odor. In the raw state it has a sliglitly harsh or astringent flavor^ 

 but all writers agree in classing it among the e<lil)le species. It 

 has not the liot, biting tlavor ot tiic truly acrid species, and cannot 

 be easily mistaken for any objectionable species. To my taste it 

 is not high-tiavorcd, Imt i'airly good. 



XV. RUSSrLAS, FAIKY-KING :Mrslll{(K)MS, CllAX- 

 TAin'.LLKS AM) ViSUiD LUM'.TI. 



Jn the genus Russula, the species are similar in size, shape and 

 substance to those of the genus Ladarius, bur the i)lanta exude 

 no milky or colored juice from wounds. The cap is often red, 

 purple or rosy lined, a circumstance that seems to have suggested 

 the generic name. The colored zones often seen on the cap in 

 species of Lactarius are strangely absent in this genus. The ac- 

 rid and mild flavors observed there are present here, and may be 

 employed as a test of desirability. The species in many instances 



are difficult of separation in 

 consequence of similarity and 

 varial)ility in coloring. We 

 will introduce but a single ed- 

 ible species, although several 

 occur within our territory. 



The Greenish russula, Rus- 

 f<iila riresrenSj is easily known 

 from all others by its greenish 

 or grayish-green warty cap. 

 Green is a rare color among 

 mushrooms, and when it does 

 occur, it is not the clear green of flowering plants, but a dull, me- 

 tallic green or grayish-green. In our plant the surface of the cap 

 is dry, not viscid as in some related species, and is broken up into 

 small warts. The gills are white or whitish, and gradually nar- 

 rowed toward the stem. This is commonly shorter than the 

 diameter of the cap, white and solid, or merely spongy in texture 

 in the centre. The flesh is white and taste mild. The cap is two 

 to four inches broad, the stem one to two inches long and half an 

 inch or more thick. 



The Greenish mushroom groAvs in thin Avoods or groves, or in 



65 



Russula vlresoeiis. Marastnins oreades. 



