304 NEW YORK STATE MUSEUM 



Hydnum repandum L. 

 Spreading Hydnum. 



Plate 38. 



Pileus fleshy, fragile, convex or nearly plane, often irregular, 

 nearly smooth, variable in color ; spines pointed, whitish ; stem 

 stout, whitish or paler than the pileus, solid, often eccentric ; 

 spores globose, yellowish, .0003 in. broad. 



The Spreading hydnum, or "hedge hog mushroom," figures 1 

 to 6, is not rare with us. Its cap is somewhat variable in color. 

 It may be a pale-buff or rusty -yellow or pale-red or sienna-red. 

 It is not often well formed and regular. The margin is apt to 

 be wavy or ]obed, and the stem attached to the cap a little to 

 one side of the center. The substance is compact but easily 

 broken. It is rather dry and whitish, but sometimes changes 

 color slightly if cut or broken. 



The spines or needles of the lower surface are about one-fourth 

 of an inch long. They are whitish, often slightly tinted with 

 yellow or pinkish. 



The stem is mostly short, solid and stout, sometimes thickened 

 at the base, sometimes at the top. It is commonly whitish, or 

 at least paler than the cap. 



Cap one to four inches broad, stem one to three inches long, 

 one-half to three-fourths of an inch thick. 



The Spreading hydnum grows in woods and in open places, 

 either on naked soil or among grass or fallen leaves, either singly 

 or in clusters. It appears from July to October. 



The Reddish variety. Variety rufescens {Hydnum rufescens 

 Pers.), figures 7 to 10, is smaller, thinner and more regular, with 

 the stem mostly central. Its color is more red than in the typi- 

 cal form, and by some it is considered a distinct species. It is 

 more common in woods. Its edible qualities are similar to those 

 of the typical form. 



According to Badham, the Spreading hydnum is as good as oys- 

 ters, which it somewhat resembles in taste. Stevenson says it is 

 one of the most delicious fungi, but that it requires about four 

 hours slow cooking. Berkeley also pronounces it a most excellent 

 fungus, but one that requires a little caution in its preparation for 

 the table. One method of cooking it consists in first slicing the 

 caps and steeping twenty minutes in warm water ; then placing 

 in a stew pan with butter, salt, pepper and beef gravy and sim- 



