GENERA AND SPECIES OF MUSHROOMS 



Gills dull reddish or with the color of the cap; thin; narrow; 

 close together; attached to the stem or extending down it 

 (adnate or decurrent). 



Stem almost cylindric; smooth; stuffed or hollow; with 

 the color of the cap or a little paler. 



Spores white; globular; 8 to 9 microns in diameter. 



The camphory lactarius closely resembles the sweetish 

 lactarius (Lactarius subdulcis) but differs in its darker red 

 color and by its agreeable odor. Its knob (umbo) when 

 present, is very small and its margin is sometimes wavy. 

 The color is generally bay-red but occasionally it approaches 

 the color of the sweetish Lactarius in which case the odor is 

 the most available character for the separation of these species. 



The gills are occasionally paler than usual and thereby 

 tend to the confusion of these two species. The odor is 

 less pronounced in the fresh plant than in the dry. It 

 persists a long time. It is not like that of camphor, as 

 the name would suggest, but resembles more the odor of 

 dried melilot (sweet clover). It is not always dispelled by 

 cooking, but the flavor is not, in otir opinion, a serious ob- 

 jection to the edibility of this mushroom. Peck. 



Lactarius comigis; corrugated lactarius. Species 72. 

 Figure 24. 



On ground in woods; August and September; edible. 



Cap fleshy; compact; firm; convex when young, later be- 

 coming expanded or depressed in the center; corrugated, with 

 a spiral network of wrinkles; dark reddish-brown or chestnut- 

 colored, becoming paler as it grows older; suffused as if 

 with a slight frosting or bloom; milk copious, white, with 

 mild taste; 3 to 5 inches broad; flesh whitish or cream-colored. 



Gills dark cream-yellow or suggestive of cinnamon, turn- 

 ing paler when old; often showing drops of moisture; becom- 

 ing dirty or brownish wherever bruised. 



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