GENERA AND SPECIES OF MUSHROOMS 



Gills broad; rather far apart; rounded near the stem; 

 free from the stem, or nearly so; white. 



Stem solid or spongy within; white or tinged with red; 

 i/^ to 3 inches long. 



Spores white; globular; .0003 to .0004 inch broad. 



This russula has a very hot peppery taste and is generally 

 considered poisonous by European mycologists but is deemed 

 edible and harmless by some American mycophagists. 

 Thorough cooking probably destroys its harmful properties. 

 I have not tried it (1906). Peck. 



This Russula has a very wide distribution, is a beautiful 

 species and is very fragile. The plant is said to act as an 

 emetic. Atkinson. 



It is common in woods throughout Europe and the eastern 

 United States, often growing where logs have decayed. It 

 is distinguished by its red color, viscid surface, readily separ- 

 ating cuticle (peel) and very acrid taste. In addition to its 

 acrid quality it is definitely poisonous, containing small 

 quantities of choline, pilzatropine and probably muscarine. 

 When taken in any quantity, it promptly acts as an emetic. 

 It is mainly because of the existence of this species, that 

 most specimens of Russula should be tasted before selecting 

 them as food. Murrill. 



Russula foetens; fetid russula. Plate XV, Species 116. 



On ground in woods and bushy places; usually in groups; 

 July to September; POISONOUS. 



Cap fleshy; fragile; nearly globular or convex when young, 

 becoming plane or depressed at the center when mature; 

 sticky (viscid) when moist; the very thin margin has notice- 

 able radiating furrows or striations; yellowish, or dingy- 

 ochraceous; flesh pallid; taste acrid; odor of bitter almonds; 

 3 to 5 inches broad. 



Gills rather close together; adjacent to but not attached to 

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