101 



to further mutations, as well as to the constancy of their ele- 

 mentary characters. 



New York Botanical Garden. 



A KEY TO THE NORTH AMERICAN SPECIES OF 



RUSSULA.— I 



By F. S. Earle 



The Russulas are among our most abundant and attractive 

 mushrooms. They are common everywhere in woodlands but 

 seldom occur in open fields. The number of species is very great 

 and many of them are conspicuous for their brilliant coloring. 

 Bright reds, yellows, greens and purples are frequent among them, 

 while other species appear in the less striking whites and browns. 

 Many of the species are very hot and peppery to the taste, while 

 a few are acrid or nauseous. This with their brilliant coloring 

 has led to the belief that they are poisonous. In most cases the 

 peppery taste disappears on cooking but in some the disagreeable 

 flavors persist so as to render them unpalatable if not unwhole- 

 some. There is no evidence that any of the species are danger- 

 ously poisonous, like the deadly Amanitas, and it is probably pru- 

 dent to eat of any of the species that are not unpalatable. 



In studying the Russulas it is important to note carefully the 

 characters of the lamellae, whether equal or heterophyllous, forked 

 or simple, whether the interspaces are veined or ribbed or smooth, 

 and any changes in color either on maturity or when cut or in- 

 jured. The taste and odor should also be carefully noted as also 

 the color of the spores,whether white, bright yellow or ochraceous. 



The first attempt at bringing together descriptions of our Amer- 

 ican species was by MacAdam (Journ. Myc. 5: 58-64, 1 3 5— 

 141. 1889). This series of papers was unfortunately discontinued 

 after twenty-five species had been described. Mcllvaine and 

 MacAdam (One Thousand American Fungi, 185-213. 1900) 

 give descriptions of forty-five species. Peck in the Reports of 

 the New York State Museum and in botanical journals has de- 



