IOO 
NEW YORK STATE MUSEUM 
broad lamellae and in the stem or flesh not becoming yellowish- 
spotted where touched. 
Russula ochrophylla n. sj>. 
Pileus firm, convex becoming expanded and often somewhat cen¬ 
trally depressed, even or rarely very slightly striate on the margin 
when old, purple or dark purplish-red, flesh white, purplish under the 
adnate cuticle, taste mild; lamellae entire, a few of them forked at the 
base, subdistant, adnate, at first yellowish, at length bright ochra¬ 
ceous-buff, dusted by the spores when dry, the interspaces somewhat 
venose; stem equal or nearly so, solid or spongy in the center, reddish 
or rosy tinted, paler than the pileus; spores bright ochraceous-buff, 
globose, verruculose, .0004 in. broad. 
Pileus 2 to 4 in. broad; stem 1.5 to 2.5 in. long, 6 to 10 lines thick. 
Grassy ground under oak trees. Menands. July. 
Var. albipes n. var. Pileus deep red; stem white; otherwise like 
the type. 
In the size of the plant and the color of the pileus and stem this is 
almost exactly like Russula drimeia, as shown by Cooke's Illustr. 
pi. 1023. It also agrees in nearly all points with the description of 
that species, differing only in the color of the lamellae and spores and 
in its mild taste. It is therefore with some hesitation that I have sep¬ 
arated it as a distinct species. The flavor has been made a character 
of such prime importance in distinguishing the species of Russula 
that in Massee’s recent work, British Fungus Flora, all the British 
species are grouped in two Sections, one of which depends upon its 
species having a mild taste, the other, an acrid one. It scarcely seems 
right to disregard a character to which so much importance has been 
given, and therefore I have recognized it. In the figure of R. drimeia , 
to which I have referred, the lamellae are of a canary yellow, a color 
which I have not seen in the lamellae of our plant. In it they are at 
first pale yellow, but when mature and in the dried state both they and 
the spores are almost exactly the color called in Ridgway’s Nomen¬ 
clature of Colors, ochraceous-buff. If there is any departure they 
are a shade brighter. 
The mild taste of our plant led me to try its edible qualities. The 
flavor was not at all disagreeable, but the firmness of the flesh was 
