. British fungi. Fungi -- Great Britain; Botany -- Great Britain; Lichens. 50 BRITISH FUNGI pleasant taste and aroma they possess. This number is scattered throughout various faraihes of fungi, and all do not by any means possess gills, or conform to the mushroom type of structure. At this point, I again rej^eat my previous warning, do not risk anything in the way of eating fungi until you are quite certain as to their identity. They are not worth the risk. At one time it was stated, based on chemical analysis, that fungi contained more nitrogenous material than beef, and, consequently, were m
. British fungi. Fungi -- Great Britain; Botany -- Great Britain; Lichens. 50 BRITISH FUNGI pleasant taste and aroma they possess. This number is scattered throughout various faraihes of fungi, and all do not by any means possess gills, or conform to the mushroom type of structure. At this point, I again rej^eat my previous warning, do not risk anything in the way of eating fungi until you are quite certain as to their identity. They are not worth the risk. At one time it was stated, based on chemical analysis, that fungi contained more nitrogenous material than beef, and, consequently, were more nutritious. Chemical analysis, as conducted to-day, does not disprove the older statement as to the amount of nitrogenous material present in the tissues of fungi considered edible, but it has pointed out that the. Boletus scahcr, an edible fungus, tlial lias been partly eaten by a squirrel. amount of nitrogenous material present that can be assimilated, or used as food, is very small indeed, and that fungi practically contain no more flesh-forming material than a cabbage does, which is about the smallest amount that can be obtained from anything we eat. Notwithstanding this, fungi have their special flavours, often combined with a very pleasant aroma, and in this way serve a purpose ; because it must be remembered that we do not gain actual flesh and blood from everything we eat, as examples, salt, mustard, spices, etc., but these substances, due to custom, render more palatable those kinds of food essentially necessary to our well- being, and also, in some instances, aid digestion and the assimilation of the nutritious portion of the food we eat. The following table, showing the relative values of beef and the. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Massee, George, 1850-1917. London, G. Routle
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectb, booksubjectlichens
