cept in the Half-red variety, Cortinarius cinnamomeus var. 
semisanguineus, in which they are of a dark blood-red color be- 
fore the spores are developed. The stem is rather slender, 
stuffed or hollow, fibrillose, and similar in color to the cap. 
The plant grows in woods or along their borders, under trees, 
or in mossy swamps. Like many flowering plants which have 
a wide range and are not particular as to their habitat, this mush- 
room is perplexing because of its variability; but the characters 
given above will enable it to be recognized. It often emits a 
slight odor of radishes. 
The Red-zoned cortinarius, Cortinarius armillatus, and the 
Chestnut cortinarius, Cortinarius castaneus, are both considered 
edible, and both occur in this country, but not having proved 
them, descriptions will be omitted. For the same reason the In- 
volute paxillus, Paxillus involutus, is omitted. To these we 
might add also the Early or Spring pholiota, Pholiota praecox, 
the Scaly pholiota, Pholiota squamosa, and the Changeable pho- 
liota, Pholiota mutabilts. 
In the section Rhodosporae, sometimes called Hyporhodu, the 
spores and the mature gills are rosy or pinkish-colored. Only a 
few species are known to be edible, and some are thought to be 
injurious or unwholesome. Two species, belonging to the genus 
Clitopilus, are here introduced. This genus is separated from 
all others of this section by its fleshy stem, and by the peculiar 
attachment of the gills to the stem. They are gradually nar- 
rowed at their inner extremity and run down upon it. 
The Plum clitopilus or Plum mushroom, Clitopilus prunulus, 
has a fleshy, compact, broadly convex, or nearly plane cap, 
which is white or whitish, but sometimes a little clouded in the 
centre, and often suffused with a kind of bloom which, from its 
resemblance to the bloom of a plum, is supposed to have sug- 
gested the name of the fungus. The margin of the cap is some- 
times wavy or irregular. The gills are white when quite young, 
but they soon assume a pinkish or salmon color, like that of the 
spores. The stem is solid, white, and usually rather short. The 
flesh is white, and the plant has a distinct farinaceous or meal- 
like odor and taste. The cap is commonly two to three inches 
broad, the stem one to three inches long, and a half inch or less 
in thickness. 
The plant is found in woods and open places in warm, wet 
weather in July and August. Most writers speak very highly of 
it as an esculent, and class it as one of the best and most delicious 
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