The opening of Preface
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.