GILL FUNGI 



17 



Key to the Species 



\. Cap opatiuc, thickisli, more or k-ss reddish yellow 



a. Taste bitter ; gills purplish brown 



b. Taste mild ; gills soot-colored or sooty-olive 



2. Caj) thill, translucent when moist, wliitish to brownish 

 a. (iills dark \'iolet at first 

 I), dills whitish or pinkish at first 



( 1 ) Cap white 



(2) Cap brownish to wllowish 



//. pcrplcxum 

 H. sublateritium 



II. candullcann 



1)1 



If. inccrtum 



II . appendiciilatum 



Hypholoma perplexum Bitter Hypholoma 



Cap 5-8 cm. wide, 

 reddish or reddish brown, 

 yellowish toward the edge, 

 smooth, convex to plane; 

 stem 5-8 cm. by 5-8 mm., 

 reddish brown, yellowish 

 above, nearly smooth, hol- 

 low ; gills rounded at 

 back and readily separating 

 from the stem, yellowish 

 then greenish and iinally 

 purple-brown ; spores 

 purple-brown, elliptic, 6- 

 7 X 3-4|U. The name re- 

 fers to its close resemblance 

 to the next and to other 

 related forms. 



Usually in dense clus- 

 ters on or about trunks and 

 stumps, late summer and 

 autumn ; edible, good also 

 dried and pickled. 



"•^ 



Figure 45. Hvphol()m.\ subl.a.teritilm 



Hypholoma sublateritium Brickred Hypholoma 



Cap 5-10 cm. wide, brickred, yellowish toward the margin, at first silky, then 

 smooth, convex to plane; stem 6-10 cm. by 4-7 mm., rust-colored, scaly or silky, 

 stuffed ; gills adnate, dull yellowish, then soot-colored with an olive tinge, crowd- 

 ed ; spores brown purple, ellipsoid, 6-7 X 3-4jti. The name refers to the color 

 of the cap. 



More or less clustered on trunks and stvmips, autumn; edible. 



