GENERA AND SPECIES OF MUSHROOMS 



It has not a very high flavor but it is harmless and reHshable 

 when fried in butter and may therefore be classed as an 

 edible species, though some authors say that there are no 

 edible species of Psilocybe. When uncooked its taste is 

 strong and disagreeable. Peck. 



The genus Russula 



This white-spored genus closely resembles the milky 

 mushroom genus (Lactarii) but is easily distinguished by 

 the absence of a milky juice. The gills of some species when 

 young are adorned with small drops of water, but no milky 

 or colored juice issues from wounds as is the case in the 

 milky mushrooms. The red colors which are so conspicuous 

 in this species are rarely if ever seen in Lactarius. In the 

 flavor ^f the flesh there is great similarity. In both genera 

 many species have a mild or agreeable flavor and many others 

 have an acrid, hot or peppery taste. This disagreeable flavor 

 is generally destroyed in cooking so that nearly all the species 

 that have been tried have been found to be edible. There 

 is no veil or collar on the stem and no cup at its base. Many 

 species resemble each other closely. Peck. 



Species of Russula 



Russula alutacea ; tan-colored russula. Plate XV, Species 

 113. 



On ground in woods and groves; singly or in groups; July 

 and August; edible. 



Cap fleshy; fragile; convex when young, growing plane or 

 even depressed at the center when mature; covered with a 

 sticky peel; marked with marginal striations or lines when 

 old; variable in color — red, dark purple, olivaceous or green; 

 flesh white; taste mild; 2 to 4 inches broad. 



Gills pale yellow, turning rusty or tan-colored when old; 

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