88 THE AGARICACEAE OF MICHIGAN 



66. L. piperatus Fr. 

 (cc) Pileus not white. 



(d) Pileus some shade of gray or brown. 



(e) Gills becoming dingy greenish-brown where bruised. 



(f) Pileus 1-3 cm. broad, pale lilaceous-umber. 89. L. par- 

 vus Pk. 

 (ff) Pileus 3-6 cm. broad, grayish-buff. 90. L. varlus Pk. 

 (ee) Gills not changing to greenish-brown when wounded; 

 pileus zoned, gray to brownish-gray. 67. L. pyrogalus 

 Fr. 

 (dd) Pileus some shade of red or yellow, 

 (e) Gills distant; pileus pale brownish-orange. 93. L. Jiygro- 



phoroides B. & C. 

 (ee) Gills close or subdistant. 

 (f) Taste acrid. 



(g) Pileus bay-red to rufus. 82. L. rufus Fr. 

 (gg) Pileus pale yellowish to subochraceus. 71. L. 

 affinis Pk. 

 (ff) Taste mild or nearly so. 



(g) Odor aromatic, sometimes faint. 



(h) Pileus even, brown-red; color persisting. 97. L. 



camphoratus Fr. 

 (hh) Pileus rimulose, areolate, brown-red, fading. 98. 

 L. rimosellus Pk. 

 (gg) Odor none. 



(h) Pileus 5-12 cm. broad, brownish-orange to fulvous; 



stem solid. 91. L. volemus Fr. 

 (hh) Pileus 2-5 cm. broad, brownish-red to isabelline; 

 stem stuffed to hollow. 95. L. subdulcis Fr. 



PIPERITES: Gills not becoming darker nor pruinose-sprinkled 

 in age. 



In this group the milk is either colored or white. In some secies 

 it changes on exposure to the air and stains the gills so that they 

 assume a different color than at first; such species must not be 

 referred to the second group, since there the gills assume a darker 

 color without reference to the milk. » 



Section I. Pileus, especially on margin, shaggy, scabrous, tomen- 

 tose or hairy-fringed; taste acrid. 



58. Lactarius turpis Fr. 



Epicrisis, 1S36-38. 



Illustrations: Fries, Sverig. Svamp.. PI. 00. 

 Cooke, 111., PL 987. 



Gillet, Champignons de France, No. 397. 

 Ricken, Blatterpilze, PI. 9, Fig. 4. 



PILEUS 0-12 cm. broad, rigid, convex-umbilicate, then expanded 

 and depressed, olive-lroirn to umber, darker on disk, azonate, some- 



