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Image from page 434 of "The book of woodcraft" (1912) | by Internet Archive Book Images
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Image from page 434 of "The book of woodcraft" (1912)

Identifier: bookofwoodcraft00seto

Title: The book of woodcraft

Year: 1912 (1910s)

Authors: Seton, Ernest Thompson, 1860-1946

Subjects: Camping Outdoor life Natural history Indians of North America

Publisher: Garden City, N.Y., Doubleday, Page & company

Contributing Library: The Library of Congress

Digitizing Sponsor: Sloan Foundation

 

 

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Text Appearing Before Image:

ix inches across. Sometimes it has no stem. It is afavorite for the table. It needs careful cleaning and longcooking. There is no poisonous species at all like it. Also, belonging to the Gilled or true mushroom family, arethe Ink-caps of the Genus Coprinus. They grow on dungpiles and rich ground. They spring up over night and per-ish in a day. In the last stage the gills turn into a blackfluid, yes, into ink. At one time this was used for ink, aquantity of the black stuff being boiled and strained for thepurpose. It is still a good scout dye for roots, quills, etc.The spores of Coprinus are black. It is strange that such poisonous looking thingsshould be good food.Yet all the authoritiesagree that the Ink-capsare safe, delicious, easilyidentified and easilycooked. There is no poi-sonous mushroom withblack spores at presentknown in North Amer-ica. Inky Coprinus (Co-prinus atramenlarius).This is the species illus-trated. The examplewas from the woods;Inky coprinus. often it is much more

 

Text Appearing After Image:

404 The Book of Woodcraft tall and graceful. The cap is one to three inches in diam-eter, grayish or grayish brown, sometimes tinged lead color. Stew or bake from twenty to thirty minutes after thor-ough washing, is the recognized mode of cooking it. Beefsteak Mushroom {Fistulina hepatica). This juicyred mushroom grows chiefly on the chestnut stumps.In color it varies from strawberry red to liver brown, notunlike raw meat, paler below. When wounded it bleeds.

 

 

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Taken circa 1912