R. del´ica Fr.—delicus, weaned. (Milkless, juiceless in gills.) White. Pileus 3–5 in. broad, fleshy throughout, firm, umbilicate then infundibuliform, regular, everywhere even, smooth with a whitish luster, the involute margin without striæ. Flesh firm, juiceless, not very thick, white. Stem curt, 1–2 in. long, ½ in. and more thick, solid, even, smooth, white. Gills decurrent, thin, distant, very unequal, white, exuding small watery drops in wet weather. Fries.
Spores minutely echinulate, white, broadly elliptical, 8–10×6–7µ Massee.
In appearance it resembles Lactarius vellereus and L. piperatus, but its gills do not distill milk or juice. It differs, too, in its mild taste. It is related to R. brevipes Pk.
A large, coarse species, cup-shaped at maturity. I have found it in several localities in Massachusetts in July and August. It is of fair quality cooked, but much inferior to R. virescens, etc. Macadam.
West Virginia, Pennsylvania, New Jersey, in mixed woods, August to October. McIlvaine.
Edible. Taste mild. From the juiceless variety of L. vellereus its mild taste alone furnishes a separate character. Peck.
I have eaten it since 1882, but it is not a favorite. Its quality is fair.
R. sor´dida Pk.—dirty. (Plate [XLIV], fig. 4, p. 184.) Pileus firm, convex, centrally depressed, dry, sordid-white, sometimes clouded with brown. Gills close, white, some of them forked. Stem equal, solid, concolorous. Spores globose, 7.5µ. Taste acrid. Flesh changing color when wounded, becoming black or bluish-black.
Plant 4–5 in. high. Pileus 3–5 in. broad. Stem 6–12 lines thick.
Ground under hemlock trees. Worcester. July.