. Observations on recent cases of mushroom poisoning in the District of Columbia. Mushrooms. 7 often drops to 25 cents and in winter rises sometimes to The price of the native product is commonly 20 cents per quart basket (weighing a scant pound), but it sometimes is a little higher, and it often on an overstocked fall market goes down to 10 cents a quart. The ordinary methods of cooking the common mushroom are frying in butter, broiling and serving on toast, stewing in gravy and serving with beefsteak, and simply stewing in milk. Detailed recipes for these and other methods of cooking
. Observations on recent cases of mushroom poisoning in the District of Columbia. Mushrooms. 7 often drops to 25 cents and in winter rises sometimes to The price of the native product is commonly 20 cents per quart basket (weighing a scant pound), but it sometimes is a little higher, and it often on an overstocked fall market goes down to 10 cents a quart. The ordinary methods of cooking the common mushroom are frying in butter, broiling and serving on toast, stewing in gravy and serving with beefsteak, and simply stewing in milk. Detailed recipes for these and other methods of cooking may be found in any good cookbook. As a preliminary to cooking, the lower end of the stem is cut off and the thin skin on the upper surface of the cap is usually peeled off in strips from margin to center. If this surface is clean and white, however, peeling is not necessary. THE HORSE MUSHROOM (EDIBLE). Agaricus a r reus is Scliaeffer. Fig. 2 represents three moderately expanded specimens of the horse mushroom. At a later stage they expand quite as fully as the large specimen in fig. 1. It should be noted that, while this species agrees in most details with the preced- ing, the surface of the cap is darker-colored than in campestris, though specimens of a considerably lighter shade of brown are often found; that it is larger; and that the ring is wider and thick- er than in the other. Usually the ring is dis- tinctly marked on its upper surface bv a Fig. 8.—Puffball, Jjycoperdon cyathiforme, top view. Edible. ^ Three-fourths natural size. series of lines where the edges of the gills before expansion have pressed against it. The difference in size between the two species (the cap in arvensis is commonly 3 to 6 inches broad) is not well brought out by this figure, for it is only one-half natural size, while the figure of cam- pestris is three-fourths natural size. Figs. 3 to 5 represent some buttons of the horse mushroom in various stages of development. The horse mushroom is
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