1148 Wisconsin Academy of Sciences, Arts, and Letters. 
dry, dark brick red or brown, paler on the margin especially 
when young. Flesh whitish or yellowish. Taste mild or 
bitter. Lamellae adnate, close, narrow, whitish to olivaceous 
and finally purplish brown. Veil membranous, torn, soon 
disappearing. Stem. 2-4 or more inches long, about % inch 
thick, equal or tapering downward, fibrillose becoming glabrous, 
stuffed to hollow, ferruginous below, pale above, striate at the 
apex. Spores 8-4 x 6-8y. 
Densely caespitose about old stumps, logs and roots. Late 
summer and autumn, often earlier, common, edible. 
NOTE. Hypholoma sublateritium var. squamosum Cke., Illust. 
658, is shown in Atkinson’s photograph. Mushrooms Pl. 6. It has 
floccose scales in concentric rows near the margin of the pileus, 
Peck reports the same form from New York State. 
Hypholoma perplexum Pk. PI. LXXIII. 
The species was first described in X. Y. State Mus. Rep’t 23 
p : . 99. It is illustrated and further described in X. Y. State 
Mus. Mem. 4 pp. 166-167 and PI. 60. It is also included in 
the summary of the X. Y. species of Hypholoma, X. Y. State 
Mus. Bull. 150 p. 78. Peck says it differs from Hypholoma 
sublateritium in its ‘‘smaller size, paler margin of the pileus, 
somewhat umbonate pileus, mild taste, paler and more slender 
stem which is always hollow even when young.” The plants in 
PI. LXXIII were taken from a cluster which grew at Xeebish, 
Mich. They had the peculiarities claimed for the species. 
“Pileus convex or nearly plane, sometimes umbonate, gla¬ 
brous, reddish or brownish red, usually yellowish on the margin. 
Flesh white or whitish. Taste mild. Lamellae thin, close, 
slightly rounded behind, adnexed, pale yellow becoming tinged 
with green, finally purplish brown. Stem rather slender, equal 
or nearly so, firm, hollow, slightly fibrillose, whitish or yellow¬ 
ish above, reddish brown below, Spores 3-4 x 6-8 /a. 
Pileus 2.5-7 cm. broad, stem 5-7 cm. long, 4-8 mm. thick. 
Generally caespitose. On or about stumps or prostrate 
trunks of trees in woods or open places. Common, August to 
Xovember. Edible.” 
