not make use of any about which you are not absolutely sure. In gathering mushrooms to eat, do not put into your basket with those you intend to eat a single mushroom of whose edible qualities you have any doubt. If you have the least doubt about it, discard it, or put it in another basket.

There are no fixed rules by which you can tell a poisonous from an edible mushroom. I found a friend of mine eating Lepiota naucina, not even knowing to what genus it belonged, simply because she could peel it. I told her that the most deadly mushroom can be peeled just as readily. Nor is there anything more valuable in the silver spoon test in which Mr. Gibson's old lady put so much confidence. Some say, do not eat any that have an acrid taste; many are edible whose taste is quite acrid. Others say, do not eat any whose juice or milk is white, but this would discard a number of Lactarii that are quite good. There is nothing in the white gills and hollow stem theory. It is true that the Amanita has both, but it must be known by other characteristics. Again we are told to avoid such as have a viscid cap, or those that change color quickly; this is too sweeping a condemnation for it would cut out several very good species. I think I may safely say there is no known rule by which the good can be distinguished from the bad. The only safe way is to know each species by its own individual peculiarities—to know them as we know our friends.

The student of mycology has before him a description of each species, which must tally with the plant in hand and which will soon render him familiar with the different features of the various genera and species, so he can recognize them as readily as the features of his best friends.

WHAT ANYONE MAY EAT. In the spring of the year there comes with the earliest flowers a mushroom so strongly characteristic in all its forms that no one will fail to recognize it. It is the common morel or sponge mushroom. None of them are known to be harmful, hence here the beginner can safely trust his judgment. While he is gathering morels to eat he will soon begin to distinguish the different species of the genera. From May till frost the different kinds of puff-balls will appear. All puff-balls are good while their interior remains white. They are never poisonous, but when the flesh has begun to turn yellow it is very bitter. The oyster mushroom is found from March to December and is always a very acceptable mushroom. The Fairy Rings are easily recognized and can be found in any old pasture during wet weather from June to October. In seasonable weather they are usually very plentiful. The common meadow mushroom is found from September to frost. It is known by its pink gills and meaty cap. There is a mushroom with pink gills found in streets, along the pavements and among the cobble stones. The stems are short and the caps are very meaty. It is A. rodmani. These are found in May and June. The horse mushroom has pink gills and may be found from June to September. The Russulas, found from July to October, are generally good. A few should be avoided because of their acrid taste or their strong odor. There is no time from early spring till freezing weather when you can not find mushrooms, if the weather is at all favorable. I have given the habitat and the time when each species can be found. I should recommend a careful study of these two points. Read the descriptions of plants which grow in certain places and at certain times, and you will generally be rewarded, if you follow out the description and the season is favorable.

HOW TO PRESERVE MUSHROOMS. Many can be dried for winter use, such as the Morels, Marasmius oreades, Boletus edulis, Boletus edulis, va. clavipes, and a number of others. My wife has very successfully canned a number of species, notably Lycoperdon pyriforme, Pleurotus ostreatus and Tricholoma personatum. The mushrooms were carefully picked over and washed, let stand in salt water for about five minutes, in order to free them of any insect-life which may be in the gills, then drained, cut into pieces small enough to go into the jars easily. Each jar was packed as full as possible with mushrooms and filled up with water salt enough to flavor the mushroom properly. Then put into a kettle of cold water on the stove, the lids being loosely placed on the top, and allowed to cook for an hour or more after the water in the kettle begins to boil. The tops were then fastened on securely and after trying the jars to see if there was any leak, they were set away in a cool, dark place.

In canning puff-balls they should be carefully washed and sliced, being sure that they are perfectly white all through. They do not need to stand in salt water before packing in the jar as do those mushrooms which have gills. Otherwise they were canned as the Tricholoma and oyster mushroom. Any edible mushroom can easily be kept for winter use by canning. Use glass jars with glass tops.

TERMS USED

SOME OF THE MOST COMMON TERMS USED. In describing mushrooms it is necessary to use certain terms, and it will be incumbent upon anyone who wishes to become familiar with this part of botanical work to understand thoroughly the terms used in describing the plants.

The substance of all mushrooms is either fleshy, membranaceous, or corky. The pileus or cap is the expanded part, which may be either sessile or supported by a stem. The pileus is not made up of cellular tissue as in flowering plants, but of myriads of interwoven threads or hyphae. This structure of the pileus will become evident at once if a thin portion of the cap is placed under the microscope.

The gills or lamellæ are thin plates or membranes radiating from the stem to the margin of the cap. When they are attached squarely and firmly to the stem they are said to be adnate. If they are attached only by a part of the width of the gills, they are adnexed. Should they extend down on the stem, they are decurrent. They are free when they are not attached to the stem. Frequently the lower edge is notched at, or near, the stem and in this case they are said to be emarginate or sinuate.

Figure 2.—Small portion of a section through the spore-bearing layer of a mushroom which produces its spores on the ends of cells called basidium. (a) Spores, (b) basidium, (c) sterile cells.

In some genera the lower surface of the cap is full of pores instead of gills; in other genera the lower surface is crowded with teeth; in still others the surface is smooth, as in the Stereums. The gills, pores and teeth afford a foundation for the hymenium or fruit-bearing surface. It will be readily seen that the gills, pores and teeth simply expose in a very economical way the greatest possible spore-bearing surface.

If a section of the gills be examined by a microscope, it will be observed that upon both sides of the surface are extended hymenial layers. The hymenium consists of elongated cells or basidia (singular, basidium) more or less club-shaped. Figure 2 will show how these basidia appear on the hymenial layer when strongly magnified. It will be seen that they are placed side by side and are perpendicular to the surface of the gills. Upon each of these basidia are in some species two, usually four, slender projections upon which the spores are produced. In Figure 2 a number of sterile cells will be seen which resemble the basidia except that the latter bear four sterigmata upon which the spores rest. Among these