Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi / How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.

by Charles McIlvaine; Robert K. Macadam

Veil entirely viscous, not floccose.

In woods among damp leaves. Stevenson.

Spores 12×4µ Cooke.

New York, Peck, Rep. 34. Thin woods and open places.

Reported edible Bulletin No. 5, 1897, Boston Mycological Club.

H. hypoth´ejus Fr. Gr.—under; Gr—sulphur (under gluten). Pileus 1–2 in. broad, at first smeared with olivaceous gluten, ash-colored, when the gluten disappears, becoming pale and yellowish, orange or rarely (when rotting) rufescent, fleshy, thin, convex then depressed, obtuse, even, somewhat streaked. Flesh thin, white then becoming light yellow. Stem 2–4 in. long, 2–3 lines and more thick, stuffed, equal, even, viscous, but rarely spotted with the veil, at length hollow. Partial veil floccose, at the first cortinate and annular, soon fugacious. Gills decurrent, distant, distinct, at first pallid (even whitish) soon yellow, sometimes flesh-color. Fries.

Very protean, changeable in color and variable in size. Stem not scabrous. There is no trace of the veil when the plant is full grown. Appearing after the first cold autumn nights, and lasting even till snow.

In pine woods. Frequent. Stevenson.

Spores 10×6µ Cooke; 12×4µ W.G.S.

Hollis Webster, in Bulletin No. 5, 1897, Boston Mycological Club, writes: “H. hypothejus Fr., when dried, is crisp and nutty, and very good to carry in the pocket for occasional nibble.”