MUSHROOMS, EDIBLE AND POISONOUS. 179 



generally white or pale cream color. There are two special things 

 to be avoided in gathering Russulas ; this genus is in special favor 

 with insects, and frequently it seems as if every one was infested 

 in this way. The fastidious will reject all with any appearance of 

 insect occupation, and this may occur between the time of picking 

 and cooking ; hence attention must be given to this at the last, 

 just before cooking, b}' cutting in sections. The other difficulty 

 in gathering Russulas is the danger of picking a noxious species, 

 Russula emetica, the effects of which would at least be very dis- 

 agreeable, and there is at present just one w^ay recommended for 

 detecting the presence of this species, viz., to taste a small piece 

 of each specimen picked. M. emetica has an unmistakable hot, 

 peppery taste, and must, of course, be thrown away. The Russulas 

 are so abundant in woods from July to September and of such 

 appetizing flavor when broiled, baked, stewed, or eaten raw, as to 

 be well worth identification. 



Lactarius deliciosus. The Orange-Milk Mushroom. — The 

 milky mushrooms are a ver}' common genus in our woods in July 

 and August; they have the characteristic of exuding a milky juice 

 unmistakable when seen. Several of the brown species are edible, 

 and one of the most common, white and with gills very fine and 

 close together, like a fine tooth comb, which is very liberal with 

 its bitter acrid milk, is quite edible, its acridity disappearing in 

 cooking. The most attractive of the milky mushrooms is Lacta- 

 rius deliciosus, the Orange-milk mushroom. The cap is from three 

 to five inches in diameter, and is generally of a dull reddish orange 

 color, with banks or rings of darker red. The flesh, when bruised, 

 exudes a juice of orange color or deep yellow, gradually turning 

 green on exposure. It is found in woods, pine gi'oves, and swamps 

 from July to September. The taste when raw is slightly acrid, 

 but this disappears in cooking. This is considered by all ac- 

 quainted with it one of the most delicious of our edible mush- 

 rooms. I regret that my only summer of search has not brought 

 it to my personal knowledge. 



Hypholoma sublateritius. The Brick-Top Mushroom. — While 

 many mushrooms are edible and should be sought after by those 

 desiring additions to the larder, either from necessity or from epi- 

 curean motives, there are others which are not important enough 

 to lead us to expect they will become a feature of the markets, 

 owing either to their comparative rarity or lack of decided value. 



