LACTARIUS. 5 



Referred by Fries to L. cilicioides, from which it differs 

 inore especially in the pitted stem. Differs from L. scrobicu- 

 latus in the infundibuliform pileus. 



British specimens agree with Krombholz's plant, except 

 that when fresh and dried they are more or less zoned, as in 

 L. insulsus. (B. & Br.) 



Lactarius (Piper.) torminosus. Schaeff. 



Pileus 3-4 in. across, even, viscid when moist, rather 

 fragile, obtuse, depressed, slightly zoned, margin strongly 

 involute for some time, shaggy with whitish fibrils, pale 

 flesh-colour, with often a tinge of ochre ; flesh pallid ; milk 

 white, acrid, not changing colour; gills slightly decurrent, 

 1-1^ line broad, very thin and crowded, unequal but rarely 

 connected by branches, paler in colour than the pileus ; stem 

 up to 3| in. long, f-1 in. thick, slightly adpressedly tomen- 

 tuse or "almost glabrous, even or obsoletely scrobiculate, 

 dry, equal or attenuated downwards, stuffed soon hollow, 

 like the pileus in colour or paler; spores echinulate, 9-10 X 

 7-8 fji. 



Agaricus torminosus, Schaeffer, t. 12. 



Lactarius torminosus, Cke., Hdbk., p. 305; Cke,, Illustr., 

 pi. 972. 



Among grass, heather, &c. 



Inodorous, acrid, pale flesh-colour; gills paler. Pileus not 

 unfrequently pallid ochraceous, also at times entirely white 

 and tomentose. (Fries.) 



Allied to L. cilicioides in the strongly incurved, bearded 

 margin of the pileus, but known by the slightly zoned 

 pileus and persistently white milk. 



Pileus 2-5 in. broad, smooth or nearly so, except the 

 involute margin, which is most copiously shaggy, depressed, 

 more or less zoned, of a beautiful ochre or (sometimes) 

 strawberry colour, at first viscid. Milk white, very acrid, 

 not changeable. Gills rather narrow, nearly of the same 

 colour as the pileus, but yellower and paler, slightly forked. 

 Stem 1^-2 in. long, \ in. thick, sometimes shining, obtuse, 

 paler than the pileus, at length hollow, clothed with a 

 minute depressed down. Very acrid, but the Russians 

 preserve it in salt, and eat it seasoned with oil and vinegar. 

 (Berk.) 



