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Mushrooms and Toadstools Third Edition - Worthington George Smith · Family Ties - Navigating Alcohol Recovery

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Speaker 1: Preface of Mushrooms and Toadstools, third edition. This is a
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Speaker 1: LibriVox recording. All LibriVox recordings are in the public domain.
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Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
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Speaker 1: Recording by Larry Wilson. Mushrooms and Toadstools, third Edition by
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Speaker 1: Worthington George Smith. Preface. The proof of the fungus is
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Speaker 1: in the eating. I have constantly eaten every species figured
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Speaker 1: in the edible sheet, and many others that are not few,
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Speaker 1: I imagine, will expect me to have eaten every species
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Speaker 1: on the poisonous sheet, bearing as they do, such adjective
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Speaker 1: names as gloomy, fiery, satanical, inflaming, et cetera. However, years ago,
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Speaker 1: without a proper guide, and with very little experience, I
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Speaker 1: more than once became personally acquainted with the unpleasant qualities
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Speaker 1: of one or two dangerous species, the particulars which will
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Speaker 1: be found in the proper place if the following brief
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Speaker 1: descriptions are used in connection with the two sheets of
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Speaker 1: drawings which I have copied from nature and transferred to
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Speaker 1: the stones myself, or in reference to the large drawings
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Speaker 1: in the Bethnal Green Museum. No one who is capable
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Speaker 1: of distinguishing one thing from another need fear making a mistake.
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Speaker 1: I shall be glad to give information regarding any species
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Speaker 1: forwarded to me carriage paid W. G. Smith, fifteen, mild
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Speaker 1: may Grove, London, North In the preface.
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Speaker 2: Section two of Mushrooms and Toadstalls, third edition. This is
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Speaker 2: a lipovox recording. All lipovox recordings are in the public domain.
1:55
Speaker 2: For more information or to volunteer, please visit libovox dot org.
2:05
Speaker 2: Mushrooms and Toadstalls. Third addition by Worthington George Smith, Introductory observations,
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Speaker 2: Oh who can tell the hidden power of herbs and
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Speaker 2: might of magic spell Spencer? Perhaps no other country can
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Speaker 2: vie with Great Britain in a vast number of edible
2:30
Speaker 2: species of fungi that may be gathered during all seasons
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Speaker 2: of the year from one end of the land to
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Speaker 2: the other. The pastures and woodlands literally teem with them.
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Speaker 2: They are, however, sad to say, little known, sadly neglected,
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Speaker 2: or looked upon with unmerited suspicion. The literature, too, of
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Speaker 2: the subject is so small, and a scientific part of
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Speaker 2: the study so extremely difficult to begin the few persons
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Speaker 2: dare venture to test the qualities of any fungus except
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Speaker 2: the meadow mushroom, and instances are common enough where even
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Speaker 2: this species is rejected. It is apparent that no one
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Speaker 2: can be a sure guide to others who is not
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Speaker 2: himself a regular fungus eater, and that no descriptions can
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Speaker 2: be of value or drawings of use, unless they are
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Speaker 2: taken with the greatest care from the objects themselves. To
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Speaker 2: the best of my ability, I have attempted this, and
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Speaker 2: wish to persuade others to test the rare gastronomic qualities
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Speaker 2: of the twenty nine species figured. The number here described
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Speaker 2: and drawn is only a very small portion of the
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Speaker 2: really valuable species. For I well know that as a
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Speaker 2: beginner in the study I made all sorts of mistakes,
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Speaker 2: with one exception as sold and suffered much inconvenience. And
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Speaker 2: are even no instances where confessedly poisonous species have been
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Speaker 2: eaten without ill effect. A little prudence, too often neglected,
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Speaker 2: should be obserded the consumption of fungi. For instance, only young,
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Speaker 2: fresh and sound specimens should be gathered for the table,
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Speaker 2: with stale, semi puted and worm eaten plants are chosen
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Speaker 2: there was likely to produce indigestion and inconvenience as meat
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Speaker 2: in a similar condition, they should be eaten in moderation.
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Speaker 2: As a surfate as sweet mushrooms is as likely to
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Speaker 2: disarrange one's digestive organs as a surfate of pastry. If
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Speaker 2: these precautions are attended to, and a moderate amount of bread, salt, pepper,
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Speaker 2: and common senses used, no accident need occur. Let the
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Speaker 2: specimens be cooked as soon as possible after gathering. Although
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Speaker 2: the following statement may be difficult to understand, it is
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Speaker 2: nevertheless a fact that many men do not know what
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Speaker 2: a mushroom is at all, but will eat anything. I
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Speaker 2: will give an instance. A year or two ago a
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Speaker 2: man in the north of England cooked a large batch
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Speaker 2: of what he called mushrooms for supper, and succeeded in
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Speaker 2: poisoning his wife and family to death, and himself nearly
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Speaker 2: to death. Some of the things he cooked were sent
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Speaker 2: to me for identification, and lo he had gathered everything
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Speaker 2: he could lay his hands upon, large and small, sweet
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Speaker 2: and foul of horse dung and rotten palings, and for
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Speaker 2: whatever he could find. Anything with a stalk and a
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Speaker 2: top to it after the manner of an umbrella. When
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Speaker 2: he had buried his family and recovered his own health,
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Speaker 2: he carelessly walked into a well and either killed or
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Speaker 2: much damaged himself. I forget which I mention this to
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Speaker 2: show the sort of men they are who poisoned so
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Speaker 2: of mushrooms, the poisonous out if anything else, if they
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Speaker 2: had the opportunity, would get onto a cartwel, or do
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Speaker 2: any absurd thing. The twenty nine species figured on the
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Speaker 2: edible sheet are most of them abundant and instantly recognizable
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Speaker 2: when seen, And everyone is a wholesome and delicious object
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Speaker 2: of food, full of aroma and flavor. I invite my
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Speaker 2: readers to partake of the boundiful feast spread in our
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Speaker 2: rich pastures and shady woodlands all over the country, for
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Speaker 2: all who care to partake. Mushrooms and toadstorores. These two
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Speaker 2: words embraced the whole of the knowledge possessed by the
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Speaker 2: people at large regarding the immense fungus tribe of this country.
6:47
Speaker 2: If we take the mushroom type of fungus as an example,
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Speaker 2: we have some seven hundred species, all possessing a certain
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Speaker 2: general similitude of form This has caused many to look
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Speaker 2: upon fungi in common as equiver pooor productions difficult or
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Speaker 2: impossible to distillage of permanent species. But when the study
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Speaker 2: is once entered upon in earnest, the student will soon
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Speaker 2: perceived that the species as a rule and marked with
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Speaker 2: great distinctness and permanency, rendering the recognition of most of
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Speaker 2: them as certain as in any species a flowering plant.
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Speaker 2: When the study of the whole of the British fungi
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Speaker 2: is embraced, it is true, though are many difficulties in
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Speaker 2: the way, for we find some plants closely approaching the
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Speaker 2: algae and others the lichens. When it is only the
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Speaker 2: larger fungi that it is proposed to discriminate, the task
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Speaker 2: is much easier, the number being limited to about twelve
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Speaker 2: hundred species. If the orders Agarensi and Polypori, including more
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Speaker 2: than eight of the twelve hundred species, are taken as
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Speaker 2: a rough type of the largeri, it will be seen
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Speaker 2: that these plants consist principally of a stem and cap.
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Speaker 2: Unlike the flowering plant, the mushroom has no root, but
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Speaker 2: in place of it the mystylium or spawn from which
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Speaker 2: the fungus springs. Under the top are certain gills or plates, tubes, paws,
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Speaker 2: or spines that bear the spores or seeds. These spores
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Speaker 2: are distinguished from true seeds by having no embryo, a
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Speaker 2: spore consisting simply of a two coated cell with no
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Speaker 2: trace of an embryo. These spores are microscopic objects of
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Speaker 2: various forms, sizes, and colours, the produce of one plant,
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Speaker 2: reaching it is said, the enormous number of ten millions.
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Speaker 2: When they fall upon the earth or any suitable matrix,
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Speaker 2: they germinate and form the spawn, which eventually produces an
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Speaker 2: infant fungus, the exact counterpart of the original producer of
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Speaker 2: the spores. We have but one species, popularly recognized as
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Speaker 2: esculent viz. The common meadow mushroom Agricas campetestres, a very
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Speaker 2: near alley of the meadow mushroom, and the most delicious
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Speaker 2: species when fresh viz. The so called horse mushroom Agricus arvensus,
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Speaker 2: is nearly always rejected by country folks as dangerous. This
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Speaker 2: large and wholesome species is the one commonly sold in
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Speaker 2: covered garden market as the true mushroom, where if fresh
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Speaker 2: specimens can be procured as a welcome addition to the table.
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Speaker 2: The fairy ring Champignon, certainly one of the most exquisitely
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Speaker 2: delicious of all our fungi, is generally neglected or regarded
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Speaker 2: with great suspicion. Under the name of Champillion, however, is
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Speaker 2: well known to the weavers and lay gaboring men of
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Speaker 2: the East of London, who may be seen gathering it
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Speaker 2: in considerable numbers any autumn day. Amongst the short grass
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Speaker 2: of Victoria Park, the fraquant and luscious chantrell, the rare
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Speaker 2: moral and the sweet and tender giant puffbawn are almost
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Speaker 2: universally kicked aside or altogether neglected. Amongst the species supposed
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Speaker 2: to be popular is agricas bossontas, said to be sold
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Speaker 2: in Covenant Garden Market. I have never seen it there,
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Speaker 2: or heard of its presence in the West of England
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Speaker 2: and some other places. I have heard these plants called
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Speaker 2: blue its bluets, in reference to the blue color around
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Speaker 2: the upper part of the stem. It is the most
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Speaker 2: substantial and delicious species, and should be better known, but
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Speaker 2: I imagine it is rather uncommon, as I have sold
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Speaker 2: and gathered it, although till quite lately it grew near
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Speaker 2: Highbury on the Saint George's mushrooms, springing upon our lawns
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Speaker 2: and pastures in spring. Agricus gamoscus is little known and
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Speaker 2: very seldom eaten. Closely allied to the a personatus, it is,
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Speaker 2: if possible, more delicious. It may be easily dried for
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Speaker 2: winter use. The semi popular scaly mushroom, Agricus prexarius, except pungologists,
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Speaker 2: is known to very few, but is esculent properties of
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Speaker 2: a very high order. It has the merit of being common.
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Speaker 2: It is said to be sometimes sold in Covent Garden Market,
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Speaker 2: but I have never seen it there, neither do I
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Speaker 2: know anyone who has. With the truffle the list must close.
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Speaker 2: The such fungi as are now and then eaten on
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Speaker 2: exceptional occasions, or may be imperfectly known to a few
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Speaker 2: who have not spladed the subject. This species appears in
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Speaker 2: our markets in limited quantities, there being very little demand
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Speaker 2: for it. It realizes the two shillings sixpence the five
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Speaker 2: shillings per pound. The statement that they fetch from fifteen
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Speaker 2: shillings to twenty shillings per pound in the London markets
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Speaker 2: is I believe incorrect. It must also be remembered that
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Speaker 2: our English truffles do not belong to the same species
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Speaker 2: as the delicious truffles sold in the French markets. There
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Speaker 2: is no other way of distinguishing a poisonous from an
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Speaker 2: edible fungus than by finding out its name. There is
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Speaker 2: no magic way of saving the trouble of learning by
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Speaker 2: the insertion of a silver spoon in a stew. If
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Speaker 2: on tasting a fungus, it burns the tongue like the
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Speaker 2: contact of scolding water, as several species do, the probability
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Speaker 2: is that it is not edible. But if on the contrary,
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Speaker 2: a species excels a delicious and invited fragrance, fruit, spice,
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Speaker 2: or new flower, it is probably worth a trial, and
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Speaker 2: even if not figured on the edible sheet, may be
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Speaker 2: cautiously tried for the table if so desired. An important
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Speaker 2: character to be observed in fungi is the presence of
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Speaker 2: a vulver or matrix at the base of the stem
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Speaker 2: and in the annulus or ring round the stem towards
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Speaker 2: the top. In the determination of species, a great deal
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Speaker 2: depends too upon the color of the spores or seeds.
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Speaker 2: These are readily obtained by removing the stalk of the
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Speaker 2: species to be examined, and placing the top gills lower
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Speaker 2: most on a piece of glass. In a few hours,
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Speaker 2: the spores will be deposited in a thick dust and
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Speaker 2: will vary according to the species, from pure white to pink, yellow, red, brown, purple,
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Speaker 2: or jet black. The gills often take their colors from
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Speaker 2: the spores. It is a very great mistake to imagine
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Speaker 2: that the sudden mushroom grows in a single night. The
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Speaker 2: growth of mushrooms takes a considerable time, often many weeks.
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Speaker 2: The young fungi exist just beneath or upon the surface
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Speaker 2: of the earth in a compressed and narrowed compass. It
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Speaker 2: is during this period that all the cells are formed
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Speaker 2: and the mushroom itself fashioned. But being in a squeezed
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Speaker 2: and concentrated form, it is commonly overlooked. On the advent
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Speaker 2: of a wet or humid night, the cells forming the
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Speaker 2: fungus are expanded and stretched out, and the mushroom is
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Speaker 2: consequently first considerably above the surface of the pasture. But
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Speaker 2: although it is much larger in size, it is no heavier,
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Speaker 2: neither has the substance itself considerably increased. Mushrooms can be
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Speaker 2: artificially propagated from the seeds or spores, but not generally
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Speaker 2: during the first season of setting. I have frequently grown
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Speaker 2: the fragile and deliquescent species common or Manure from the seeds,
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Speaker 2: but even when the spawn is once formed, it is
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Speaker 2: often many weeks before the little heads are developed into
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Speaker 2: the true figure of the parents. Even in the inky,
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Speaker 2: fugitive and deliquescent species Coperhanus atramateous can be readily grown
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Speaker 2: from spores if planted about rotten wood in the autumn.
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Speaker 2: The fungi will appear in the late spring and give
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Speaker 2: two crops a year till the soil is exhausted. I
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Speaker 2: have exhibited a cultivated variety of this species at the
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Speaker 2: meetings of the Royal Horticultural Society. I have not thought
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Speaker 2: it necessary to repeat long descriptions of how the various
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Speaker 2: species may or may not be cooked. It has been
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Speaker 2: done to a great extent before it is apparent. The
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Speaker 2: addition of good beef gravy, a few slices of fowl,
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Speaker 2: rich field stuffing, and various other savory condiments as occasionally
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Speaker 2: give an extra zest to a dish of mushrooms, but broiled, stewed,
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Speaker 2: or pickled. Most species are always good alike. Indeed, mushrooms,
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Speaker 2: in their whole composition resemble meat in so remarkable a
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Speaker 2: manner that any methods of cookery, in though for delicate
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Speaker 2: preparations of meat, apply with equal force to mushrooms. Missus
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Speaker 2: Hussey and mister Cook each give a large number of
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Speaker 2: recipes preparing these vegetables for the table, and to any
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Speaker 2: reader who may wish to go deeper into the culinary
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Speaker 2: branch of fungology, I must refer them to these authors.
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Speaker 2: I must confess that I consider no preparation of mushrooms
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Speaker 2: can exceed the delicious, inviting, and grateful flavor possessed by
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Speaker 2: mushrooms when simply fried with butter, salt, and pepper. The
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Speaker 2: various species suitable for storing up for future use, such
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Speaker 2: as the moral Champignon et cetera, may be readily dried
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Speaker 2: in a current of air in a sunny window, with
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Speaker 2: in a cool oven, and then kept in tins or
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Speaker 2: threaded on strings and kept in a very dry place. Occasionally,
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Speaker 2: this process goes a step further, and the mushrooms of
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Speaker 2: any species are dried to such an extent as to
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Speaker 2: be readily pulverized. The dust is then known and sold
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Speaker 2: as mushroom powder. Housewives will now and then pickle mushrooms
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Speaker 2: by throwing them into scolding vinegar, allowing them to boil
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Speaker 2: for ten minutes or so, and then by adding cayenne, mace,
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Speaker 2: nutmeg or spices, adapt them to their various tastes. The
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Speaker 2: liquor extracted from the various edible mushrooms, under the name
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Speaker 2: of ketchup, is used in every kitchen, and the mode
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Speaker 2: of preparation is probably known to all. It simply consists
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Speaker 2: of placing the freshly gathered plants in earthen jars with
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Speaker 2: layers of salt. A few hours, the ketchup excudes in
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Speaker 2: abundance on the fungi, and the process is ultimately completed
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Speaker 2: when mashing the remains of the mushrooms with the hands.
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Speaker 2: It should then be strained and boiled with spice and pepper,
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Speaker 2: or strained and bottled, and the colked and scaled bottles
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Speaker 2: places for several hours in boiling water. The ketchup should
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Speaker 2: then be kept in a cool and very dry place.
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Speaker 2: Nearly every species figured on the edible sheet will produce
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Speaker 2: ketchup of good quality. If treated with salt in an
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Speaker 2: earven jar, the champignon and horse mushroom may be specially
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Speaker 2: referred to after using this condiment of an excellent quality.
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Speaker 2: The juice excluded from the truffle in boiling is highly
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Speaker 2: reddished by many, as is the deep blood red juice
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Speaker 2: that runs on the liver fungus when cut. This, when
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Speaker 2: seasoned with salt and pepper and boiled, has a very
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Speaker 2: delicious and stimulating flavor. Since these notes and the following
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Speaker 2: descriptions are written, my friend mister F. C. Penrose, Architect,
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Speaker 2: has sent me a list of twenty eight species he
19:13
Speaker 2: has eaten, most of which are figured on the edible sheet.
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Speaker 2: The other species mentioned by him and not figured on
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Speaker 2: the sheet are referred to in the descriptions. The nomenclature
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Speaker 2: of the species is the same with that given by
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Speaker 2: the Reverend M. J. Berkeley the outlines of British Fungology.
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Speaker 2: The numbers inserted out of the scientific name refer to
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Speaker 2: my large drawings in the food department of the Bethel
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Speaker 2: Green Museum, where if the student so desires, he may
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Speaker 2: see dissections of the species. End of section two.
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Speaker 3: Section three of mushrooms and Toadstool's third edition. This is
19:58
Speaker 3: a LibriVox recording. Vox recordings are in the public domain.
20:02
Speaker 3: For more information or to volunteer, please visit LibriVox dot org.
20:07
Speaker 3: Mushrooms and Toadstools third Edition by Worthington George Smith, red
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Speaker 3: fleshed mushroom to Kendle Claveria adawal mushrooms, red fleshed mushroom
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Speaker 3: Agaricus amanita rubescence. This species is generally abundant in all
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Speaker 3: woody places, making its first appearance in early summer and
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Speaker 3: continuing too late in the autumn. It is known by
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Speaker 3: its brown wartea top, its white gilts and perfect ring
20:39
Speaker 3: encircling the bulbous stem. It frequently attains a large size,
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Speaker 3: and its whole substance, when touched, bruised or broken, becomes
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Speaker 3: siena red. This species is one of the most beautiful,
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Speaker 3: as well as valuable, of all the British agarics. They
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Speaker 3: be taken to select young and fresh specimens only. When
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Speaker 3: prepared for the table. It will prove a very light
21:07
Speaker 3: and delicate addition to any meal. Mister Berkeley does not
21:11
Speaker 3: subscribe to the excellence of this species, but as far
21:15
Speaker 3: as my own experience and that of many friends go
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Speaker 3: I well know it to be delicious and perfectly wholesome,
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Speaker 3: Mister Penrose writes me. Old specimens are very indigestible. This,
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Speaker 3: I imagine contains the whole secret of its questionable name,
21:32
Speaker 3: amongst some who have or have not tried it. Addible
21:36
Speaker 3: tube mushroom Bolitus edulis, frequently attaining enormous dimensions and first
21:44
Speaker 3: appearing during the summer or early autumn rains. This fungus
21:49
Speaker 3: is one of our commonest and most delicious species. Like
21:53
Speaker 3: the last, it grows in woods and forests, and may
21:57
Speaker 3: be at once known by the following characters. It is
22:01
Speaker 3: generally very stout, with a smooth umber cushion shaped top,
22:06
Speaker 3: tubes at first white and ultimately pale yellowish green, stem
22:12
Speaker 3: whitish brown, marked with a minute white and very elegant
22:17
Speaker 3: reticulated network, principally near the top of the ringless stem.
22:23
Speaker 3: When cut or broken, the fleshy body of the plant
22:26
Speaker 3: continues pure white. In this as in every other species,
22:32
Speaker 3: sound young specimens should be selected, and it is perhaps
22:36
Speaker 3: as well to scrape away the tubes before preparation for
22:40
Speaker 3: the table, whether boiled, stewed, with salt, pepper and butter.
22:45
Speaker 3: Fried or roasted with onions and butter, this species proves
22:49
Speaker 3: itself one of the most delicious and tender object of
22:53
Speaker 3: food ever submitted to the operation of cooking. It is
22:57
Speaker 3: not the plant referred to by the ancient Roman satiric poets,
23:02
Speaker 3: but at Rome in the present day this species, in
23:06
Speaker 3: company with peaches and Agaricas caesareus, is sold at every
23:10
Speaker 3: street corner. Are common meadow mushroom, though abundant enough there
23:14
Speaker 3: being disregarded. B. Scabber six fifteen is sometimes eaten. From
23:21
Speaker 3: personal experience, Mister Penrose says, young specimens are good, old,
23:27
Speaker 3: very flat. B Estivalis six twelve is of rare excellence.
23:33
Speaker 3: It appears in the early summer, sometimes in abundance at
23:36
Speaker 3: Highgate before I properly knew b. Adulis. I ate all
23:41
Speaker 3: sorts of bulletie in a steak for it, notably B.
23:45
Speaker 3: Chrysenteran variable mushroom Ristolla heterophla. This is a very common
23:52
Speaker 3: species in woods, known by its sweet nutty taste, white, rigid,
23:57
Speaker 3: sometimes branched gilts, white flesh, white, solid, fleshy, ringless stem
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Speaker 3: and firm top. Variable in color, which is at first
24:08
Speaker 3: convex at last concave. The color of the thin visd
24:13
Speaker 3: skin covering the top of the fungus is commonly subdued green,
24:18
Speaker 3: but as its name indicates, the color is variable. At
24:22
Speaker 3: one time it approaches greenish yellow or lilac, and at
24:26
Speaker 3: another gray or obscure purple. But it is so common
24:31
Speaker 3: and well marked that with the assistance of the figure,
24:35
Speaker 3: there is no fear of mistaking it for anything else.
24:38
Speaker 3: There is a stouter, more rigid plant with four gills
24:43
Speaker 3: and a bitter taste are Furcata, that had better be avoided.
24:48
Speaker 3: A third green russella r vorescence, immediately known by its
24:52
Speaker 3: rigid substance, its stop broken up into large, rough emerald
24:56
Speaker 3: green patches and with no visd skin, is an ex
25:00
Speaker 3: addition to the table. Rusola heterophylla is certainly esteemed by many,
25:06
Speaker 3: and is certainly one of the sweetest and mildest species
25:09
Speaker 3: we have. It is excellent stewed in an oven with salt,
25:14
Speaker 3: pepper and butter between two dishes. Candle Claveria Claveria vermiculata.
25:22
Speaker 3: This species is frequently very common in pastures and meadows,
25:26
Speaker 3: on lawns and by roadsides. In the wet weather of
25:29
Speaker 3: autun It grows in bundles is brittle. The clubs are
25:34
Speaker 3: pointed and very white. If a few bundles be gathered, cleaned,
25:39
Speaker 3: and stewed or broiled, they will form a nouvel and
25:42
Speaker 3: tasty adjunct to any dish, and when one tried, will
25:46
Speaker 3: be eagerly sought for in future. Colored claverias had better
25:51
Speaker 3: remain where found growing, as their gastronomic qualities are doubtful
25:56
Speaker 3: and of Section three Section four of Mushrooms and Toadstold's
26:05
Speaker 3: third edition. This is a LibriVox recording. All LibriVox recordings
26:09
Speaker 3: are in the public domain. For more information or to volunteer,
26:12
Speaker 3: please visit LibriVox dot org. Mushrooms and Toadstoolds, Third Edition
26:17
Speaker 3: by Worthington, George Smith. Meadow mushroom to yowlgild mushroom, meadow
26:24
Speaker 3: mushroom Agaricus Saliota campastres. A large volume might be written
26:30
Speaker 3: about this species, the only one popularly recognized in this
26:35
Speaker 3: country as edible. It is common in rich metals everywhere,
26:40
Speaker 3: perhaps all over the world, and varies in a remarkable
26:43
Speaker 3: manner by imperceptible gradations approaching and blending with the horse mushroom.
26:50
Speaker 3: Its varieties are distinguished by five or six different names,
26:54
Speaker 3: but the characters run into each other so much, and
26:57
Speaker 3: are frequently so slight and transient, that they are often
27:01
Speaker 3: difficult to appreciate. One form is found growing in woods,
27:06
Speaker 3: a silvicola. I have often gathered it in the Highgate woods,
27:10
Speaker 3: but from its suspicious aspect would not advise its general use,
27:15
Speaker 3: though I have frequently eaten it with no ill effect.
27:19
Speaker 3: There is another most beautiful variety I have frequently gathered
27:23
Speaker 3: in the meadows on the south side of Lord Mansfield's
27:25
Speaker 3: woods at Hempstead. A pretenses with a very hairy top,
27:30
Speaker 3: the hairs grouped in patches like ermine. When broken, the
27:34
Speaker 3: flesh changes to a pale but vivid rose color. If possible.
27:39
Speaker 3: This form exceeds in excellence and piquancy of flavor the
27:43
Speaker 3: common form of our pastures. Several very distinct varieties are
27:48
Speaker 3: cultivated in beds and stoves, which occasionally appear in our markets,
27:53
Speaker 3: but none exceed our delicious indigenous meadow mushroom, as found
27:58
Speaker 3: in the autumn in rich pastures. Bona fide mushrooms are
28:02
Speaker 3: known by their beautiful pink gills, in which state they
28:05
Speaker 3: are best fit for use, ultimately becoming deep brown and
28:09
Speaker 3: not reaching the stem, which stem carries a well marked
28:12
Speaker 3: white wooly ring by the very fleshy, down covered top,
28:17
Speaker 3: the delicious and enticing fragrance, and the firm white flesh,
28:21
Speaker 3: sometimes inclined to pink when cut or broken. The plant
28:26
Speaker 3: is so well known and so highly esteemed in this
28:29
Speaker 3: country that it is hardly necessary to say a word
28:32
Speaker 3: in its favor or repeat methods of preparing it for
28:35
Speaker 3: the table. Butter, spice, parsley, sweet herbs, salt, pepper, and
28:42
Speaker 3: sometimes the squeeze of a lemon appear to be in
28:45
Speaker 3: the greatest request. But whether boiled, pickled, stewed, fried, or
28:50
Speaker 3: prepared in any other way, it is equally delicious in
28:53
Speaker 3: all It seldom appears in Covent garden market. The dealers
28:58
Speaker 3: there are content to find a sale at a high
29:01
Speaker 3: price for stale horse mushrooms. Much has been written at
29:06
Speaker 3: various times regarding the apocryphal inspector of the Roman markets
29:11
Speaker 3: who consigns mushrooms to the Tiber, but the facts have
29:14
Speaker 3: been much exaggerated. Agaricus Campastrius is not generally appreciated in Italy,
29:21
Speaker 3: is seldom eaten and never appears in the markets, for
29:24
Speaker 3: the simple reason that there would be no sale for it.
29:28
Speaker 3: There is an edict in existence ordering certain fungi to
29:31
Speaker 3: be thrown into the tiber, but it is now and
29:34
Speaker 3: has long been, altogether a feat and whild. There is
29:38
Speaker 3: an abundance of A. Caesareus, by some said to be
29:42
Speaker 3: the most delicious of all fungi for the markets of Italy.
29:46
Speaker 3: It is not to be expected that the consumption of
29:49
Speaker 3: this letter plant will be given up for another and
29:52
Speaker 3: less known species. It is probable that Agaricus caesareus may
29:57
Speaker 3: one day be found in the southern parts of this gun.
30:00
Speaker 3: If so, it will be known by its smooth, wortless
30:04
Speaker 3: crimson top, its yellow gilts, and stout white stem springing
30:09
Speaker 3: from a large wrapper at the base. The ketchup made
30:14
Speaker 3: from the meadow mushroom is not without reason looked upon
30:17
Speaker 3: as the best, although it may be obtained from many
30:20
Speaker 3: other species. I have seen persons gathering fungi for ketchup
30:25
Speaker 3: to be sold in the markets, putting almost anything into
30:28
Speaker 3: their baskets so long as the species appeared likely to
30:32
Speaker 3: yield the black juice. I have known cows to be
30:36
Speaker 3: very fond of mushrooms, and a friend of mine in
30:38
Speaker 3: the country who has more than once seen his cows
30:41
Speaker 3: in the morning go from mushroom to mushroom till all
30:45
Speaker 3: are consumed. Calls regularly over his pastures every morning in
30:49
Speaker 3: the autumn, before the cattle are turned in to secure
30:53
Speaker 3: the first gathering of the fungus crop. Sheep, squirrels, birds,
30:58
Speaker 3: and many other animals commonly eat raw mushrooms and other fungi.
31:04
Speaker 3: Yellow giled mushroom Russella elutassia. This is one of the
31:10
Speaker 3: principal ornaments of our woods in summer and autumn, and
31:14
Speaker 3: is readily recognized by its thick gilds, which are of
31:17
Speaker 3: a subdued but decided buff yellow color and then somewhat
31:22
Speaker 3: vicid red or pale crimson top. The stem is stout
31:27
Speaker 3: white or rose color, ringless and solid. The whole plant
31:32
Speaker 3: fleshy and frequently very large. The gills immediately distinguish it
31:38
Speaker 3: from the emetic mushroom, as in the latter they are
31:41
Speaker 3: pure white and always remain so. There are two other
31:46
Speaker 3: great differences between the two species, noted in the description
31:50
Speaker 3: of the emetic mushroom. The taste of Russella Alutasia is
31:54
Speaker 3: particularly agreeable and mild, and when well prepared for the table,
31:59
Speaker 3: few species proof more satisfactory to the consumer. Doctor badam
32:04
Speaker 3: by an error take some exception to it. End of
32:08
Speaker 3: section four.
32:15
Speaker 4: Section five of Mushrooms and Toastool's third Edition. This is
32:19
Speaker 4: a LibriVox recording. All LibriVox recordings are in the public domain.
32:23
Speaker 4: For more information or to volunteer, please visit LibriVox dot org.
32:29
Speaker 4: Recording by Chloemare Mushrooms and Toadstool's third Edition by Worthington
32:35
Speaker 4: George Smith Furrowed Claveria to horse mushroom Furrowed Claveria Claveria ragosa.
32:44
Speaker 4: This species, common in woody places, is usually pure white,
32:48
Speaker 4: pale gray or shaded with cream color. The clubs are irregular,
32:52
Speaker 4: somewhat wrinkled, and tough. Treated in the same way as
32:56
Speaker 4: sever michulata, it will prove equally acceptable, agree and novel.
33:01
Speaker 4: All the white spread species are believed to be esculent
33:04
Speaker 4: I have not tried sea Corolodes, an allied species which
33:08
Speaker 4: is greatly branched, but it is esteemed as an esculent
33:11
Speaker 4: chantrell Cantharellis kibaris. The chantarelle cannot be called very common,
33:18
Speaker 4: but it is abundant in many districts. Its solid, ringless stem,
33:23
Speaker 4: fleshy body, thick swollen veins in the place of gills,
33:28
Speaker 4: and brilliant yellow color at once serve to distinguish it
33:31
Speaker 4: from every other species. Its smell, says Berkeley, is like
33:36
Speaker 4: that of ripe apricots. Sometimes, as I have frequently seen
33:40
Speaker 4: in the upping forest and elsewhere, immense numbers grow together.
33:44
Speaker 4: At other times there are very few. Chanterrells often cover
33:48
Speaker 4: a hedge bank where there are trees close by, and
33:51
Speaker 4: wherever they do appear, they must enlist the admiration of
33:54
Speaker 4: the passerby, for they look as if made of solid gold.
33:59
Speaker 4: When cooked, this species has a rich, mushroom like flavor
34:02
Speaker 4: peculiarly its own, and may be prepared for the table
34:05
Speaker 4: in various ways according to the fancy of the consumer,
34:09
Speaker 4: but being big and solid, should be cut up and,
34:12
Speaker 4: if stewed, allowed to simmer gently and be served with pepper,
34:16
Speaker 4: salt and butter. There is a curious, thin, pale, slender
34:20
Speaker 4: variety found growing in pastures about old stumps, which I
34:24
Speaker 4: have never eaten, and from its curious aspect habitat and
34:28
Speaker 4: comparative rarity. I think it hardly worth the experiment, but
34:32
Speaker 4: it may be esculent. There is a very pale, almost
34:35
Speaker 4: white variety of the chantrelle, and one quite without the
34:38
Speaker 4: apricot odor horse mushroom Agaricus siloda arventus. This species, the
34:45
Speaker 4: a exquisitis of Doctor Bodam, has very nearly allied to
34:49
Speaker 4: the meadow mushroom, and frequently grows with it, but it
34:53
Speaker 4: is coarser and has not the same delicious flavor. It
34:56
Speaker 4: is usually much larger, often attaining enormous dimensions, and it
35:01
Speaker 4: turns a brownish yellow as soon as broken or bruised.
35:06
Speaker 4: The top in good specimens is smooth and snowy white.
35:11
Speaker 4: The gills are not the pure pink of the meadow mushroom,
35:15
Speaker 4: but dirty brownish white, ultimately becoming brown black. It has
35:20
Speaker 4: a big, ragged flcose ring, and its pithy stem is
35:26
Speaker 4: inclined to be hollow. It is the species exposed for
35:30
Speaker 4: sale in the Covent garden market. Indeed, after knowing the
35:34
Speaker 4: market for many years, I have rarely seen any other
35:37
Speaker 4: species there when the true mushroom, however, is there, and
35:42
Speaker 4: is frequently mingled with horse mushrooms, which seems to show
35:46
Speaker 4: that the dealers do not know one from the other.
35:49
Speaker 4: In the wet days of autumn, children, elders and beggars
35:54
Speaker 4: go for a few miles from town into the meadows
35:58
Speaker 4: to gather whatever they can find the mushroom line. They
36:01
Speaker 4: then bring the dirty stock to the market, where it
36:05
Speaker 4: is sold to fashionable purchasers. Stale, vapid, and with no taste,
36:10
Speaker 4: but a bad one. When young and fresh, the horse
36:13
Speaker 4: mushroom is a most desirable addition to the bill of fare.
36:16
Speaker 4: It yields an abundant gravy, and the flesh is firm
36:18
Speaker 4: and delicious. It is a valuable plant when freshly gathered,
36:22
Speaker 4: but when stale it becomes tough and leathery, and without
36:26
Speaker 4: aroma or juice. There is a curious, large, brown, hairy
36:31
Speaker 4: variety of rather uncommon occurrence, similar to the hairy variety
36:35
Speaker 4: of the meadow mushroom, the aveladicus of Doctor Badam, given
36:40
Speaker 4: in error by the Rev. MJ. Berkeley as a variety
36:43
Speaker 4: of the meadow mushroom, and sense corrected by him. It
36:47
Speaker 4: is a splendid plant, but I think very rare. I
36:51
Speaker 4: have only seen it once. There is also another large
36:54
Speaker 4: sienna red rank looking variety I have often gathered in
36:59
Speaker 4: certain situations under trees, and that few would be tempted
37:03
Speaker 4: to eat. It is probably a luxuriant, overgrown, disagreeable thing
37:09
Speaker 4: that would give one a stomach ache, and in place
37:12
Speaker 4: of a better species, is not worth experimenting upon. Many
37:17
Speaker 4: country folks readily distinguish the meadow from the horse mushroom,
37:21
Speaker 4: and have a great antipathy to the ladder, although they
37:25
Speaker 4: are always willing to put it in a jar as
37:27
Speaker 4: one of the ingredients of ketchup. Opinions appear to differ
37:31
Speaker 4: greatly regarding the excellence of the species. Mister Penrose writes,
37:36
Speaker 4: I think young and especially buttoned specimens of this very indigestible.
37:42
Speaker 4: Until they are well opened out, they are unfit for use. Such, however,
37:47
Speaker 4: I must say, is not my experience of the button specimens.
37:51
Speaker 4: There is a strong odor attached to this fungus and
37:53
Speaker 4: its spawn, the ground just below the surface being frequently white,
37:57
Speaker 4: with the ladder. If horse dung be kicked aside, and
38:01
Speaker 4: a rich pasture frequented by graminivorous animals, the earth will
38:05
Speaker 4: frequently present a snowy whiteness from the spawn of the species.
38:09
Speaker 4: From which the young individuals may be seen springing up.
38:13
Speaker 4: The specimen figured is not fully expanded, but it is
38:17
Speaker 4: represented in the condition best for the table. I once
38:20
Speaker 4: saw a sheep eat a large specimen with great apparent gusto,
38:25
Speaker 4: although the fungus was full of maggots. End of section five.
38:31
Speaker 4: Recording by Chloe Mare.
38:43
Speaker 5: Section six of Toadstools and Mushrooms, third edition. This is
38:48
Speaker 5: a LibriVox recording. All LibriVox recordings are in the public domain.
38:53
Speaker 5: For more information or to volunteer, please visit LibriVox dot org.
38:58
Speaker 5: Recording by Catherine Emerson. Toadstools and Mushrooms, third edition by Worthington,
39:05
Speaker 5: George Smith. Fir cone mushroom to mained mushroom, fur cone
39:11
Speaker 5: mushroom Agericus amanita strabiliformis if color is left out of
39:18
Speaker 5: the question. No finer species of a garrick than this
39:20
Speaker 5: one grows in the country. It attains a very large
39:23
Speaker 5: size in well grown specimens, but is rare. I have,
39:27
Speaker 5: but once found it, and then it was sprinkled pretty
39:30
Speaker 5: plentifully along the borders of a fur plantation in Hampshire,
39:33
Speaker 5: not far from Winchester. The solid compact flesh fine ring
39:38
Speaker 5: bulbous stem and patched top well mark this species. The
39:42
Speaker 5: persistent patches on the top are not very unlike the
39:44
Speaker 5: scales of a fur cone, hence its specific name. The
39:48
Speaker 5: gills do not reach the stem. Its undisputed esculent qualities
39:53
Speaker 5: are of a high order, and it is to be
39:55
Speaker 5: regretted that its comparative rarity must prevent it being so
39:58
Speaker 5: well known and appreciated as its mirts deserve. The specimen
40:02
Speaker 5: figured is not fully expanded, at which time most fungi
40:05
Speaker 5: are fuller of flavor. A very common species of Aminita
40:10
Speaker 5: a vaginatus said to be esculent, and eaten by mister
40:13
Speaker 5: Penrose I have not tried orange milk mushroom Lactarius deliciosis.
40:23
Speaker 5: There are but few species of the Lactarius or milk
40:26
Speaker 5: bearing group that can be recommended for culinary purposes. This species, however,
40:31
Speaker 5: and Fig. Twenty six pear milk mushroom are exceptions, and
40:35
Speaker 5: there can be no fear of mistaking the orange milk
40:38
Speaker 5: mushroom for any other species. It is at once known
40:42
Speaker 5: by the orange colored milk which it exudes on being bruised, cut,
40:45
Speaker 5: or broken. This milk soon becoming dull green. The plant
40:49
Speaker 5: is solid, almost corky, and the richly colored top is
40:52
Speaker 5: commonly but not always, marked with deeper colored zones as
40:56
Speaker 5: in the figure. It always grows in fur plantation, and
41:00
Speaker 5: I've found it on the Kentish town side of London,
41:02
Speaker 5: almost before the smoke of the city is left behind.
41:06
Speaker 5: It is somewhat local, although at times it grows in
41:08
Speaker 5: large numbers, but always amongst furs. Like several other excellent species,
41:14
Speaker 5: the taste is at times rather sharp when raw. When
41:17
Speaker 5: cooked with taste and care, it's one of the greatest
41:19
Speaker 5: delicacies of the vegetable Kingdom, its flesh being more crisp
41:23
Speaker 5: and solid than many species. One or two milk mushrooms,
41:27
Speaker 5: which had better be avoided, bear brimstone colored milk or
41:31
Speaker 5: milk which changes to a brimstone or burnt siena color.
41:34
Speaker 5: They're figured on the poisonous sheet, but Lactarius deliciosis can
41:38
Speaker 5: never be mistaken for any other plant if the deep
41:41
Speaker 5: orange or red and ultimately green milk is observed. Figures
41:46
Speaker 5: twenty yellow milk mushroom and twenty eight pungent milk mushroom
41:51
Speaker 5: are not peculiar to fur woods. Purple cobweb mushroom cortinarius
41:58
Speaker 5: in Aloma violaceus. This is one of the best marked
42:02
Speaker 5: of all edible fungy and at the same time one
42:04
Speaker 5: of the very best for esculent purposes. It cannot be
42:08
Speaker 5: called common, although I have often found it close to London.
42:12
Speaker 5: It appears to principally grow in open places and woods.
42:16
Speaker 5: When young, it looks like a bright purple silk ball
42:18
Speaker 5: in the grass, and when gathered, the bulbous stem is
42:21
Speaker 5: almost as large as the top itself. There's always a
42:24
Speaker 5: cottony web like cobweb which represents the ring stretching from
42:29
Speaker 5: the edge of the pylius to the stem, and this
42:32
Speaker 5: web soon takes its color from the red spores, which
42:34
Speaker 5: are plentifully produced, coloring the gills and part of the
42:37
Speaker 5: stalk a red color very similar intent to the rust
42:40
Speaker 5: of iron. When cut, the flesh is of a subdued
42:43
Speaker 5: lilac tent and firm broiled with a steak. This is
42:48
Speaker 5: a most exquisitely rich luxury, much resembling the meadow mushroom
42:51
Speaker 5: and flavor, but altogether firmer and more meaty and substantial.
42:56
Speaker 5: I'm always glad to find this species, and it's next
42:59
Speaker 5: to impossible to mistake it for any other mained mushroom.
43:04
Speaker 5: Coprinus commodis. This fungus should be gathered for the table
43:09
Speaker 5: when the gills are white, are just changing to pink,
43:11
Speaker 5: and before they are black, in which latter stay. As
43:14
Speaker 5: the plant is ultimately deliquescent, it is unfit for food.
43:18
Speaker 5: If I had my choice, I think there is no
43:20
Speaker 5: species I should prefer before this one. It is singularly rich, tender,
43:25
Speaker 5: and delicious. Those found growing amongst short grass, on lawns
43:29
Speaker 5: or by road sides are best. There's one form of
43:32
Speaker 5: it which grows in dirty, sticky places, in brick fields,
43:36
Speaker 5: dust yards, et cetera, that I should not like to recommend.
43:40
Speaker 5: When gathered in a rich pasture, it's of a snowy whiteness,
43:44
Speaker 5: the top being somewhat fleshy, cylindrical and broken up into
43:47
Speaker 5: white clothy patches. There is a white, powdery fragile ring
43:52
Speaker 5: round the hollow stem, which is soon broken and falls away.
43:56
Speaker 5: Coprinus commatis, the agaric of Civilization, is common in all
44:01
Speaker 5: the London parks in October. A closely allied species found
44:05
Speaker 5: at the base of old stumps and palings and on
44:07
Speaker 5: the ground. C etrimentarius is sometimes eaten. I have not
44:12
Speaker 5: tried it, but mister Penrose and several friends have a
44:15
Speaker 5: word to say in its favor. End of section six.
44:26
Speaker 6: Section seven of Mushrooms and Toadstools, third Edition. This is
44:33
Speaker 6: a LibriVox recording. All LibriVox recordings are in the public domain.
44:39
Speaker 6: For more information or to volunteer, please visit LibriVox dot org.
44:46
Speaker 6: Recording by Carla Marvin. Mushrooms and Toadstools, third Edition by
44:54
Speaker 6: Worthington George Smith. Scaly mushroom to curl helvella scaly mushroom
45:04
Speaker 6: Agaricus libiotta prosus Agaricus proserus everywhere enjoys a good reputation,
45:13
Speaker 6: and as it is far from uncommon, the lovers of
45:16
Speaker 6: fungi can generally make sure of this species for a tree.
45:20
Speaker 6: When or at what time it was ever sold at
45:23
Speaker 6: Covent Garden Market, I do not know, for although more
45:27
Speaker 6: than one book says it is there displayed for sale,
45:31
Speaker 6: I never saw or could hear of it. It grows
45:35
Speaker 6: in pastures and is known by its long, bulbous, spotted stem,
45:40
Speaker 6: by the ring that will slip up and down, by
45:44
Speaker 6: the very scaly top, and the gills far removed from
45:47
Speaker 6: the insertion of the stalk. When the stem is removed,
45:51
Speaker 6: a large hollow socket remains just the place to insert
45:56
Speaker 6: a large piece of butter in the broiling process. When
46:00
Speaker 6: with pepper and salt, it forms a dish that, if
46:04
Speaker 6: once tried, must please the most fastidious. I think the
46:09
Speaker 6: plants gathered in the pastures are best. I have sometimes
46:14
Speaker 6: found most enormous specimens growing in fur plantations, but I
46:19
Speaker 6: do not think them equal for the table to the
46:22
Speaker 6: plants which abound in rich meadows. The flesh is a
46:26
Speaker 6: little inclined to change color, and there is an allied species,
46:31
Speaker 6: a Racota's, much more robust, but often smaller, that changes
46:37
Speaker 6: color to a deep yellowish brown when broken, and has
46:42
Speaker 6: a smooth stem that cannot be so highly recommended if
46:47
Speaker 6: it even be wholesome. I have generally found it growing
46:51
Speaker 6: on dark and shady hedge banks, and know several persons
46:55
Speaker 6: who have eaten it and speak well of it. Plum
47:00
Speaker 6: rushroom Agaricus Clitopolis pernulus. The pure pink gills running considerably
47:08
Speaker 6: down the ringless stem, and the fresh and fragrant smell
47:12
Speaker 6: of meal at once distinguish this species from all others.
47:18
Speaker 6: It grows in and near woods in the autumn, evidently
47:22
Speaker 6: giving a preference to the open places and borders. The
47:26
Speaker 6: solid stem and the very fleshy top are white or
47:30
Speaker 6: some shade of very pale gray. Doctor Badham and some
47:34
Speaker 6: other authors refer to our plant under the name of
47:38
Speaker 6: a or cellus, and some botanists consider the true or
47:42
Speaker 6: cellus and the true Pernulus distinct but closely allied species.
47:48
Speaker 6: There is also a vexatious confusion between this species and
47:53
Speaker 6: Saint George's mushroom a gambosis. This latter is a spring plant,
48:00
Speaker 6: and is frequently and erroneously called a prunulus. They have
48:06
Speaker 6: no characters in common, and in fact, more distinct aegarics
48:11
Speaker 6: do not exist. Returning to the true plum mushroom, I
48:17
Speaker 6: have only to say that, however prepared, it is most excellent.
48:22
Speaker 6: The flesh is firm and juicy and full of flavor,
48:26
Speaker 6: and whether broiled, stewed, or however prepared, it is a
48:30
Speaker 6: most delicious morsel. I have never seen it in very
48:35
Speaker 6: large quantities. It is scattered over the woods north of London,
48:40
Speaker 6: but not in profusion. Curled Helvella Helvella crispa sixteen seventy three.
48:49
Speaker 6: This singular looking plant is nearly allied to the true
48:52
Speaker 6: Moral and closely resembles it in flavor. It is hardly
48:57
Speaker 6: possible to mistake it for any other space species, unless
49:01
Speaker 6: it be the next, which has a black top and
49:04
Speaker 6: is rarer H. Lacanosa sixteen seventy four and also esculate. H.
49:12
Speaker 6: Crispa generally grows on shady banks or on the edges
49:16
Speaker 6: of pastures and lawns, and amongst dead leaves under the
49:20
Speaker 6: shade of trees. I have only seen it once near London,
49:25
Speaker 6: and that was in the neighborhood of cane Wood, Hampstead. Sometimes, however,
49:31
Speaker 6: I have found it in immense quantities, numbering hundreds of specimens,
49:36
Speaker 6: on rich, sloping banks. The stem is full of wrinkles
49:40
Speaker 6: and holes, and the top lobed and deflexed in a
49:44
Speaker 6: very singular and irregular manner. If stewed slowly and with care,
49:50
Speaker 6: this species will prove very pleasant eating and will exude
49:54
Speaker 6: a delicious gravy. The flesh is firm and crisp, and
49:58
Speaker 6: greatly resembles them Moral. It may be easily dried for
50:03
Speaker 6: future use in a current of air or in a
50:06
Speaker 6: dry place. In this state, specimens are at times kept
50:10
Speaker 6: threaded on strings, ready to impart their truly delicious flavor
50:15
Speaker 6: to stews and gravies. I once saw a batch of
50:19
Speaker 6: specimens which had suddenly sprung up close to some ants nests,
50:24
Speaker 6: and thousands of the ants were swarming over and examining
50:28
Speaker 6: the fungi, and running in and out of the holes
50:31
Speaker 6: in the stems in the most amusing manner. In of
50:37
Speaker 6: section seven recording by Carla Marvin.
50:47
Speaker 7: Section eight of Mushrooms and Toadstools perd edition. This is
50:53
Speaker 7: a LibriVox recording. All LibriVox recordings are in the public domain.
50:58
Speaker 7: For more information or to volume and tear, please visit
51:01
Speaker 7: librevox dot org. Recording by this name Mushrooms and Toadstools,
51:07
Speaker 7: third Edition by Worthington George Smith Oyster mushroom to Saint
51:13
Speaker 7: George's mushroom. Oyster mushroom a gercys plutoris austriati. I have
51:19
Speaker 7: always found this far from uncommon species growing on old
51:23
Speaker 7: elm trunks, although it is not at all particular as
51:26
Speaker 7: to its habitat, often appearing on laburnum, apple, ash, and sea.
51:31
Speaker 7: It usually grows in large masses one plant above another,
51:36
Speaker 7: forming a very handsome object on old tree stems. The
51:40
Speaker 7: gills and spores are white, the former running down the stem,
51:44
Speaker 7: and the top dingy, sometimes nearly white, at others full brown.
51:49
Speaker 7: An allied species, gercus eusmos, with pale lilac spores and
51:53
Speaker 7: a scent like that of targan Artemasia racinculis, is not
51:58
Speaker 7: esculent and is set to grow in the spring. I
52:01
Speaker 7: commonly find the former growing in spring, although it is
52:05
Speaker 7: said usually to grow late in autumn or winter. Perhaps
52:09
Speaker 7: a taste for the species has to be acquired. But
52:13
Speaker 7: though it is without doubt edible, I have never thought
52:16
Speaker 7: well of it. The flesh possesses a certain amount of
52:19
Speaker 7: firmness and produces an abundant and savory juice, but I
52:24
Speaker 7: am inclined to place it as a species of least
52:27
Speaker 7: value for culinary purposes. It has however, been highly recommended
52:32
Speaker 7: by some, and a dish of this species stood before
52:35
Speaker 7: a very hot fire has proved as enjoyable and nourishing
52:40
Speaker 7: as half a pound of fresh meat. Tastes are allowed
52:43
Speaker 7: to differ, and perhaps the opinion of some of my
52:47
Speaker 7: readers may differ from mine if they tried this species,
52:50
Speaker 7: which from its peculiar appearance, there is little chance of
52:54
Speaker 7: mistaking it for any other La LAC's stemmed mushrooms a
52:59
Speaker 7: Garricantstricoloma personatis. Although this plant at times appears in pastures
53:05
Speaker 7: near London, it is not very common. It is very
53:08
Speaker 7: nearly allied to and extremely like the next species, Saint
53:13
Speaker 7: George's mushroom, from which it is principally distinguished by its
53:18
Speaker 7: growing in autumn and having a lilac band around the
53:21
Speaker 7: upper part of the stem. This lilac stain, however, is
53:25
Speaker 7: not invariably present, and a species that is altogether stem
53:29
Speaker 7: and top two lilac or full violet should be avoided.
53:33
Speaker 7: A Garcus nudus, the purple cobbboy mushroom, is easily distinguished
53:38
Speaker 7: by its rust of iron gills. In a Garcus personatus,
53:42
Speaker 7: they are white, sometimes dirty white. The solid, dringless stem
53:46
Speaker 7: is rather rough, and the top is smooth and exceedingly
53:50
Speaker 7: firm and fleshy. The plant grows late in autumn on
53:54
Speaker 7: downs and in rich short pastures. Opinions vary little regarding
53:58
Speaker 7: the value of the species for gastronomic purposes, but I
54:02
Speaker 7: think if young plants are gathered in dry weather and
54:06
Speaker 7: carefully broiled astewed. Few fungi will prove more truly delicious.
54:12
Speaker 7: From my own experience, I have the highest opinion of it.
54:16
Speaker 7: But the plant readily absorbs moisture, and during wet weather
54:20
Speaker 7: is heavy and of little worth. As these pages are
54:24
Speaker 7: passing through the press, my friend mister Thomas Moore, of
54:27
Speaker 7: the Botanic Garden, Chelsea, informs me that this autumn eighteen
54:32
Speaker 7: seventy four he saw large quantities of a Garacus personatus
54:36
Speaker 7: exposed for sale in the markets of Nottingham under the
54:39
Speaker 7: name of Blue Bottoms, the vendors stating the fungus to
54:43
Speaker 7: be as good as mushrooms. Saint George's mushroom a garricusch
54:49
Speaker 7: coloma gambosas the Saint George's mushroom, is fit for any
54:54
Speaker 7: saint in the calendar. It comes up in the spring
54:57
Speaker 7: near Saint George's Day, when few others species are to
55:00
Speaker 7: be found. It is in every part almost white, or
55:05
Speaker 7: with slight inclination to occur, but sometimes the color is
55:09
Speaker 7: a little bit fuller. The stem and top are singularly firm,
55:13
Speaker 7: fleshy and solid, and the latter in hot weather is
55:16
Speaker 7: inclined to split. It grows in rings on rich lawns
55:21
Speaker 7: and pastures, and has a strong, fragrant, enticing odor. It
55:26
Speaker 7: is a little like a Garcaus crustalliniformis, which however, differs
55:31
Speaker 7: in various ways, principally in discharging brown spores instead of
55:35
Speaker 7: white as in Agaricaus gumbosses. The poisonous plant has an
55:40
Speaker 7: odor like the flowers of Laurel, and grows in the
55:42
Speaker 7: woods in autumn. Few species are more substantial and delightful
55:47
Speaker 7: for the table. I, with many others, look upon it
55:51
Speaker 7: with unusual favor as one of the rarest delicacies of
55:55
Speaker 7: the vegetable kingdom. Like the last, it is absorbent of
55:59
Speaker 7: water and should be gathered in dry weather. I think
56:03
Speaker 7: it is local and certainly uncommon near London. It is
56:07
Speaker 7: sometimes erroneously referred to under the name of a gay
56:10
Speaker 7: Caise pernulus. End of section eight. Recording by this.
56:16
Speaker 3: Name Section nine of Mushrooms and Toadstools, third Edition. This
56:25
Speaker 3: is a LibriVox recording. All LibriVox recordings are in the
56:28
Speaker 3: public domain. For more information or to volunteer, please visit
56:33
Speaker 3: LibriVox dot org. Mushrooms and Toadstools, third edition by Worthington,
56:38
Speaker 3: George Smith. Edible morrel to clouded mushroom, edible morrel morcella iscolenta.
56:48
Speaker 3: I know a wood in Bedfordshire called morel wood, where
56:52
Speaker 3: in the spring this rare and delicious fungus abounds. It
56:56
Speaker 3: is generally far from common, and occurs, perhaps in greater
57:01
Speaker 3: abundance in the south of England. It appears, however, should
57:05
Speaker 3: be pretty well known and in general request amongst housewives
57:09
Speaker 3: north and south for the truly exquisite flavor. It imparts
57:13
Speaker 3: to gravies and made dishes, and being readily dried, it
57:18
Speaker 3: can be kept for immediate use at any season of
57:20
Speaker 3: the year. The figure shows exactly what the morel is like.
57:25
Speaker 3: The honeycombed pitted top is hollow, and the almost smooth
57:30
Speaker 3: stem partly so it yields a delicious ketchup, and the
57:34
Speaker 3: hollow top, well stuffed with minced veal and dressed between
57:38
Speaker 3: slices of bacon, is a dish of rare and exquisite flavor.
57:44
Speaker 3: This notice of the morrel would not be complete without
57:47
Speaker 3: reference to the giant morel morce La Carassipies found a
57:52
Speaker 3: few years ago in this country for the first time
57:54
Speaker 3: by my friend Miss Lot of Martinholl, South Devon. This species,
57:59
Speaker 3: which attains enormous dimensions, is not quite so crisp or
58:03
Speaker 3: rapidly dried as the last, but as an object of
58:07
Speaker 3: food is fully as exquisite for flavoring, sauces and other purposes.
58:13
Speaker 3: Liver Fungus Fistulina hepatica. This singular fungus is not always common.
58:21
Speaker 3: It generally grows on the trunks of oat oaks. I
58:24
Speaker 3: have seen it in immense quantities on the ancient oaks
58:28
Speaker 3: of Sherwood Forest, whilst at times oak districts appear to
58:32
Speaker 3: be singularly free from its presence. It externally resembles a
58:37
Speaker 3: very large tongue or a huge piece of liver lolling
58:42
Speaker 3: out from the tree, and when in sized, a red
58:45
Speaker 3: juice splentifully exudes. It is truly a vegetable beef steak,
58:51
Speaker 3: for the taste resembles meat in a remarkable manner. A
58:55
Speaker 3: good way of preparing it is to cut it up
58:57
Speaker 3: in thin slices and broil it with a steak and
59:01
Speaker 3: dressed with butter, salt and pepper. There is a slight
59:05
Speaker 3: but very perceptible acid flavor with it, which gives considerable
59:09
Speaker 3: zest and piquancy to a dish of the vegetable beef
59:13
Speaker 3: steak as it is called, rendering it a treat for
59:16
Speaker 3: an epicure. It rarely grows on any tree but the oak,
59:21
Speaker 3: but I have seen it on the ash beech and
59:23
Speaker 3: other trees. Spine bearing mushroom Hidnum repandum. There is little
59:30
Speaker 3: fear of mistaking this for any other species, as the
59:34
Speaker 3: all shaped spines on the undersurface are a characteristic feature
59:38
Speaker 3: of the small genus Hiddnum. All the species of any
59:43
Speaker 3: size enjoy a good character. Hiddum repandum being the only
59:47
Speaker 3: common plant of the genus. It is sometimes most abundant
59:51
Speaker 3: in the few woody places remaining at the north of London,
59:55
Speaker 3: and may often be found on shady roadsides in the
59:58
Speaker 3: humid weather of autumn. Its taste is slightly pungent when uncooked,
1:00:04
Speaker 3: but after being submitted to the culinary processes of the kitchen,
1:00:07
Speaker 3: it affords a charming addition to the table. Its flesh
1:00:11
Speaker 3: is very firm and delicious, yet being somewhat dry. The
1:00:16
Speaker 3: addition of some sauce or gravy lends an additional relish
1:00:20
Speaker 3: to the stew. The color of the fungus is exactly
1:00:24
Speaker 3: like that of a cracknel. The smooth top is frequently irregular,
1:00:28
Speaker 3: and the pure solid stem often out of the center.
1:00:32
Speaker 3: The top sometimes partakes of a warmer, almost sienna coloring
1:00:38
Speaker 3: visit white mushroom Higroffridus virginius. This species, exquisite in form
1:00:44
Speaker 3: and flavor, is one of the prettiest ornaments of our lawns,
1:00:48
Speaker 3: downs and short pastures at the fall of the year.
1:00:52
Speaker 3: In these situations, it may be found in every part
1:00:55
Speaker 3: of the kingdom. It is essentially waxy and feels and
1:00:59
Speaker 3: looks precisely as if made of the purest virgin wets.
1:01:04
Speaker 3: The stem is firm, stuffed and attenuated, and the gulls
1:01:09
Speaker 3: singularly distant from each other, run far down the stem.
1:01:13
Speaker 3: It changes color a little when getting old, at which
1:01:16
Speaker 3: time it is unfit for culinary purposes. A batch of
1:01:21
Speaker 3: fresh specimens, broiled or stewed with taste and care will
1:01:25
Speaker 3: prove agreeable, succulent and flavors eating, and may sometimes be
1:01:30
Speaker 3: obtained when other species are not to be had. Several
1:01:35
Speaker 3: allied species enjoy the reputation of being esculent, notably Higrofferus
1:01:40
Speaker 3: pretenses and Higrofforus niveus, and my friend mister F. C.
1:01:45
Speaker 3: Penrose has eaten and speaks favorably of Higroforus p. Sitachinus,
1:01:50
Speaker 3: a highly ornamental yellow species with a green stem, sometimes
1:01:54
Speaker 3: common enough in rich pastures and generally said to be
1:01:58
Speaker 3: very suspicious. Clouded mushroom Agaricus clitokibe nebuladis common in certain places,
1:02:07
Speaker 3: but rare near London. This species appears late in the
1:02:11
Speaker 3: autumn and generally grows on dead leaves in moist places,
1:02:15
Speaker 3: principally on the borders of woods. The top is lead
1:02:19
Speaker 3: color or gray at first, clouded gray, hence its name.
1:02:24
Speaker 3: The stem is stout, elastic and striate, with the white
1:02:28
Speaker 3: gulls running considerably down the ringless stem in the manner
1:02:32
Speaker 3: shown in the drawing. The gastronomic excellences of the species
1:02:36
Speaker 3: are well known. When gathered, it has a wholesome and
1:02:40
Speaker 3: powerful odor, and when cooked, the firm and fragrant flesh
1:02:45
Speaker 3: has a particularly agreeable and palatable taste. End of Section.
1:02:50
Speaker 8: Nine, Section ten of Mushrooms and Toadstools, third Edition.
1:03:01
Speaker 9: This is a LibriVox recording. All LibriVox recordings are in
1:03:05
Speaker 9: the public domain. For more information or to volunteer, please
1:03:09
Speaker 9: visit LibriVox dot org. Recording by Phil shamf Mushrooms and Toadstools,
1:03:15
Speaker 9: third edition by Worthington George Smith. Giant puffball to truffle
1:03:22
Speaker 9: giant puffball likecopardon giganteum. This species of puffball is not
1:03:29
Speaker 9: always a giant and may frequently be found no larger
1:03:32
Speaker 9: than an apple. It is somewhat local, and I think
1:03:35
Speaker 9: only attains gigantic proportions in certain situations. I have, for instance,
1:03:41
Speaker 9: seen specimens growing in rich pastures in Nottinghamshire so much
1:03:45
Speaker 9: larger than the specimen figured that the latter would appear
1:03:48
Speaker 9: a perfect dwarf beside them. It may be found in
1:03:52
Speaker 9: some of the meadows near Highgate in Hampstead quite as
1:03:55
Speaker 9: big as our figure. But indeed there is little fear
1:03:59
Speaker 9: of a mistake if attention is paid to the smooth
1:04:02
Speaker 9: skin like white kid leather. Young specimens must be chosen
1:04:07
Speaker 9: for cooking, such as are firm and snow white inside
1:04:11
Speaker 9: and out, for when the fungus is getting ripe and
1:04:14
Speaker 9: yellowish and dusty inside, or when it is saturated with
1:04:17
Speaker 9: rain and the interior is a mass of yellow decomposition.
1:04:21
Speaker 9: Of course, it must be rejected. It is known by
1:04:25
Speaker 9: its large size, its pure white color, and its smooth skin.
1:04:30
Speaker 9: To cook this species satisfactorily and well, cut the specimen
1:04:34
Speaker 9: up into slices of half an inch in thickness, remove
1:04:38
Speaker 9: the skin or bark, Dip the slices and yolk of egg,
1:04:42
Speaker 9: and fry in fresh butter. It will then eat with
1:04:45
Speaker 9: a delicate and delicious flavor, or served with jam or jelly.
1:04:50
Speaker 9: It is an excellent substitute for pastry. Pere milk mushroom
1:04:57
Speaker 9: Lactarius mooleymun This species is recognized by its very rich
1:05:03
Speaker 9: coloration ferm flesh, mild taste, white milk changing to a
1:05:08
Speaker 9: dull dark umber color when the plant is bruised or broken,
1:05:12
Speaker 9: white gills becoming warm yellow buff, and the full sea
1:05:16
Speaker 9: in a top. The stem is solid, and the plant
1:05:19
Speaker 9: grows in woods. The taste of this plant, when fried,
1:05:23
Speaker 9: has aptly been compared to Lamb's kidney and resembles in flavor.
1:05:27
Speaker 9: The only other edible Lactarius these el Dilysosis. It is
1:05:33
Speaker 9: a rare species in this country. White fir wood mushroom
1:05:38
Speaker 9: Agaricus clitocybe d albatus. This pretty little fungus commonly grows
1:05:45
Speaker 9: in and about the neighborhood of fur plantations, but will
1:05:49
Speaker 9: occasionally come up elsewhere. Its top is white, smooth, and
1:05:53
Speaker 9: exceedingly like ivory. It is shining, waved, fleshy, and inclined
1:05:59
Speaker 9: to be irregular. The gills are thin, white and run
1:06:03
Speaker 9: down the stem. When clean, young and fresh specimens are
1:06:07
Speaker 9: broiled with butter, it is a delicacy of the very
1:06:10
Speaker 9: highest degree, at once tender, juicy, and delightful. Its charming
1:06:15
Speaker 9: flavor is exceeded by very few other fungi. Several allied
1:06:20
Speaker 9: species are very good, notably Agaricus ordorus, which exhales a
1:06:25
Speaker 9: most delicious odor of melilot. I used to eat all
1:06:29
Speaker 9: sorts of things for this species before I properly knew it,
1:06:32
Speaker 9: and never felt the worse for the mistakes I made.
1:06:35
Speaker 9: It would be useless to enumerate them all here without
1:06:38
Speaker 9: figures and descriptions, But one was the common Agaricus subpulverulentus,
1:06:45
Speaker 9: furry ring Campagnon marasmius oriodes if possible. This species is
1:06:51
Speaker 9: better than the last, and no recommendation can be too
1:06:54
Speaker 9: strong for it. The exquisitely rich and delicious flavor of
1:06:58
Speaker 9: this plant, when broiled with butter, must be tasted to
1:07:01
Speaker 9: be understood. It is firmer than the meadow mushroom, and
1:07:05
Speaker 9: whilst having its peculiar aroma, it possesses it in a
1:07:09
Speaker 9: concentrated form. Even mister Berkeley, who would be the last
1:07:13
Speaker 9: man in the world to subscribe to a doubtful species,
1:07:16
Speaker 9: says it is the very best of all are fungi.
1:07:21
Speaker 9: It may be pickled, used for ketchup, or dried for
1:07:24
Speaker 9: future use. Morasmius Oriodes grows in rings in short pastures,
1:07:29
Speaker 9: on downs and by roadsides everywhere, but never in woods.
1:07:34
Speaker 9: It is somewhat tough, the solid stem particularly so, the
1:07:39
Speaker 9: gills wide apart and cream colored. This species has no
1:07:43
Speaker 9: downy hairs at the base of the stem. Certain other
1:07:46
Speaker 9: species of Marasmius, frequently found growing on dead leaves in
1:07:50
Speaker 9: woods and possessing this hairy doown, are to be avoided.
1:07:54
Speaker 9: There is a poisonous plant sometimes found in similar situations,
1:07:58
Speaker 9: and often with the fairy ring, Campagnon m urines poisonous
1:08:03
Speaker 9: sheet i once tested its qualities by accident. Truffle tuber estevum.
1:08:11
Speaker 9: The truffle is a subterranean fungus, invariably found under trees,
1:08:16
Speaker 9: often just appearing above the surface of the ground, and
1:08:20
Speaker 9: occasionally exposed for sale in our markets, where it will
1:08:23
Speaker 9: realize at times as much as five shillings per pound.
1:08:28
Speaker 9: The truffle is esteemed by many as the most delicious
1:08:31
Speaker 9: object of food in the whole vegetable Kingdom, and by
1:08:35
Speaker 9: others it is looked upon with aversion or positive disgust.
1:08:39
Speaker 9: The odor is very powerful and is relished by some
1:08:43
Speaker 9: individuals and very much disliked by others. It is looked
1:08:47
Speaker 9: upon as a great delicacy boiled or simply roasted in
1:08:51
Speaker 9: hot ashes. Besides the truffle sold in Covent Garden Market,
1:08:55
Speaker 9: there are many other species found in this country, of
1:08:58
Speaker 9: various forms and qualities. T s um varies much in size,
1:09:03
Speaker 9: is irregular in shape, black, rough and watered. I must
1:09:08
Speaker 9: confess that at first I regard the truffle with loading,
1:09:11
Speaker 9: but now I have learned to greatly esteem it. It
1:09:14
Speaker 9: makes a capital ingredient for gravies, stuffings and meat pies.
1:09:19
Speaker 9: It is frequently referred to under the name of t.
1:09:22
Speaker 9: C Barium.
1:09:24
Speaker 10: End of Section ten, Section eleven of Mushrooms and Toadstools
1:09:34
Speaker 10: third edition. This is a LibriVox recording. All LibriVox recordings
1:09:39
Speaker 10: are in the public domain. For more information or to volunteer,
1:09:42
Speaker 10: please visit LibriVox dot org. Recording by Peter Yearsley. Mushrooms
1:09:48
Speaker 10: and Toadstools third edition by Worthington George Smith. Bundled stump
1:09:53
Speaker 10: mushroom to fly mushroom, poisonous mushrooms, bundle stump mush Agaricus
1:10:02
Speaker 10: Hyphaloma vacicularis. This species occurs everywhere at the basis of
1:10:07
Speaker 10: old stumps, always in groups. The stem is hollow and
1:10:11
Speaker 10: the gills are greenish and subdeliquescent. There is a heavy
1:10:15
Speaker 10: odour attached to it, and the taste is bitter and repulsive.
1:10:20
Speaker 10: Red juice mushroom hygroferous conicus. This truly handsome fungus is
1:10:26
Speaker 10: common in pastures and roadsides. It turns purple black when bruised, broken,
1:10:31
Speaker 10: or old, and it has a strong and very forbidding odour.
1:10:35
Speaker 10: It is of a succulent substance and is not unfrequently
1:10:38
Speaker 10: a brilliant yellow or deep orange in place of crimson
1:10:42
Speaker 10: or scarlet. Trellist Clathrus Clathrus cancellatus i am indebted to
1:10:49
Speaker 10: the late Missus Gulson of Eastcliff, near Tegmouth, Devon, for
1:10:53
Speaker 10: the original plant from which this figure was taken. It
1:10:56
Speaker 10: is of extreme beauty and rarity, seldom occurring in this country,
1:11:00
Speaker 10: but common enough in the south of Europe. The feta
1:11:03
Speaker 10: exhaled from this species is highly disagreeable and can be
1:11:08
Speaker 10: compared with nothing but itself. It is so horribly repulsive
1:11:11
Speaker 10: and loathsome as to make a mere examination of the
1:11:15
Speaker 10: plant a matter of the greatest difficulty. In the young state,
1:11:18
Speaker 10: the odour is less strong or altogether absent. Fetid leather
1:11:24
Speaker 10: fungus Thilephera palmata. This soft fungus bears a distant resemblance
1:11:30
Speaker 10: to some species of Claveria. It is uncommon, grows upon
1:11:34
Speaker 10: the ground, and possesses a very disagreeable odour olive gild.
1:11:39
Speaker 10: Mushroom Agaricus Hyphaloma sublatericius. This plant is allied to Figure one,
1:11:46
Speaker 10: and like it grows upon old stumps in woods and
1:11:50
Speaker 10: has two a disagreeable smell, a stringent mushroom painous stypticus.
1:11:57
Speaker 10: It is very common on old dead trees and stumps
1:12:00
Speaker 10: in woods, and had better be avoided. Matrix bearing mushroom
1:12:07
Speaker 10: Agaricus ammonita thalloides. Common everywhere in woods, this handsome rgarrick
1:12:14
Speaker 10: is known to be highly dangerous. It is allied to
1:12:17
Speaker 10: figure eight. As will be seen by glancing at the figures,
1:12:21
Speaker 10: all parts are nearly white, excepting the top, which generally
1:12:25
Speaker 10: takes some pale shade of subdued yellow or green. Poisonous
1:12:31
Speaker 10: spring mushroom Agaricus amanita vernus belonging to a very suspicious group.
1:12:38
Speaker 10: This agaric is supposed to be very poisonous. It grows
1:12:42
Speaker 10: in woods in the spring and is white in all
1:12:45
Speaker 10: its parts. It is rare, but I have found it
1:12:48
Speaker 10: close to London magpie mushroom Coprinus picacious. This too is
1:12:54
Speaker 10: equally rare, though in some places, as in the Herefordshire woods,
1:12:59
Speaker 10: it is by no means infrequent. It is a very
1:13:02
Speaker 10: handsome but suspicious looking plant, with the top broken up
1:13:05
Speaker 10: into large patches of black and white. It grows on
1:13:09
Speaker 10: road sides and has a disagreeable odor. Gloomy tube mushroom
1:13:15
Speaker 10: Bellitus luridus. This is one of the handsomest ornaments of
1:13:19
Speaker 10: our woods and woody places. The prevailing tint is umber
1:13:23
Speaker 10: relieved on the under surface. By bright red, sometimes approaching
1:13:26
Speaker 10: crimson or even vermilion. When broken or bruised, it rapidly
1:13:30
Speaker 10: changes color to blue. It is very common in all
1:13:33
Speaker 10: places where there are trees, and often comes up early
1:13:36
Speaker 10: in the year. It is probably more or less poisonous
1:13:39
Speaker 10: that I have known it to be eaten without fatal effects.
1:13:44
Speaker 10: Mister Penrose once found a specimen as large as a
1:13:47
Speaker 10: milking stool, exactly three feet in circumference. Griping milk mushroom
1:13:54
Speaker 10: Lactarius torminosis. This dangerous fungus is at once known by
1:13:59
Speaker 10: the hairy margin of the top which is rolled in woods.
1:14:02
Speaker 10: The milk that exudes when the plant is broken is
1:14:05
Speaker 10: acrid and biting, and does not change colour, as does
1:14:09
Speaker 10: Figure eleven edible sheet and Figures twenty and twenty eight
1:14:13
Speaker 10: poisonous sheet. Though said to be common, I think it
1:14:17
Speaker 10: is somewhat rare. It now and then occurs in solitary
1:14:20
Speaker 10: specimens in the woods and open places near London. Ruddy
1:14:25
Speaker 10: milk mushroom Lactarius rufous. This is one of the most
1:14:30
Speaker 10: deadly of all British fungi, and generally grows in fir woods.
1:14:34
Speaker 10: The white milk is singularly acrid and corrosive, which is
1:14:38
Speaker 10: perhaps its best distinguishing mark. It bears some resemblance to
1:14:42
Speaker 10: Figure twenty six edible sheet, but the milk of the
1:14:45
Speaker 10: el volemum is mild and changes colour to dark brown
1:14:49
Speaker 10: when exposed to the action of the air, while in
1:14:52
Speaker 10: l rufous it remains white and the milk is highly pungent.
1:14:58
Speaker 10: Fly mushroom A Garicus amanita muscarious. Few fungi can exceed
1:15:04
Speaker 10: this well known species in beauty. It is somewhat local
1:15:08
Speaker 10: and loves birch woods, where it sometimes makes the very
1:15:11
Speaker 10: ground almost scarlet with its profuse growth. Sometimes the top
1:15:15
Speaker 10: is deep yellow or orange, but it is usually brilliant scarlet.
1:15:19
Speaker 10: If the top skin is stripped off, the flesh just
1:15:22
Speaker 10: beneath is seen to be bright yellow and the rest
1:15:26
Speaker 10: of the flesh white. It is allied to Figure one
1:15:29
Speaker 10: edible sheet, but the flesh of the latter is not
1:15:32
Speaker 10: yellow under the skin, and A rubescens turns reddish in
1:15:36
Speaker 10: every part as soon as bruised or broken. End of
1:15:41
Speaker 10: Section eleven. Section twelve of Mushrooms and Toadstools, third edition.
1:15:52
Speaker 10: This is a LibriVox recording all LibriVox recordings are in
1:15:56
Speaker 10: the public domain. For more information not to volunteer, please
1:15:59
Speaker 10: visit LibriVox dot org. Recording by Peter Yearsly. Mushrooms and Toadstools,
1:16:06
Speaker 10: third edition by Worthington George Smith Poisonous forest mushroom to
1:16:11
Speaker 10: yellow milk mushroom. Poisonous forest mushroom Agaricus entoloma sinuatus. Without
1:16:20
Speaker 10: doubt this is a very poisonous plant. For I once
1:16:23
Speaker 10: cooked a very small piece of a specimen for luncheon,
1:16:26
Speaker 10: and was very nearly poisoned to death. Thereby I did
1:16:30
Speaker 10: not eat a twentieth part of the specimen gathered. I
1:16:33
Speaker 10: am sure, not so much as a quarter of an ounce,
1:16:36
Speaker 10: and the taste was by no means disagreeable, But mark
1:16:40
Speaker 10: the result. It must be borne in mind, too, that
1:16:43
Speaker 10: though I felt so dangerously ill, I never, till the
1:16:47
Speaker 10: last moment, suspected the fungus. Such a confirmed toadstall eater
1:16:52
Speaker 10: was I that I laid my symptoms to anything but
1:16:54
Speaker 10: the true cause. About a quarter of an hour after luncheon,
1:16:59
Speaker 10: I left home and was immediately overtaken by a strange, nervous, gloomy,
1:17:04
Speaker 10: low spirited feeling quite new to me. Soon a severe
1:17:07
Speaker 10: headache added its charms to my feelings, and then swimming
1:17:11
Speaker 10: of the brain commenced with violent pains in the stomach.
1:17:15
Speaker 10: I had now great difficulty to keep upon my legs
1:17:17
Speaker 10: at all. My senses all appeared leaving me, and every
1:17:21
Speaker 10: object appeared to be moving with deathlike stillness, from side
1:17:25
Speaker 10: to side, up and down, or round and round, more
1:17:29
Speaker 10: dead than alive. I soon returned home and was horrified
1:17:32
Speaker 10: to find two others whom I had invited to partake
1:17:35
Speaker 10: of my repast, in exactly the same condition as myself
1:17:39
Speaker 10: at this moment, and not before I thought of a
1:17:42
Speaker 10: garricus sinuatus. These two others had suffered precisely as I
1:17:47
Speaker 10: had done, and we all three were apparently dying fast. They, however,
1:17:52
Speaker 10: were attacked by violent vomiting, which I imagine helped to
1:17:55
Speaker 10: hasten their recovery, for after a few days of sickness
1:17:59
Speaker 10: and nausea, with medical assistance, they got well. But it
1:18:03
Speaker 10: was not so with me, for although I had at
1:18:06
Speaker 10: first the inclination, I had not the strength left to vomit.
1:18:11
Speaker 10: During the latter part of the first day. I was, however,
1:18:14
Speaker 10: so continually and fearfully purged and suffered so much from
1:18:18
Speaker 10: headache and swimming of the brain that I really thought
1:18:21
Speaker 10: every moment would be my last. I was very ill
1:18:24
Speaker 10: for the next four or five days, suffered from loathing
1:18:28
Speaker 10: and lassitude, fell into deep sleep, long and troubled. At
1:18:32
Speaker 10: times found all my joints quite stiff, At others found
1:18:36
Speaker 10: everything swimming before me. And it was not till a
1:18:40
Speaker 10: fortnight had elapsed that every bodily derangement had left me.
1:18:45
Speaker 7: Fig.
1:18:45
Speaker 10: Fourteen is a portrait of the plant in question, taken
1:18:49
Speaker 10: before the culinary operations were commenced. No one after seeing
1:18:53
Speaker 10: this picture can fail to recognize the thing itself if found.
1:18:57
Speaker 10: It is large as dull, flesh colored gills, the top
1:19:01
Speaker 10: is a little downy. It smells like meal, and grows
1:19:04
Speaker 10: in woods. It can always be found sparingly in autumn
1:19:08
Speaker 10: in the woods north of London. Fiery milk mushroom Lactarius pipparatus.
1:19:15
Speaker 10: I imagine there are very few species in this country
1:19:18
Speaker 10: more dangerous than this one. So essentially and powerfully acrid
1:19:22
Speaker 10: is the milk that if it be allowed to trickle
1:19:25
Speaker 10: over tender hands, it will sting like the contact of nettles,
1:19:29
Speaker 10: And if a drop is placed on the lips or tongue.
1:19:32
Speaker 10: The sensation is like the scalding of boiling water or
1:19:36
Speaker 10: the burning of a red hot iron. It is common
1:19:39
Speaker 10: in all woods. It is particularly firm and solid, but
1:19:42
Speaker 10: rather brittle in color. It is sometimes as white as snow.
1:19:46
Speaker 10: At others it inclines a little to cream. The milk
1:19:49
Speaker 10: is white and unchangeable, and usually abundant. Fetid mushroom ruscular
1:19:56
Speaker 10: fet ends less rigid than other russulli, brittle and sticky
1:20:01
Speaker 10: in all its parts, always slug eaten, and possessed of
1:20:05
Speaker 10: a wet, insufferable odor that can be likened to nothing
1:20:08
Speaker 10: in nature. This species cannot in reason be anything but
1:20:12
Speaker 10: deleterious and pernicious to human life. Slugs certainly highly relish it,
1:20:17
Speaker 10: for although it is one of our commonest species, yet
1:20:20
Speaker 10: it is invariably much eaten by slugs. Frequently the gills
1:20:24
Speaker 10: are covered with these creatures, or are even completely eaten away.
1:20:29
Speaker 10: Blood Stained mushroom Russula sanguinea, this acrid species of Russula,
1:20:35
Speaker 10: sometimes found in woods, is by no means uncommon. Its
1:20:39
Speaker 10: well marked blood red top and firm substance at once
1:20:43
Speaker 10: distinguish it from other species. The gills are white and
1:20:46
Speaker 10: run a little down the stem. Livid milk mushroom Lactarius pyrogalus.
1:20:54
Speaker 10: The highly acrid white milk abundantly exuded from this plant.
1:20:58
Speaker 10: Its depressed and zonned top, its peculiar livid coloration, and
1:21:03
Speaker 10: yellowish gills distinguish it from the other milk mushrooms. It
1:21:08
Speaker 10: grows in woods and meadows. False chanterell Cantherellus or antiarchus
1:21:15
Speaker 10: is known by its smaller size, its skills being far
1:21:18
Speaker 10: thinner and more crowded than in the true chantrelle. The
1:21:22
Speaker 10: stem frequently deep umber at the base, and the gills
1:21:26
Speaker 10: or veins darker than the top. It is a species
1:21:29
Speaker 10: to be rejected for culinary purposes. Yellow milk mushroom Lectius thaeogulis.
1:21:37
Speaker 10: This is a beautiful plant with an odour that is
1:21:39
Speaker 10: far from disagreeable. It is sometimes without the zones on
1:21:43
Speaker 10: the top which are shown in our figure, but it
1:21:46
Speaker 10: is immediately known by the change of colour which takes
1:21:49
Speaker 10: place in the milk on breaking the fungus. This is
1:21:52
Speaker 10: at first pure white, but in less than a minute
1:21:54
Speaker 10: the milk turns to a brilliant yellow. It is not
1:21:57
Speaker 10: uncommon and may generally be found at Hampstead in the woods,
1:22:01
Speaker 10: and it is supposed to be poisonous. End of section twelve.
1:22:12
Speaker 10: Section thirteen of Mushrooms and Toadstools, third Edition. This is
1:22:17
Speaker 10: a LibriVox recording. All LibriVox recordings are in the public domain.
1:22:22
Speaker 10: For more information not to volunteer, please visit LibriVox dot org.
1:22:26
Speaker 10: Recording by Peter Yearsley. Mushrooms and Toadstall's third edition by
1:22:31
Speaker 10: Worthington George Smith emetic mushroom to fetid woodwich emetic mushroom
1:22:39
Speaker 10: Russula emetica. This is a magnificent but certainly rare species,
1:22:44
Speaker 10: but it has a very bad name and is supposed
1:22:47
Speaker 10: to possess highly dangerous qualities. The skin is scarlet and
1:22:50
Speaker 10: may be readily peeled off, and then the pink flesh
1:22:54
Speaker 10: is displayed beneath, which is its great characteristic. The gills
1:22:58
Speaker 10: are pure white and do not read each the stem.
1:23:00
Speaker 10: The top is highly polished and varies from scarlet and
1:23:04
Speaker 10: crimson to a faint rose colour, and may now and
1:23:07
Speaker 10: then be found shaded with purple. It attains a large
1:23:11
Speaker 10: size and loves damp places in woods and the neighbourhood
1:23:15
Speaker 10: of trees slimy dung mushroom Agaricus Saliota semiglobatis. This extremely
1:23:23
Speaker 10: common little sticky agaric grows in pastures on dung everywhere.
1:23:28
Speaker 10: The stem is covered with a glutenous thick slime. It
1:23:31
Speaker 10: is regarded as poisonous. Sulfury mushroom Agaricus trichyloma sulfureous in
1:23:40
Speaker 10: woody places at the south of London. This very disagreeable
1:23:43
Speaker 10: but handsome species now and then puts in an appearance.
1:23:47
Speaker 10: It has a particularly nasty penetrating smell which has been
1:23:51
Speaker 10: compared with gas tar. The stem is firm, as is
1:23:54
Speaker 10: the whole plant, and sulfur coloured. It is probably a
1:23:58
Speaker 10: very dangerous species, but I have seldom met with it.
1:24:03
Speaker 10: Encrusted mushroom Agaricus Heblonia crustilliniformis growing in woods. This deleterious
1:24:11
Speaker 10: species is extremely common and without doubt very dangerous. The
1:24:16
Speaker 10: dirty pale umber gills and its habitat and time of growth,
1:24:21
Speaker 10: namely the autumn at once distinguish it from the delicious
1:24:25
Speaker 10: a gambosis figure nineteen edible sheet. It has a powerful
1:24:29
Speaker 10: and highly disagreeable odour and brown spores, and we believe
1:24:34
Speaker 10: it is often mistaken by the ignorant for the true
1:24:37
Speaker 10: mushroom verdigris mushroom Agaricus saliota eruginosis. The verdigrous green colour
1:24:45
Speaker 10: of the top of this mushroom is not permanent, but
1:24:48
Speaker 10: consists of green slime that soon gets washed off by
1:24:51
Speaker 10: the rain, flaked with white scales. The stem is hollow
1:24:54
Speaker 10: and the top fleshy. It generally grows about stumps. Is
1:24:58
Speaker 10: a very handsome fungus and is doubtless poisonous. Fiery tube
1:25:04
Speaker 10: mushroom Boltus pipparatus never attains a larger size than the
1:25:09
Speaker 10: specimen on the sheet. Indeed, it is one of the
1:25:11
Speaker 10: smallest of all the Baltai. The taste is highly acrid.
1:25:15
Speaker 10: It is therefore looked upon with grave suspicion, and it
1:25:18
Speaker 10: is probably a very dangerous plant. It grows in woods
1:25:22
Speaker 10: but is rare. Satanical tube mushroom Bolytus satanus, the specimen
1:25:29
Speaker 10: figured I gathered in crabtree wood near Winchester during an
1:25:33
Speaker 10: architectural excursion to Saint Cross. I have only once seen
1:25:36
Speaker 10: anything of it elsewhere, though my late friend Missus Gulson
1:25:40
Speaker 10: of Eastcliffe has sent it on to me several times
1:25:43
Speaker 10: from the neighborhood of Tegnemouth. Without doubt it is by
1:25:47
Speaker 10: far the most splendid of all the belltai. The top
1:25:50
Speaker 10: is nearly white, very fleshy, and a little vicid. The
1:25:54
Speaker 10: stem is firm, exquisitely colored, and beautifully reticulated. The under
1:25:59
Speaker 10: surface is brilliant crimson. It usually attains a large size,
1:26:03
Speaker 10: grows in woods, and as soon as broken or bruised,
1:26:07
Speaker 10: changes to blue. In all likelihood it is highly poisonous.
1:26:12
Speaker 10: Pungent milk mushroom Lactarius acris, as its name indicates, this
1:26:17
Speaker 10: is a very acrid and dangerous fungus. It is said
1:26:21
Speaker 10: to be rare, but I have sometimes known it to
1:26:23
Speaker 10: be extremely abundant in the woods near London. When cut
1:26:27
Speaker 10: or broken, the flesh and white milk changed to a
1:26:30
Speaker 10: dull siena red. This distinguishes it from all other mushrooms.
1:26:34
Speaker 10: To observe the change of color it requires at times
1:26:37
Speaker 10: a little patience, for I have known half an hour
1:26:40
Speaker 10: or even an hour elapse before the change of color
1:26:44
Speaker 10: is manifest. Bitter tube mushroom Buletus felius, said to be
1:26:50
Speaker 10: rare but generally abundant in Epping Forest. I have found
1:26:53
Speaker 10: it in abundance in Nottinghamshire, and know it well. It
1:26:57
Speaker 10: was the first belltus I ever drew, and I will
1:27:00
Speaker 10: then nearly eating it for Bellitus edulis. The bitter taste
1:27:04
Speaker 10: of bee felius, The flesh colored tubes, the flesh color
1:27:08
Speaker 10: of the top when broken, the reticulated stem, and the
1:27:11
Speaker 10: pink spores are the distinguishing marks of this species. It
1:27:16
Speaker 10: is poisonous false Champignon Marasmius urens. The more slender habit,
1:27:23
Speaker 10: the mealy stem, white downy base, and the narrower, darker
1:27:28
Speaker 10: and crowded gills distinguish this counterfeit from the true champignon Fig.
1:27:32
Speaker 10: Twenty eight edible sheet. It sometimes accompanies the latter plant,
1:27:37
Speaker 10: but with ordinary care can be detected in a moment.
1:27:41
Speaker 10: It grows in woods as well as in pastures and
1:27:43
Speaker 10: by road signs. I think I was once poisoned by
1:27:47
Speaker 10: it in Bedfordshire. I well remember on my way home
1:27:50
Speaker 10: late one evening gathering a quantity of champignon for supper,
1:27:54
Speaker 10: and as it was dark, I imagine I must have
1:27:56
Speaker 10: gathered both species. I did not cook them myself, neither
1:28:00
Speaker 10: did I examine them after they were taken from the basket,
1:28:03
Speaker 10: but I noticed at supper time that they were unusually hot,
1:28:07
Speaker 10: and I thought the old woman who cooked them had
1:28:10
Speaker 10: put too much pepper into the stew. I never suspected
1:28:13
Speaker 10: the fungi. In about half an hour after partaking of them,
1:28:17
Speaker 10: my head began to ache, my brain to swim, and
1:28:20
Speaker 10: my throat and stomach to burn, as if in contact
1:28:23
Speaker 10: with fire. After being ill for some hours, a terrible
1:28:27
Speaker 10: fit of purging and vomiting set in, which appeared soon
1:28:30
Speaker 10: to set me to rits. For after a day or
1:28:32
Speaker 10: so I was no worse for it. Fetid wood which
1:28:37
Speaker 10: Phalus impudicus. This is a great ornament to our woods,
1:28:41
Speaker 10: but its truly horrible effluvia beggars description. The nasal organs
1:28:46
Speaker 10: detect its presence at a long distance, and when neared
1:28:51
Speaker 10: the loathsome odor is indescribably revolting. Flies, however, appear to
1:28:55
Speaker 10: highly relish it, for these fali are invariably covered with
1:28:59
Speaker 10: flies who greedily devour the odorous and liquid repast found
1:29:04
Speaker 10: at the top of the stem. It is most abundant
1:29:06
Speaker 10: at woody places in the north of London all through
1:29:09
Speaker 10: the summer till the late autumn. Had not this species
1:29:13
Speaker 10: really been eaten. With several other singular, offensive and dangerous
1:29:18
Speaker 10: fungi featured on this sheet, it would have been hardly
1:29:21
Speaker 10: necessary to figure or to refer to it at all.
1:29:25
Speaker 10: The end end of Section thirteen, End of Mushrooms and Toadstools,
1:29:30
Speaker 10: third edition by Worthington, George Smith,