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Giftige, Und Eßbare Schwämme, Welche Sowohl Im Herzogthume Wirtemberg, Als Auch Im Übrigen Teuschland Wild Wachsen
Paperback
Botany & HorticultureEdible PlantsGeneral World History
ISBN13: 9781279279755
Publisher: Nabu Press
Published: Apr 1 2012
Pages: 134
Weight: 0.44
Height: 0.29 Width: 6.14 Depth: 9.21
Language: English
Giftige, Und E bare Schwämme, Welche Sowohl Im Herzogthume Wirtemberg, Als Auch Im Übrigen Teuschland Wild Wachsen is a detailed exploration of both poisonous and edible mushrooms found primarily in the region of Wirtemberg, Germany, and greater Germany at the time of the writing. Penned by Johann S. Kerner, this text serves as a comprehensive guide for identifying various types of mushrooms, differentiating between those that can be safely consumed and those that pose a risk to health.
This edition offers a fascinating glimpse into the historical understanding of mycology and the practical knowledge required for foraging in the 18th and 19th centuries. It is a valuable resource for mycologists, historians of science, and anyone interested in the intersection of botany, gastronomy, and traditional knowledge surrounding wild foods.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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