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36<br />
on the "upper side of the pileus and resembles a small Japanese<br />
wine cup. There are two kinds, red and green ;<br />
the former is<br />
called Aka-Jiatsutake and the latter Ao-hatsutake. Both are<br />
eaten roasted or boiled when fresh.<br />
144. Agaricus sp., Jap. Samatsu-dake ; a fungus<br />
growing in pine woods in summer. The form and size resemble<br />
those of Matsu-take (141), but inferior in taste. It is esteemed<br />
for its early production.<br />
145. Agaricus sp., Jap. Sentbon-shimeji ; a fungus<br />
growing in tufts 011 the ground. It has a delicious taste.<br />
Besides this there is a kind resembling Shimcji (142) with slender<br />
stipes growing also in tufts, but is different, though<br />
it has the<br />
same name.<br />
146. Agaricus sp., Jap. Kurt-take; a fungus growing<br />
on decayed chestnut trunks. Late in autumn it is taken and eaten<br />
by boiling.<br />
146. b. Agaricus sp., Jap. Mai-take; a fungus growing<br />
in tufts on the bark of rotten trees. It is eaten fresh by boiling<br />
and preserved after drying.<br />
147. Exidia auricula, fuda., Jap. Kiku-rage ; a fungus<br />
growing on the bark of decayed trees. It is like a man's ear<br />
with a diameter of 3-4 inches and of a brown colour. On mountains<br />
it is often seen growing on the rotten part<br />
of several kinds<br />
of trees, but that growing on Lambucus racemosa, Z., var. sicboldiana,<br />
Miq. is esteemed as the best. It is dried, preserved, and<br />
used as a vegetable. When, eaten it makes a noise as Kurage (a<br />
kind of medusa).<br />
148. Lichenes digitatus, Ach. t<br />
Jap. hva-takc, Iwagoke<br />
; this is not a fungus, but is<br />
put in this section on account<br />
of the similarity of its use with that of the fungus. Jt grows on<br />
rocks among mountains. Its upper surface is flat, smooth, and of<br />
a grey colour, but the under- part is black, rough, and provided<br />
with short stipes.<br />
It is dried, preserved, and used as food.