Fungi: Their Nature and Uses

by M. C. Cooke

Corda, “Prachtflora,” plate vii.

X.

INFLUENCES AND EFFECTS.

It is no longer doubted that fungi exercise a large and very important influence in the economy of nature. It may be that in some directions these influences are exaggerated; but it is certain that on the whole their influence is far more important for evil and for good than that of any other of the Cryptogamia. In our endeavour to estimate the character and extent of these influences it will prove advantageous to examine them under three sections. 1. Their influence on man. 2. Their influence on lower animals. 3. Their influence on vegetation. Under these sections the chief facts may be grouped, and some approximate idea obtained of the very great importance of this family of inferior plants, and consequently the advisability of pursuing their study more thoroughly and nationally than has hitherto been done.

I. In estimating the influence of fungi upon man, we naturally enough seek in the first instance to know what baneful effects they are capable of producing on food. Although in the case of “poisonous fungi,” popularly understood, fungi may be the passive agents, yet they cannot be ignored in an inquiry of this nature. Writing of the Uses of Fungi, we have already shown that a large number are available for food, and some of these real delicacies; so, on the other hand, it becomes imperative, even with stronger emphasis, to declare that many are poisonous, and some of them virulently so. It is not sufficient to say that they are perfectly harmless until voluntarily introduced into the human system, whilst it is well known that accidents are always possible, and probably would be if every baneful fungus had the word POISON inscribed in capitals on its pileus.

The inquiry is constantly being made as to what plain rules can be given for distinguishing poisonous from edible fungi, and we can answer only that there are none other than those which apply to flowering plants. How can aconite, henbane, œnanthe, stramonium, and such plants, be distinguished from parsley, sorrel, watercress, or spinach? Manifestly not by any general characters, but by specific differences. And so it is with the fungi. We must learn to discriminate Agaricus muscarius from Agaricus rubescens, in the same manner as we would discriminate parsley from Æthusa cynapium. Indeed, fungi have an advantage in this respect, since one or two general cautions can be given, when none such are applicable for higher plants. For instance, it may be said truly that all fungi that exhibit a rapid change to blue when bruised or broken should be avoided; that all Agarics are open to suspicion which possess an acrid taste; that fungi found growing on wood should not be eaten unless the species is well known; that no species of edible fungus has a strong, unpleasant odour, and similar cautions, which, after all, are insufficient. The only safe guide lies in mastering, one by one, the specific distinctions, and increasing the number of one’s own esculents gradually, by dint of knowledge and experience, even as a child learns to distinguish a filbert from an acorn, or with wider experience will thrust in his mouth a leaf of Oxalis and reject that of the white clover.

One of the most deleterious of fungi that we possess is at the same time one of the most beautiful. This is the Agaricus muscarius, or Fly Agaric, which is sometimes used as a fly poison.[A] It has a bright crimson pileus studded with pale whitish (sometimes yellowish) warts, and a stem and gills of ivory whiteness. Many instances have been recorded of poisoning by this fungus, and amongst them some British soldiers abroad, and yet it cannot be doubted that this fungus is eaten in Russia. Two instances have come under our notice of persons with some botanical knowledge, and one a gardener, who had resided in Russia and eaten of this fungus. In one case the Fly Agaric was collected and shown to us, and in the other the figure was indicated, so that we might be under no doubt as to the species. Only one hypothesis can be advanced in explanation. It is known that a large number of fungi are eaten in Russia, and that they enter much into the domestic cookery of the peasantry, but it is also known that they pay considerable attention to the mode of cooking, and add a large amount of salt and vinegar, both of which, with long boiling, must be powerful agents in counteracting the poison (probably somewhat volatile) of such fungi as the Fly Agaric. In this place we may give a recipe published by a French author of a process for rendering poisonous fungi edible. It must be taken on his authority, and not our own, as we have never made the experiment, notwithstanding it seems somewhat feasible:—For each pound of mushrooms, cut into moderately small pieces, take a quart of water acidulated with two or three spoonfuls of vinegar, or two spoonfuls of bay salt. Leave the mushrooms to macerate in the liquid for two hours, then wash them with plenty of water; this done, put them in cold water and make them boil. After a quarter or half hour’s boiling take them off and wash them, then drain, and prepare them either as a special dish, or use them for seasoning in the same manner as other species.[B]

This method is said to have been tried successfully with some of the most dangerous kinds. Of these may be mentioned the emetic mushroom, Russula emetica, with a bright red pileus and white gills, which has a clear, waxy, tempting appearance, but which is so virulent that a small portion is sufficient to produce disagreeable consequences. It would be safer to eschew all fungi with a red or crimson pileus than to run the risk of indulging in this. A white species, which, however, is not very common, with a bulbous base enclosed in a volva, called Agaricus vernus, should also be avoided. The pink spored species should also be regarded with suspicion. Of the Boleti several turn blue when cut or broken, and these again require to be discarded. This is especially the case with Boletus luridus[C] and Boletus Satanas,[D] two species which have the under surface or orifice of the pores of a vermilion or blood-red colour.

Not only are species which are known to be poisonous to be avoided, but discretion should be used in eating recognized good species. Fungi undergo chemical changes so rapidly that even the cultivated mushroom may cause inconvenience if kept so long after being gathered as to undergo chemical change. It is not enough that they should be of a good kind, but also fresh. The employment of plenty of salt in their preparation is calculated very much to neutralize any deleterious property. Salt, pepper, and vinegar are much more freely employed abroad in preparing fungi than with us, and with manifest advantage.