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She was looking for a certain toxin Leng had been fascinated with, found in the death cap mushroom, Amanita phalloides. The toxins of that infamous species of mushroom were thermostable: they could be cooked yet remain deadly. In addition, the mushroom had a pleasant taste resembling beef broth, allowing food to be heavily laced with it yet take on no bitter or unusual flavor. But what primarily attracted Leng was the fact that the mushroom’s deadly effects took days to appear—much too late to purge the stomach with an emetic. By the time you felt sick enough to realize something was seriously wrong, you were already a dead person. You could ingest a fatal dose and remain unaware of it for as long as two weeks—until your liver began inexorably to fail. For this reason, the death cap had been used as a poison for thousands of years, playing a role in the demise of, among others, the Roman emperor Claudius, Pope Clement VII, and the Austrian emperor Charles VI. Once the poison finally manifested, it made itself felt in a most unpleasant manner indeed. An antidote was not developed until some time into the twenty-first century. Prior to that, nothing could save the victim except immediate liver transplantation.
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