(50 MUSHROOMS, EDIBLE AND OTHERWISE 



pheasant-like spotted cap, as well as its strong odor and taste of spikenard or 

 almonds, it is easily determined. The almond taste and odor disappears in cooking. 

 I found some very fine specimens around a pond in Mr. Shriver's woods, east of 

 Chillicothe. In older specimens the cuticule of the caps frequently breaks into 

 scales. Found in woods in September and October. 



Armillaria appcndiculata. Pk. 



Appendiculata, bearing small appendages. Pileus is broadly convex, glabrous, 

 whitish, often tinged with rust-color or brownish rust-color on the disk. Flesh 

 white or whitish. Gills close, rounded behind, whitish. Stem equal or slightly 

 tapering upward, solid, bulbous, whitish, the veil either membraneous or webby, 

 white, commonly adhering in fragments to the margin of the pileus. Spores 

 subelliptical, 8x5. 



Pileus two to four inches broad. Stem 1.5-3.5 inches long; 5-10 lines thick. 



The general appearance of this species is suggestive of Tricholoma album, but 

 the appearance of a veil separates it from that fungus and places it in the genus 

 Armillaria. The veil, however, is often slightly lacerated, or webby. and adherent 

 to the margin of the pileus. Peck's Report. 



I have found this at Salem and Chillicothe. 



Tricholoma. Fr. 



Tricholoma is from two Greek words meaning hair and fringe. This genus 

 is known by its stout, fleshy stem, without any evidence of a ring, and by the gills 

 being attached to the stem and having a notch in their edges near or at the ex- 

 tremity. The veil is absent, or, if present, it is downy and adherent to the margin 

 of the cap. The cap is generally quite fleshy ; the stem is homogeneous and 

 confluent with the pileus, central and nearly fleshy, without either ring or volva, 

 and with no distinct bark-like coat. The spores are white or grayish-white. 



The distinguishing features are the fleshy stem, continuous with the flesh of 

 the pileus, and the sinuate or notched gills. This is quite a universal genus. All 

 the species grow on the ground, so far as I know them. 



There are many edible species under this genus, there being only two, so far 

 as I know, not edible ; and no one is likely to touch those on account of their strong 

 odor. They are T. sulphureum and T. saponaceum. 



