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

Pronounced a good edible by the Boston Myc. Club.

The color of the plants is given as greenish-yellow. Bull. Boston Myc. Club, 1896.

T. ustale Fr.—uro, to burn. Pileus fleshy, convex, then plane, obtuse, even, smooth, viscid, bay-brownish. Stem stuffed, equal, dry, rufo-fibrillose, apex naked, silky, nearly smooth. Gills emarginate, crowded, white, at length with reddish spots. Cooke.

Chiefly in pine woods.

Pileus 3 in. Stem 2–3 in. long, about ½ in. thick.

Spores 5×8µ W.G.S.; 7–8×5µ Massee.

North Carolina, Curtis, pine woods, Schweinitz; Kansas, Cragin. Massachusetts. Edible. Boston Myc. Club, Bull. No. 5.

T. resplen´dens Fr.—shining brightly. Pileus fleshy, convex then nearly plane, even, bare, viscid, white, sometimes hyaline-spotted or yellowish on the disk, shining when dry, the margin straight. Flesh white, taste mild, odor pleasant. Gills nearly free when young, then emarginate, somewhat crowded, rather thick, entire, white. Stem solid, bare, subbulbous, even, dry, white. Spores 8×4µ.

Pileus 2–4 in. broad. Stem 2–3 in. long, 4–8 lines thick.

Thin woods. Catskill mountains. September. Peck, 44th Rep. N.Y. State Bot.