AGARICS 133 



from early stage to maturity. The stem is white, 

 solid, and generally more or less tinted or streaked 

 vertically with rose or pale crimson (Fig. 8). The 

 taste of the flesh is sweet and appetizing. 



YELLOW-GILLED RUSSULA 

 Russula alutacea 



Our third example of the Russula is one which is 

 also quite common in our woods, and which might in 

 the extreme variation of its color be confounded with 

 the last by a careless observer, as indeed both might 

 be still further confounded with the poisonous mem- 

 ber bearing the red tint, and which will be hereafter 

 considered. The Russula alutacea (PI. 12, figs. 2, 4, 6) 

 is a delicious species. In general size 



Botanical and contour it resembles the foregoing. 



characters The color of the cap varies from bright- 

 red to blood- red or even approaching 

 the purplish red of the preceding species, lightening 

 towards edge. But we have a clear distinction in the 

 color of the gills, which are distinctly yellowish, pale 

 ochre, or nankeen, in all stages of the mushroom, or 

 even tawny in old specimens. They are, moreover, 

 usually all of even length, being straight and continu- 

 ous from stem to circumference of pileus, none of 

 them forked, their juncture with the edge of the cap 

 being clearly manifest from above by the thinness of 

 the cuticle. The flesh is white, stem firm and solid, 

 white and smooth, often tinted with pink or red. The 

 flesh of the cap often appears pinkish upon peeling 

 the cuticle from the edge. The taste resembles that 

 of the previous species — sweet and nutty. 



