Our Edible Toadstools and Mushrooms and How to Distinguish Them / A Selection of Thirty Native Food Varieties Easily Recognizable by their Marked Individualities, with Simple Rules for the Identification of Poisonous Species

by W. Hamilton Gibson

Dessert

Omelette soufflé au gelée, 30
Pouding soufflé, 30
Gelée de Hydnum, 30

Bibliography

AMERICAN

1. Geological and Natural History Survey of North Carolina. Part III. Botany. Containing a catalogue of the indigenous and naturalized plants of the State. By Rev. M. A. Curtis, D.D., etc. Raleigh, 1867. (Out of print.)

2. Mushrooms of America. Edible and Poisonous. Edited by Julius A. Palmer, Jr. Numerous colored plates. Published by L. Prang & Co., Boston, 1885.

3. About Mushrooms. A Guide to the Study of Esculent and Poisonous Fungi. A collection of various articles upon the subject. By Julius A. Palmer. Lee & Shepard, Boston, 1894.

4. Boleti of the United States. A catalogue containing full descriptions of one hundred and eight species. (No illustrations.) By Professor Charles H. Peck, State Botanist, State Hall, Albany, N. Y. Annual Report of the State Botanist issued by the Board of Regents, Albany University.

Professor Peck has also published a series of papers on "Edible Mushrooms" in The Country Gentleman, of Albany, N. Y. A new work from him on this subject is in preparation.