I 88 BRITISH EDIBLE FUNGI. 



equal in length, at first pale yellow, then bright ochre 

 but not powdery with the spores. Taste mild and 

 pleasant, with a tendency to become acrid when old. 



Except in one or two species the russules are 

 deficient in any perceptible odour ; as a rule the gills 

 are tender and fragile, and the stem spongy. Most 

 of them are rather sticky on the cap when moist, and 

 they are not expanded long before they begin to 

 decay. As esculents we have never regarded them 

 with any especial favour, if we except the sea-green 

 russule, and certainly there is nothing to induce a 

 beginner in the art of fungus hunting to risk a 

 mistake. Dr Badham neverthless says that one of 

 the species (apparently the one called by us peacock 

 russule) is an excellent fungus, and he adds that 

 Roques introduced it into the houses of many of his 

 friends, some of whom preferred it to the common 

 mushroom, " an opinion shared by several of our own 

 friends on this side the Channel." 



The russules are tender fungi and require very 

 little cooking, but we do not recommend stewing, 

 as they are rather watery, and not strong in 

 flavour. Baking in a covered dish with the usual con- 

 diments is the only method we have resorted to, 

 and the best we can suggest. Finally, we caution 

 strongly against experiments with any of the bright 

 scarlet or crimson coloured species, unless deter- 

 mined to be harmless by a competent authority. 



