Platk XIV. 



Fkjs. f) to ".t. — Ag. (Amanita) rubescens l't;r.s. (Amanita rubescensj. 

 ''The nimher," " lifdthsh Ih-oim AjtuinUa." 



Edible. 



Cap al first convex then expanded, margin even or very slightly 

 striated, usually reddish-brown or reddish-fawn color, covered with 

 mealy, mox-e or less persistent warts ; flesh white, changing to a reddish 

 or pinkish tinge, where cut or bruised, the reddish tinge most intense in the 

 bulbous portion of the base of the stem : (/ills reachhig the stetn mid 

 fanning decurrent lines Kpo7i, it, white, becoming spotted with rusty or 

 wine red stains when bruised or attacked by insects ; stem ringed, 

 whitish or dingy white, becoming brownish or spotted, with reddish- 

 brown stains. The base of the stem is usually bulbous, the bulb some- 

 times tapering to a point at the root, and in some instances ending 

 abruptly. 



The ring or collar which encircles the stem near the top is membra- 

 nous, and usually well defined. 



The volva which completely envelops the young plant is very friable 

 and soon disappears. Fragments of the volva may be seen in the shape 

 of scales or small particles upon the mushroom stem, and in wart-like 

 patches upon the cap. In the representations of this mushroom which 

 appear in European works the cap is a deeper reddish-brown tint than I have 

 found it here. The color of the cap is usually a light reddish brown or red- 

 dish gray, sometimes almost white. This species is found usually in 

 light open woods. In a warm moist climate it appears early in the sea- 

 son, and can be gathered until the frosts come. Taste very pleasant. 



There is a poisonous species, Amanita ^>«??<Aeri«t<s, rare, which has a 

 viscid brown warted cap bearing a slight resemblance to that of the 

 rubescetis, but the gills do not turn red when bruised, and the volva at 

 the base of the stem is well defined and persistent. 



The rubescens is very plentiful in the woods of Maryland and Virginia, 

 and specimens have been received from different parts of the country. 

 I have frequently eaten it stewed with butter, and found it very good 

 eating. Hay speaks of it as being eaten in England, where it is called 

 the "Blusher." Cooke says it is pleasant both in taste and odor. It is 

 spoken of by French authors as of delicate flavor, and as well known in 

 some parts of France. In preparing for the table bring the mushroom to 

 a quick boil and pour ofT the first water, then stew with flavoring to suit 

 the taste. 



The specimens of this species represented in Plate XIV were collected 

 in the woods of Forest Glen, Maryland. They are often found of much 

 larger size and much lighter in coloring, with the stains upon the gills 

 redder in color. The very young plants as they burst through the sur- 



