FIELD BOOK OF COMMON GILLED MUSHROOMS 



Species of Flammula 

 Flammula jfiavida. Plate XIII, Species 52. 



In woods on decaying wood; singly or in clusters; usually in 

 mountainous districts; summer and autumn; edible; taste 

 bitter. 



Cap fleshy but thin; broadly convex or nearly plane; 

 smooth; moist; pale yellow; flesh whitish or pale yellow; 

 diameter i to 2 inches. 



Gills attached to the stem (adnate) ; pale or yellowish when 

 young, turning rust-color when old. 



Stem even; often curved; hollow; whitish or pale yellow; 

 white down at the base; length i to 3 inches. 



Spores rust-colored; broadly elliptic; 6 to 8 microns in 

 diameter. 



The slight bitter taste when raw, disappears on cooking. 



Flammula polychroa. Species 53. Figure 18. 



On wood in woods; in clusters; late summer and autumn. 



Cap convex; margin incurved when young; when mature, 

 the cap becomes expanded with a broad elevation at the 

 center; very sticky (viscid) when moist; when mature the cap 

 is covered with delicate hairs on the margin forming scales 

 that vary in color from wine-buff to wine-purple or lavender. 

 The ground-color of the cap is wine-buff or orange-buff, 

 often with shades of green, especially where it has been 

 bruised. Young plants are often purple; i to 2 inches in 

 diameter. 



Gills notched (sinuate) at the stem end or attached to 

 the stem without a notch (adnate); close together. Before 

 exposure by rupture of the veil they are cream-buff, but 

 later they become drab-brown or take on a purple tinge. 



Stem yellowish, often purplish at base; covered with small 

 scales; solid when young, hollo wish when old; portions of the 



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