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

TO DRY MUSHROOMS. (English method.)

Take those neither very young nor very old. Remove the butts only. Then slice, string or skewer the slices lightly, and expose to a current of warm dry air. A warm oven, with the door open, is a good place. When quite dry and shrivelled, pack in tins, with spice at top and bottom. When wanted for use, soak the slices in tepid water for some hours. Then cook.

Hay.