Our Edible Toadstools and Mushrooms and How to Distinguish Them / A Selection of Thirty Native Food Varieties Easily Recognizable by their Marked Individualities, with Simple Rules for the Identification of Poisonous Species

A practical popular guide to identifying edible and poisonous fungi that emphasizes recognition of the deadly Amanita while offering clear portraits and pictorial analysis of about thirty commonly used edible species. Sections cover major groups such as agarics, polypores, and miscellaneous fungi, explain diagnostic features—cap, gills, spore color and prints, taste, odor, and milky juices—and show development stages through numerous colored plates and line illustrations. Additional material describes spore-print techniques, cautions against risky lookalikes, and supplies simple culinary recipes, a bibliography, and an index to aid foragers and amateurs in safe gathering and preparation.