The ketchup made from the meadow mushroom is, not without reason, looked upon as the best, although it may be obtained from many other species. I have seen persons gathering fungi for ketchup (to be sold in the markets), putting almost anything into their baskets so long as the species appeared likely to yield a black juice.
I have known cows to be very fond of mushrooms; and a friend of mine in the country (who has more than once seen his cows, in the morning, go from mushroom to mushroom till all are consumed) goes regularly over his pastures every morning in the autumn, before the cattle are turned in, to secure the first gathering of the fungus crop. Sheep, squirrels, birds, and many other animals commonly eat raw mushrooms and other fungi.
Yellow-gilled Mushroom. [Fig. 6.]
(Russula alutacea.)536.
This is one of the principal ornaments of our woods in summer and autumn, and is readily recognized by its thick gills, which are of a subdued but decided buff-yellow colour, and the somewhat viscid red, or pale crimson top. The stem is stout, white or rose-colour, ringless, and solid; the whole plant fleshy, and frequently very large. The gills immediately distinguish it from the emetic mushroom ([fig. 21, Poisonous Sheet]), as in the latter they are pure white, and always remain so; there are, too, other great differences between the two species noted in the description of the emetic mushroom.
The taste of Russula alutacea is particularly agreeable and mild, and, when well prepared for the table, few species prove more satisfactory to the consumer. Dr. Badham (by an error) takes some exception to it.
Furrowed Clavaria. [Fig. 7.]
(Clavaria rugosa.)827.