742 ADDITIONAL EXERCISES 



obtuse, in some forms arcuate, and then extended upward, white, reported wish 

 occasional yellow spots; stem equal or tapering below, thick, white, sometimet 

 pruinose. 



Cap 3H to 5 inches broad, sometimes reported considerably larger; stem i to 

 inches long. 



The mil If in the "pepper cap" is abundant, white, unchangeable, and extremely 

 acrid, to which character is due the specific name. This species is very common and 

 abundant from June to October. 



Lactarius torminosus (Poisonotis) 



Cap convex then depressed, surface viscid when young or moist, yellowish-red or 

 ochraceous with pink shades, margin involute when young, persistently tomentoes 

 hairy; gills crowded, narrow, often tinged with yellow or flesh color; stem cylin- 

 drical or slightly tapering at the base, hollow, whitish. 



Cap 2 to 3^4 inches broad; stem i}4 to 3 inches long, 4 to 8 ilnes thick. 



According to some authors this species is injurious only when raw. It is cooked 

 and eaten in Sweden. In Russia it is enjoyed dressed with oil and vinegar or it 

 is preserved by drying. 



Lactarius volemus [Edible) 



Cap convex, nearly plane or slightly depressed, glabrous, dry, azonate, brownish 

 terra cotta, somewhat wrinkled when old; gills adnate or slightly decurrent, close, 

 whitish, becoming sordid or brownish when bruised; stem more or less equal, firm, 

 solid, glabrous, colored like the cap or paler; millr white, abundant, and mild, be- 

 coming thick when exposed to the air. 



Cap 2 to s inches broad; stem i to 4 inches long, 4 to 10 lines thick. 



This species is considered delicious, and is quite common from midsummer to 

 frost on semicleared or sprout land. 



RiTSSULA 



The genus Russtda is similar in form, brittleness, and general appearance to 

 Lactarius, from which it differs only in the absence of milk. The species are very 

 abundant in the summer, extending into the fall months. 



Most species of Russida are regarded as edible, but several are known to be 

 poisonous. It is advisable to abstain from eating any red forms until perfectly 

 familiar with the different species. 



Russula emetica (Poisonous) 



Cap oval to bell-shaped, becoming flattened or depressed, smooth, shining, rosy 

 to dark red when old, fading to tawny, sometimes becoming yellow, margin finally 

 furrowed and tuberculate; flesh white, but reddish under the separable pellicle; 

 gills nearly free, somewhat distant, shining white; taste very acrid; stem stout, 

 spongy-stuffed, fragile when old, white or reddish. 



