of niiislirooms. Unfortunately it is not very common with us. 



The Sweetbread mushroom, C. orcella, is so closely related to 

 the Plum that some have thought it to be a mere variety of it. 

 It is similar in color, though generally of purer white, a little 

 smaller and more irregular, and the flesh softer. In flavor and 

 odor they are the same. The Sweetbread mushroom often grows 

 in pastures and open places, and is to be sought in warm wet 

 weather in midsummer. 



Rev, M. A. Curtis has recorded the Silky volvaria, V. homhy- 

 cina, as edible; also the Showy volvaria, T". speciosa. Both of 

 them are extremely rare in our country, and having had no op- 

 portunity to prove them, description will be omitted. 



I have eaten moderately of the Abortive mushroom, Clitopilus 

 ahortivus, without any ill results; but its flavor was not very 

 agreeable to me, and for this reason I forbear to recommend it to 

 others. When fresh, it has the farinaceous odor characteristic 

 of many edible species, and perhaps greater care in the selection 

 of specimens and better cooking may make it more agreeable. 



The Fawn-colored pluteus, P. cervinus, is said in the notes of 

 an enthusiastic mycophagist to be, when cooked "juicy, mild in 

 taste and as tender as egg-plant." This is a common species, 

 cleanly in its habits, growing on stumps and decaying wood 

 throughout the season and in many parts of the country. If it 

 shall prove to be a good mushroom, it will be a valuable addition 

 to the list of pink-gilled edibles. 



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