MUSHROOMS AND OTHER COMMON FUNGI. 29 



Paxillus rhodoxanthus. (Edible.) 



Cap convex, when expanded plane or perhaps slightly depressed, reddish yellow 

 or brown, densely tomentose, often becoming cracked and showing the yellowish flesh; 

 gills deeply decurrent, forked, and connected by anastomosing veins, some shade of 

 yellow; stem with many small, dark dots, paler than the cap, deep yellow at the base. 



Plant 2 to 4 inches tall; cap 1± to 3 inches broad. (PI. XXI, fig. 2; from G. F. 

 Atkinson.) 



This species is also described as Gomphidius rhodoxanthus. Discussion of its synon- 

 ymy is given by Prof. Atkinson. 1 



PHOLIOTA. 



The gonus Pholiota is distinguished among the ocher-spored 

 agarics by the presence of an annulus which is membranaceous or 

 friable in character, never cobwebby as in Cortinarius, and it may be 

 persistent or fugacious. 



The cap is more or less fleshy, yellowish, tawny, and sometimes 

 scaly. The gills are adnate or slightly decurrent by a tooth. 



Species of Pholiota can be distinguished from brown forms of Cor- 

 tinarius by the cobwebby veil of the latter. 



Pholiota adiposa. (Edible.) 



Cap firm, fleshy, subcorneal, to convex, glutinous when moist, yellowish, brown in 

 center, often torn into dark scales, margin incurved; flesh thick at center, spongy, 

 yellowish; gills close, adnate, sometimes notched, yellowish to rust color; stem 

 firm, whitish to yellow, viscid, clothed with brownish scales below the slight, floccose 

 ring. 



Cap 2 to 4 inches broad; stem 2 to 4 inches long, 4 to 6 lines thick. (PI. XXIII.) 

 This species, commonly known as the "fatty Pholiota," forms large clusters in the 

 fall, on trunks or crotches of trees or on stumps. It is a rather showy fungus, easily 

 attracting attention because of its tufted habit of growth, yellow color, and conspicuous 

 scales. Pholiota adiposa is considered edible by American authorities, and it is sub- 

 stantial and of fairly good flavor. The season is mostly confined to the fall months. 

 With this particular species it is preferable to peel the cap preparatory to cooking. 



Pholiota caperata. (Edible.) 



Cap fleshy, yellow to yellow-brown, ovate, obtuse or plane when expanded, viscid 

 when moist* sometimes covered with whitish tufts; gills adnate, crowded, narrow, 

 may be serrate, yellowish brown; stem stout, solid, sometimes slightly enlarged at 

 base, white and shining, scaly above the ring; ring membranaceous, broad. 



Cap 2£ to 4 inches broad; stem 3 to 5 inches long, one-half to over 1 inch thick. 



This fungus appears in the fall quite abundantly in certain localities. The specific 

 name refers to the wrinkled character of the pileus, a prominent and constant feature 

 of the plant. It is edible, slightly acrid when raw, but fairly good when cooked. 



Pholiota marginata. (Edible.) 



Cap convex, then expanded, obtuse to plane, smooth, hygrophanous, slightly fleshy, 

 tan when dry, honey colored when moist, margin striate; gills adnate, crowded, 

 narrow, when mature reddish brown; stem hollow, equal, smooth , or slightly fibril- 

 lose; color same as the cap, whitish velvety at base; ring often distant from apex of 

 stem, soon disappearing. 



1 Atkinson, G. F. Studies ol American Fungi; Mushrooms, Edible, Poisonous, etc., ed. 2, New York, 

 1903, p. 167. 



