Enquire within upon everything

1129. To Distinguish Mushrooms from Poisonous Fungi. i. Sprinkle a little salt on the spongy part or gills of the sample to be tried. If they turn yellow, they are poisonous,--if black, they are wholesome. Allow the salt to act, before you decide on the question. ii. False mushrooms have a warty cap, or else fragments of membrane, adhering to the upper surface, are heavy, and emerge from a vulva or bag; they grow in tufts or clusters in woods, on the stumps of trees, &c., whereas the true mushrooms grow in pastures. iii. False mushrooms have an astringent, styptic, and disagreeable taste. When cut they turn blue. They are moist on the surface, and generally of a rose or orange colour. iv. The gills of the true mushroom are of a pinky red, changing to a liver colour. The flesh is white. The stem is white, solid, and cylindrical. 1130. Cookery for Soldiers Sailors, Travellers, and Emigrants. The following seven receipts are due to the inventive genius of the late Alexis Soyer, who at one time was chief cook of the Reform Club: 1131. Stewed Salt Beef and Pork. Put into a saucepan about two pounds of well-soaked beef, cut in eight pieces; half a pound of salt pork, divided in two, and also soaked: half a pound of rice, or six tablespoonfuls; a quarter of a pound of onions, or four middle-sized ones, peeled and sliced; two ounces of brown sugar, or a large tablespoonful; a quarter of an ounce of pepper, and five pints of water; simmer gently for three hours, remove the fat from the top, and serve. This dish is enough for six people, and it cannot fail to be excellent if the receipt be closely followed. Butchers' salt meat will require only a four hours' soaking, having been but lightly pickled.