92 FUNGI. 
often growing in tufts, or portions of rings. The pileus is fleshy 
in the centre, and the gills thick and decurrent. In France, 
Germany, Bohemia, and Denmark, it is included with esculent 
species. In addition may be mentioned Aygrophorus eburneus, 
Fr., another white species, as also Hygrophorus niveus, Fr., which 
grows in mossy pastures. Pazillus involutus, Fr.,* though very 
common in Europe, is not eaten, yet it is included by Dr. Curtis 
with the esculent species of the United States. 
The milky agarics, belonging to the genus Lactarius, are dis- 
tinguished by the milky juice which is exuded when they are 
wounded. The spores are more or less globose, and rough or 
echinulate, at least in many species. The most notable esculent 
is Lactarius deliciosus, Fr.,t in which the milk is at first saftron- 
red, and afterwards greenish, the plant assuming a lurid-greenish 
hue wherever bruised or broken. Universal commendation seems 
to fall upon this species, writers vying with each other to say 
the best in its praise, and mycophagists everywhere endorsing 
the assumption of its name, declaring it to be delicious. It is 
found in the markets of Paris, Berlin, Prague, and Vienna, as 
we are informed, and in Sweden, Denmark, Switzerland, Russia, 
Belgium ; in fact, in nearly all countries in Europe it is esteemed. 
Another esculent species, Lactarius volemum, Fr.,t has white 
milk, which is mild to the taste, whilst in deleterious species 
with white milk it is pungent and acrid. This species has been 
celebrated from early times, and is said to resemble lamb’s 
kidney. 
Lactarius piperatus, Fr.,is classed in England with dangerous, 
sometimes poisonous species, whereas the late Dr. Curtis, of 
North Carolina, has distinctly informed us that it is cooked and 
eaten in the United States, and that he has partaken of it. He 
includes Lactarius insulsus, Fr., and Lactarius subdulcis, Fr.,§ 
amongst esculent species; both are also found in this country, 
* Sowerby, ‘‘ Fungi,” pl. 56 ; Scheffer, ‘‘Icones Bav.” t. 72. 
+ Trattinnick, L., ‘‘ Die Essbaren Schwimme” (1809), p. 82, pl. M; Barla, 
J. B., ‘‘ Champignons de la Nice” (1859), p. 34, pl. 19. 
4. Smith, ‘‘ Edible Mushrooms,” fig. 26. 
§ Barla, ‘‘Champ. Nice,” t. 20, £. 4-10. 
