Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi / How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.

by Charles McIlvaine; Robert K. Macadam

PREFATORY

The first edition of “One Thousand American Fungi” so fully embodied the species known to be edible, that the field for fresh investigation has been confined principally to newly discovered species. In the eighteen months elapsing since the publication of the first edition, Professor Charles H. Peck—the American authority upon fungi—has reported several. These, with his descriptions, are named in the supplement.

The many requests made of the author for information upon the raising of mushrooms show a prevalent interest in the industry. What he knows is stated herein; what he does not know, and what is not known upon the subject, would furnish the matter for a volume.

Interest in the study of fungi is well established and is rapidly increasing. This department of botany has been made a specialty in many colleges and schools. Its importance is everywhere recognized.

The author and publishers feel a just pride in the success of “One Thousand American Fungi.” The prompt sale of the first edition, and immediate demand for the second, warrant it. Their thanks are due to the many who have kindly interested themselves in obtaining subscriptions to the author’s edition.

Charles McIlvaine.