30 BULLETIN 175, U. S. DEPARTMENT OF AGRICULTURE. 



Cap one-half to 1 inch broad; stem 1 to 2 inches long, about 2 lines thick. 



This attractive little fungus appears principally in the fall, but it may occur sparingly 

 during the summer. It grows singly or clustered on rotten stumps or logs and is edible 

 and of excellent quality. 



Pholiota squarrosa. (Edible.) 



Cap yellowish brown, clothed with dark persistent scales, dry, convex, then flat- 

 tened, perhaps obtusely umbonate or gibbous; flesh light yellow; gills crowded, 

 narrow, adnate with a decurrent tooth, pale olive, then rust colored; stem stuffed, 

 yellowish brown, with dense, dark recurved scales below the ring, much thinner at 

 base than apex; ring near the apex, generally noccose, seldom membranaceous and 

 entire. 



Cap 2 to 5 inches broad; stem 3 to 6 inches long. (PL XXIV, fig. 2; from C. G. 

 Lloyd.) 



This species occurs in many localities from the last of June until frost, growing on 

 trunks of trees and stumps. It is conspicuous because of the large clusters and promi- 

 nent scales on both cap and stem. The fungus is good, raw or cooked, and by some 

 authorities is considered excellent. 



CORTINARIUS. 



The genus Cortinarius is easily recognized when young among the 

 ocher-spored agarics by the powdery gills and by the cobwebby veil, 

 which is separable from the cuticle of the cap. In mature plants the 

 remains of the veil may often be observed adhering to the margin of the 

 cap and forming a silky zone on the stem. Cortinarius contains many 

 forms which are difficult of specific determination. Many species are 

 edible, some indifferent or unpleasant, and others positively injurious. 

 The colors are generally conspicuous and often very beautiful. Most 

 of the species occur in the autumn. 



Cortinarius cinnamomeus. (Edible.) 



Cap rather thin, conic campanulate, when expanded almost plane, but sometimes 

 umbonate, yellow to bright cinnamon colored, with perhaps red stains, smooth, silky 

 from innate, yellowish fibrils, sometimes concentric rows of scales near the margin; 

 flesh yellowish; gills yellow, tawny, or red, adnate, slightly sinuate and decurrent 

 by a tooth, crowded, thin, broad; stem equal, stuffed then hollow, yellowish, fibril- 

 lose. 



Cap 1 to 2\ inches broad; stem 2 to 4 inches long, 3 to 4 lines thick. 



This is a very common and widely distributed species, particularly abundant in 

 mossy coniferous woods from summer until fall. The color of the gills is an extremely 

 variable character, ranging from brown or cinnamon to blood red. A form possessing 

 gills of the latter color is known as Cortinarius cinnamomeus var. semisanguineus. 

 This species and variety are edible and considered extremely good. 



Cortinarius lilicinus. (Edible.) 



Cap firm, hemispherical, then convex, minutely silky, lilac colored; gills close r 

 violaceous changing to cinnamon; stem solid, stout, distinctly bulbous, silky fibrillose, 

 whitish with a lilac tinge. 



Cap 2 to 3 inches broad; stem 2 to 4 inches long. (PI. XXIV, fig. 1.) 

 This is a comparatively rare but very beautiful mushroom and an excellent edible 

 species. 



