GILL FUNGI 

 Key to the Species 



1. Cap opaijue, thickish, more or less reddish yellow 



a. Taste bitter ; gills purplish brown 



b. Taste mild ; gills soot-colored or sooty-olive 



2. Cap thin, translucent when moist, whitish to brownish 



a. Gills dark violet at first 



b. Gills whitish or pinkish at first 



( 1 ) Cap white 



( 2 ) Cap brownish to yellowish 



Hypholoma perplexum Bitter Hypholoma 



:i 



Cap 5-8 cm. wide, 

 reddish or reddish brown, 

 yellowish toward the edge, 

 smooth, convex to plane ; 

 stem 5-8 cm. by 5-8 mm., 

 reddish brown, yellowish 

 above, nearlv smooth, hol- 

 low ; gills rounded at 

 back and readily separating 

 from the stem, yellowish 

 then greenish and finally 

 purple-brown ; spores 

 purple-brown, elliptic, 6- 

 7 X 3-4/i. The name re- 

 fers to its close resemblance 

 to the next and to other 

 related forms. 



Usually in dense clus- 

 ters on or about trunks and 

 stumps, late summer and 

 autumn; edible, good also 

 dried and pickled. 



Figure 45. Hypholom.\ suBL-\TERrriuM 



Hypholoma sublateritium Brickred Hypholoma 



Cap 5-10 cm. wide, brickred, yellowish toward the margin, at first silky, then 

 smooth, convex to plane; stem 6-10 cm. by 4-7 mm., rust-colored, scaly or silky, 

 stuffed ; gills adnate, dull yellowish, then soot-colored with an olive tinge, crowd- 

 ed ; spores brown purple, ellipsoid, 6-7 X 3-4/x. The name refers to the color 

 of the cap. 



More or less clustered on trunks and stumps, autumn ; edible. 



