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

The genus does not contain as many species of superior excellence as other fleshy genera of like numbers. The flesh is frequently dry and of a strong woody or musky flavor, which it does not lose in cooking. The stems are seldom cookable. All can be fried in butter, but cut in small pieces and well stewed, or stewed and served in patties, or made into croquettes are certain ways of keeping them in palate memory.

ANALYSIS OF TRIBES.

Phlegmacium (Gr—shiny or clammy moisture). Page [308].

Pileus viscid. Stem firm, dry. Veil partial, cobweb-like.

A. Cliduchii (Gr—holding the keys—the typical subdivision). Page [308].

Partial veil as a ring on the upper part of the stem which is equal or slightly expanded above. Not distinctly bulbous.

[*] Gills pallid then clay-colored.

[**] Gills purplish then clay-colored.

B. Scauri (Gr—club-footed). Page [310].

Bulbous. Bulb depressed or top-shaped, with a distinct margin caused by the pressure of the pileus before expansion. Veil generally ascending from the margin of the bulb. Gills somewhat sinuate.