54 



CIRCULAR 14 3, U. S. DEPARTMENT OF AGRICULTURE 



of the plant is white, soft, and firm ; as it matures it changes to yel- 

 low and finally forms a purplish or olivaceous brown, dustj^ mass. 



All species of this genus are considered edible if collected while 

 the interior is firm and white; the flavor, however, is inferior to 

 that of large puffballs. Species of Lycoperdon are commonly found 

 on the ground or on old stumps or logs, and are generally clustered, 

 appearing in the summer and autunni. 



LYCOPERDON PYKIFOKMK. PEAll-SHAPED PUFFBALL. (EDIBLE) 

 (Fig. 46) 



In this species the phuits are ohovate, pear-shaped or subglobose. dingy 

 white or brown ; the cortex consists of minute, persistent warts or scales, witli 

 the inner coat smooth ; they are sessile or witli a short steinlike base and 

 with white rootlike tibers ; colnmellie are present; capillitium and spores 



FiGUiiE 46. — Lycoperdon pyrijorme. (Edible) 



are greenish, yellow, then olivaceous. The plants are 1 to 2 inches in lieight 

 and about 1 inch In diameter. .■ 



This is a very common species, sometimes called the stump puffball, appear- 

 ing in dense clusters on rotten stumps or logs. 



CALVATIA 



The genus Calvatia contains puffballs of the largest size. It differs 

 from Lycoperdon in the absence of an apical mouth and a regular 

 method of dehiscence. The plants are terrestrial, globose, or top- 

 shaped, usually with a thick, cordlike, rooting mycelium. The cortex 

 is thin and smooth or covered with minute squamules. 



The most delicious species of jiulfballs belong to this genus, but as 

 is the case with all fungi of this class they must be eaten while 

 the interior is perfectly Avhite. If old they are unpalatable and 

 indigestible. 



