A score of years ago (1880–1885) I was living in the mountains of West Virginia. While riding on horseback through the dense forests of that great unfenced state, I saw on every side luxuriant growths of fungi, so inviting in color, cleanliness and flesh that it occurred to me they ought to be eaten. I remembered having read a short time before this inspiration seized me a very interesting article in the Popular Science Monthly for May, 1877, written by Mr. Julius A. Palmer, Jr., entitled “Toadstool Eating.” Hunting it up I studied it carefully, and soon found myself interested in a delightful study which was not without immediate reward. Up to this time I had been living, literally, on the fat of the land—bacon; but my studies enabled me to supplement this, the staple dish of the state, with a vegetable luxury that centuries ago graced the dinners of the CÆsars. So absorbing did the study become from gastronomic, culinary and scientific points of view, that I have continued it ever since, with thorough intellectual enjoyment and much gratification of appetite as my reward. I hope to interest students in the study as I am myself interested.

For twenty years my little friends—the toadstools—have been my constant companions. They have interested me, delighted me, fed me, and I have found much pleasure in making the public acquainted with their habits, structure, lusciousness and food value.

My researches have been confined to the species large enough to appease the appetite of a hungry naturalist if found in reasonable quantity; and my work has been devoted to segregating the edible and innocuous from the tough, undesirable and poisonous kinds. To accomplish this, because of the persistent inaccuracy of the books upon the subject, it was necessary to personally test the edible qualities of hundreds of species about which mycologists have either written nothing or have followed one another in giving erroneous information. While often wishing I had not undertaken the work because of the unpleasant results from personally testing fungi which proved to be poisonous, my reward has been generous in the discovery of many delicacies among the more than seven hundred edible varieties I have found.

For ten years I have planned to publish in book form what I know about toadstools; each effort to compile my information has shown me how much more I ought to know before going into print. Even now my work is still unfinished.

I am urged by my many toadstool friends (as I lovingly call those who, from all over the land, send me specimens for identification, and grow interested with me in the work), to publish what I already know upon the subject, that they, and others, may have a helpful book to guide them to a goodly portion of the edible species, and away from those that are inedible or poisonous.

In this book I comply with these requests. I have selected over seven hundred of the most plentiful and best varieties for the table, from my toadstool bill of fare; and I describe and caution against several species, some of which are deadly in their effects, if eaten; others of which induce ill-effects more or less serious. One thousand species and varieties are named and described.

Birds, flowers, insects, stones delight the observant. Why not toadstools? A tramp after them is absorbing, study of them interesting, and eating of them health-giving and supremely satisfying.