yellow or gray1 shallow4 ,very variable in size4 ,no4 #b4 ,,boletus ,,edulis4 ,pileus cushion-like1 dry1 brown-gray or drab1 thick4 ,flesh white1 unchangeable4 ,tubes white-yellow to green4 ,stem very thick1 often abortive in shape1 bulbous at base1 very pleasant to taste4 ,no4 #c4 ,,boletus ,,scaber4 ,pileus bell-shaped at first and hard1 then broad1 uneven1 soft and flat1 variable in color from dark-brown to reddish drab4 ,stem rough1 scabby1 fibrous4 ,flesh dirty white1 often changing to black4 ,tubes white1 rusty1 often iron-stained in color in spots4 ,no4 #d4 ,,boletus ,,sub-,,tomentosus4 ,pileus very variable in form1 from bell to cushion shaped2 also in color1 from light-brown or olive to any shade of red4 ,stem touched with red1 smooth or with light lines1 often twisted4 ,flesh and tubes and stem changing to blue wherever bruised or cut4 ,tubes yellow1 shading at times toward green4 ,tastes like walnuts4 ,no4 #e4 ,,boletus ,,chrysenteron4 ,very similar to ,no4 #d1 except that the pileus is often brick-red4 ,the flesh is sulphur-yellow and scarcely changeable1 and the stem with more red4 ,no4 #f4 ,,boletus ,,strobilaceus4 ,whole plant blackish1 turning red when bruised or cut1 broken into thick fir-cone segments or scales4 ,tubes white or rusty1 often enclosed by a veil4 ,,to ,,cook4 ,beat up a batter1 or simply some fresh eggs1 lay the mushrooms in the same1 turning them so as to have the liquid adhere to them4 ,then fry in hot boiling fat1 or on a buttered griddle1 according to your liking1 with salt and pepper to the taste4 ,broil1 bake or serve under meat as in other recipes here given4 ,of the above1 ,nos4 #b1 #d and #e may be stewed1 but the others1 and1 in fact1 all ,boleti are so moist or viscous that they are much better cooked by dry heat4 ,n4 ,b4 ,all the above1 and many other varieties of esculent ,boleti1 have tubes colored white1 gray1 green1 or yellow2 none are even slightly red4 ,illustration3 ,,plate ,,viii4 ,,lycoperdace1 ,,or ,,puff-,,balls4 #a4 ,lycoperdon giganteum4 ,giant ,puff-,ball4 #b4 ,lycoperdon saccatum4 ,little ,puff-,ball4 #c4 ,lycoperdon gemmatum4 ,pear-shaped ,puff-,ball4 ,there are many varieties corresponding in most points with some one of the three above named1 some growing on stumps1 but most of them appearing on sandy soils after heavy rains4 ,none are poisonous4 ,,to ,,cook4 ,make a batter1 properly seasoned as for frying egg-plant1 or beat up eggs for the same purpose2 cut the puff-balls into slices half an inch thick1 and fry in boiling fat or on a buttered griddle4 ,puff-balls are also very good stewed with the ,coprinus1 or with the ordinary mushroom1 as their porous substance absorbs the stronger flavor4 ,illustration3 ,,plate ,,ix4 ,,agaricus 7,,amanita7 ,,vernus1 ,,or ,,poisonous ,,white ,,mushroom4 ,,description4 ,,pileus4 ,at first ovate or bulbous1 enclosed in the volva1 then expanded1 always pure white1 usually clammy or viscid to the touch2 cuticle thin1 separable4 ,,gills4 ,pure white1 unequal1 free from the stem4 ,,stem4 ,long1 rough or woolly1 stuffed or a little hollow toward the cap4 ,,volva4 ,always present4 ,ring marked at medium growth2 often absent at maturity of the plant2 and the same is true of the warts or scurf on the cap4 ,n4 ,b4 ,this mushroom to many persons has no disagreeable taste or smell4 ,it grows in and on the borders of woods1 and when half open may easily be taken for those in ,plates ,i4 or ,,iv41 if attention is not paid to the volva4 ,it is deadly poison4 ,illustration3 ,,plate ,x4 ,,poisonous ,,mushrooms ,,of ,,the ,,genus ,,amanita4 #a4 ,agaricus 7,amanita7 muscarius4 #b1 #c4 ,agaricus 7,amanita7 phalloides4 #d4 ,agaricus 7,amanita7 mappa4 ,,general ,,description ,,of ,,above4 ,plant when just below the soil enclosed in a volva or wrapper1 which as it matures remains 7#a7 at the base continuing to sheathe the stem2 7#b7 in the collar or ring2 7#c7 on the pileus in the form of easily separable scales or warts4 ,generally free from disagreeable taste or smell1 except at decay1 when the variety illustrated by figures ,no4 #b and ,no4 #c is putrid and nauseous4 ,gills pure white at every stage of growth4 ,pileus very variable in color1 from pure white to bright orange or red4 ,all contain a deadly poison4 ,illustration3 ,,plate ,,xi4 ,,poisonous ,,or ,,suspicious ,,boleti4 #a4 ,boletus felleus1 ,bitter ,boletus4 #b4 ,boletus alveolatus1 ,crimson ,boletus4 #c1 #d4 ,boletus luridus1 ,lurid ,boletus4 ,,figure #a above is very much like ,figures #b and #c1 ,plate ,,vii41 of ,edible ,mushrooms1 from which it is easily distinguished by its bitter taste and rosy tubes4 ,,figure #b is a distinctively ,american species1 and the authority for suspecting it is found in the fact that all ,boleti which have red or red-mouthed tubes have been considered poisonous4 ,although valuable for an illustration of the lurid ,boleti1 this variety is probably edible4 ,,figure #c is easily confounded with ,figures #d and #e1 ,plate ,,vii41 of ,edible ,mushrooms1 if attention is not paid to the color of the tubes4 ,illustration3 ,,plate ,,xii4 ,,poisonous ,,or ,,false ,,champignons4 #a1 #b4 ,agaricus 7,naucoria7 semi-orbicularis4 #c1 #d4 ,agaricus 7,stropharia7 semi-globatus4 #e1 #f4 ,agaricus 7,naucoria7 pediades4 ,,figure #a and ,,figure #b above are of a small mushroom which grows in lawns and pastures1 and is very easily mistaken for those on ,plate ,,iii4 of ,edible ,mushrooms2 but1 first1 they have no point1 but are strictly orbicular2 second1 the gills are always discolored in age or decay as in ,figure #g above2 third1 the texture is soft1 and the mushroom does not dry hard by the sun and re-expand with moisture as a ,marasmius4 ,,figures #c and #d as also #e and #f illustrate species oftenest found in or on manure1 and the above distinctions are equally true of these two varieties4 ,the above are not known to be assuredly poisonous1 but have none of the esculent qualities of the fairy-ring champignon4 ,there are also other small fungi of soft texture and doubtful quality closely resembling these which grow in lawns and pastures1 and the object of this plate is to teach the amateur to avoid all such4 ,the suspicious varieties of ,marasmius do not grow with the edible species1 but in woods4