52 ON SOME COMMON SPECIES OF EATABLE MUSHEOOMS. 



juice exudes^ which soon changes to a dull olive- green on exposure. 

 This jnice makes the Redmilk perfectly easy to identify. It is 

 common enough, and often comes up in enormous crops, as the 

 author has seen it, among' the Cleveland Hills, and elsewhere. Its 

 qualities can only be described in superlative terms. It is whole- 

 some, nutritive, most delicious, and lends itself well to preservation 

 in salt. In Russia, which is a great fungus-eating country, the 

 Redmilk is esteemed as "fit to set before the Czar." Yet here it 

 is suffered to rot unheeded by the ton. 



The Kidney (109). This is a congener of the preceding, both 

 being Laclars. It is lax"ge, thick, and substantial, of a rich, 

 golden-brown tint ; the cap has been compared to the top of a 

 Warden pear. The gills are white, and the juice which extides is 

 u'hite like milk, very copious, and changes to a dull brown on exposure. 

 The stem is stout. This mushroom tastes like lambs' kidneys when 

 similarly dressed, and is altogether a first-class esculent. It does 

 not seem to be common in this country. Care must be taken not 

 to mistake other Lactars for it. The distinctive points have just 

 been italicized. In Lorraine children gather it, selecting it from 

 all others with ease, and stuff themselves with it raw. Its whole- 

 someness cannot be gainsaid. 



The Bisotte (126). This, and the succeeding species, are the 

 onl}- two of the esculent Russules which can bo safely included in 

 the present list, as being readily distinguishable. The Bisotte is 

 a pretty large and substantial mushroom, growing in scattered 

 groups under beeches and other trees. Its cap presents a dull, 

 mottled green, never at all tinged with red, smooth, even, and easily 

 peeled; the gills are tvhite, equal, crowded, and adnexed ; the flesh is 

 thick, white, brittle, and dry ; the stem is short, blunt, stout, and naked. 

 This is a very excellent and common kind. It tastes agreeably 

 when raw, and makes admirable dislies. 



The Verdette (130). Probably this species is quite the best of 

 the Russules, all the edible species of Avhicli are, however, very 

 good eating. The Verdette of course presents the general features 

 of the genus. Given these, we shall find it remarkable for a cap 

 ciiloured a light verdigris-green, the cuticle areolate ; that is, split up 

 into numerous checks upon the surface. It is not so common as the 

 J'.isotte, but docs occur very plentifully in some places. It makes 

 a dish that epicures will enjoy. 



The Clavarias (132-146). All the species seem to be escnlent, 

 certainly all the white ones. The yellow kinds have been regarded 



