92 FUNGI. 



often growing in tufts, or portions of rings. The pilcns is fleshy 

 in the centre, and the gills thick and decurrent. In France, 

 Germany, Bohemia, and Denmark, it is included with esculent 

 species. In addition may be mentioned Hygropliorus eburneMs, 

 Fr., another white species, as also IlygropJiorus niveus, Fr., which 

 grows in mossy pastures. Paxillus involutes, Fr.,* though very 

 common in Europe, is not eaten, yet it is included by Dr. Curtis 

 with the esculent species of the United States. 



The milky agarics, belonging to the genus Lactarius, are dis- 

 tinguished by the milky juice which is exuded when they are 

 wounded. The spores are more or less globose, and rough or 

 echinulate, at least in many species. The most notable esculent 

 is Lactarius deliciosus, Fr.,t in which the milk is at first saffron- 

 red, and afterwards greenish, the plaufc assuming a lurid greenish 

 hue wherever bruised or broken. Universal commendation seems 

 to fall upon this species, writers vying with each other to say 

 the best in its praise, and mycophagists everywhere endorsing 

 the assumption of its name, declaring it to be delicious. It is 

 found in the markets of Paris, Berlin, Prague, and Vienna, as 

 we are informed, and in Sweden, Denmark, Switzerland, Russia, 

 Belgium ; in fact, in nearly all countries in Europe it is esteemed. 



Another esculent species, Lactarius volemum, Fr.,J has white 

 milk, which is mild to the taste, whilst in deleterious species 

 with" white milk it is pungent and acrid. This species has been 

 celebrated from, early times, and is said to resemble lamb's 

 kidney. 



Lactarius piperatus, Fr.,is classed in England with dangerous, 

 sometimes poisonous species, whereas the late Dr. Curtis, of 

 North Carolina, has distinctly informed us that it is cooked and 

 eaten in the United States, and that he has partaken of it. He 

 includes Lactarius insulsus, Fr., and Lactarius subdulcis, Fr., 

 amongst esculent species ; both are also found in this country, 



* Sowerby, "Fungi," pi. 56 ; Schseffer, "Icones Bav." t. 72. 

 f Trattinnick, L., "Die Essbaren Schwarame" (1809), p. 82, pi. M; Barla, 

 J. B., "Champignons de la Nice" (1859), p. 34, pi. 19. 

 ^ Smith, "Edible Mushrooms," fig. 26. 

 Barla, "Champ. Nice," t. 20, f. 4-10. 



