28 BULLETIN 115, U. S. DEPARTMENT OF AGRICULTURE. 



ENTOLOMA. 



The genus Entoloma is another rosy-spored agaric in which a volva 

 and an annulus are absent. The cap is somewhat fleshy and the mar- 

 gin incurved, especially when young. The gills are adnate, adnexed, 

 or sinuate. 



In form Entoloma corresponds to Tricholoma of the white-spored, 

 Hebeloma of the ocher-spored, and Hypholoma of the brown-spored 

 species. 



The edible quality of the species of this genus is variable. Several 

 are reported as edible, while severe poisoning has followed the use of 

 at least four species. 



Entoloma grayanum. 



Cap fleshy, convex, frequently wavy or irregular, hygrophanous, dull, watery yel- 

 low when moist, smooth, shining, and nearly white when dry; gills flesh colored, 

 plane, close; stern equal, firm, solid, white. 



Plant about 3 inches high; cap 1^ to 2 inches broad. 



This species grows on the ground and is sometimes gregarious. 



PAXILLTJS. 



In the genus Paxillus the plants are symmetrical or excentric, with 

 a persistently incurved margin. The membranaceous gills are easily 

 separable from the cap and frequently fork and unite, producing a 

 poroid appearance in contrast with the usual platelike gills of agarics. 



Paxillus atro-tomentosus. 



Cap fleshy, compact, tough, convex, becoming plane or depressed, reddish brown, 

 dry, often tomentose, margin thin, strongly involute; flesh, white; gills acinate, 

 decurrent, forked near the base, often reticulate, sometimes forming pores; stem 

 stout, solid, generally excentric, covered with thick dark-brown or black tomentum. 



Cap 3 to 5 inches broad; stem 3 to 4 inches long, one-half to 1 inch thick. 



This plant is to be found in pine woods, during the late summer and autumn. It is 

 easily recognized because of the stout, black, tomentose stem and mostly irregular 

 cap with incurved margin. Though the species may not be poisonous, its edibility 

 has been questioned, and therefore it is wise to avoid its use. 



Paxillus involutus. (Edible.) 



Cap compact, fleshy, con vexo-p lane, depressed, viscid when moist, tawny, ochra- 

 ceous, perhaps olive or reddish brown, margin downy and strongly involute; flesh 

 pallid, changing to reddish brown if bruised; gills crowded, decurrent, arcuate when 

 young, branched, anastomosing, forming pores behind; stem solid, firm, color of the 

 cap, sometimes slightly excentric. 



Cap 2 to 4 inches broad; stem 2 to 3 inches long, about one-half inch thick. 



Paxillus involutus is a summer and autumnal species. It grows on the ground or on 

 wood, often frequenting grassy or mossy, swampy places in open woods. There is a 

 certain similarity between this plant and Cantharellus, and on account of this resem- 

 blance Paxillus involutus is often spoken of as the brown chanterelle; but unlike the 

 true chanterelle its edibility is not to be highly recommended, as the flesh is dry, 

 coarse, and rather tasteless. 



