RUSSUIvA. 93 



Genus XXXIV. RUSSUlyA. 



From russulus, reddish. 



This genus is one of easy recognition ; but the individual 

 species are quite different, on account of the similarit}^ of color 

 and stature, which it is often difficult to properly identify. It 

 is an interesting genus, because it contains specimens with 

 beautiful coloring. 



The genus contains some of the best edible fungi, while some 

 are very poisonous, so as to require good judgment and a 

 knowledge of the characters between the good and bad. The 

 best and safest method is first to be sure you have a Russula, 

 which is easy, then break a piece off the stem and taste it. If 

 it is acrid, that is, a burning sensation on your tongue, discard 

 it at once, for all poisonous Russula are acrid and all non- 

 poisonous ones have a mild taste. 



The Pennsylvania flora of Russula is quite numerous. No 

 open grassy woods is without some specimens. Russula is 

 related to lyactarius in figure and stature, but lack the milky 

 juice. 



There are two species peculiar to Pennsylvania recorded in 

 no other State — R. subdepallens, Pk., and a beautiful variety 

 of R. foetens, var. rubescentipies, Pk. The family has some 

 of the most palatable species, such as the virescens, alutacea, 

 integra, etc. 



For the purpose of more easily identifying species, the genus 

 is divided into different groups. Masse divided the genus into 

 two groups, the acrid and the mild, or the poisonous and the 

 edible. 



Fries made five groups, viz : 



Compactae, with a compact texture and brittle. 



Furcatse, with a compact texture and tough. 



Rigida, pileus dry, without striae. 



Heterophyllae, from a typical species. 



