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

Of but little food value. Collected carefully and boiled, it yields a pleasantly flavored liquor.

MERU´LIUS Hall.

(Plate [CXXVI], fig. 3, p. 478.)

Hymenophore resting on a loose mold-like mycelium, covered with the soft, waxy, continuous hymenium, having its surface variously plicate or wrinkled, the folds forming irregular pores, sometimes obsoletely toothed.

Generally on wood.

I have tasted, raw, every species I have found. They are all more or less woody in flavor, and I believe them to be edible. At the best Merulius would be an emergency genus. M. tremellosus is substantial, as is M. rubellus Pk.

M. tremello´sus Schrad.—tremellosus, trembling. Resupinate; margin becoming free and more or less reflexed, usually radiately-toothed, gelatinoso-cartilaginous; hymenium variously wrinkled and porous; whitish and subtranslucent looking, becoming tinged brown in the center. Spores cylindrical, curved, about 4×1µ.

On wood. From 1–3 in. across, remaining pale when growing in dark places. Margin sometimes tinged rose, radiating when well developed. Massee.

Spores cylindrical, curved, hyaline, 4×1µ K.