16 
Journal of Mycology 
[Vol. 11 
Rather solitary in rich woods near stables. Having strong 
odour and taste of peach kernels or bitter almonds, odour even 
observable from handling without fracture. Rare but appearing 
every summer. Sometimes the yellow squamules are removed in 
age by rains or when the pileus appears cream to white in colour 
and smooth. The large form of this species has never been found 
in this locality. 
It is clear that Curtis and Ravenel considered the possession by 
a plant of such a distinctive taste and odour to be a sufficent 
characterization to entitle it to specific recognition. And, indeed, 
their view is not without precedent in our time, as no less an 
authority than Prof. Massee has seen fit, in his treatment of the 
genus Russula to abandon Fries’ classification and adopt one 
based entirely upon taste; and in our country our greatest author¬ 
ity on the Agaricaceae, Dr. Peck, has, in several cases, made 
“taste” of commanding importance in separating closely related 
species, viz., Russula ochrophylla and R. drimeia. Further and 
similar confirmation could be drawn from the modern treatment 
of Lactarius. 
Recent research, however, has brought to light the fact that 
we have, in Psaliota , a group of closely related species, all of 
which possess these two characteristics viz: Agaricus subrufes¬ 
cens, Amygdalinus, variabilis, pusillus, cretacellus, and perhaps 
arvensis according to Mcllvaine; so, unless we are to place them 
all under Ag. subrufescens, it may be advisable to create a Sec¬ 
tion “Amygdalina” to cover this group of species. 
Whether Ag. amygdalinus, as above described, is the same as 
Ag. subrufescens is an open question. The description given by 
Curtis of the large form, seems to point that way, but the small 
form though possessing the same taste and odour, may prove to 
be a different species. 
Moreover, it would be interesting to know if Ag. fctbaceus 
does really belong to the Amygdaline group as Dr. Farlow seems 
to intimate. Only those who have an opportunity to study thij 
plant in its habitat can ascertain this fact. Prof. Morgan, our 
only authority on this point, in his Mycologic Flora of the Miami 
Valley, makes no mention of its taste and odour, and in response 
to an inquiry from the writer said, “I myself am not very sensitive 
to odours, and have not noticed it particularly in this Agaric. 
Odours to me are like tastes, rather difficult to characterize.” 
From this it seems clear that if Ag. fabaceus has an amygdaline 
odour and taste it must be in a very modified degree, as the taste 
and odour of the plant, as it grows here, could escape no one. 
Dr. Farlow, in his paper so often quoted, does not add to 
our knowledge by giving his personal observation. The only 
other mention, in botanical literature which we have found on this 
point, is in Poreher’s Med. Pois. and Diet, properties of the Crypt. 
Plants of the U. S., wherein he says that “Mr. Ravenel informs 
