Student's Hand-book of Mushrooms of America, Edible and Poisonous Part 12

Manner of growth caespitose, generally on decayed tree stumps, although the group figured in the plate was found growing on moist sand, mixed with clay, on a roadside in Hynesbury Park.

Authors differ widely as to the value of this species as an esculent. I have only eaten the very young and small specimens when cooked, and found them very palatable. A Boston mycophagist records it as "very good," fried after five minutes' boiling in salted water. Prof. Peck, having tried it, considers it "a perfectly safe species, but not of first-rate quality." It is very common in Maryland and Virginia, and in the mountain districts prolific. I have talked with Bohemians and with Germans who have gathered it in basketfuls in the vicinity of the District of Columbia, who speak well of it, considering it a valuable addition to the table. Its prolific growth makes it valuable to those who like it. There are no species recorded as dangerous in this group.

Ag. (Armillaria) robustus, a very stout species, with a fleshy, compact, smooth cap, bay color or tawny, occurs in the Maryland woods, and in the open woods of the Ma.s.sachusetts coast.

AGARICINI. Fries.

_Genus Cantharellus_ Adans. In the plants of this genus the hymenoph.o.r.e or fleshy substance of the cap is continuous with the stem. They are fleshy, membranaceous, and putrescent, having neither veil, ring, nor volva. The stem is central, except in a few species, where it is lateral. A characteristic of the genus which separates it from other genera of the Agaricini is the vein-like appearance of the gills. They are very shallow and so obtuse on the edges as to present the appearance of a network of swollen branching veins. They are usually decurrent and anastomosing. It is a small genus. Cooke figures nineteen species. Among the described species C. cibarius is the only one whose edible qualities have been highly recommended. C. umbonatus, a very small plant, found in eastern Ma.s.sachusetts is commended by those who have eaten it. They are usually found in woods, and amongst moss. One species, _C. carbonatus_, is found upon charred ground.

[Ill.u.s.tration: Plate VII.

CANTHARELLUS CIBARIUS FR.

1, 2, 3, 4 Various stages of growth. 5 A section.

6 Spores. 7 Spores and basidia.

From Hynesbury, Md., U. S.

Sackett & Wilhelms Lithographing Co., New York.]

PLATE VII.

=Cantharellus cibarius= Fries. "_The Edible Chantarelle_."

EDIBLE.

Cap a rich golden yellow, like the yolk of an egg; at first convex, later concave and turbinated; margin sinuous, undulate, smooth, shining, and more or less lobed; diameter from two to four inches; flesh pale yellow or whitish; veins or gills rather thick and wiry, remarkably decurrent, usually very much bifurcated and of the same golden yellow as the cap; stem solid or stuffed, slightly attenuated downwards, yellow; spores white or pale yellowish, elliptical.

European authors esteem it very highly, and some speak of the odor as like that of ripe apricots. The plant as found in Maryland and Virginia has a slightly pungent but agreeable taste when raw, and a pleasant odor when cooked. It is ranked as one of the best of the wood mushrooms by those who have eaten it in this locality (District of Columbia). It is found here in abundance, after light rains, in fir woods. Berkeley states that it is somewhat rare in England, where it is held as a delicacy, but quite common on the continent. We have had specimens from various localities throughout the States. Cooke says the spores are white. Peck and Gibson record them as yellow. I find them white, sometimes slightly tinted with yellow.

The _Chantarelle_ takes its name from a Greek word signifying a cup or vase, referring to its shape and possibly also to its rich golden color; _cibarius_ refers to its esculent qualities.

The variety _rufipes_ Gillet closely resembles C. _cibarius_, but is darker, with the stem _rufous_, reddish, at the base.

C. _aurantiacus_ Fries bears a sufficient resemblance to C. _cibarius_ to be sometimes taken for it, although the cap is tomentose and of a much deeper orange in tint, the gills more crowded, darker than the cap, and the stem less stout. In the variety _pallidus_ the whole plant is very light or buff yellow, and the gills nearly white. C. aurantiacus has been recorded as poisonous or unwholesome by some of the earlier authors, others say that they have eaten it, but do not commend it.

RECEIPTS FOR COOKING.

_Stuffed Morels._--Choose the freshest and lightest colored Morels, open the stalk at the base, fill with minced veal and bread-crumbs, secure the ends of the stalk and place between thin slices of bacon.

The Morel should not be gathered immediately after heavy rains, as it becomes insipid with much moisture. The flavor is said to grow stronger in drying.

_Escalloped Mushrooms._--(From Mr. Frank Caywood, Fredericktown, Ohio, November 14, 1893.) Season as directed in the usual methods for mushrooms and add a small quant.i.ty of vinegar to hasten the cooking.

Cook slowly until tender; rapid boiling evaporates the flavor. When done, put in from a pint to a quart of sweet milk and heat. Take a pudding dish and put in a layer of broken crackers; light milk crackers are the best. Put lumps of b.u.t.ter and pepper and salt over the crackers.

Next a layer of the tender mushrooms with some of the hot gravy and milk. Continue these layers until the dish is full, having a layer of crackers on top. Place the dish in the oven and bake slowly until the crackers are browned.

_Mushroom Fritters._--Take nice large tops, season, and dip into batter and fry in hot b.u.t.ter as other fritters.

_Mushrooms en ragout._--Put into a stewpan a little "stock," a small quant.i.ty of vinegar, parsley, and green onions chopped up, salt and spices. When this is about to boil, the cleaned mushrooms are put in.

When done remove them from the fire and thicken with yolks of eggs.

The Lactarius _deliciosus_ may be served with a white sauce or fried.

Badham says the best way to cook them is to season first with pepper, salt, and small pieces of b.u.t.ter, and bake in a closely covered pie dish for about three quarters of an hour.

The Cantharellus, being somewhat dry, requires more fluid sauce in cooking than the juicier mushrooms, and is best minced and slowly stewed until quite tender. Some advise soaking it in milk a few hours before cooking. The Italians dry or pickle it or keep it in oil for winter use.

Persoon gives the following recipes for cooking the Morel: 1st. Wash and cleanse thoroughly, as the earth is apt to collect between the ridges; dry and put them in a saucepan with pepper, salt, and parsley, adding or not a piece of bacon; stew for an hour, pouring in occasionally a little broth to prevent burning; when sufficiently done, bind with the yolks of two or three eggs, and serve on b.u.t.tered toast.

2. _Morelles a l'Italienne._--Having washed and dried, divide them across, put them on the fire with some parsley, scallion, chives, tarragon, a little salt, and two spoonfuls of fine oil. Stew till the juice runs out, then thicken with a little flour; serve with bread crumbs and a squeeze of lemon.

MUSHROOM GROWING.[A]

[A] A part of the matter presented under this caption was contributed by the author to the Health Magazine and appeared in the March number (1897) of that periodical.

To France is due the credit of being the first country to cultivate mushrooms on a large scale, and France still supplies the markets of the world with canned mushrooms. The mushroom which is cultivated in the caves and quarries of France, to the exclusion of all others, is the Agaricus arvensis (the "s...o...b..ll"), a species of field mushroom.

Of late years France has found a formidable compet.i.tor in the culture of mushrooms in Great Britain. The English market gardeners find their moist, equable climate favorable to outdoor culture, and abundant crops are grown by them in the open air, chiefly, however, for the home market.

That mushroom growing can be made a lucrative business is shown by the experience of a well-known English grower, Mr. J. F. Barter, who on one acre of ground has produced in the open air, without the aid of gla.s.s, an average of from ten to twelve thousand pounds of mushrooms annually; the price obtained for them varying according to the season, but averaging ten pence, or twenty cents, per pound for the whole year. The value of twelve thousand pounds of mushrooms at ten pence per pound would be 500 sterling or $2,500.

For the purposes of comparison the following are quoted from the Pall Mall Gazette, as exceptional prices realized in England for other fruits and vegetables in recent years:

Pounds sterling per statute acre:

Very early gooseberries, 100; onions, 192; early lettuces, 100; plums, 100; potatoes, 100; strawberries, 150; black currants, 168; filberts, 200.

It will be seen that onions and filberts head the list, but the product of an acre of mushrooms has been shown to be worth more than double that of either filberts or onions.

In the localities specially favorable to hop growing 30 cwt. of hops to the acre is considered exceptional, while the average price has been quoted at 3 pounds sterling, or about one-fifth of the sum obtained from Mr. Barter's acre of mushrooms. Three months in the year the weather does not favor outdoor culture, and these months Mr. Barter spends in manufacturing brick sp.a.w.n, which he exports to this and other countries.

Among those who have been very successful in indoor culture are Mr.

William Robinson, editor of the "London Garden," and Mr. Horace c.o.x, manager of the "Field."

In America, where mushroom culture is still comparatively in its infancy, there have already been obtained very encouraging results by painstaking growers. Most of the cultivation has been in the northern and midwestern States, where the climatic conditions seemed most favorable to indoor culture. A few figures as to the revenue obtained in this way may be interesting to readers.

An experienced Pennsylvania grower states that from a total area of 5,500 square feet of beds, made up in two mushroom houses, he obtained a crop of 5,000 pounds of mushrooms in one season, or about one pound to the square foot. These sold at an average of a little over 50 cents per pound. A third house, with 19,000 square feet of beds, produced 2,800 pounds, or one and one-half pounds to the square foot. This house yielded a net profit of one thousand dollars. This, however, can be quoted only as showing the possibilities of careful culture by experienced growers under very favorable circ.u.mstances. Amateurs could scarcely expect such good results. Three-fourths of a pound to the square foot would probably come nearer the average. A Philadelphia grower gives the average price secured from fifty shipments of mushrooms in one season at 54 cents per pound. New York dealers report higher rates than this. A Washington florist who utilizes the lower shelves of his propagating houses for the purpose of mushroom growing informed me that during two seasons he received 60 cents per pound wholesale, shipping to New York, and that he sold one thousand dollars worth in one season. Mr. Denton, a market gardener of Long Island, who cultivates in houses built for the purpose, markets from 1,700 to 2,500 pounds per year.

Thus far the market is in the hands of a comparatively few dealers in the neighborhood of large cities, but there is certainly no good reason why the growing of mushrooms should not be more generally undertaken by the farming community. Certainly no one has better facilities than are at the command of the enterprising American farmer. On most farms the conditions are favorable or could easily be made so for mushroom culture, on a moderate scale, at least. Generally there are disused sheds, old barns, etc., which with a small outlay could be transformed into mushroom houses, and where timber is plentiful the cost of building a small mushroom house would be repaid by the profits accruing from the business.

In the culture of mushrooms there are open, to the enterprising with small capital, four sources of profit: first, the sale of the fresh mushrooms; second, the manufacture of mushroom catsup; third, the canning of the small b.u.t.ton mushroom for exportation; and, fourth, the manufacture of sp.a.w.n.

It is well in this, as in all new industries, to begin in a small way, and if success is attained it is easy to extend operations on a larger scale. My advice to amateurs is to begin with one or two beds in a well-drained cellar or shed where good ventilation and even temperature can be secured at moderate cost. In the underground cellar economy is secured by the saving in fuel. The beds can be made on the floor, flat, ridged or banked against the wall, ten or twelve inches deep in a warm cellar, and from fifteen to twenty inches in a cool cellar. The boxing for the sides and ends may be built six or eight inches higher than the beds to give the mushrooms plenty of head room.

DIRECTIONS FOR PREPARING THE COMPOST FOR THE BEDS.