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

Spores light yellow, Fries; spheroid, punctate, 10µ Q.; globose, minutely granulate, yellow, 9–10µ diameter Massee.

Mt. Gretna, Pa., 1897–1898.

Pileus 2–4 in. across, 2–3 in. long, ½-⅓ in. thick.

The caps are equally good with R. alutacea. They must be fresh, and similarly cooked.

R. fla´vida Frost—yellow. (Plate [XLIV], fig. 3, p. 184.) Pileus fleshy, convex, slightly depressed, unpolished, bright yellow. Gills white, adnate, turning cinereous. Stem yellow, solid, white at the extreme apex. Frost Ms.

Pileus fleshy, convex, slightly depressed in the center, not polished, yellow, the margin at first even, then slightly striate-tuberculate. Gills nearly entire, venose-connected, white, then cinereous or yellowish. Stem firm, solid, yellow, sometimes white at the top.

Spores yellow, subglobose, 6.5–7.6µ in diameter. Flesh white, taste mild.

Plant 2–3 in. high. Pileus 2–3 in. broad. Stem 4–6 lines thick. Frost Mss.

Ground in woods. Sandlake. August. Peck, 32d Rep. N.Y. State Bot.

R. flavida is showy, solitary and in patches. The stem when young and solid is equally good with the cap. Cooks in twenty-five minutes and is of good flavor.