1918^ The Lactarias of North Carolina 5 



16. Gills close 17 



17. Stem bluish gray at top L. suhvellereus. 



Form A (4a) 



17. Stem not bluish gray at top L. subvellereus (4) 



18. Margin persistently felted-tomentose until ma- 



turity L. torminosus (9) 



18. Margin not tomentose at maturity 19 



19. 'Stem distinctly spotted, gills little forked L. insulsus (14) 



19. Stem distinctly spotted, gills repeatedly forced. L.furcatus (11) 



19. Stem not distinctly spotted 20 



20. Cap velvety, dry 21 



20. Cap squamulose, dry, color russet-vinaceous. . . .L. grriseMS. 



Form A (38a) 

 20. Cap not velvety, viscid, at least when wet 22 



20. Cap not velvety, dry or faintly viscid L. subdulcis (50) 



21. Cap deep red-brown L. PecMi (37) 



21. Cap slate or smoky-gray L. griseus (38) 



22. Stem very short, cap fibrous, quite viscid L. cilicioides (12) 



22. Stem not very short 23 



23. Cap very viscid, slimy 24 



23. Cap moderately viscid when wet 25 



24. Cap reddish orange L. coleopteris (16) 



24. Cap buff, surface rugose L. agglutinatus (19) 



24. Cap yellow-brown with olive tint L. turpis (21) 



24. Cap smoky-gray with tint of violet L. cinereus (35) 



25. Cap orange to buff or straw color, usually zoned. L. insulsus (14) 



25. Cap not zoned, grayish-lead with liver tint L. trivialis (15) 



25. Cap not zoned, fulvous in center, cinnamon to- 

 wards the crenate margin L. minusculus (34) 



1. Lactarius piperatus (L.) Pers. 



Plate 2. 



Cap about 6-12 cm. wide, depressed in center and margin upturned ; 

 surface quite smooth and somewhat shining, nearly milk white, or 

 with dull dirty white or buff shades. Flesh white, rather soft, not 

 changing color on exposure. Milk copious, white and unchanging, 

 exceedingly peppery. 



Gills only fairly close, many forked, from 2-3 nun. deep ; creamy 

 at first, then darkening a little, becoming light bulTy l)rown where 

 bruised. 



