Variety bulbosa has the stem bulbous. 



Variety radicata has a root-like prolongation to the stem which 



j)enetrates the ground deeply. 

 Variety albida has the cap nearly white. 

 Variety obscura has the cap covered with numerous small black 



scales. 

 Variety fiava has the cap pale yellow. 

 Variety glabra has the cap smooth. 



Variety exannulata has the collar obsolete or wanting, and the 

 clustered stems generally tapering toward the base. 



Authors do not agree concerning the edible qualities of this 

 mushroom. Formerly it was considered poisonous, but recent 

 writers admit it to be harmless, although some assert that it is of 

 inferior quality and flavor. 



Cordier says that it is edible, and loses its acridity in cooking. 

 Others affirm that it is harmless, but that it does not entirely lose 

 its acridity in cooking. Vittadini says that it is preserved in 

 vinegar, salt and oil for winter use. Both he and Gillet say that 

 its disagreeable flavor disappears in cooking. Stevenson says it 

 is edible but tough. Having eaten it repeatedly, and prepared 

 in different ways, without suffering any ill effects, save occasion- 

 ally a slight burning sensation in the throat, I have no hesitation 

 in classing it as a harmless and an edible species, but not of the 

 first quality. Only the caps of young and tender plants should 

 be used. I do not know of any deleterious species for which it 

 is likely to be mistaken. 



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