FIELD BOOK OF COMMON GILLED MUSHROOMS 



the stem (adnexed) ; unequal in length, some of them are 

 forked ; whitish and often studded with drops of moisture when 

 young, becoming 3^ellowish when old; dingy where bruised; 

 connected by veins on the under surface of the cap. 



Stem short; stout; pithy, or hollow in places; white or 

 whitish; ij^ to 2>^ inches long. 



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

 and nearly or quite as broad. 



Readily recognized by its peculiar odor, acrid taste and 

 widely striate margin. It is gregarious in habit (grows in 

 groups) and is somewhat variable in color. Peck. 



This conspicuous species is common throughout most of 

 Eiirope and the United States, sometimes occurring in 

 great quantity in one spot. Its odor is similar to that of 

 peach-kernels and in some specimens it is strong and un- 

 pleasant, although at times it may be scarcely noticeable. 

 This unpleasant odor and the very slimy character of the 

 surface render the plant unattractive and one would hardly 

 collect it for food. It is known to be definitely poisonous to 

 a certain extent and should always be avoided by myco- 

 phagists (mushroom-eaters). Murrill. 



Russula marise; Mary russula. Plate XV, Species T17. 



On ground; in woods and open places; July and August; 

 edible. 



Cap nearly hemispheric when young, becoming broadly 

 convex, flat, or even depressed at the center when mature; 

 dry; surface powdery in appearance; dark crimson or purplish, 

 sometimes darker at the center. Flesh white except close to 

 the peel where it is pinkish; taste mild or slightly peppery. 

 I to 3 inches broad. 



Gills white when young, becoming yellowish when old; 

 close together; attached to the stem. 



Stem short; stout; solid or slightly spongy at the center; 

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