02678cam a22003493u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000350011324502950014826400510044330000470049433600260054133700260056733800360059350000310062950802060066052012060086653400450207265300240211765300140214165300380215565300420219365300270223570000230226285600430228551393UtSlPG20260610134201.0mcr n260607r2016||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aQK1 aMcIlvaine, Charles,d1840-190910aToadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi :bHow to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc. 1aSalt Lake City, UT :bProject Gutenberg,c2016  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2016-03-08  aProduced by KD Weeks, Dianna Adair, Bryan Ness and the
Online Distributed Proofreading Team at http://www.pgdp.net
(This file was produced from images generously made
available by The Internet Archive)  a“Toadstools, Mushrooms, Fungi, Edible and Poisonous; One Thousand American Fungi” by Charles McIlvaine is a scientific publication written in the early 20th century. This detailed guide aims to educate readers on both edible and poisonous fungi found in America, based on extensive personal research and standardized classifications of species. The book serves as a comprehensive tool for mycologists, culinary enthusiasts, and amateur foragers alike.  The opening of the book begins with a preface where McIlvaine recounts his journey into the study of fungi, sparked by encounters with various mushrooms in the West Virginia mountains. Through personal experimentation, he learned to differentiate between edible and poisonous varieties, ultimately compiling a wealth of knowledge over two decades. He expresses a desire to share this information, addressing both the culinary possibilities and safety concerns associated with mushroom consumption. The introduction also outlines the absence of a standardized text on American fungi, setting the foundation for the comprehensive descriptions and careful classifications that follow in the main text. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking (Mushrooms)  aMushrooms  aEdible mushrooms -- North America  aMushrooms, Poisonous -- North America  aFungi -- North America1 aMacadam, Robert K.40uhttps://www.gutenberg.org/ebooks/51393