﻿3o8 
  NEW 
  YORK 
  STATE 
  MUSEUM 
  

  

  gent 
  Russula, 
  Russula 
  drimeia, 
  but 
  it 
  is 
  easily 
  distinguished 
  from 
  it 
  

   by 
  its 
  mild 
  taste. 
  

  

  The 
  cap 
  is 
  dry, 
  2 
  to 
  4 
  in. 
  broad, 
  convex 
  or 
  a 
  little 
  depressed 
  

   in 
  the 
  center, 
  purple 
  or 
  purplish 
  red, 
  the 
  white 
  flesh 
  purplish 
  under 
  

   the 
  cuticle, 
  which, 
  however, 
  is 
  not 
  easily 
  ^^eparable. 
  

  

  The 
  gills 
  are 
  nearly 
  all 
  entire, 
  extending 
  from 
  the 
  stem 
  to 
  the 
  

   margin 
  of 
  the 
  cap. 
  They 
  are 
  therefore 
  much 
  closer 
  together 
  near 
  

   the 
  stem 
  than 
  at 
  the 
  margin. 
  They 
  are 
  at 
  first 
  yellowish, 
  but 
  a 
  

   bright 
  ochraceous 
  bufif 
  when 
  mature. 
  They 
  are 
  then 
  dusted 
  by 
  the 
  

   similarly 
  colored 
  spores. 
  

  

  The 
  stem 
  is 
  stout, 
  nearly 
  cylindric, 
  firm 
  but 
  spongy 
  in 
  the 
  center 
  

   and 
  colored 
  like 
  the 
  cap 
  but 
  generally 
  a 
  little 
  paler. 
  There 
  is 
  a 
  

   variety 
  in 
  which 
  the 
  stem 
  is 
  white 
  and 
  the 
  cap 
  deep 
  red. 
  In 
  other 
  

   respects 
  it 
  is 
  like 
  the 
  typical 
  form. 
  Its 
  name 
  is 
  Russula 
  ochrophylla 
  

   albipes. 
  

  

  This 
  mushroom 
  has 
  an 
  agreeable 
  flavor 
  but 
  the 
  flesh 
  is 
  rather 
  

   firm. 
  Unless 
  peeled 
  before 
  cooking 
  it 
  imparts 
  a 
  purplish 
  hue 
  to 
  

   the 
  milk 
  or 
  other 
  liquid 
  in 
  which 
  it 
  is 
  stewed. 
  Its 
  edible 
  qualities 
  

   appear 
  to 
  me 
  to 
  be 
  similar 
  to 
  those 
  of 
  the 
  greenish 
  Russula, 
  Russula 
  

   virescens. 
  Both 
  are 
  fairly 
  good 
  but 
  neither 
  seems 
  to 
  be 
  highl}- 
  

   flavored. 
  No 
  mild-flavored 
  Russula 
  is 
  known 
  to 
  be 
  deleterious 
  and 
  

   two 
  or 
  three 
  of 
  my 
  correspondents 
  claim 
  that 
  even 
  the 
  very 
  acrid 
  

   Russula 
  emetica 
  loses 
  its 
  acridity 
  in 
  cooking 
  and 
  has 
  been 
  eaten 
  by 
  

   them 
  without 
  any 
  harm. 
  But 
  there 
  are 
  so 
  many 
  mild 
  species 
  that 
  

   there 
  is 
  no 
  need 
  of 
  running 
  any 
  risks 
  by 
  eating 
  the 
  acrid 
  ones. 
  The 
  

   ochery-gilled 
  Russula 
  grows 
  in 
  groups 
  under 
  trees, 
  especially 
  oak 
  

   trees, 
  and 
  should 
  be 
  sought 
  in 
  July 
  and 
  August. 
  

  

  Boletus 
  subglabripes 
  Pk. 
  

  

  Smoothish-stemmed 
  Boletus 
  

  

  Plate 
  55 
  

  

  Pileus 
  convex 
  or 
  nearly 
  plane, 
  glabrous, 
  reddish 
  inclining 
  to 
  

   chestnut 
  color, 
  flesh 
  white, 
  unchangeable 
  ; 
  tubes 
  adnate, 
  nearly 
  plane 
  

   in 
  the 
  mass, 
  pale 
  yellow, 
  becoming 
  convex 
  and 
  darker 
  or 
  greenish 
  

   yellow 
  with 
  age, 
  the 
  mouths 
  small, 
  subrotund; 
  stem 
  equal, 
  soHd, 
  

   furfuraceous, 
  pale 
  yellow 
  ; 
  spores 
  oblong-fusiform, 
  .0005 
  to 
  .0006 
  in. 
  

   long, 
  .00016 
  to 
  .0002 
  broad. 
  

  

  