—This variety of mushroom is also one which grows in great abundance in the neighborhood of Washington and in other latitudes affording a similar environment. This specimen is in many respects like Agaricus campestris but the surface of the cap is somewhat darker colored. The ring on the stem is also wider and thicker than in campestris. This variety also grows larger than campestris, and the diameter of the cap is commonly from three to six inches. The [figure] is only about one-half the natural size. The horse mushroom is frequently confounded with the common mushroom, and there is practically no difference in their edible qualities. It grows preferably in gardens rather than fields, and especially in gardens which have been heavily fertilized. It also frequently appears in old beds composed of decayed stable manure which has been used for forcing beds for early vegetables.
Shaggy Mushroom (Coprinus comatus Fr.).
—The accompanying [Fig. 63] represents a group of three specimens of this variety of mushroom growing from a single base. The largest one is already showing signs of liquefaction and decomposition and a part of the cap has already disappeared. One of the peculiarities of this species is that beginning with the edge of the cap the whole mushroom dissolves sometimes within a day, when it is full grown, into an inky-black fluid. A portion of this inky fluid has run partly down the white stem of the largest mushroom. The cap of this mushroom, except when it begins to liquefy, resembles somewhat the form of a partially closed umbrella. In the early stages of growth the cap, gills, and stem are white, except the apex of the cap, which is generally dark-colored. The surface of the cap is covered with delicate lacerated scales, the characteristic from which the name comatus or shaggy is derived. The juice from the fresh sample is colorless as water. When it first begins to turn it is wine-colored, and until the juice is very deeply discolored the sample is still edible. After the juice has turned completely black it is considered too old to be eaten. This species of mushroom grows best in shady places, in a soil well supplied with humus. The season in which this variety of mushroom is most abundant is late in the autumn or early in the winter, when the nights are cold but the ground is not yet frozen. The liquefaction and decay of this mushroom come on so quickly that it is not usually infested with larvæ which do not have time to develop before the mushroom is reduced to a shapeless mass. The most common organism found is the myriapod, a thousand-legged worm, which often finds its way between the gills and stem. This cavity should always be examined for worms of this kind when the mushroom is being prepared for the table.
Fairy Ring Mushroom (Marasmius oreades Fr.).
—This variety is one which is interesting both on account of its edible properties and by reason of the circular areas in which it often grows. This [illustration] is about three-fourths of the natural size. The tendency of this variety to grow in the annual form designated is beautifully shown in the accompanying figure, from a photograph taken on the grounds of the Department of Agriculture. The ring in question is seven feet in diameter and the photograph was taken early in November. The stem in this variety has no ring,—the gills are few and widely separated and the cap as it becomes fully expanded has a peculiar knob-like projection in the center. This gives a characteristic appearance to this variety of mushroom. The cap and stem are colored a pinkish-buff, and the gills have a lighter shade of the same color varying in early growth toward a cream tint. The spores are white and can be observed by placing the cap, as already indicated, on a dark-colored paper, preferably black glazed paper. The fairy ring mushroom is one of the commonest species which grows on the lawns in Washington and vicinity. As many as twenty of these fairy rings have been found on the grounds of the Department of Agriculture in one season. In the earlier days, when superstition was more rife than at present, these rings were supposed to mark the places of the dances of the fairies. Another fanciful cause assigned for the production of the rings was that it was due to the effect of lightning striking the ground and burning the grass in a circle, and thus favoring the growth of fungi. Investigations, however, show that the fairy ring is due to a peculiar way in which the mycelium is produced, which begins at a central point, growing uniformly in all directions a few inches each year. After a while the central portion, being older, begins to die, and thus a small circular band is formed which each year increases in size, growing regularly on the outside and dying as regularly on the inside. The fairy rings are not always complete circles,—they are sometimes broken and often are crescent-shaped. This variety of mushroom is quite permanent, does not tend to decay as rapidly as some, and resists better than most varieties the attacks of insects. They, however, are very small as compared with the other common varieties.
Fig. 64.—Fairy Ring Formed by Marasmius oreades, an Edible Mushroom.—(Coville, Circular 13, Division of Botany.)
Puff-balls.
—A typical mushroom known as the puff-ball is the variety known as Lycoperdon cyathiforme Bosc. The puff-ball is so plain in its form that a description of its appearance is difficult. Usually the outside is colored brown and the covering is more or less irregularly checked, the white color of the interior showing between the darker, elevated areas. When still quite young the flesh is solid, of a milk-white color, and apparently quite dry. After two or three days it becomes soft, has a yellowish tint, develops a watery and later an amber-colored juice as it continues its development through to the later stages. If the mushroom remains ungathered, the interior dries up into a fine brown powder which is projected into the air when pressed by the finger. It is often blown away by the wind. When the fungus reaches this stage of decay it is very commonly known as “the devil’s snuff-box.” Finally the spores and other dust-like bodies are blown away, and there is left only a dry and leathery framework. In the latter stages the puff-ball is not regarded as edible, not because of its being poisonous, but on account of its dry and leathery consistency. In the neighborhood of Washington puff-balls are found commonly in the autumn on lawns and in gardens, and especially on vacant lots where the soil has remained uncultivated and been closely grazed by cattle. The puff-ball also tends to grow in a fairy ring form, and in the circular area in which it grows the grass is likely to be darker in color, showing the existence of a richer soil. It is only while the interior of the puff-ball is still solid and white, with something like the texture of cheese, that it has its highest edible properties.
