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The Green Russuea (Edible) 

 Riissula z'ircsccus Fries 



The green Russula occurs on the ground in the woods or some- 

 times in pastures or clearings that have never been plowed, but al- 

 ways in the vicinity of trees. 



The cap is 5 to 10 cm. (2 to 4 inches) broad, at first nearlv round, 

 then convex, and finally flat. In old specimens it is often depressed 

 in the middle. It is usually dry, rather thick and firm, but quite 

 brittle so that it is very easily broken. The surface is green — a shade 

 of green that reminds one of green cheese — with more or less regular^ 

 somewhat angular patches of a deeper green. The color is usually 

 more pronounced toward the center of the cap, the center often being 

 C[uite dark green and the color fading out toward the margin, which 

 may be yellowish white. Occasionally specimens are found which have 

 very little of the green color, this being replaced by yellowish white. 

 In mature specimens the margin of the cap is somewhat striate. The 

 taste of the raw flesh is mild and pleasant. 



The gills are white, rather thin and narrow, and crowded. They 

 are nearly free from the stem though usually not quite. Some of 

 them are forked and others not, and there are usually some shorter 

 ones intermixed with the others. The gills are very brittle, being easily 

 broken to pieces. The spores are white. 



The stem is stout and usually shorter than the diameter of the cap. 

 It is smooth, white, and solid at first, but usually becoming spongy. 

 There is no ring and no volva. 



This mushroom usually occurs singly though several mav occur 

 very close together. It should be looked for during July and August. 

 It is a great favorite with squirrels and slugs, and the tortoise is said 

 also to appreciate its sweet, nutty flavor. I consider it one of the best 

 and most delicious of edible species. 



Collected in Champaign and Union counties. 



