of mushrooms. Unfortunately it is not very common with us. 
The Sweetbread mushroom, C. orcella, is so closely related to 
the Plum that some have thought it to be a mere variety of it. 
‘It is similar in color, though generally of purer white, a little 
smaller and more irregular, and the flesh softer. In flavor and 
odor they are the same. The Sweetbread mushroom often grows 
in pastures and open places, and is to be sought in warm wet 
weather in midsummer. 
Rev. M. A. Curtis has recorded the Silky volvaria, V. bomby- 
cina, as edible; also the Showy volvaria, V. speciosa. Both of 
them are extremely rare in our country, and having had no op- 
portunity to prove them, description will be omitted. 
T have eaten moderately of the Abortive mushroom, Clitopilus 
abortivus, without any ill results; but its flavor was not very 
agreeable to me, and for this reason I forbear to recommend it to 
others. When fresh, it has the farinaceous odor characteristic 
of many edible species, and perhaps greater care in the selection 
of specimens and better cooking may make it more agreeable. 
The Fawn-colored pluteus, P. cervinus, is said in the notes of 
an enthusiastic mycophagist to be, when cooked “juicy, mild in 
taste and as tender as egg-plant.” This is a common species, 
cleanly in its habits, growing on stumps and decaying wood 
throughout the season and in many parts of the country. If it 
shall prove to be a good mushroom, it will be a valuable addition 
to the list of pink-gilled edibles. 
