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

THE ELM MUSHROOM

Agaricus ulmarius

Appetizing qualities

This edible species of mushroom, allied to the foregoing, and which grows in similar clusters on the elm-tree, is the Agaricus ulmarius (Plate 15). While much difference of opinion prevails regarding the appetizing qualities of this mushroom or its right to a place among the esculents, this varying individual judgment has doubtless often had direct reference to the character of the particular specimen chosen for trial. Dr. M. C. Cooke is not disposed to place a high appreciation upon its qualities. "It has been customary," he says, "to regard this and some of its allies [presumably in allusion to the preceding] as alimentary, but there is no doubt that they could all be very well spared from the list." Opposed to this uncomplimentary aspersion is the testimony of other authorities who claim that "it is most delectable" and "a delicious morsel." Certain it is that in its young and tender condition only is it fit for food, as it becomes progressively tough in consistency towards maturity.

PLATE XV
THE ELM MUSHROOM

Agaricus ulmarius

Pileus: From three to five inches in diameter. Color, pale yellow or buff; smooth in young specimen, fissured, spotted, and leathery at maturity. Flesh in section white.

Gills: Dingy white, becoming tawny at maturity, extending down the stem.