In species that belong to the genus Lartariu.s, the gills exude 

 drops of a milky or colored juice where cut or hrokcii. in most 

 species this juice exudes from any j)art of the j)hint, hut most 

 freelv, ])erhai»s, from the gills. This character, coml)inc<l with 

 the brittle vcscicular substance, is sutlicicnt to sej)arate these fun- 

 gi from all others. 'I'he stems, though thick ;iih1 -tout, arc easily 

 broken, and tlic tVacturc is even, not ragged ami shreddy, as in a 

 more fibrous substiince. In shape and size the species i)ear con- 

 siderable resend)lance to s]ieci(>s of ('lUonjhc, but the Hesh, juice, 

 and often the markings of the cap, easily distinguish them. 



Many sjiecies have a very acrid or hot and burning flavor like 

 that of cayenne jiepper. Some writers have recommended the re- 

 jection of all such species, and it is a very good rule to observe. 

 The only objection to it is that its observance would dej)i-ive us 

 of the use of a few of these sjiecies in which the acrid taste is de- 

 stroyed by cookins;-. Dr. Curtis records the (/nsavorv lactarius, 

 Lactarius insulstis, and the Peppery lactarius, Lactarius pipera- 

 tus, as edible, thougii bntli, when fresh, June a veiy acrid taste. 



The two species here described have been long and well kno^^^l 

 as safe and edible. One has an orange-colored juice, the other a 

 white or nnlky juice. 



The Delicious lactarius, Lactarius cleliciosus, is well marked 

 by its peculiar colors, and easily distinginshed from all others by 

 its orange-colored juice. The cap is broadly convex in the young 



plant, but in maturity it is 

 centrally depressed, or, by 

 the elevation of the margin, 

 it becomes funnel-shaped. It 

 is smooth and moist, or verv 

 sliahtlv viscid, and of a vel- 

 lowish or pale orange hue, 

 and adorned with circles or 

 mottled zones of deeper 

 hues. These zones or bands 

 appear to be made of conflu- 

 ent s})ots. In old plants they 

 are less distinct, and the general color becomes faded, and often 

 varied with greenish stains. Such plants are uiuittractive, often 

 wormy and unfit for food. The flesh is whitish, stained with or- 

 ange, especially in the part next the gill>. Its taste is often very 

 slightly acrid. 



The gills are oranoe-eolored, but clearer than the cap. The 

 orange juice exudes freely from them w1hm-(> cut or broken. It 



I^actarlus dellclosiis. 



L. voleimis. 



63 



