FIELD BOOK OF COMMON GILLED MU^ROOMS 



gills are more or less decurrent (extending down the stem) 

 and the stem is generally short and stout. Some of the 

 species have the cap adorned with circular zones or bands 

 that are more highly colored than the adjacent parts. This 

 feature is rarely seen in the mushrooms of any other genus. 

 The taste of the juice and of the flesh in many of these species 

 is very acrid or hot and burning, like that of cayenne pepper. 

 Unless this can be destroyed by cooking or by drying, such 

 species must be considered as wholly unfit for food. 



While the taste of the milk is very acrid in some species, 

 in others it is mild or but tardily acrid. This character 

 is of great utility in distinguishing the species and it is neces- 

 sary to observe it by tasting, but not swallowing the milk or 

 flesh, if we would satisfactorily identify our specimens. 

 Several of the species are edible; others are affirmed by 

 authors to be poisonous. It is most prudent to avoid the 

 use of such acrid species, for, although their acridity is de- 

 stroyed or dispelled by cooking, they are said to be indiges- 

 tible, and are acceptable only to the strongest stomachs. 

 Peck. 



The spores of all the species of Lactarius are globular, or 

 nearly so and are roughened by minute points or protuber- 

 ances. Their color may be white or yellowish, according to 

 the species. 



Species of Lactarius 



Lactarius camphoratus; camphory lactarius. Plate XI, 

 Species 71. 



On ground in wet places, swamps and woods; July to 

 September; edible. 



Cap bay-red or brownish-red; thin; convex or plane or with 

 a depression at the center, in which is often a small knob; 

 smooth; dry; flesh tinged with the color of the cap; milk 

 white; taste mild; odor sweet; K to i>^ inches broad. 

 202 



