REPORT OF THE STATE BOTANIST 
IOI 
such that it might be called rather tough, and it would probably ex¬ 
clude this species from the first class of edible mushrooms. If stewed 
in milk or cream the liquid assumes some of the purplish or pinkish- 
purple hue of the mushroom. This coloration would probably be 
avoided if the mushrooms were peeled before stewing. 
According to Cooke, the flavor of R. drimeia is~“ so intensely pep¬ 
pery that after tasting a small fragment, the tongue tingled for more 
than half an hour. ” 
Russula cyanoxantha Fr. 
Grassy ground. Menands. August. 
/ 
Russula albella n, sp. 
Pileus thin, fragile, dry, plane or slightly depressed in the center, 
even or obscurely striate on the margin, commonly white, sometimes 
tinged with pink or rosy red, especially on the margin, flesh white, 
taste mild; lamellae entire, white, becoming dusted by the spores; 
stem equal, solid or spongy within, white; spores white, globose; 
.0003 in. broad. 
Pileus 2 to 3 in. broad; stem 1 to 2 in. long, 3 to 4 lines thick. 
Dry soil of frondose woods. Port Jefferson. July. 
Closely allied to R. lactea, but differing in its fragile texture, entire 
lamellae, more slender stem and in the pileus not cracking into areolae. 
Marasmius impudicus Fr. 
Under pine trees and sweet fern bushes. Delmar. September. 
Enfoloma grande n. sp. 
Pileus fleshy, thin toward the margin, glabrous, nearly plane when 
mature, commonly broadly umbonate and rugosely wrinkled about 
the umbo, moist in wet weather, dingy yellowish-white verging to 
brownish or grayish-brown, flesh white, odor and flavor farinaceous; 
lamellae broad, subdistant, slightly adnexed, becoming free or nearly 
so, often wavy or uneven on the edge, whitish becoming flesh-colored 
with maturity; stem equal or nearly so, solid, somewhat fibrous exter¬ 
nally, mealy at the top, white; spores angular, .0003 to .0004 in. long 
and broad. 
