21 



Plate XIII. 



Figs. 1 to 3.— Ag. (Collybia) fusipes Bull. '' Spindle- Foot OoUybia.'' 



Edible. 



Cap riesliy, somewhat tough, convex, then plane, smooth, even or 

 slightly cracked in places, umbo evanescent, reddish brown ; gills adnexed, 

 nearly free, broad, distant, at length separating near the stem, firm, white, 

 changing to fawn color, or pale brown often spotted ; stem long, stuffed, 

 then hollow, externally cartilaginous, contorted, swollen in the middle, 

 cracking in longitudinal slits, fusiform, tapering narrowly to a rooted 

 base, reddish brown. On stumps in woods in the autumn. Cap 1 to 2 

 inches broad ; stem 2 to 6 inches long. This species is densely CfBspitose. 

 It is very generally recorded among authors as edible, although the flesh 

 is somewhat tough. It requires long and slow cooking. An English 

 author recommends it for pickling. Only the caps should be used for 

 this purpose. 



Figs. 4 to 6. — Ag. (Collybia) maculatus A. & S. (Collybia maculata). 



''Spotted White Vollyhia:' 



Cap fleshy and compact, convexo-plane, obtuse, smooth, even, margin 

 thin, at first involute, turned inwards, white ; stem long and stout, ex- 

 ternally cartilaginous, ventricose, sometimes striate, tapering towards the 

 base; gills free, or nearly so, narrow, crowded, somewhat linear, white, 

 becoming spotted. Taste slightly acid. Ihe whole plant is creamy whiter 

 becoming spotted and stained throughout with rusty- brown or foxy-red 

 tints. The plants are usually large, long stemmed, and grow in irregular 

 clusters on decayed tree stumps in woods. Specimens of a large size 

 have been gathered in the fir woods near Mattapoisett, Massachusetts. 

 Cap 3 to 5 inches broad ; stem 3 to 6 inches long. The variety imviacu- 

 latus differs from the typical form in not becoming spotted and in the 

 broader gills, which are serrated. 



Figs. 7 to 9.— Ag. (Collybia) velutipes Curt. '■'Velvet-Footed Collybia.'''' 



Cap fleshy, thin, at first convex, then plane, obtuse, smooth, viscid, 

 tawny or brownish yellow, turning dark : flesh yellowish and soft ; gills 

 slightly adnexed, pale yellow ; stem tough, stuffed, externally cartilagi- 

 nous, sometimes slender, but usually thick, covered with a brown velvety 

 down, dark bay color. This is a very common species in some localities. 

 It is densely caespitose, growing in heavy clusters on old logs and tree 

 trunks in parks, woods, and gardens. The plants are quite gelatinous 

 when cooked. Group figured from illustration by M. C Cooke. 



Collybia radlcata Rehl. is recorded as an edible species. The plants 

 have a thin, slightly fleshy cap, slightly umbouate, wrinkled, and gluti- 

 nous at maturity ; distant, white, adnexed gills, and tall, slender, rigid 



