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Mushroom and Toadstools / How to Distinguish Easily the Differences Between Edible and Poisonous Fungi cover

Mushroom and Toadstools / How to Distinguish Easily the Differences Between Edible and Poisonous Fungi

Chapter 24: Lilac-stemmed Mushroom. Fig. 18.
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About This Book

A practical field guide that helps readers separate edible from poisonous fungi through clear descriptions and nature-based illustrations of dozens of species. It supplies indices of common and scientific names, engraved plates of twenty-nine edible and thirty-one poisonous species, and short diagnostic notes on appearance, habitat, and handling. Introductory remarks discuss safe collecting and eating practices, such as choosing fresh specimens, avoiding overconsumption, and caution for beginners. The author emphasizes careful comparison with the plates, offers to identify specimens sent for inspection, and relates occasional personal cautions from earlier mistakes. The volume mixes botanical observation with culinary advice to encourage informed, cautious use of wild fungi.

Lilac-stemmed Mushroom. Fig. 18.

(Agaricus [Tricholoma] personatus.)65.

Although this plant at times appears in pastures near London, it is not very common. It is very nearly allied to and extremely like the next species (fig. 19), from which it is principally distinguished by its growing in the autumn, and having a lilac band round the upper part of the stem. This lilac stain, however, is not invariably present; and a species that is altogether (stem and top too) lilac, or full violet, should be avoided (A. nudus). The Purple Cobweb-Mushroom (fig. 12) is easily distinguished by its rust of iron gills. In Agaricus personatus they are white—sometimes dirty white; the solid ringless stem is rather rough; and the top is smooth, and exceedingly firm and fleshy; the plant grows late in the autumn, on downs, and in rich, short pastures.

Opinions vary a little regarding the value of this species for gastronomic purposes; but I think, if young plants are gathered, in dry weather, and carefully broiled or stewed, few fungi will prove more truly delicious. From my own experience, I have the highest opinion of it; but the plant readily absorbs moisture, and during wet weather is heavy and of little worth.

As these pages are passing through the press, my friend, Mr. Thomas Moore, of the Botanic Garden, Chelsea, informs me that this autumn (1874) he saw large quantities of A. personatus exposed for sale in the markets of Nottingham, under the name of “blue-bottoms,” the vendors stating the fungus to be “as good as mushrooms.”