REPORT OF THE STATE BOTANIST TQIO 6/ 



Lactarius camphoratus (Bull.) Fr. 



CAMPHORY LACTARIUS 



Plate 126, -figures i-/ 



Pileus thin, convex, nearly plane or centrally depressed, often 

 with a small umbo, glabrous, dry, bay red or brownish red, flesh 

 tinged with the color of the pileus, milk white, taste mild ; lamellae 

 thin, narrow, close, adnate or slightly decurrent, dull reddish or 

 similar to the pileus ; stem subequal, glabrous, stuffed or hollow, 

 colored like or a little paler than the pileus; spores globose, white, 

 8-9 // in diameter. 



The camphory lactarius is closely related to the sweetish lactarius, 

 Lactarius subdulcis (Bull.) Fr. from which it is sepa- 

 rated by its darker red color and its agreeable odor. In color it 

 approaches Lactarius rufus (Scop.) Fr. from which its 

 smaller size and mild taste easily separate it. Its umbo, when pres- 

 ent, is very small and its margin is sometimes wavy. The color is 

 generally bay red, but occasionally it approaches the color of the 

 cap of the sweetish lactarius from which the odor is then the most 

 available character for the separation of these species. 



The gills also are occasionally paler than usual and thereby tend 

 to the confusion of these two species. The odor is less pronounced 

 in the fresh plant than in the dry. It becomes more distinct in dry- 

 ing and persists a long time. It is not like that of camphor as the 

 name would suggest, but resembles more the odor of dried melilot. 

 It is not alwa3^s wholly dispelled by cooking, but the flavor is not in 

 our opinion a serious objection to the edibility of this mushroom. 

 It occurs in swamps, wet places and in woods from July to 

 September. 



Lactarius lignyotus Fr. 



SOOTY LACTARIUS 



Plate 12^, figures i-6 

 Pileus convex, plane or slightly de])resse(l, dry, with or without a 

 small umbo, often radiately wrinkled in the center, pruinosely 

 velvety, even on the margin or crenately lobed and distantly but 

 briefly ])licate striate, sooty brown, flesh white, milk white, taste 

 mild or tardily and slightly acrid ; lamellae subdistant, adnate or 

 slightly decurrent, white or creamy yellow, assuming reddish tints 



