6 NEW YORK STATE MUSEUM 



and of such character as to make them desirable additions to the 

 herbarium. The number of persons for whom identifications have 

 been made is 162. The number of identifications made is 1915. 



A hst of the names of contributors and of their respective con- 

 tributions is marked " Contributors and their contributions." 



The names of species new to our flora with their locahties, time 

 of collecting and remarks concerning them will be found in a chap- 

 ter marked " Species not before reported." This includes species 

 which may have been reported before as varieties of other species 

 but which now are regarded as distinct species. Also descriptions 

 of those regarded as new species. 



New localities of rare plants, new varieties and any facts of 

 interest that may have been observed are given under the title 

 '' Remarks and observations." 



Many specimens of fungi collected outside of our State have been 

 received for determination. When no description could be found to 

 correspond to their characters they have been considered new species 

 and names given to them and descriptions of them written. These 

 will be found under the heading " New species and varieties of 

 extralimital fungi." 



Eight species and varieties of mushrooms have been tested for 

 their edible qualities and approved. These added to those already 

 known make the number of New York edible species and varieties 

 of mushrooms now known, 213. 



One species previously reported as edible was found by Mr F. C. 

 Stewart to have a bitter taste. It is the rooted collybia, C o 1 1 y b i a 

 radicata (Relh.) Fr. In my trials of this species for its edi- 

 bility no such flavor was observed. At my request Mr Stewart sent 

 me specimens of this mushroom gathered in the locality from which 

 the bitter ones came. These were cooked in the same manner as in 

 my former trials. Their bitter flavor was verified : but no evil conse- 

 c|uences resulted. It has been learned in this case that some mush- 

 rooms, as well as apples and other fruits, may vary in flavor. When 

 the bitter taste is mild it is not a serious objection to their edibility 

 provided it is not distasteful to the eater and no evil consequences 

 follow. Dandelions cooked as a pot-herb often have a decidedly 

 bitter flavor which to some persons is not at all objectionable and 

 may even be considered as valuable because indicating tonic 

 properties. 



Two trips have been made in my efforts to locate and investigate 

 the chestnut bark disease. Having learned by report that this 



