Ochrosporae 



a strong woody or musky flavor, which it does not lose in cooking. The Cortinarfus. 

 stems are seldom cookable. All can be fried in butter, but cut in small 

 pieces and well stewed, or stewed and served in patties, or made into 

 croquettes are certain ways of keeping them in palate memory. 



ANALYSIS OF TRIBES. 



PHLEGMACIUM (Gr. shiny or clammy moisture). Page 308. 

 Pileus viscid. Stem firm, dry. Veil partial, cobweb-like. 



A. CLIDUCHU (Gr. holding the keys the typical subdivision). Page 308. 



Partial veil as a ring on the upper part of the stem which is equal or 

 slightly expanded above. Not distinctly bulbous. 



* Gills pallid then clay-colored. 



** Gills purplish then clay-colored. 



B. SCAURI (Gr. club-footed). Page 310. 



Bulbous. Bulb depressed or top-shaped, with a distinct margin 

 caused by the pressure of the pileus before expansion. Veil generally 

 ascending from the margin of the bulb. Gills somewhat sinuate. 



* Gills whitish then cinnamon. 



* Gills blue then cinnamon. 



* Gills brownish-white then cinnamon. 



MYXACIUM (Gr. mucus). Page 3 13. 



Universal veil glutinous. Pileus and stem viscid. Stem slightly 

 bulbous. Gills adnate. 



INOLOMA (Gr. a fibrous fringe). Page 314. 



Pileus dry, not hygrophanous or viscid, covered at first with innate 

 silky scales or fibrils, becoming smooth. Veil simple. Pileus and stem 

 fleshy, rather bulbous. 



* Gills violaceous, then cinnamon. 



* Gills pinkish-brown, then cinnamon. 



* Gills yellow, then cinnamon. 



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