A plain easy account of British fungi : with descriptions of the esculent and poisonous species.

  • Cooke, M. C. (Mordecai Cubitt), 1825-1914.
Date:
1862
Catalogue details

Licence: Public Domain Mark

Credit: A plain easy account of British fungi : with descriptions of the esculent and poisonous species. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    27/212 (page 11)
    ilnuts, of new meal, &c. ; while there are others iich, we must confess, have the odour of onions, of r.rlic, of tainted meat, of fish, and equally unpleasant distances ; and others, again, which are devoid of any •rceptible odour. Some persons are very fond of sting, and here they may gratify that propensity ; for fungi they will meet with a variety of flavours, some which will be calculated to please and others to .sgust. In the raw state, probably, the acrid or ipleasant prevails in the majority of cases, for some I ecies which are pleasant when cooked have a very rid taste when eaten raw. The number of poisonous : t ecies has, perhaps, been exaggerated ; but of these ]| ere are many, and the dangerous properties of few are extremely virulent. We have always iagined it prudent to taste unknown species with ution, since we have learnt that some mycologists wing, perhaps, more enthusiasm than cfhtion, have, irn merely tasting very virulent species, suffered r some time afterwards considerable pain and in- mvenience. More especial reference will be made ereafter to the species recommended as esculent, and . iich may be found, in greater or less number, in our vn islands. As articles of food, fungi are certainly deserving of ore attention than they have hitherto received from e majority of our countrymen. People widely sepa- 'ted by mountains, oceans, or vast tracts of desert, we been found employing certain species as delicacies, ot only in China, as evidenced by the examples of