Gomphidius viscidus.
One-half natural size.
G. vis´cidus Fr.—viscid. Pileus 2–3 in. and more broad, brownish-red, compact, at first bell-shaped, then expanded, umbonate, slightly viscous, shining when dry. Flesh yellowish. Stem 3–4 in. and more long, ½ in. thick, solid, equal or attenuated at the base which is rhubarb-colored internally, scaly-fibrillose, not very viscous, yellowish. Cortina very evidently floccose, not glutinous, woven in the form of a ring, but readily falling off. Gills deeply decurrent, distant, the shorter ones adnexed to the longer, not truly branched, at first paler, somewhat olive, at length brownish-purple, clouded with the spores. Fries.
Hymenophore descending between the gill plates. Odor not unpleasant. Stevenson.
Chiefly used in catsup. Cooke. Edible. Leuba. Cooke.
North Carolina, Massachusetts, Frost. Minnesota, California, Pennsylvania.
Many grew under pines at Mt. Gretna, Pa., September to November. The gills seemed branched, but were grown together. Taste and smell pleasant. The caps are good, but not equal to G. rhodoxanthus.
G. rhodoxan´thus Schw. (Plate [XCVII], fig. 4, 5, p. 352.) Solitary. Pileus 1–2 in. broad, cushion-shaped, reddish-yellow, sometimes with dusky hues. Gills arched, decurrent, orange-yellow. Stem attenuated, short, firm.
Spores oblong, 10–12.5µ in length. Peck. Olivaceous. McIlvaine.
Solitary, gregarious or cespitose.
Among leaves and grass in shady places. August to October.