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The steadily increasing number of adherents to mycological societies apart, most people still fear all but the widely commercialized cultivated mushroom. It is a pity, for, though a faithful standby, it knows nothing of the delicacy of certain of its wild cousins. Edible wild mushrooms are not all very good; to my way of thinking—a way perhaps at variance with that of the passionate mycologist—no more than a dozen or so are of real culinary interest. Some few are sublime and all grow wild in one part or another of the United States.

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