FIELD BOOK OF COMMON GILLED MUSHROOMS 



Russula delica; weaned russula; short-stemmed russula. 

 Species 114. (Line drawing.) 



On ground in woods; singly or in groups; Maine to Alabama 

 and west to Colorado; summer and autumn; edible. 



Cap firm, fleshy; broadly convex when young; flat-topped, 

 with a pit at the center (umbilicate), cup or funnel-shaped 

 when old. Surface even; white, sometimes with yellowish 

 stains when soil has been brought up from the ground upon it. 

 The cap has a tendency to become yellowish when old or 

 dried. The edge of the cap is often turned downward and 

 inward. Flesh firm; white; taste sHghtly peppery (acrid). 

 Cap 2 to 4 inches broad. 



Gills thin; far apart; white, or faintly greenish when old; 

 extending down the stem; some of them branched; rather 

 narrow. 



Stem short; thick; white; smooth; i to 2 inches long. 



Spores white; nearly spherical; .0003 to .0004 inch long 

 by .00024 to .0003 inch broad. 



This mushroom resembles closely the peppery-milk mush- 

 room, Lactarius piperatus, but is devoid of milky juice and 

 its gill-siirfaces are often tinged with glaucus-green. It is 

 more compact and lasts longer than do most other species 

 of russula. Murrill. 



Russula emetica; emetic russula. Plate XV, Species 115. 



On ground in woods and swamps; singly or in groups; 

 Jiily to September; generally considered to be POISONOUS. 



Cap fleshy; firm when young, becoming fragile when old; 

 convex when young, growing plane or depressed at the center 

 when mature; marked with radiating striations or furrows on 

 the margin; sticky (viscid) when moist; rosy or blood-red, 

 sometimes white, or fading to white when old; easily peeled; 

 flesh white except next to the peel when it is reddish; taste very 

 acrid (hot, peppery); 2 to 4 inches broad. 

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