116 STUDIES OF AMERICAN FUNGI. 



growing near each other. The pileus is convex, then expanded, 

 often with a small elevation (umbo) at the center, or sometimes 

 plane, and when old a little depressed in the center, smooth or 

 somewhat wrinkled. The cap is dull orange or tawny, the shade of 

 color being lighter in some plants and darker in others. The flesh 

 is white and quite firm. The gills are white, often tinged with the 

 same color as the pileus, but much lighter ; they are adnate or 

 slightly decurrent. The stem is usually short, but varies from 

 3-10 X 1-2 cm. It is colored like the pileus, but a lighter shade. 



The milk is white, abundant, mild, not unpleasant to the taste, 

 but sticky as it dries. This plant has also long been known as one 

 of the excellent mushrooms for food both in Europe and America. 

 Peck states that there are several plants which resemble Lactarius 

 volemus in color and in the milk, but that no harm could come from 

 eating them. There is one with a more reddish brown pileus, Lac- 

 tarius ru/us, found sparingly in the woods, but which has a very pep- 

 pery taste. It is said by some to be poisonous. 



Lactarius corrugis Pk. Edible. This species occurs with Lactarius 

 volemus and very closely resembles it, but it is of a darker color, and 

 the pileus is more often marked by prominent wrinkles, from which 

 character the plant has derived its specific name. It is perhaps a 

 little stouter plant than L. volemus, and with a thicker cap. The 

 surface of the pileus seems to be covered with a very fine velvety 

 tomentum which glistens as the cap is turned in the light. The gills 

 are much darker than in L. volemus. The plants are usually clearly 

 separated on account of these characters, yet there are occasionally 

 light colored forms of L. corrugis which are diificultto distinguish from 

 dark forms of L. volemus, and this fact has aroused the suspicion that 

 corrugis is only a form of volemus. 



The milk is very abundant and in every respect agrees with that 

 of L. volemus. 1 do not know that any one has tested L. corrugis for 

 food. But since it is so closely related to L. volemus I tested it dur- 

 ing the summer of 1899 in the North Carolina mountains. I consider 

 it excellent. The methods of cooking there were rather primitive. 

 It was sliced and fried with butter and salt. It should be well cooked, 

 for when not well done the partially raw taste is not pleasant. The 

 plant was very abundant in the woods, and for three weeks an 

 abundance was served twice a day for a table of twelve persons. 

 The only disagreeable feature about it is the sticky character of the 

 milk, which adheres in quantity to the hands and becomes black. 

 This makes the preparation of the plant for the broiler a rather un- 

 pleasant task. 



