138 EEPOET OF THE 8T\TE BOTANIST, 



This mushroom was first described and recorded as edible in 

 the Thirty-sixth Report. Subsequently Richon and Rozu pub- 

 lished a species found in France to which the^^ gave the name 

 PsaUiota dm'iuscula, the Firm champignon. They speak of their 

 plant as a suspected species with nothing to recommend it, with 

 an unpleasant flavor and with a flesh so hard as to render it indi- 

 gestible. The figure and description of their species indicate 

 that it is not distinct from Rodman's mushroom. But Mr. Rod- 

 man ate of his plant and found it perfectly harmless. It is, there- 

 fore, classed as edible. I have had no opportunity to test its 

 edible qualities, but would have no hesitation in eating it if I 

 could find it in good condition. 



It grows in grassy ground and even in crevices of unused 

 pavements and paved gutters in cities. It appears from May to 

 July. I have not found it in autumn. It is rare. 



Agaricus subrufescens Peck. 

 Slightly reddish Mushroom. 



Plate 7. 



Pileus at first deeply hemis])herical, becoming convex or broadly 

 expanded, silky fibrilloso and minutely or obscurely squamulose, 

 whitish, grayish or dull reddish-brown, usually smooth and darker 

 on the disk, flesh white, unchangeable ; lamellas at first white 

 or whitish, then pinkish, finally blackish-brown; stem rather 

 long, often somewhat thickened or bulbous at the base, at first 

 stuffed, then hollow, white ; the annulus ilocculose or floccose- 

 squamose on the lower surface; mycelium whitish, forming slen- 

 der branching root like strings; spores elliptical, .0UU2i to .00028 

 inch long. 



The Slightly reddish mushroom differs especially from the 

 Common mushroom in the peculiar deejily hemispherical shape 

 of the cap of the young plant, in the white or whitish color of 

 the very young gills, in the at length hollow stem, often some- 

 what thickened or i)ulbous at the base, and in the collar, 

 which has the exterior or lower surface covered with little 

 downy flakes or scales. Beside these characters it has others 

 which may aid in supporting its claim to specific distinction. Its 

 mycelium seems strongly disposed to form strings which adhere 

 to the base of the stem like white branching threadlike roots, 

 and the flesh has a flavor like that of almonds. This flavor 



