138 NEW YORK STATE MUSEUM 



pressure. They are 1-3 inches broad, the stem 1-3 inches long 

 and 1-3 Hnes thick. The flesh is slightly tough but agreeable to the 

 taste and perfectly harmless. 



Russula pusilla Pk. 



SMALL RUSSULA 



PLATE 1 10, FIG. 7-14 



Pileus very thin, convex or nearly plane, sometimes slightly or 

 umbilicately depressed in the center, glabrous, even or slightly striate 

 on the margin, red, often darker in the center, flesh white, taste 

 mild ; lamellae broad, moderately close, subventricose, adnate or 

 slightly rounded behind, white becoming yellowish ochraceous or 

 ochraceous buff with age or in drying ; stem stout, solid or spongy 

 within, soft, white ; spores globose, slightly tinged with yellow, 

 .0003 of an inch broad. 



The small russula is not common but it sometimes occurs in 

 considerable quantity and may be found from July to October. In 

 the typical form the cap is less than an inch broad and the stem 

 less than an inch long, but in specimens sent me by an esteemed 

 correspondent and enthusiastic mycologist, Mr E. B. Sterling, the 

 caps range from 3 lines to 2 inches broad, but the stem is in no case 

 more than an inch long. The color of the caps is dark red or crim- 

 son, usually darker or brownish in the center. The coloring matter 

 is soluble in water. If the plants are washed in water, the water 

 becomes red, if stewed in milk without previous washing the milk 

 becomes red, but this does not detract from the flavor and edibility 

 of the mushroom. The pellicle of the pileus is separable and when 

 wet, appears to be viscid, but in the growing condition of the mush- 

 room the viscidity is not apparent. The plants grow on the bare 

 soil or among short grass under pine trees. Mr Sterling writes 

 concerning them that they have been very abundant between Octo- 

 ber 2 and October 11 and that on the afternoon of the latter date 

 under two pine trees he collected for the table 120 specimens. He 

 says " I consider them without doubt the best of the Russula family 

 for eating. They taste good raw and when fried in butter, flavored 

 and served hot, are delicious." Through his kindness I have had 

 the opportunity of testing the^edibility of this rare little mushroom 

 and have no hesitation in placing it in the list of our excellent 

 edible species. 



