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

C. pyxida´ta Pers.—pyxis, a small box. Tufted, light tan-color, shaded with red, 1–3 in. high. Stem or trunk thin, smooth, variable in length, dividing into many erect forked branches, which are cup-shaped at the tips. The margins of these tips have slender branchlets issuing from them (proliforme).

Distinguished by the cup-like tips. Spores white, 4×3µ Massee.

On rotten wood, on rotten roots in ground. June and into the autumn.

North Carolina, Schweinitz, Curtis; Pennsylvania, McIlvaine.

Specimen sent by writer to Prof. Peck, June, 1897, and identified by him. Not tested by writer, but is in Dr. Curtis' list of edible species.

C. subtil´is Pers. Scattered, slender, subtenaceous, pallid-white, bases smooth and of equal thickness, branches few, forked, subfastigiate.

North Carolina, Schweinitz, Curtis; Pennsylvania.

Edible. Curtis.

C. den´sa Pk. Tufts 2–4 in. high, nearly as broad, whitish or creamy-yellow, branching from the base. Branches very numerous, nearly parallel, crowded, terete, somewhat wrinkled when dry, the tips dentate, concolorous. Spores slightly colored, elliptical, 7.5–10×5–8.5µ.

Ground in woods. Selkirk. August.