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 pale ochraceous, pointed, 10×8µ Massee.

Woods. Common. Summer and autumn. Indiana, H.I. Miller; West Virginia, Pennsylvania, New Jersey, McIlvaine.

Edible. Curtis.

After a summer rain the crested Clavaria is usually abundant where there is good encouragement of mossy beds or mats of rich wood-soil in woods where leaves and mold accumulate. It is not as tender as many other species, but chopped fine and stewed slowly for an hour it will be eaten with enjoyment.

C. rugo´sa Bull.—ruga, a wrinkle. White or dingy, simple or tufted, 2–4 in. high, branched from the base with irregular blunt branches wrinkled lengthwise, sometimes thickened upward.

Distinguished by the distinct, irregular, longitudinal wrinkles.

Spores white, irregularly globose, 8–10µ Massee.

In woods, solitary or gregarious. August to November.

North Carolina, Schweinitz, Curtis. Pennsylvania, Ohio.

It is reported edible by Dr. Curtis, M.C. Cooke and Dr. Badham.