Psilocybe weilii has a farinaceous taste and a farinaceous smell similar to a cucumber. Psilocybe weilii pleurocystidia are subfusoid to sublageniform, and are 16 to 22 µm by 5 to 10 µm. The cheilocystidia are long-necked, lageniform, sometimes forked, and are 20 to 38 µm by 5 to 7 µm.
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Dog food ingredients typically contain farinaceous (starch) and proteinaceous (protein) ingredients. Farinaceous ingredients commonly found in United States dog feed are wheat, wheat middlings, oats, barley, corn, corn meal, hominy and other similar ingredients that account for roughly 35% to 70% of the total feed weight.Pitchon, E. (1980). United States Patent No. 4225630.
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The veil does not form an annulus. The taste of this species has been described as slightly bitter, and the smell slightly farinaceous, like grain.
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164; Rumbelow, p. 76 They described her stomach contents as "cheese, potatoes and farinaceous powder [flour or milled grain]".Evans and Rumbelow, p. 104; Evans and Skinner (2000), p. 158; Rumbelow, p.
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This terminology persists in referring to endospermic seeds as "albuminous". The nature of this material is used in both describing and classifying seeds, in addition to the embryo to endosperm size ratio. The endosperm may be considered to be farinaceous (or mealy) in which the cells are filled with starch, as for instance cereal grains, or not (non-farinaceous). The endosperm may also be referred to as "fleshy" or "cartilaginous" with thicker soft cells such as coconut, but may also be oily as in Ricinus (castor oil), Croton and Poppy.
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The membranous pericarp adheres to the vertically orientated seed. The dark seed coat is spiny or smooth. The embryo is annular, surrounding the copious, farinaceous perisperm. The chromosome base number is x = 6, which is unusual for Chenopodioideae.
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It is usually somewhat lighter than the cap. The flesh is white, and very thick. It has a foul-smelling odour, which has been described as slightly farinaceous to rancid. This species is host to the parasitic gilled mushroom Volvariella surrecta, which is found on older specimens.
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London: The Ideal Publishing Union. p. 181 Historian James Gregory has noted that Hare's diet consisted of "two daily meals of toasted or unleavened bread, weak tea, vegetables cooked in butter, farinaceous puddings and fruit."Gregory, James. (2007). Of Victorians and Vegetarians: The Vegetarian Movement in Nineteenth- Century Britain.
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There are fibrils near the top of the stem. The partial veil is cortinate (cobweb-like, similar to the partial veil of Cortinarius species), and soon disappears. The flesh is whitish to yellowish, and bruises blue when injured. The taste and odor are slightly farinaceous (similar to freshly ground flour).
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Hygrophorus variicolor is very similar in overall appearance, differing only in having a stem made slimy by a gelatinous partial veil. H. tennesseensis is another lookalike species, but has a farinaceous odor (like raw potatoes) and a bitter taste. H. arbustivus is a European species found under oaks. The "clay waxy cap" (H.
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Psilocybe serbica is a species of mushroom in the family Strophariaceae. The mushroom contains the compound psilocybin. It is closely related to Psilocybe cyanescens, although the latter has a strong farinaceous odor and taste and is not translucent-striate when moist. It was reported as new to science by Meinhard Moser and Egon Horak in 1969.
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Psilocybe serbica has no specific smell (somewhat raddish, but never farinaceous), taste is usually bitterish. It is a very variable species. Its cap is (1)2–4(5) cm in diameter and obtusely conical, later becoming campanulate or convex. It expands to broadly convex or plane in age and is incurved at first then plane or decurved with age.
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Psilocybe aucklandiae has a farinaceous smell and taste. The cap is 1.5–5.5cm in diameter, conical to almost plane with age with the edges sometimes curling upwards and splitting. It often has a broad umbo. The colour ranges from dark chestnut brown to yellow-brown, bruising deep blue (sometimes appearing greenish or almost black) when damaged.
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The vertically or horizontally orientated seed has a brown to yellowish-brown, thin membranous seed coat. The annular embryo surrounds the copious farinaceous perisperm. The flowering time is March to June. The chromosome numbers are 2n = 18 (for the diploid Grayia arizonica and Grayia brandegeei) and 2n = 36 (for the tetraploid Grayia spinosa and Grayia plummeri).
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The flesh is thin, with a whitish to brownish color; it has an unpleasant odor and a farinaceous (mealy) taste. The thick, widely spaced gills have an attached to somewhat decurrent attachment to the stem. They are whitish to grayish brown, often poorly developed, sometimes forked near the cap margin, and have edges covered with fine granules. The stipe measures long by thick.
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The lamellae are adnate, and light brown to dark purple brown in maturity, with lighter gill edges. There is no distinct annulus, but immature P. cyanescens specimens do have a cobwebby veil which may leave an annular zone in maturity. Both the odor and taste are farinaceous. P. cyanescens has smooth, elliptical spores which measure 9 - 12 x 5 - 8 µm.
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Mycelium at the base of the stipe is white or stained blue. All parts of the fruitbody stain blue if bruised or handled. Young specimens have a white partial veil that later disappears, or remains as a zone on the stipe that can be colored purplish brown by spores. The odor and taste of the mushroom is farinaceous—similar to freshly ground flour.
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The stipe is hollow, whitish in color, and covered with white fibrils. It is the same color as the cap, and stains blue when bruised. The odor and taste are slightly like grain meal (farinaceous). Spores have been recorded in the range of 10.4-12.8 by 6.4-8 μm and have a thick wall with a flattened, broad germ pore.
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Chaenotheca furfuracea is a mealy (farinaceous), bright yellow-green leprose pin lichen.Lichen Flora of the Greater Sonoran Desert Region. Vol 2, Nash, T.H., Ryan, B.D., Gries, C., Bugartz, F., (eds.) 2001, It is in the family Coniocybaceae and can be found in European countries like Belgium, Luxembourg, and Switzerland. The species are growing mostly on beeches and oaks, and on tree roots of spruces.
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Psilocybe strictipes has a farinaceous smell and taste. Pleurocystidia are absent and its lageniform cheilocystidia are 21-45 by 7-10 µm. The cap is 5 to 30 mm across, conic to campanulate to convex, smooth, and translucent-striate near the margin, often with a low umbo. It is walnut brown to dark rusty brown, with a smooth surface and a separable gelatinous pellicle.
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Psilocybe villarrealiae has a farinaceous taste and smell. The cap is 2–12 cm in diameter, at first subconical to campanulate, expanding to convex or plane in age, often with a wavy margin. The cap color starts out tan to walnut brown and fades to yellow-brown as it ages, finally turning black. The cap surface is hygrophanous, fading to tan as it dries.
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Fruits and Farinacea: The Proper Food of Man. (1849). Monthly Journal of Medical Science 9: 1218–1226. He documented how ancient peoples mentioned in the Bible and early nations lived on a fruit and farinaceous diet. Smith argued from the shape and size of human teeth, conformation of the jaw, length of alimentary canal and other anatomical evidence that man was not intended to be either carnivorous or omnivorous.
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The cap margin, initially curved downward, lifts up and becomes lobed or irregular with age. The flesh is thick and white, with a strongly farinaceous odor similar to cucumber or watermelon rind. Gills initially have an emarginate (notched) to adnate attachment to the stipe, but pull away as the mushroom matures to become seceding or almost free from attachment. They are thick and closely spaced, and whitish in color, sometimes developing pale pink tints.
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Similar to the genus Phanerochaete, Candelabrochaete features simple septa in the subicular hyphae and at the base of the basidia, and hyaline, thin-walled, nonamyloid spores. Several features distinguish Candelabrochaete from Phanerochaete. These include small, cylindrical to club- shaped (clavate) basidia, septate cystidia, a loosely interwoven subiculum (a mat of hyphae from which the fruitbody arises), and a loosely organized hymenium. This latter characteristic gives a farinaceous to woolly appearance to the fruitbodies.
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The cap is conical initially and flattening to a convex shape, with a prominent boss. Measuring 1.5 to 6 cm (0.6–2.4 in) in diameter, it is covered with greyish scales, paler than other grey-capped tricholomas, and the crowded gills are white or pale grey and emarginate or adnate in cross section. They sometimes stain yellowish when bruised. The thin flesh is cream or white and has a farinaceous (floury) and somewhat rancid taste and smell.
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Young fruit bodies have no distinctive or odor, but develop a pungent smell as they mature; their taste is somewhat farinaceous (similar to freshly ground flour). The spores are egg-shaped to roughly elliptical and measure 8.7–11 by 4.8–6.5 μm. They are densely covered with nodules up to 0.5 μm high. The thin-walled basidia (spore-bearing cells) are hyaline (translucent), club- shaped to cylindrical, four-spored, and have dimensions of 26–39 by 5–8 μm.
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The thin yellowish-white gills are up to broad, free from attachment to the stipe, and distantly spaced—there are typically 23–28 gills present. The stipe measures long by 1–1.25 mm thick, and is straight or curved, shiny, and hollow. It is dark brown except for a pink region near the top, and it has a tuft of cotton- like white mycelium at the base. The odor and taste of the mushroom are weakly farinaceous (similar to freshly-ground flour).
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Growth of the company was continuous, but it was in the second part of the 19th century that developments on a large scale took place. Factories were built at Ware, Hertfordshire, and Bethnal Green in East London. The factory at Ware specialised in infants' foods, dietetic products, medicated pastilles, malt preparations as well as galenical preparations, beginning production in 1892. The brands included Allenburys Nº1 and Nº2 foods (essentially milk foods for babies up to six months), and Allenburys Nº 3 (malted farinaceous food, six months and older).
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A cylindrical drum and a roller are mounted for rotation with their respective axes horizontal. The periphery of the roller is adjacent to that of the drum and has one or more recesses of constant depth. The drum and the roller are rotated at the same peripheral speed. A farinaceous paste, supplied to the periphery of the roller in a zone remote from the drum, is repeatedly taken up by the recess or recesses and is transferred to the drum in the form of portions, which may be interconnected.
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It has a brownish to grayish-olive color that is sometimes tinged with shades of orange. The surface is smooth except for orange powder near the top, while the base is covered with stiff orange hairs. Smith reports the mushroom tissue to have no distinctive taste or odor, while Aronsen says the odor is "very conspicuous; sweet, fruity, often experienced as farinaceous or faintly of anise". Like many small Mycena species, the edibility of the mushroom is unknown, as it is too insubstantial to consider collecting for the table.
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When collected in its typical habitat and during the appropriate season, Tricholoma vernaticum mushrooms can be readily identified because of their prominent characteristics: white color, stocky fruit body, farinaceous odor, and ring on the stipe. Tricholoma lookalikes in the same geographic region grow at lower elevations, typically in autumn. T. portentosum has a gray cap, a stipe with yellow tints, and lacks a ring, while T. mutabile has violet tones in its cap and also lacks a ring. Other lookalikes include Hygrophorus subalpinus and H. camarophyllus, but these species have broad, waxy gills, and lack the characteristic odor of T. vernaticum.
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Although one source claims that the species is a "choice edible when young", another source warns of the possibility of stomach cramps and diarrhea. Burrows suggests preparing specimens by cutting them up and boiling the pieces, and disposing of the water; then they may be used in dishes such as stews and casseroles. Because of its large size, one specimen can be enough to be consumed by several individuals. The odor has been said to be farinaceous or similar to fish meal; the taste and smell of the mushroom have also been alternately characterized as "mild and pleasant" or "truly disgusting".
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The exterior may be smooth or roughened, with a wing or raphe (ridge), aril or one to two tails, rarely hairy, but may be dull or shiny and the lack of a black integument distinguishes them from related taxa such as Allioideae that were previously included in this family, and striate (parallel longitudinally ridged) in the Steptopoideae. The hilum (scar) is generally inconspicuous. The bitegmic (separate testa and tegmen) seed coat itself may be thin, suberose (like cork), or crustaceous (hard or brittle). The endosperm is abundant, cartilaginous (fleshy) or horny and contains oils and aleurone but not starch (non-farinaceous).
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The base of the stem is densely covered with well-developed white rhizomorphs. Young mushrooms have a white cobweb-like partial veil that does not last long before it disappears, although it sometimes remains as a non-permanent ring on the upper part of the stem. The flesh is whitish to yellowish or reddish yellow in the cap, or reddish brown in the stem, and shows little or no bluing reaction to injury. Like most of the bluing Psilocybe mushrooms, the odor and taste of P. aztecorum is slightly farinaceous (similar to freshly ground flour) in fresh specimens; dried specimens have a more intense odor.
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The cap surface is smooth and moist, with a slimy margin that is initially pressed against the stipe; with age the margin becomes notched and sometimes scalloped, turning translucent. The cap color is dark gray to pale gray, somewhat hygrophanous, fading to ashy white or brown when dry. The flesh is thin, gray, cartilaginous and tough, with a strongly farinaceous (mealy, similar to raw potatoes) odor and taste if crushed or chewed. The whitish to grayish gills are moderately broad (2–3 mm) with a spacing that is close to subdistant, and 18–26 reach the stipe, interspersed with two or three tiers of lamellae (short gills that do not extend fully from the cap margin to the stipe).
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The flesh is thick in the center of the cap and tapers evenly to the margin, and is watery gray, with a cartilage-like texture. The odor and taste are mildly to strongly farinaceous (similar to the smell of freshly ground flour), to radish-like. The gills are narrowly attached (adnexed) to broadly attached or sinuate. The gill spacing ranges from close to somewhat distantly spaced, with 26–36 gills reaching the stem; there are additionally three or four tiers of lamellulae (short gills that do not extend completely from the cap margin to the stem). The gills are strongly intervenose (possessing cross-veins), moderately broad (5–7 mm), white or grayish white, soon flushed with pale pink, with even edges.
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Downtown in 1912 Under French rule, Toamasina was the seat of several foreign consuls, as well as of numerous French officials, and was the chief port for the capital and the interior. Imports consisted principally of piece-goods, farinaceous foods, and iron and steel goods; main exports were gold dust, raffia, hides, caoutchouc (rubber) and live animals. Communication with Europe was maintained by steamers of the Messageries Maritimes and the Havraise companies, and also with Mauritius, and thence to Sri Lanka, by the British Union-Castle Line. During the colonial period, owing to the character of the soil and the formerly crowded native population, the town was often plagued by epidemics: the plague broke out in 1898, and again in 1900; but since the draining of the neighboring marshes, there was an improvement.
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His greatest commercial success was with 'silicated soap', pure soap with sodium silicate added. The corrosive water glass had to be neutralised somewhat by additives such as starch. His original patent for silicated soap was Patent BP 762/54, patented on 3 April 1854, rapidly followed with patents for the addition of other substances to the mixture. Examples are patents 826 and 908, for firming up the soap with the addition of 'wheat flour or other farinaceous substance', or 'finely divided china clay or flints'. Patent 908 also extended protection to silicated soaps made by the cold process (saponification without the addition of external heat). In 1856 provisional Patent 252, full patent 1293, was for adding extra fatty acids or salts of 'lime, magnesia, ammonia, alumina or mixtures of same. Patent 2100 of 1856 was also concerned with making the soap milder.
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It was also known by the name pulvis ipecacuanhae et opii. To obtain the greatest benefits from its use as a sudorific, it was recommended that copious drafts of some warm and harmless drink be ingested after the use of the powder. The following excerpt from a report penned by a Doctor Sharp, employed in the British naval service in the West Indies, in this case, in Trinidad, in 1818, illustrates its use. He writes : > At this period, thirty cases of acute dysentery also occurred amongst them > and although nineteen of the number were men who arrived in the island from > Europe on the 1st and 12th of June, yet, the symptoms even in them were > equally as mild as in the assimilated soldier, and the disease yielded to > the common remedies – viz – bleeding when the state of the vascular system > appeared to indicate the use of it, but in general, saline purgatives in > small and repeated quantities were only necessary with small doses at bed > time, of calomel and opium, infusion of ipecacuanha or Dover’s powder, and > this with tonics, moderate use of port wine and a light farinaceous diet > generally and speedily accomplished a perfect case.
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