FIELD BOOK OF COMMON GILLED MUSHROOMS 



It is an excellent fungus, meaty, easily cooked and of J 

 fine flavor. Peck. I 



Tricholoma sejunctum; separating tricholoma. Plate 

 XIII, Species, 126. 



On ground in mixed woods; September; edible. 



Cap fleshy; convex when young, becoming expanded when 

 mature ; with a boss or knob at the center (umbonate) ; 

 slightly sticky (viscid) when moist; whitish or yellowish, 

 sometimes greenish yellow; streaked with brown or blackish 

 fibrils; flesh white, fragile; i to 3 inches broad. 



Gills broad; rather far apart; rounded or notched near the 

 stem; white. 



Stem solid; stout; often irregular- white; i to 3 inches long. 



Spores white; nearly spherical; .00025 inch broad. 



The plants of this species are not uncommon on Long 

 Island, growing in sandy soil in woods of oak and pine. 

 They are usually irregular in shape and the cap becomes 

 fragile. They are quite variable in color, sometimes approach- 

 ing a smoky-brown hue and again being nearly white. The 

 typical taste is said to be bitter, but those I have tasted can 

 scarcely be said to be bitter. Peck. 



Tricholoma transmutans ; changing tricholoma. Species 

 127. Figure 34. 



On ground in thin woods and open places in wet weather; 

 in groups or clusters; August to October; edible. 



Cap sticky (viscid) when moist and when young and 

 fresh; tawny red when young, becoming reddish-brown when 

 old; sometimes darker at the center; flesh white, with a 

 mealy or farinaceous odor especially when cut; taste also 

 farinaceous; 2 to 4 inches broad. 



Gills close together; whitish or pale yellowish becoming 

 262 



