10 



Plate IV. Structube of the Agaeicini, Gill-bearing 



Mushrooms. 



Fig. 1. Cap or pileus umbonate, a ; stem or stipe fistulose, tubular, h ; 

 gills or lamellae aduate, and slightly emarginate. 



Fig. 2. Gills remote, i. e., distant from the stem. (See a.) 



Fig. 3. Gills adnexed, partly attached to the stem at their inner ex- 

 tremity, a. 



Fig. 4. Gills emarginate, with a tooth, as at a ; stem stuffed. 



Fig. 5. Cap obtuse, e ; gills free, i. e., reaching the stem but not at- 

 tached thereto (see a) ; h stem stuffed. 



Fig. 6. Cap umbilicate, slightly depressed in the centre, b ; gills decur- 

 rent, i. e., running down the stem. (See a.) 



Fig. 7. Basidium, cell a, borne on the hymenium, or spore-bearing 

 surface of the gills ; h, stigmata ; c, spores. 



Fig. 8. Gills adnate, i. e., firmly attached to the stem at their inner ex- 

 tremity, as at a. 



Fig. 9. Cap, with border involute, i. e., rolled inward. (See a.) 



Fig. 10. Lamellae or gills dentated or toothed. (See a.) 



Fig. 11. Cap with border revolute, i. e., rolled backward. (See a.) 



AGAEICINI. Fries. 

 Leucospori (spores white or yellowish). 



Genus Lactarius Fries. The plants of this genus have neither veil 

 nor volva. They somewhat resemble the Hussuke, but can be readily 

 distinguished from them by the greater fleshiness of the stem and by the 

 milky juice which exudes from the flesh. The latter is a characteristic 

 feature of the Lactars^ giving to the group its name. 



The species were originally arranged by Fries into groups according to 

 the color and quality of the milk, and of the naked or pruinose character 

 of the gills. Prof. Peck, however, considering the latter character not 

 sufficiently constant or obvious to be satisfactory, in his early reports 

 makes the color of the milk alone the basis of the primary grouping of 

 the American species. 



Saccardo, in his Sylloge, follows Fries in his classification of the species 

 of the genus Lactarius. 



In some sj)ecies the milk is at first bright colored and continues un- 

 changed ; in others it is always white or whitish, and in others again it is 

 at first white, changing to different hues on exposure to the air, becoming 

 pinkish, pale violet, or yellow. lu one species (C. indigo) both plant and 

 milk are of indigo blue. The taste of the milk varies, as does that of the 

 flesh, according to species. Sometimes it is mild or very slightly acrid, and 

 again it resembles Cayenne pepper iu its hot, biting acridity. It is some- 

 what visfid or sticky in character, and permeates to some extent the whole 



