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THESIS FOR THE DEGREE OF M. §.
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MUSHROOMS.

THESIS

FOR MASTER'S DEGREE,

BY LILIAN WHEELER, B. S.

MIGHIGAN AGRICULTURAL COLLEGE,

1899-64
gnesis
 

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MUSHROOMS.

Tre people of this country are beginning to find
how very good some of the toad- stools as they are often
called, are that grow around in their door yards and in
the fields and woods, often in great quantities.

We. Hamilton Gibson has written a book describing some
of tne pest and most common edible mushrooms, and also
the most poisonous kinds, especially the ones that might
be mistaken for edible ones. This work is filled with
beautiful illustrations taken from sketches he made hin-
self which ar@é a great help to the ordinary mushroom -
hunters who do not care to go into the scientific study
Of these ouser plants.

The majority of peoples have been frightened by the
many cases of death resulting from eating the poison
kinds, and so have not dared to eat mushrooms at all.
This has no doubt been a very safe way, vut now any one
who is willing to take a little trouble can in a short
time vecone familiar with a number of the vory best
mushrooms that Brow almost everywhere. The Department
of Agriculture has published in Bulletin No. 15 an article
written by Dr. Farilow,of Harvam, which was intended
exactly for this purpose. He does not use scientific
language, but describes each different kind very sinply
and so plainly no one should nesitats to use it as a guide.

a fy & rum re
 

 

The Germans have taten these mushrooms and analyzed
them very thoroughly to find just what elements so to
make them up, what causes the many different and vivid
colors, and what the poisonous property really is, vut
there has been very little snch work done yet in the
United States. A more superficial analysis has b2en
made, s'ich a& all the aifferent kinds of foods have been
Subjected to, and it is interesting to compare the amounts
of fat, nitrogen, ash, water, and carbohydrates found
in each. In the Farmers! Bulletin No. 74 from Washington
mushrooms are compared with potatoes, cabbage, bread and
pesef steak, and the experimenters come to the conclusion
that mushrooms rank as rather inferior to fresh vegetables,
and that in order to take the place of meat a person would
havs to eat on an average eight pounds a day. The Germans
say, too, that from 25 to 59 % of the dry miterial in
the mushroom is indigestible.

Although they may not be useful as a principal
article of diet, no one who hes ever eaten thom will
deny that they add much to a meal. Often they are cook—
64 with other kinds of food for this reason. A dish of
morells or fairy rings cooked until most of the large
amount of water has been given off and tren fried in
butter until crisp would tempt any epicure.

The following table is the result of the analysis
of twelve different kinds of mushrooms fount on the Col-
lege grounds or in the woods on the north side. They
were fathered and dPied during tho sumnsr of '97, and

analyzed the following summer.
—~3—

Results of Analysis.

 

VWarasmins oreades
(Fairy rings )
Leviota naucina
(Smooth Lepiota )

(Morels )
Lactarius . $<
(Milk mushrowm)
Russula
(Red Russula)
Armillarm Meleas
(Honsy mushroom)
Clararia gesgetay
(Coral

Coprius arenes
(Inky comatus )

Lepiota procervs

(Gelatin)

Carpvo—
H,O0 N Proteids. Fat hydrates Fiber Ash
87.7 - 89 5.56 025 3.13 1.58 - 89
91.4 48 3. 14 3.11 «86H 12.22
Merecnella esculenta
88. 78 4.87 - 20 3223 1.88 1.19
81.1  B4 4, e765 8.95 3. 73 1.43
alutacea
78.3 077 4.81 57 %11.72 1.85 2.08
90.7 43 Se 14 4.4 050 - 98
83.7 1.98 B.75 77 5.32 1.265 1.13
93.2 38 2037 ~10 2.83 48 ~ 14
Pleurotus astreatus
(Oystor astreavbus )O1. 2 47% 2.94 14 3.8 «63 .82
(Parasol preeerus ), 80.2 -73 4.528 -36 2.48 91 #80
Tremella mesente
92.4 ~12 75 - 08 6.3 ~13 2°48
Aminita Phalloides
93.7 0 27 1.88 ef5 2.89 - 80 «50

(Green Aminita )

ee

Potatoes
Cabbage
Wheat pread
Beef steak

75.5
92.5
35.4
63.

«40
~ 13

1.62

Se

72.60
1.13
8.50
18.75

50
1.20
8.80

20
79

52.80

Results taken for comparison from Bulletin No. 79.
10

- 30

1.09
«70
1.10
1.00
 

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Hach sample was weighed, then dried and a second
weiert taken, givins the per cent of H,0. The dried
mushrooms were tren ground to a fine powder, and one
gram was talon fom e7ch analysis and ijiuplicates of seach
aifferent kind were carried trough.

Tre amount of N was determined first by boiling the
fram of dried mushroom in a round bottomed flask with
20 c.c. of concentrated HS 0, and a globule of H g.

As s»on as the color nad faded to a lirrt yellow the
flame was removed and permanaganatse of potash was gradual-
ly added until there was a permanent green color, then

the whole was allowed to boil asain until it becanse color-
less. This was then washed out of the flask into a

copper dish with about 290 c.c. of water, 25 c.c. of
potassium sulphide, and 100 c.c. of a saturated soda
Solution was also added... The steam and N H,that was
siven o*f when this mixture was boiled was collected in

& condenser and made to drop into a flask containing a
kKnorvn amount of standam HS 0,colored with cochineal.
After about 150 a.c. had cone over, stamiard N H,is then
run into the flask drop by drop until all the acid is
neutralized,as shown by the purple color. Knowing how mucn N |
it must take to neutralizs the standard acid in the
first place and subtractine the amount you had to add
fave the amount of N H,in the gram of mushroom from which
the amount N was determined.

By multiplying the per cent of N vy 6.25 the amount
of proteid was obtained.

Nnan fFomam ALP AnaAhr Mamntl A wens a am eee Oe -
 

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platinum crucible to determins the per cent of ash that
was left.
To determine the amount of fat, a gram of dry mush-

room was placed on a filter paper in a small porcelain

pail with perforation in tre bottom. This pail was

hung at the end of a spiral condenser in a tube containg
gasoline. This tube was surrounded by hot water kept

at about tre sams temperature for tre eight hours. This
water vaporized the gasoline which was theh condensed

at tre top of the tube by the spiral and dropped down on
the powder and slowly dissolved out the fat and fell back
into the bottom of the tube to be vaporized again and go
through the same process for eirnt hours, when the fat
was 211 supposed to have been dissolved out and be held
in solution in the gasoline in the bottom of the tube.

This is poured into a flask of known weight, and the

gasoline evaporated. The flask is then dried, and the

added weight is the amount of fat in the given sample.
The amount of crude fiber was obtained from this
same sample by taking what was left after the fat was
extracted and washing it into a flask with 200 c.c. of
%H,8 0,and boiling it for thrity minutes. Then it was
filtered through a linen filter ani the substance left
on the filter aftor it was washed with hot water was
arain washed into the same flask, this time with 200 c.c.
Of sodium solution and boiled for another half hour. This

process digested the material and it was then filtered

into a Goosh crucible and dried. It was then weighed,

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amount of crude fiber.
The sum of the per cents of H,0, N, proteids, fat,

fiber and ash is substracted from 100%, giving the per

eent of carbvonydrates.

I. Fairy-ring mushroom. (Marasmius oreades Bolt. )
Wren these mushrooms first appear they are convex, but
later they become quite flat with a mound in the center
where the stem joins the cap. The texture is tough,

flexible when wet but brittle when dry. Tre color is a

redish puff or a deep cream color. The frills (underneath

the cap) are broad, separate, and unequal in length. The

stem is solid, tough, fibrous, naked and smooth at the

base. They grow in circles in pastures and lawns. They

have a nutty aromatic taste.
II. Short stemmed parasol mushroom (Lepiota naueina )

sometimes called the smooth Lepiota.
They apvear first as small white balls which lator
spread out into the typical shape of a mushroom, leaving

a ring of the cap around the stem. When fresh and good

the pills are white and also the spores. The stem is

nearly hollow soustines fiiled with threads and is slightly
eniarved at tne base. These mushrooms also grow in lawns
and post:1res,.

III. (Morchella esculenta), commonly called morels.

Tney are oval, elliptical, or round in outline am

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to greenish, ani the surface is honey- combed with deep

depressions so that if resembles very closely a sponre.

The stem is hollow and dingy white in color. They have

a sweet pleasant taste. They are found in woods, or-

chards, ani shady grassy places in May and June.
IV. Groen Aminita (Aminita Phalloides ) poison.
This mishroom 38lo first appears as a ball, then expands

into a parasol shape quite convex. Tne color is 12 light

delicats green and the cap is smooth and viscid to touch.
There is the ring or amulus here as in the lepiota, but
it is wider usually. The fills 2re white and the stem

is filled with threads like the other, but the end rests

in a cup or volva which is the distinmiuishing mark

of theses poison aminitas.

i

VY. Milky mushroom- Lactarius.

They are white in color at first, convex in forn,

pecoming funnel shaped later. The surface is smooth and

moist. The gilis are white, and when broken a milky

white juice exudes. The stem is hollow. They grow in

woodse
VIe Red Russula (Russula alutacea ).

Tne shape is first convez, later the rin rises above

the center. The color of the top varies from a bright

to a deep red, put tre gills are a very decided yellow-
buff color, and are equal brittle and broad. The stem is
solid and white. The taste sweet and mut like. They
grow in woods from July to September.

VII. Honey Mushroom. (Armillaria M9llea. )
 

 
~3~

They grow in clusters, small and are round, rich yellow
in color at first, expanding into a larre slightly
Curved form yhen older, but keeping the ysllow color.

They leave a ring or am@nulus around the stem, which is

Solid and ribbed, and quite larre. The gills are

broad, even, and quite far apart.
VIII- Coral Mushroom (Clavaria stricta).

They grow in te woods.

This mushroom thickly branches and gach vcranch ends with

smali teeth. Tre color is a dull light brown. It srrows

three to four inches high, and is foun! in t'9 woodse
IX. Inky Mushroom. (Coprimis comaties ).
They are erg shaped when young, becoming cylindrical
and finally expand anid melt away into an inky fluid.

They are creamy white in color, turning Dlack, and the

surface is -~overed with shagey points. The silis are

crowded, equal, and white. The stem is white and hollow,

With a loose cottony pith. The taste is sweet when fresh.

They cro” in lawns, pastures, gardens, and in rich ground,
especially near barns.
X. Oyster mushroom. (Pleurotus astreatus ).
They grow in clusters, and are smooth, and have a
dull lignt yellow color, sometimes erayish The vilils
are dinsy white of different lengths, and they cover the
stem which scarcely shows, it is so short. They are
found on old tree trunks and fallen logs.
XI. Parasol mushroom. (Lepiota procerus ).
They appear first as small ball 11ike caps on a very

Tatas

lone stam with a emall vnrotitnharanna at tha tan
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they expand into a large parasol. ‘hse color is crean,
with dark brown spots. The sills are white, and the
stem slender. They srow in woods and in grassy places,
XII. Geletin mushroom. (Tremella mesenteried.
“ound on an old stump. It was a cluster of rich trans-—

parent brown jelly-like leaves all crumpled up together,
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