No. 3.] HYMENIALES OF CONNECTICUT. 3 1 



Lactarius subpurpureus Pk. (purplish). 



Goshen, Underwood. 

 Lactarius theiogalus (Bull.) Fr. (delov, brimstone; yaka, 

 milk). 



Goshen, Underwood; Mansfield, Aug. (315). 

 Lactarius torminosus (Schseff.) Fr. (producing gripes). 



Goshen, Underwood. 

 Lactarius trivialis Fr. (common). 



Goshen, Underzvood; Mansfield, July (157). 

 Lactarius vellereus Fr. (fleecy). 



Mansfield, July (91). 

 Lactarius volemus Fr. (volema, a large pear). 



Goshen, Underwood; Mansfield, July (141)- Edible 

 (Fr.). Plate X. 



RUSSULA Pers. 

 Russidus, reddish. 



The variations in coloring in the species of Russula make 

 their determination difficult, but the distinct generic character- 

 istics seldom allow them to be confused with other genera. 

 The cap is regular, with a more or less prominent depression, 

 and somewhat rigid. The tissue constituting the cap and gills 

 is composed of large cells which easily separate, giving this 

 tissue a more or less mealy appearance when crushed. The 

 stem is short, stout, brittle, very smooth without and spongy 

 within. The veil is wholly lacking, so there are no indications 

 of a ring or volva on the stem. The spores, when viewed 

 under a microscope, are roughened or warty, and are white or 

 of a yellowish tint when collected on a dark surface. 



The species of Russula resemble closely Lactarius, but lack 

 the milky juice. They occur abundantly during the summer, 

 and until the severe frosts of autumn they are found in nearly 

 every woodland. All species grow on the ground. Many 

 species are reported edible, but the one considered the most 

 desirable for food is R. vircscens, the " green russula." 



All edible species must be in a perfectly fresh condition 

 when cooked, or the taste is strong and offensive. Many spe- 

 cies have a characteristic taste and some a characteristic odor, 



