Our Edible Toadstools and Mushrooms and how to Distinguish Themr: A Selection of Thirty Native Food Varieties, Easily Recognizable by Their Marked Individualities, with Simple Rules for the Identification of Poisonous Species |
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Our Edible Toadstools and Mushrooms and How to Distinguish Themr; a ... W. Hamilton (William Hamilton) Gibson No preview available - 2012 |
Common terms and phrases
Agaric Agaricus campestris Agaricus ostreatus Amanita appetizing atropine becoming beneath Boletus Boletus edulis Boletus subtomentosus Botanical characters brown brownish buff Bulliard butter Champignon Chantarelle Charles McIlvaine Clavaria cluster color conspicuous convex cooked Coprinus Coprinus comatus creamy white crowded Cystidium deadly decay delicious dense Earth in woods eaten edible species edulis emetica epicure fairy-ring Fistulina Fistulina hepatica flavor flesh frequently Fries fungi fungus genus gills green Russula growing Habitat Helvella Hydnum hymenium Lactarius Lactarius deliciosus lawns length less Linnæus M. A. Curtis Marasmius moist Morel muscarius mush MUSHROOM Agaricus mushroom poisoning mycophagist occasionally odor oyster Oyster Mushroom pale Palmer pastures pepper Persoon pileus pink pinkish Plate poisonous Polyporus popular pores procerus Puff-ball recipes Russula emetica RUSSULA VIRESCENS salt Season smooth solid spore surface spore-print spores stem stew substance suggesting sweet taste tion toadstool toast trunks usually varieties volva yellow yellowish young specimens
Popular passages
Page 326 - By MC Cooke, MA, LL.D. Edited by the Rev. MJ Berkeley, MA, FLS With numerous Illustrations.
Page 326 - FUNGI. Outlines of British Fungology, containing Characters of above a Thousand Species of Fungi, and a Complete List of all that have been described as Natives of the British Isles. By the Rev. MJ BERKELEY, MA, FLS Demy 8vo, 24 Coloured Plates, 30».
Page 326 - British Fungi ; with Descriptions of the Esculent and Poisonous Species, Details of the Principles of Scientific Classification, and a Tabular Arrangement of Orders and Genera. By MC Cooke, MA, LL.D. With twenty-four colored plates. R. Hardwick, Piccadilly, London, 1871. An excellent, inexpensive, and popular hand-book.
Page 34 - ... It is well to be cautious about deciding on the quality of wild mushrooms, by following any published "rules" for their selection. Gibson, one of the authorities on mushrooms, says, "Avoid every mushroom having a cup or suggestion of such at the base; the distinctly fatal poisons are thus excluded ; exclude those having an unpleasant odor, a peppery, bitter or other unpalatable flavor, or tough consistency; exclude those infested with worms or in advanced age or decay.
Page 313 - MUSHROOMS WITH BACON. Take some full-grown mushrooms, and having cleaned them, procure a few rashers of nice streaky bacon, and fry it in the usual manner. When nearly done, add a dozen or so of mushrooms, and fry them slowly until they are cooked. In this process they will absorb all the fat of the bacon, and with the addition of a little salt and pepper, will form a most appetizing breakfast relish.
Page 313 - Place a bell-glass, or inverted basin, over the whole ; bake twenty minutes, and serve up without *. removing the glass until it comes to the table, so as to preserve the heat and the aroma, which, on lifting the cover, will be diffused through the room.
Page 63 - MY DEAR SIR,— In compliance with your request, I take pleasure in submitting to...
Page 309 - ... sauce. Mushrooms on Toast. — Put a pint of mushrooms into a stewpan, with two ounces of butter rolled in flour ; add a teaspoonful of salt, half a teaspoonful of white pepper, a blade of mace powdered, and half a teaspoonful of grated lemon ; stew till the butter is all absorbed, then add as much white roux as will moisten the mushrooms ; fry a slice of bread in butter, to fit the dish, and as soon as the mushrooms are tender serve them on the toast.
Page 307 - ... good stock, till tender; take them out and chop them up quite small ; prepare a good stock, as for any other soup, and add it to the mushrooms and the liquor they have been stewed in. Boil all together, and serve. If white soup is required use white button mushrooms and a good veal stock, adding a spoonful of cream or a little milk as the color may require.
Page 306 - Take a good quantity of mushrooms, cut off the earthy end, and pick and wash them. Stew them with some butter, pepper, and salt in a little good stock till tender; take them out, and chop them up quite small; prepare a good stock as for any other soup, and add it to the mushrooms and the liquor they have been stewed in. Boil all together and serve. If white soup be desired, use the white button mushrooms and a good veal stock, adding a spoonful of cream or a little milk, as the color may require.