Leucosporae 



brown, scaly, fibrillose on margin, decreasing toward center or smooth, Armillaria. 

 convex or top-shaped and margin involute at first, expanding. Flesh 

 firm, very thick. Gills broad, emarginate, nearly free, crowded, whitish, 

 up to >2 in. broad. Veil large, membranaceous, sometimes floccose, 

 remaining adherent to the stem. Stem 1-2 in. long, obese, solid, 

 tapering at the base, brownish-white and fibrillose below veil, white and 

 flocculose above, flesh of stem continuous with that of the cap. 



Stevenson gives var. minor with even cap with both gills and ring 

 very narrow. 



Spores ovoid-spherical. 7/u,. Q. 



Edible, Curtis; District Columbia, Mrs. M. Fuller. 



In mixed woods. Pennsylvania, West Virginia, New Jersey, Mcll- 

 vaine. 



The substance of A. robusta differs from all other Armillaria in being 

 very compact. It is not acrid but has a marked flavor. Cut into small 

 pieces and well cooked it makes an acceptable dish. It is best in 

 croquettes and patties, or served with meats. 



A. viscid'ipes Pk. viscidus, sticky; pes, a foot. PileilS fleshy, com- 

 pact, convex or nearly plane, glabrous, whitish with a slight yellowish 

 or reddish-yellow tint. Flesh white, odor peculiar, penetrating, sub- 

 alkaline. Gills narrow, crowded, sinuate or subdecurrent, whitish. 

 Stem equal, solid, viscid and slightly tinged with yellow below the 

 narrow membranous ring, whitish above. Spores elliptical, 8x5/4. 



Pileus 3-6 in. broad. Stem 3-4 in. long, 6-12 lines thick. 



In mixed woods. Rock City, Dutchess county. October. 



It is a large fine fungus, easily known by its white and yellowish hues, 

 its crowded gills, viscid stem and peculiar penetrating almost alkaline 

 odor. The cuticle of the pileus is thin and soft to the touch, but it 

 sometimes cracks longitudinally and is sometimes slightly adorned with 

 innate fibrils. A. dehiscens is said to have a viscid stem, but it is also 

 squamose and the pileus is yellowish-ochraceous. Peck, 44th Rep 

 N. Y. State Bot. 



Quite common in Pennsylvania and New Jersey. Mcllvaine. 



It loses its strong odor when cooked and is equal to other Armillaria 

 in edibility. Unless well cooked it has a slight saponaceous flavor. 

 This is easily overcome by a few drops of lejnon juice or sherry. 



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