Field and Stream-April, 1929 
 
 
Club life on 
 
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the Great Outdoors." "Old Hickory" 
 
 
I 
 
 
                        OUT-HOUSE 
                        NOW A RELIC 
                    Rapidly replaced by mod- 
                    ern  sanitary Wolverine 
                    Toilets-Thousands in rise 
                    -Approved  by  sanitary 
                    engineers - Successfully 
       I:',".used for fifteen years- 
       l .L Low cost to operate-No 
W~rite ,water or sewers-TInstall 
for                 it yourself-Ideal for all 
Jufor-           :  unsewered districts. 
                -    Dail Steel Products Co. 
                    800 Main St..Lansing,Mich. 
 
 
  All the morels are edible, similar in 
appearance and readily recognized, so 
that it is unnecessary to describe other 
species. They occur in old apple orchards 
or in thin woods, especially pines, in May 
and June. On account of their pitted sur- 
face, they must be cleansed very thor- 
oughly, and because of their toughness 
and lack of flavor they must be cooked 
slowly a long time and well seasoned. 
Place them in a stewpan with butter, salt, 
pepper and a little lemon juice, and cook 
slowly for an hour, adding at times a 
little beef gravy. 
  The only poisonous fungus that might 
be confused with the morels is gyromitra, 
known by its dark-red, irregular cap, 
which is not pitted but folded and con- 
voluted somewhat like the surface of the 
human brain. However, it occurs at the 
same time as the morels and assumes 
brownish hues with age. Although young 
and fresh specimens of gyromitra are 
eaten without harm, old or decaying 
specimens or those kept too long before 
cooking have at times been found to con- 
tain helvellic acid, a deadly poison simi- 
lar to that occurring    in the deadly 
amanita. It is, therefore, best to refrain 
from using the plant for food in any form. 
  Puffballs are among the safest of all 
fungi for the beginner, none of them be- 
ing poisonous, and they are at the same 
time excellent and easy to obtain. Being 
tender, they cook quickly and are easily 
digested. They should be cut open be- 
fore cooking to see that they are not 
too old and that they are really puffballs. 
If they are white and firm inside like 
cream   cheese, showing   no yellow   or 
brownish discolorations, they are of the 
right age to use. If the interior shows 
no special structures but is smooth and 
homogeneous, then one may be sure he 
has a puffball. The "egg" of the deadly 
amanita contains the young cap and stem 
inside, which is readily seen when it is 
cut ; and the "egg" of the stinkhorn shows 
the stem and a green mass inside sur- 
rounded by a layer of jelly-like substance. 
p UFFBALLS may be cooked alone in 
    various ways or used in stews, omelets 
 and for stuffing roast fowls. When used in 
 omelets, they should be stewed first. All 
 kinds except the small ones should first 
 be peeled and cut into slices or cubes, 
 after which they may be fried quickly 
 in butter, or dipped in beaten egg and 
 fried like eggplant, or cooked in any of 
 the ways recommended for the ordinary 
 mushroom. The smaller kinds are usu- 
 ally inferior in flavor to the larger ones 
 and need a few specimens of some good 
 mushroom to make them attractive. 
   The large field puffball is about the 
 size of one's fist or smaller, and is whit- 
 ish gray or brown in color, becoming 
 purplish and cracked with age. The giant 
 puffball, a much rarer species, grows to 
 the size of a man's head or larger, and 
 is smooth and white in appearance. A 
 small, white, warted species is common 
 in fields during the summer and fall, 
 while other species of mediumn size grow 
 on leaf-mold or decayed wood in woods. 
 The gemmed puffball is one of the best 
 of these woodland varieties, appearing in 
 groups or clusters in leaf-mold. It is pure 
 white and covered with pretty spines, or 
 gems that fall away with age. The hard- 
 skinned puffballs, harmless but of poor 
 flavor, are purplish-black instead of white 
 inside when young. 
   The common field mushroom is known 
 to almost every one who pretends to col- 
 lect mushrooms at all, and many collec- 
 tors limit themselves entirely to this one 
 kind. It grows in low grass on meadows 
 or on rich moist upland pastures, being 
 common after rains during summer and 
 
 
108 
 
 
ý P Great Sport 
   Its . 
 
CampinýAAWay! 
 
 
early autumn. The upper side is white 
with brownish fibrils or scales, and the 
under side is a beautiful salmon-pink 
when young, changing gradually to almost 
black when old. The stem is colored like 
the top and has a loose white ring around 
it. There is little or no swelling at the 
base of the stem and no death-cup as in 
the deadly amanita, which latter, more- 
over, is white underneath and grows usu- 
ally in woods or groves. 
  The spawn or vegetative portion of the 
common mushroom, as well as othermush- 
rooms, is hidden in the soil and feeds 
uponthe dead organic matter found there- 
in. When the proper season arrives, small 
fruit bodies, known as buttons, appear 
on the spawn and soon develop into mush- 
rooms, which are in reality only the ma- 
ture fruit bodies of a delicate and widely 
branching plant entirely concealed in the 
earth. The parts of the fruit body are 
known as the stem and the cap. On the 
under side of the cap are the gills, which 
bear countless tiny bodies known as 
spores. These are distributed by the wind 
and produce new plants as seeds do in 
the case of flowering plants. The cottony 
ring on the stem is what remains of a 
thin white veil which covered the gills in 
the early stages of their growth. 
   Should yanglers be allowed to live? 
   THE TRAGEDY OF WESTERN 
            WATERFOWL 
        (Continued from page 31) 
 try to awaken the sportsmen of the coun- 
 try to the seriousness of the situation. 
 Having been invited to speak before the 
 American   Game    Conference in   New 
 York, I prepared a paper which was pre- 
 sented there in December, 1921, from 
 which I quote as follows: 
   "Can you imagine walking along a shore- 
 line for twenty-five miles and passing an 
 average of ten dead birds every time 
 you step? Fifty birds for every rod! 
 Imagine going into a small lake recently 
 flooded and counting 4,800 teal, pintail 
 and shovelers that you are certain have 
 died within forty-eight hours! From 50 
 to 80 per cent of the ducks that were 
 raised or found their way to Bear River 
 Bay from July 5 to September 25, this 
 year, died there. You can traverse huin.- 
 dlreds of square miles of marsh and lake 
 and never be out of sight of dead birds. 
 You cannot build a blind except over the 
 carcasses of dead birds that have crawled 
 up into the tules during the early stages 
 of the sickness and died. 
   "This   condition  prevails over   the 
 greater part of the marsh, comprising 
 some 150 square miles. When a brisk 
 wind springs up from the south, the wa- 
 ter spreads for miles over the mud flats 
 that are almost water-level, carrying the 
 birds and piling them in windrows along 
 the high water-line, or scattering them 
 broadcast over the flats. I am convinced 
 that more than two, and possibly nearer 
 three, million  birds perished   on  the 
 marsh this year. Bear River Bay Marsh, 
 instead of an asset, a nesting ground, a 
 resting place, a haven of refuge for 
 moulting birds which come there by thou- 
 sands for that purpose, is becoming a 
 morgue-a graveyard where a continent 
 is sending its birds year after year, and 
 from which they never return." 
   Our efforts this year were turned large- 
 ly to collecting the sick birds and trans- 
 porting them to fresh water, where from 
 75 to 95 per cent recovered. While this 
 work is very difficult over such a tremen- 
 dous area as the Bear River marshes, yet 
 in case of a recurrence of the disease, 
 great good could be accomplished in this 
 manner. With the proper equipment, front 
 two to five hundred birds a (lay could be