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

Trexlertown. August.

Closely allied to S. spathulata Schw., but differs in its paler color with no rufescent hues, more branching habit and absence of any distinct zones.

Four specimens were found at Mt. Gretna, Pa., during August, 1898. These were not as symmetrical as S. crispa, which they closely resembled in fold and texture. They were of equal excellence cooked.

S. lamino´sa Fr.—a thin plate. Base branching, straw-color. Branches erect, crowded, growing together, straight at the top, zoneless, entire.

North Carolina, Curtis. On oak log.

Edible, Curtis. “Deliciosa,” Fries.

Photographed by Luther G. Harpel, Lebanon, Pa. Plate CXXXVII.
SPARASSIS CRISPA.

S. cris´pa Fr.—crispus, curly. (Plate [CXXXVII].) Height 3–12 in., width 4–24 in. Tufts very handsome, whitish, oyster color or pale-yellow, very much branched. Branches flat, leaf-like. Spore surface on both sides, sometimes crimped on edges. Compacted into a round mass, ending below in a solid rooting base.

Spores pale-ochraceous, 5–6×3–4µ Massee.