KEPOJRT OF THE STATE BOTANIST 



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appeared to me to dispel the unpleasant taste of the raw plant, 

 but sometimes when the dish was prepared by stewing in milk 

 and water, a slight, unpleasant burning sensation was felt in the 

 throat a short time after eating. I consider it a perfectly safe 

 and edible species, but not of first quality. Only the caps of 

 young and fresh specimens should be used. 



It is not improbable that such a variable plant as this may 

 vary somewhat in flavor. We do not expect all varieties of 

 apples to have exactly the same flavor, though the species may 

 be one. The degree of toughness, too, may vary according to 

 the age and the rapidity of the growth of the plants. Individual 

 tastes may also differ, so that what would please one might be 

 distasteful to another. Such facts may account, in part, at least, 

 for the varying opinions concerning the edible qualities of this 

 very common mushroom. The essential thing to know is, that 

 the species is not dangerous. Then those who like it may eat it. 

 The following varieties of this species may be noted : 

 Variety obscura has the cap covered with numerous small 

 blackish scales. 



Variety flam has the cap yellow or reddish-yellow, but in 

 other respects it is like the type. 



Variety glabra has the cap smooth ; otherwise like the type. 



Variety radicata has a tapering, root-like prolongation of the 

 stem, which penetrates the earth deeply. 



Variety bulbosa has a distinctly bulbous base to the stem. 



Variety exannulata has the cap smooth and even on the margin, 

 and the stem tapering at the base. The annulus is very slight 

 and evanescent or wholly wanting. The cap is usually about an 

 inoh broad, or a little more, and the plants grow in clusters, 

 which sometimes contain forty or fifty individuals. It is more 

 common farther south than it is in our State, and is reported to 

 be the most common form in Maryland. 



Notwithstanding the variability of the species, it is easily rec- 

 ognized when its characters are once known. I do not know of 

 any dangerous species which could easily be mistaken for it. 



The abortive form which often grows with it, is not distin- 

 guishable from the abortive form of Clitopilus abortivus. It has 

 a farinaceous taste which is lost in cooking. It is not inferior to 

 the normal form in flavor, and may be eaten with safety. 

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