Kenilworth
New member
ZombieCake said:Don't know what the fungus is like in the good old US of A but there's some pretty nasty ones over here (Death Cap, Destroying Angel, etc.) that will give you a one way ticket to a pine box. Suppose it makes up for the lack of dangerous snakes & spiders.
Death Caps are not native US species or well established in the eastern part, and I don't know if I've ever seen one. Both they and the Destroying Angel (which is a generic term for several poisonous species present here, two of which I have tasted) are Amanitas and indeed very dangerous. I've in fact just come back from hunting for morels and chanterelles. This is beginning of the season, and I found what I expected to, nothing edible.
But back to tasting rocks. Brains wrote that:
Which reminds me of a time when I was forced to lick an expanse of flowstone in order to read 1920s pencil writing beneath it. I also commonly taste the raw sections of rocks broken while digging, or the rock flour from drilling. It would be neat to be able to identify regional limestones by taste. Minerals of course, like the crystals that this thread began with, are surface deposits, and quickly soluble.Many rocks can be enhanced by a lick, highlighting detail not clear on a dry surface. Most rocks are inherently insoluble in the timescale of a tasting, hence tasting will only give a hint to surface contaminents or deposits.