Chapter 29

**Gills at first brownish or gray.

A. argen´teusBrændle—of silver.Pileusthin, convex becoming nearly plane, slightly silky or glabrous, pale grayish white or grayish brown, shining with a silvery luster when dry, the margin sometimes striate, at first incurved, often revolute when old.Fleshwhitish, becoming blackish where cut.Lamellæclose, free, at first brownish becoming blackish brown or black with age.Stemshort, glabrous, solid, often narrowed toward the base, the annulus slight, evanescent.Sporesbroadly elliptic, 7–10µ long, 6µ broad.

Pileus1–2 in. broad.Stem1–1½ in. long, ¼-⅜ in. thick.

Lawns and grassy places in rich soil. Often associated with Stropharia bilamellata Pk. After rains from April to November. Washington, D.C.F.J. Brændle.

This is a small mushroom, peculiar in having the young gills of a dark color and in the absence of any pink hues. The gills sometimes become moist and manifest a tendency to deliquesce. The drying specimens emit a strong but not unpleasant odor. Mr. Brændle says that their edible quality is excellent and that it is not impaired by drying.Peck, Bull. Torr. Bot. Club, Vol. 26, F. 1899.

A. praten´sisSchaeff.—a meadow.Pileus2–3½ in. across, ovoid then expanded, becoming smooth or sometimes broken up into scales more or less concentrically arranged, whitish, then grayish.Fleshthick in the center, thin toward the margin, white.Gillsfree, rounded behind, about ¼ in. broad, grayish, then brown.Stemabout 2 in. long, ½-⅔ in. thick, base thickened, smooth, whitish.Ringmedian, simple, usually deciduous.Stembecoming more or less hollow.Sporeselliptical, apiculate, 6×3.5µ.

On pastures and woods. Distinguished by the grayish gills becoming brown without any intermediate pink or fleshy tinge, and in being rounded behind, the median deciduous ring, and the more or less hollow stem.Massee.

California. Common. Edible.H. and M.Not elsewhere reported.

A. achi´menesB. and C.Gr—an amber-colored plant.Pileus4–6 in. broad, pallid or yellowish-white, smooth like kid leather, but studded with warty excrescences especially toward the center.Stem4–6 in. high, 3–4 lines thick, white, stuffed with floccose fibers, furnished toward the apex with a large deflexed ring.Gillsbroad, crowded at first, whitish then ash-colored and dingy-brown, free.Sporesbrownish, oval or ovate.

A splendid species allied to A. fabaceus, but differing in its paler spores, warty cap, ample ring, etc.

On the earth. Solitary. June.S.C. Ravenel.Am. Jour. Sci. and Arts, 1849.

I have not seen this species.

A. faba´ceusBerk.—relating to beans.Pileus4–5 in. across, thin, almost submembranaceous, umbonate, conical when young, becoming nearly plane as it expands, white, viscid when moist; epidermis smooth, tough, feeling like fine kid leather, turning yellow when bruised.Stem3–4 in. high, ⅓ in. thick, white, smooth, with the exception of a few fibrilla, equal except at the base.Veillarge, at first covering the gills and connecting the margin with the stem, white, externally floccose.Gillscrowded, very thin, not ventricose, free, brown when young, then darker brown, at length almost black like the dark part of a bean flower. A fine species allied to A. arvensis. When young it has a peculiar but not unpleasant smell. On the ground, amongst dead leaves in open woods. Waynesville, September 10, 1844. Hooker’s London Jour. of Botany, 1847.

Described by Berkeley from specimens collected by Thomas G. Lea, in the vicinity of Cincinnati.

On ground among old leaves in woods. Common.Pileus3–4 in. broad.Stem3–4 in. high.Sporesbrown, nucleate on one side, small, 5.5µ long.Morgan.

This is among the most delicious species for the table. Fresh specimens have a distinct taste and odor of peach kernels or bitter almonds which is nearly lost in cooking. Am. Jour. Science and Arts, 1850.Curtis.

Ohio,Lea,Morgan; North Carolina,Curtis; South Carolina,Ravenel; Massachusetts,Sprague.

***Gills at first whitish.

A. arven´sisSchaeff.—belonging to cultivated ground.Horse Mushroom, Plowed-Land Mushroom.(A. Georgii Sow., A. pratensis Scop., A. edulis Krombh., A. exquisitus Vitt.)Pileusat first convex or conical, bell-shaped then expanded, at first more or less floccose or mealy, then smooth white or yellowish.Fleshwhite.Gillsclose, free, generally broader toward stem,at first whitish, then pinkish, finally blackish-brown.Stemequal or slightly thickened toward the base, smooth,hollow or stuffedwith a floccose pith; ring rather large, thick, the lower or exterior surface often cracked in a radiate manner.

Plant2–5 in. high.Pileus3–5 in. or more broad.Stem4–10 lines thick.

Cultivated fields and pastures. Summer and autumn.

This species is so closely related to the common mushroom that it is regarded by some authors as a mere variety of it. Even the renowned Persoon is said to have written concerning it: “It appears to be only a variety of A. campestris.” Fries also says that it is commonly not distinguished from A. campestris, but that it is diverse in some respects; its white flesh being unchangeable, its gills never deliquescing, remaining a long time pale and not becoming dark-red in middle age. Berkeley says of it: “A coarse but wholesome species, often turning yellow when bruised.”Peck, 36th Rep. N.Y. State Bot.

Sporesspheroid-elliptical, 9×6µK.; 11×6µW.G.S.; elliptical, 8–10×5–6.5µPeck.

Indiana,H.I. Miller; Minnesota,B.L. Taylor; West Virginia, North Carolina, New Jersey, Pennsylvania,McIlvaine.

Unless the numerical system of John Phœnix to express degrees of quality is adopted by a mycophagists' congress, and one species of fungus is chosen as the standard of excellence, the comparative excellence of species will never be settled. English epicures shun A. arvensis; the French prefer it. Berkeley says it is inferior to the common mushroom; Vittadini says it is very sapid and very nutritious. So opinion varies. Individual tastes must decide excellence. Comparison never will. Toadstools differ in substance, texture and taste as one meat or vegetable differs from another. Beef could not be chosen as the standard for meats, or cabbage as the standard for vegetables. Agaricus arvensis is good.

Grouped by F.D. Briscoe—Studies by C. McIlvaine.Plate XCIV.Page.Agaricus magnificus. Peck,342A new species of Agaricus.

Grouped by F.D. Briscoe—Studies by C. McIlvaine.Plate XCIV.

A new species of Agaricus.

A. magni´ficusPk.—magnificent. (PlateXCIV.)Pileus5–15 cm. (2–6 in.) broad, fleshy, thick, convex, becoming nearly plane or centrally depressed, bare, often wavy and split on the margin, white or whitish, often brownish in the center.Flesh1.5–2 cm. (½ in.) thick in the center, thin on the margin, white, unchangeable.Gillsnumerous, rather broad, close, free, ventricose, white becoming dark purplish brown with age, never pink.Stem10–15 cm. long (4–6 in.), about 2.5 cm. thick (1 in.), firm, stuffed with cottony pith, bulbous or thickened at the base, fibrillose, striate, minutely furfuraceous (covered with scurf) toward the base, ringed, pallid or whitish, the ring thin, persistent, white.Sporessmall, elliptic, 5–6µ long, 3–4µ broad.

Gregarious or cespitose; thin woods, Mt. Gretna, Pa. August.Charles McIlvaine.

A large fine species distinguished from its near allies by the absence of pink hues from the gills. Mr. McIlvaine remarks that it has an anise-like flavor and odor and that when young the whole fungus is tender and high flavored, but when full grown the caps only are edible.Peck, Bull. Torr. Bot. Club, Vol. 26, F. 1899.

A. silvic´olaVitt.—silva, a wood;colo, to inhabit. (PlateXCI, fig. 2, p. 332.) (A. arvensis, var. abruptus Pk.; now A. abruptus Pk.)Pileusconvex or sub-bell-shaped, sometimes expanded or nearly plane,smooth, shining, white or yellowish.Gillsclose, thin, free, rounded behind, generally narrowed toward each end,at first whitish, then pinkish, finally blackish-brown.Stemlong, cylindrical, stuffed or hollow, white,bulbous; ring either thick or thin, entire or lacerated.Sporeselliptical, 6–8×4–5µ.

Plant4–6 in. high.Pileus3–6 in. broad.Stem4–8 lines thick.

Woods, copses and groves or along their borders. Summer and autumn.Peck, 36th Rep. N.Y. State Bot.

Very good eating, though scarcely as highly flavored as the common mushroom.Peck.

West Virginia, Pennsylvania, New Jersey, June to frost.McIlvaine.

A. silvicola, by many authors considered a variety of A. campester, is, seemingly, becoming common. Professor Peck in 46th Rep. has made the abrupt bulb and its usual double veil distinctive marks which ally it to A. arvensis. He therefore calls it var. abruptus. As this book goes to press Professor Peck writes me that he concludes var. abruptus to be a good and distinct species. It is therefore given as such. While familiar with it since 1881, I never found it in quantity until 1898, at Mt. Gretna, Pa. There, among the straw and rubbish of abandoned camps on wood margins, it grew in great quantity; sometimes singly, at others in crowded clusters. When growing singly it exhibits all the characteristics of its description; when clustered, the stems are not always bulbous. The caps are thin but fleshy, brittle and bear a disproportionate width to the stem—like a plate on a pipe stem. The caps when mature are usually tinged with yellow and are spread flat; the ring is large, often double, yellowish, often torn, fragments of it frequently hang from the cap margin; the bulb whenperfect is small, abrupt, as if it had once been round but the stem pushed into it. It has a strong spicy mushroom odor and taste, and makes a high-flavored dish. It is delicious with meats. It is the very best mushroom for catsup. Mixed with Russulæ or Lactarii or other species lacking in mushroom flavor, it enriches the entire dish. The stems, excepting of the very young, are tough.

Larvæ do not infest A. silvicola. Its habit of growth shows it to be cultivatable. It has but one draw-back. Growing as it does in woods and in the presence of the poisonous Amanita, it is possible for the careless collector to confound the two. The Amanitæ have larger bulbs, cups at the base, andwhite gills; the A. silvicola has no volva, has whitish gills when very young only, they become pinkish, then a marked blackish-brown.

A. creta´ceusFr.—creta, chalk.Pileus3 in. and more broad, whollywhite, fleshy, lens-shaped-globose when young, then convexo-flattened, obtuse, dry,sometimes even, sometimes rivulose chiefly round the margin from the cuticleseparating into squamules.Fleshthick, white, unchangeable.Stem3 in. long, 3–6 lines and more thick,hollow, stuffed with a spider-web pith, firm, attenuated upward, even, smooth, not spotted, white.Gillsfree, then remote, ventricose butvery much narrowed toward the stem, crowded,remaining long white, becoming dingy-brown only when old.Fries.

Spores3×4µW.G.S.; 5–6×3.5µMassee.

Under certain conditions the spores are white.M.J.B.

In lawns and rich ground.

North Carolina, on earth and wood. Edible,Curtis; Minnesota, rare,Johnson; California,H. and M.; Ohio,Lloyd; Kentucky,Lloyd, Rep. 4; New York,Peck, Rep. 22.

A. subrufes´censPk.—sub, under;rufescens, becoming red.Pileusat first deeply hemispherical, becoming convex or broadly expanded, silky fibrillose and minutely or obscurely scaly, whitish, grayish or dull reddish-brown, usually smooth and darker on the disk.Fleshwhite, unchangeable.Lamellæat first white or whitish, then pinkish, finally blackish-brown.Stemrather long, often somewhat thickened or bulbous at the base, at first stuffed, then hollow, white; the annulus flocculose or floccose-scaly on the lower surface; mycelium whitish,forming slender branching root-like strings.Sporeselliptical, 6–7µPeck, 48th Rep. N.Y. State Bot.

Indiana,H.I. Miller, 1898; Haddonfield, N.J.,McIlvaine.

June 2, 1896, I found several specimens of a fungus new to me, and sent them to Professor Peck for identification. He pronounced it a dwarf form of his species A. subrufescens. The cluster grew on a florist’s compost pile at Haddonfield, N.J. Its flesh has a flavor like that of almonds.

This species is now cultivated and has manifest advantages over the marketed species—it is easier to cultivate, very productive, produces in less time after planting the spawn, is free from attacks of insects, carries better and keeps longer.

Amateurs are likely to succeed in growing it, and to have goodly crops of mushrooms instead of disappointments.

A. placo´mycesPk.Gr—a flat cake. (PlateXCI, fig. 3, p. 332.)Pileusthin, at first convex, becoming flat with age, whitish, brown in the center and elsewhere adorned with minute brown scales.Lamellæclose, white, then pinkish, finally blackish-brown.Stemsmooth, annulate, stuffed or hollow, bulbous, white or whitish, the bulb often stained with yellow.Sporeselliptical, 5–6.5µ long.

Cap2–4 in. broad.Stem3–5 in. long, ¼ to nearly ½ in. thick.

It grows in the borders of hemlock woods or under hemlock trees from July to September. It has been eaten by Mr. C.L. Shear, who pronounces it very good. I have not found it in sufficient quantity to give it a trial. This mushroom is very closely related to the wood mushroom or silvan mushroom, Agaricus silvaticus, a species which is also recorded as edible, but which is apparently more rare in our state (New York) than even the flat-cap mushroom. This differs from the silvan mushroom in its paler color, in having the cap more minutely, persistently and regularly scaly, and in its being destitute of a prominent center. In the silvan mushroom the scales, when present, are few, and they disappear with age.Peck, 48th Rep. N.Y. State Bot.

Mrs. E.C. Anthony, Gouverneur, N.Y., June, 1898, writes: “In great abundance on lawn, tumbling over one another in their haste to make their appearance. One of the largest, which did not have half a chance to display its proportions, would probably measure 7 in., perhaps more. When mature they crack across the top, showing the whiteflesh. The gills are pink, stem white, solid and bulbous. There is no perceptible odor when fresh.”

Indiana,H.I. Miller, edible, good.

Specimens sent to me by Mrs. Anthony, though not fresh, were eaten by me. They very much resembled the common mushroom, but probably, owing to their condition, were not so tender.

I have not found the species. The illustration is after a painting by Mrs. E.C. Anthony.

A. varia´bilisPk.—variable. (PlateXCI, fig. 1, p. 332.)Cap2–6 in. across, ovate, bell-shaped, irregularly convex and wavy, margin incurved but never striate, smooth, minutely fibrillose, with few remaining floccose scales; mature plant pure white, when young distinctly tinged with lilac and here and there with yellow when mature, slightly, broadly umbonate and depressed around umbo, cracks along gills.Fleshthick in center, very thin, even membranaceous toward margin, spongy, unchangeable.Gillsfree, close, thin, flaccid, ventricose, narrow next stem, but few short, pure-white when young, then dark-umber without purple tinge.Stemequal, tubed, white, silky, smooth above ring, rippled and minutely furfuraceous (scurfy) below, flocculose-furfuraceous when young, densely hairy at base, and occasionally slightly expanding, but not bulbous, densely cespitose with a coarse, white, root-like mycelium.Veilheavy at first, mottled with yellow scales beneath; as cap expands veil becomes thin, like tissue paper, ruptures at both stem and margin leaving torn ring on stem and appendiculate fragments on edge of cap.

Sporesshed in great quantity, rich dark umber-brown without shade of purple.

Tastestrong like almond.Smellslightly of musk, like the running mycelium of A. campester.

Found at Mt. Gretna, Pa.Charles McIlvaine.

I have never found worms in this species. It is very prolific and its habitat shows that it can be cultivated. Its freedom from worms and lasting carrying quality will make it commercially valuable.

It grew in an old roofless stable from September until after several frosts, in enormous quantity, 25 or 30 pounds in a patch. It differs from A. subrufescens in not having a shade of red about it, in its very distinct light-lilac cap when full grown, and in its snow-white youth.The young gills are pure white as are the caps. The stems sometimes taper upward, but they are usually remarkably equal.

It is delicate when cooked and of excellent flavor.

A. tabula´risPk.—relating to boards.Pileus5–10 cm. broad, very thick, fleshy, firm, convex, deeply cracked in areas, whitish, flesh whitish, tinged with yellow, the areas pyramidal, truncate, the sides horizontally striate, their apices sometimes tomentose.Lamellænarrow, close, free, blackish-brown when mature.Stemshort, thick, solid.Sporesbroadly elliptical, 7.5–9µ long, 6–7.5µ broad, generally containing a single large nucleus.

In clay soil by roadsides. Craig, Colorado. August.E. Bethel.

This species is remarkable for the peculiar upper surface of the pileus which is broken into pyramidal areas. The sides of these are marked by parallel lines in such a way that they appear as if formed by small tablets placed one upon another, each successive tablet being a little smaller than the one immediately preceding it. Only dried and broken specimens have been seen by me and the notes of the collector do not give the color of the young lamellæ. There is a trace of a thick ring on the broken stem of one specimen.Peck, Bull. Torr. Bot. Club, Vol. 25, No. 6, 1898.

Not elsewhere reported. Edible qualities not given.

(Plate XCV.)Section of Pilosace Algeriensis.

(Plate XCV.)

Section of Pilosace Algeriensis.

Hymenium differentiated from the stem.Gillsfree from the stem; general and partial veil both absent, hence there is no ring on the central stem.Sporespurple-brown.

A peculiar genus, with the habit of Agaricus, but without a trace of a ring.Massee.

P. eximius Pk., 24th Rep. N.Y. State Bot., is the only species thus far reported in America. Edible qualities unknown.

Gr—a sword-belt. (Referring to the ring.)

Fleshof stem and pileuscontinuous.Veilpresent, when ruptured forming a distinct ring on the stem.Gillsmore or lessadnate.

On the ground or epiphytal.

Separated from all the genera of the purple-spored series but Agaricus by the presence of a distinct ring, and from that by the continuity of flesh in stem and pileus, and by the gills not being free.Pileussomewhat fleshy, sometimes viscid.

The species belonging to this genus are rather small, and from their habitats are frequently passed or overlooked. Yet many of them are common and plentiful. Those which have been tested are excellent and worth seeking in their season. The entire genus has been under a cloud. Writers upon it assert some of its members to be dangerously poisonous. So far as carefully tested by the writer no doubtful one hasbeen encountered, and one—semiglobata—has been eaten by himself and friends since 1881, notwithstanding its dangerous reputation.

The division between this genus and Agaricus is not always sharply defined. S. æruginosa, S. semiglobata and S. stercoraria were formerly placed in Psalliota, now Agaricus.

ANALYSIS OF TRIBES.

A.Viscipelles(viscum, bird-lime;pellis, a skin). Page349.

Pellicle of the pileus even or scaly, generally viscid.

*Mundi—mundus, clean. Not growing on dung.

**Merdarii—merda, dung. Ring often incomplete.

B.Spintrigeri(Stropharia spintriger).

Pileus without a pellicle, but fibrillose, not viscid. None known to be edible.

A.Viscipelles.Pellicle of the pileus even or scaly.* Mun´di—not growing on dung.

A.Viscipelles.Pellicle of the pileus even or scaly.

* Mun´di—not growing on dung.

(Plate XCVI.)Stropharia æruginosa.Natural size. (After Stevenson.)

(Plate XCVI.)

Stropharia æruginosa.Natural size. (After Stevenson.)

S. ærugino´saCurt.—ærugo, verdigris.Pileusfleshy, but not compact, convex-bell-shaped then flattened, somewhat umbonate (obtuse when larger),with very viscid pellicle, the ground color yellowish butverdigris from the azure-blue slimewith which it is more or less covered over, becoming pale as the slime separates.Stemhollow, soft, equal,at the first scalyor fibrillosebelow the ring, viscid, becomingmore or lessazure-blue green.Ringdistant.Gillsadnate, plane, 2 lines and more broad, not crowded, soft, whitish then dusky, becoming somewhat purple.

The above are the essential marks of this species. Variable in form,sometimes cespitose. The typical and handsomest form is gathered in soaking weather in later autumn in shaded woods; it is large (pileus and stem 3 in. and more), stem squarrose with white spreading scales, intensely verdigris or azure-blue-pelliculose and very glutinous. From this there is a long series of forms with the gluten more separating (on the separation of the gluten the pileus becomes yellow), and the scales alike of the pileus and stem rubbed off. Finally, a smaller form occurs in open meadows, stem scarcely 2 in. long, only 2 lines thick, becoming azure-blue-green and without scales, pileus 1–2 in. broad, pale verdigris soon light yellowish, less viscid. In this form the ring is incomplete, while in the typical form it is entire, spreading, and persistent.

In woods, meadows, etc. Common. July to November.Stevenson.

Sporesellipsoid or spheroid-ellipsoid, 8×4–5µK.; 5×7µW.G.S.; elliptical, 10×5µMassee.

POISONOUS.Stevenson.

“There is a white variety, in which the pileus is perfectly white from the first.”Cooke.

S. æruginosa has been noted here by Schweinitz in Pennsylvania, Curtis in North and South Carolina, Frost in Vermont and Massachusetts, Harkness and Moore, California, Morgan, Ohio. The qualities of the American representatives are not reported. I have not seen the species. As it is asserted to be poisonous by European writers it may be. M.C. Cooke says: “It has the reputation, which is somewhat general on the continent, of being poisonous, but probably this is only assumed from its disagreeable taste and repulsive appearance.” Collectors are cautioned to look out for it, and not to eat of it carelessly.

I can find no case of poisoning by this species reported. It presents another case of “Not proven.”

** Merda´rii—ring often incomplete.

S. stereora´riaFr.—stercus, dung.Pileus1 in. broad, yellow, fleshy, but thin at the margin, hemispherical then expanded, obtuse, orbicular, with a viscid pellicle, naked, smooth, even or at length slightly striate only at the margin.Stem3 in. and more long, 2–3 lines thick, stuffed with a separate fibrous pith, equal, clothed to the ring (which is scarcely 1 in. distant from the pileus, viscous, narrow, but somewhat spreading) with the flocculose veil which is at the same time viscous (so that itappears as if smooth), yellow.Gillsadnate, very broad behind, 2 lines broad, somewhat crowded, dusky-umber or dusky-olivaceous, of one color, quite entire.

Stem silky-viscous when moist, when dry becoming even, shining and yellowish-white, and without a manifest veil. The gills are truncate and somewhat decurrent.Fries.

Spores17×13µW.G.S.; elliptical, 18–20×8–10µMassee.

West Virginia, 1881–1885; Pennsylvania; New Jersey. June to November.McIlvaine.

I have enjoyed this species, which is common, since 1881. It is usually conspicuous upon droppings and manure piles. It also occurs on richly-manured ground, in wood and field, usually single; sometimes two or three are united.

Caps and stems are edible, but do not cook in the same time. It is better to cook the caps only. They are delicious.

(Plate XCVIa.)Section ofStropharia semiglobata.Natural size. (From Massee.)

(Plate XCVIa.)

Section ofStropharia semiglobata.Natural size. (From Massee.)

S. semigloba´taBatsch.—semi, half;globus, a ball.Pileuscommonly ½ in. broad,light-yellow, slightly fleshy, hemispherical, not expanded, very obtuse, even,viscous.Stemabout 3 in. long, 1 line thick, tubed, slender, firm and straight, equal, even, smooth, becoming yellow, paler at the apex, powdered with the spores, otherwise smeared with the glutinous veil which is abrupt above terminating in anincomplete(not membranaceous) viscous, distantring.Gillsadnate,very broad, plane,clouded with black.

Sporesdusky-purple.Stevenson.

Sporesblackish-purple, 13×8µW.G.S.; elliptical, ends rather acute, 12×6µMassee.

Grows on dung, rich lawns and pastures. April to November. A common, frequent, solitary species, easily recognized by its hemispherical cap, dark mottled gills. At first sight it resembles Naucoria semiorbicularis.

The caps are equal to any mushroom. I have eaten it since 1881. M.C. Cooke says: “It was Sowerby who drew attention to this speciesas dangerous, and intimated that it had been fatal. Since that period we are not aware of any further evidence against it.”

It is tender, good and harmless.

Grouped by F.D. Briscoe—Studies by C. McIlvaine.Plate XCVII.Fig.Page.Fig.Page.1.Hypholoma appendiculatum,3633.Hypholoma sublateritium,3592.Hypholoma perplexum,3544.Gomphidius rhodoxanthus,394

Grouped by F.D. Briscoe—Studies by C. McIlvaine.Plate XCVII.

Gr—a web;Gr—a fringe.

(Plate XCVIII.)Hypholoma fascicularis.Natural size.

(Plate XCVIII.)

Hypholoma fascicularis.Natural size.

Pileusmore or less fleshy, margin at first incurved.Veilwebby, adhering in fragments to the margin of the pileus, not forming a distinct ring on the stem.Stemfleshy, similar in substance to that of the pileus with which it is continuous.Gillsattached to the stem, sometimes with a notch at the juncture (emarginate), occasionally separating and then appearing to be free.

Generally cespitose, mostly growing on wood above or under the ground.

Sporesbrownish-purple, sometimes intense-purple, almost black.

Corresponding to Tricholoma, Entoloma and Hebeloma.

ANALYSIS OF TRIBES.

Fasciculares(H. fascicularis). Page354.

Pileus tough, smooth, bright colored, not hygrophanous.

Viscidi(viscidus, viscid).

Pileus naked, viscid. None known to be edible.

Velutini(H. velutinus). Page360.

Pileus silky or streaked with small fibers.

Flocculosi(floccus, a lock of wool).

Pileus covered with superficial floccose scales, at length disappearing. (None reported edible.)

Appendiculati(H. appendiculatus). Page362.

Pileus smooth, hygrophanous.

Members of this purple-spored genus grow upon decayed wood, either standing or as roots in the ground, or from ground heavily laden with woody material. They grow singly, in groups, or in densely-tufted or overlapping masses. The several species vary in shades of yellow, red, orange, brick-color and brown; their caps are from 1–6 in. across; their stems are short or long, as the number in the cluster permits; when growing singly the stems are short and sturdy. There is a floccose veil, or remnants of one, about the stem. The gills are yellowish, greenish, olivaceous or greenish shades of yellow, gray, purple, almost black. They are showy, easily recognized and are found from September until mid-winter. I have gathered them when frozen hard. The flesh is solid, or spongy, flexible or fragile, white or yellowish; the tastes are sweet, nutty, bitter and saponaceous. Patches of them—and they are frequent in almost every woods in the land—often yield several bushels. Tons of them annually go to waste.

Old authors and some copyists say “the species are not edible, the tough ones being bitter, the fragile ones almost void of flesh.” Eighteen years of experience with them warrants my saying that there is not a single wild genus approaching it in economic value, and when its most prominent species are properly cooked, few equal it in consistency and flavor. As a pickle the Hypholomas have no superior.

Half a dozen or more of the species are exceedingly difficult to separate. Professor Peck has happily made a new species, H. perplexum, which is well named. For all culinary purposes these affiliated species may be gathered under that convenient name; for botanic purposes his description covers several perplexing characteristics common to what have been written as separate species, and covers a composite species.

The occasional bitter taste of some species is not constant, and can not be relied upon as a distinguishing mark. In the same tufts some individuals may be mild, others bitter; some individuals in groups are in a position and of an age to absorb water; others are not. There will be a marked difference in their taste raw. A few in the same group may have been infested by insects; others not. Those infested are often intensely bitter, while their companions are of pleasant flavor. The same remarks apply to neighboring clusters and individuals. I am of the opinion, from long observation, that the bitter is largely due to the injury and excrement of larvæ. Changes of taste occur in toadstools in a most marked and rapid manner. Apples from the same tree, chestnuts from the same tree, acorns from the same oak, radishes from the same seed, blackberries from the same bush, differ widely in taste. Why not toadstools of the same species?

I have often seen species of this genus, described as having stems up to 5 in. long, stretch and twist their stems to over a foot in order to get their caps from the inside of, or from a crack in a decaying stump, out into the light; and I have seen stems of the same species stout, solid and sturdy when individuals grew upright and singly. But wherever and however they grow, Hypholomas are safe. I have eaten them indiscriminately since 1881, and as long ago as 1885 published their edibility.

H. perplex´umPk.—perplexus, perplexed. Perplexing Hypholoma. (PlateXCVII, fig. 2, p. 352.)Pileusconvex or nearly plane, glabrous, sometimes broadly and slightly umbonate, reddish or brownish-red fading to yellow on the margin, the flesh white or whitish.Lamellæthin, close, slightly rounded at the inner extremity, at first pale-yellow, then tinged with green, finally purplish-brown.Stemnearly equal, firm, hollow, slightly fibrillose, whitish or yellowish above, rusty-reddish or reddish-brown below.Sporeselliptical, purplish-brown, 8×4µ.

The Perplexing hypholoma has received the name because it is one of a group of five or six very closely allied species, whose separation from each other is somewhat difficult and perplexing. Of these six species three have a decidedly bitter, unpleasant flavor, and three are mild, or not decidedly bitter, if we may rely on the published descriptions of them. The three bitter ones, also, have no purplish tints to the mature gills; but two of the mild ones have. By using these and other distinguishing characters the six species may be tabulated and their several peculiarities more clearly shown.

Probably in general appearance the Perplexing hypholoma most nearly resembles the brick-red Hypholoma, H. sublateritium; but it has often been mistaken for the tufted Hypholoma, H. fasciculare. From this it may be separated by the more red cap, the whitish flesh, the purplish-brown color of the mature gills, and the mild flavor. From H. sublateritium it is distinguished by its usually smaller size, more slender hollow stem, the yellow greenish and purplish tints of the gills, and the absence of a bitter flavor. Some may prefer to consider it a variety of this fungus, rather than a distinct species.

Its cap is 1–3 in. broad, its stem 2–3 in. long and 2–4 lines thick. It commonly grows in clusters, though sometimes singly, on or about old stumps or prostrate trunks of trees, in woods or open places. The caps of the lower ones in a cluster are often defiled and apparently discolored by the spores that have lodged on them from the upper ones.It appears in autumn, and continues until freezing weather stops its growth. It is a very common species, as well as a late one, and may often be gathered in large quantity. Its flavor is not first quality, but with good preparation it makes a very acceptable dish. It has been tested by myself and correspondents several times, and has been proved harmless.Peck, 49th Rep. N.Y. State Bot.

West Virginia, 1881–1885; New Jersey, North Carolina, Pennsylvania, October to January. On stumps, roots, ground containing decayed woody matter.McIlvaine.

H. perplexum is abundant in most if not all the states. I have eaten it and its allied species since 1881; dried them, pickled them, and fed them to many. If the collector gets puzzled, as he will, over one or all of these species, because no description fits, he can whet his patience and appetite by calling it H. perplexum and graciously eating it.

H. capnoi´desFr.Gr—like smoke, from the color of the gills.Pileus1 in. sometimes 3 in. broad,ochraceous-yellowish, fleshy, convex, then flattened, obtuse, dry,smooth.Fleshsomewhat thin, white.Stem2–3 in. long, 2–4 lines thick, growing together at the base,hollow, equal, often curved and flexuous,becoming silky-even, pallid, whitish at the apex, here and there striate, becoming rust-colored under the surface-covering when old. Cortina appendiculate, white, then becoming brownish-purple.Gillsadnate, easily separating, somewhat crowded, rather broad, arid,at first bluish-gray then becoming brownish-purple.

Cespitose, fasciculate; odor and taste mild. On pine-stumps. Uncommon.Fries.

Sporesellipsoid-spheroid, 7×5µK.; elliptical, brownish-purple, 8×4µMassee.

California,H. and M.; Minnesota, not necessarily in fir-woods,Johnson; New York, on or about stumps or decaying wood of spruce.Peck, 50th Rep.

Haddonfield, N.J., 1894. Pine roots and stumps, and on ground. Cespitose. September to frost.McIlvaine.

A pretty species with caps up to 1½ in. across.Stem2–4 in. long, ¼-⅜ in. thick, growing together (connate). The taste and smell are pleasant. The basket is soon filled from its clusters. There is not a better Hypholoma. The slightly soapy taste which attaches to most of the abundant and better known species is absent in this.

H. fascicula´risHuds.—fasciculus, a small bundle. (PlateXCVIII, p. 352.)Pileusabout 2 in. broad,light yellow, the disk commonly darker, fleshy, thin, convex, then flattened, somewhat umbonate or obtuse, even, smooth, dry.Fleshlight yellow.Stemvery variable in length, hollow, thin, incurved or flexuous, fibrillose, of the same color as the pileus and flesh.Gillsadnate, very crowded, linear,somewhat deliquescent, sulphur-yellow then becoming green.

It is very easily distinguished from the preceding species by itsbitter odor and taste, light-yellow flesh, and somewhat deliquescent, sulphur-yellow then green gills. It forms also more crowded clusters. There are many remarkable varieties; onerobustior(more robust), stem thickened at the base, anothernana(dwarf), both on the ground.

Cespitose on old stumps and the ground. Extremely common.Stevenson.

Sporeselliptical, 7×4µMassee; 6–7×4µK.; 6×4µW.G.S.; ferruginous purple, 6×4µMorgan.

“It is very usual to regard this as a poisonous species, but possibly it is not so in reality.”Cooke.

West Virginia, 1881, Pennsylvania, New Jersey, North Carolina,McIlvaine.

A very common species appearing in October and lasting until well into the winter, growing in large, overlapping masses or in tufts from old stumps or roots, and about trees where decay has begun. Sometimes solitary. It is then short-stemmed and sturdy. There are several closely allied species. To know the one from the other, a careful study of the group is necessary. (See introduction to genus,H. epixanthum,H. sublateritium,H. capnoides,H. elæodes, andH. perplexum.) Old authors give it as bitter and poisonous. The bitter is not always present. Any there is disappears in cooking. It is not poisonous, but one of our most valuable species. I have eaten it since 1881. A little lemon juice or sherry will cover the slightly saponaceous taste sometimes present. The caps only are good. It makes a choice pickle and a good catsup.

H. epixan´thumFr.Gr—epixanthos, yellowish-brown.Pileus2–3 in. broad, light-yellow or becoming pale, the disk commonly darker, fleshy, moderately thin, convexo-plane, obtuse or gibbous, even,slightly silky then becoming smooth.Fleshwhite, becoming light-yellow.Stemabout 8 in. long, 3–4 lines thick,hollow, attenuated from the thickened base or equal;floccose-fibrillose, pale rust coloror becoming dingy-brownbelow, with a frosty bloom at the apex; veil hanging from margin of pileus, white.Gillsadnate, crowded,at first light yellow-white, at length becoming ash-colored, not deliquescent, and not becoming purple or green.

Strong smelling, odor acid; extremely variable in stature; not hygrophanous.Fries.

Sporeselliptical, 7×4µMassee.

West Virginia, Pennsylvania, New Jersey, North Carolina. On oak, chestnut stumps and growing from tree roots in ground. October to December.McIlvaine.

(SeeH. perplexum,H. sublateritiumand compare descriptions.)

This species, in common with its allies, is extremely hard to determine. When growing singly from roots or from ground heavily charged with decaying wood, it is a sturdy, solid plant; when in clusters the stem is longer, more flexible and the whole character of the plant is modified. Except for botanic purposes there is no occasion to puzzle over it. It is in every way an excellent and useful fungus.

H. disper´susFr.—dispergo, to scatter.Pileus1–1½ in. broad,tawny-honey-color, not hygrophanous,slightly fleshy, bell-shaped then convex, at length expanded, even,superficially silky round the marginwith the veil, or squamulose, otherwise even and smooth.Fleshthin, a little paler than the pileus.Stem2 in. or a little more long, 2 lines thick, tubed, equal,tense and straight, tough,fibrilloso-silky, somewhat rust-colored, becoming dingy-brown at the base, pale at the apex.Gillsadnate, thin,ventricose, broad, 3–4 lines,crowded, at first pallid-straw color, at length crowded, obsoletely green.Fries.

Gills broader than H. fascicularis, etc. Solitary, scarcely ever cespitose. On pine stumps and the ground. April to November.

Sporeselliptical, 7×3–4µMassee.

North Carolina, in pine woods,Curtis; California,H. and M.; West Virginia, Pennsylvania, North Carolina, New Jersey,McIlvaine.

Difficult to distinguish from H. fascicularis when growing solitary. Its edible qualities are precisely the same.

H. elæo´desFr.Gr—an olive;Gr—eidos, appearance.Pileusbrick-red or tan, fleshy, rather plane, somewhat umbonate,dry, smooth, opaque.Fleshyellow.Stemstuffed then hollow, equal, commonly slender, incurved or flexuous, fibrillose, of the same color as the pileus, becoming rust-color.Gillsadnate, crowded, thin,green thenpure olivaceous.

Cespitose. Odor bitter. On trunks and on the ground.Fries.

Cap1–2 in. across.Stem2–4 in. long, ¼-⅜ in. thick, stuffed then hollow.

West Virginia, 1881–1885, Haddonfield, N.J.; Pennsylvania. On stumps, roots and ground in woods, etc.McIlvaine.Not reported elsewhere.

Its habit is the same as H. fascicularis, to which it is closely allied, and to me seems but a form of this very variable species. It is equally good.

H. sublateri´tiumSchaeff.—subandlater, a brick. (PlateXCVII, fig. 3, p. 352.)Pileus2–3 in. and more broad, tawny-brick-red, but paler round the margin and covered over with a superficial, somewhat silky, whitish cloudiness (arising from the veil), fleshy, convexo-plane, obtuse,discoid,dry, even,becoming smooth.Fleshcompact, white, then becoming yellow.Stem3–4 in. long, 3–5 lines thick,stuffed, stoutand firm, commonly manifestly attenuated downward, rarely equal,scaly-fibrillose, fibrils pallid, rust-colored downward.Cortinasuperior, at firstwhite, at length becoming black.Gillsadnate, more or less crowded according to stature, narrow, at firstdingy yellowishand darker at the base,then sooty, and at length inclining to olivaceous.

Sporesbrownish purple. Somewhat cespitose.Stemincurved from position. There are many varieties:B, somewhat solitary, the pileus and stem, which is thickened at the base, of the same color, reddish.C, smaller, pileus light yellowish, the hollow stem equal.Schaeff.

Var.squamo´sum, Cooke. Pileus convex, bright brick-red, shading to yellow at the margin, spotted with superficial scales. Flesh very thick, yellowish. Gills narrowish, adnate. Stem elongated, stout, pale above, rust-colored below, hollow, veil hanging from the margin when young.

On trunks. A very beautiful variety, larger and more robust than the typical form.Massee.

Spores6×3µ.W.G.S.; elliptical, sooty-brown, 8×4µMassee.

West Virginia, 1881–1885; Pennsylvania, New Jersey, densely cespitose on stumps and roots. October to long after frosts.McIlvaine.

Edible.Dr. Taylor, 1893. Dept. of Agr. Rep. No. 5.

H. sublateritium has many forms. Both Fries and Stevenson indicate this as a variable species and my own observation confirms the truth of this.

This is a very common autumnal species, lasting into the winter. Old authors give it as bitter and very poisonous. I tested it in 1881 and have been eating it, in common with all Hypholomas I have found, ever since. At times it is bitter. I believe this to be due to the passage of larvæ through the flesh. Unattacked specimens are slightly saponaceous to the taste while others in the same bunch are bitter.

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