Variety bulbosa has the stem bulbous. 
Variety radicata has a root-like prolongation to the stem which 
penetrates the ground deeply. 
Variety albida has the cap nearly white. 
Variety obscura has the cap covered with numerous small black 
scales. 
Variety flava has the cap pale yellow. 
Variety glabra has the cap smooth. 
Variety exannulata has the collar obsolete or wanting, and the 
clustered stems generally tapering toward the base. 
Authors do not agree concerning the edible qualities of this 
mushroom. Formerly it was considered poisonous, but recent 
writers admit it to be harmless, although some assert that it is of 
inferior quality and flavor. 
Cordier says that it is edible, and loses its acridity in cooking. 
Others affirm that it is harmless, but that it does not entirely lose 
its acridity in cooking. Vittadini says that it is preserved in 
vinegar, salt and oil for winter use. Both he and Gillet say that 
its disagreeable flavor disappears in cooking. Stevenson says it 
is edible but tough. _ Having eaten it repeatedly, and prepared 
in different ways, without suffering any ill-effects, save occasion- 
ally a slight burning sensation in the throat, I have no hesitation 
in classing it as a harmless and an edible species, but not of the 
first quality. Only the caps of young and tender plants should 
be used. I do not know of any deleterious species for which it 
is likely to be mistaken. 
