Spores 4–5×4µ K.; 5×4µ W.G.S
West Virginia, 1882; New Jersey, Pennsylvania, in woods and open places. May to November. McIlvaine.
It is one of the first toadstools I experimented upon. I have been constant to it. Its caps fried in butter are unsurpassed.
** Gills discolored, usually spotted with reddish-brown.
T. fla´vo-brun´neum Fr.—flavus, yellow; brunneus, brown. Pileus fleshy, conical, then convex, at length expanded, subumbonate, viscid, clothed with streak-like scales. Stem hollow, somewhat ventricose, fibrillose, at first viscid, yellowish within, tip naked. Gills emarginate, decurrent, crowded, yellowish, then reddish. Fries.
Odor that of new meal. Stem 3–5 in. long, ½ in. thick, dull-reddish or brownish. Pileus 3–6 in. broad, disk darker, dingy dull-red or reddish-brown.
North Carolina, Curtis; damp woods, A. fulvus, Schweinitz.
Edible, Cooke, 1891.
T. rus´sula Schaeff.—reddish. (Plate [XVIII], fig. 3, p. 60.) Pileus fleshy, convex, becoming plane or centrally depressed, obtuse, viscid, even or dotted with granular squamules on the disk, red or incarnate, the margin usually paler, involute and minutely downy in the young plant. Flesh white, sometimes tinged with red, taste mild. Gills sub-distant, rounded behind or subdecurrent, white, often becoming red-spotted with age. Stem solid, firm, whitish or rose-red, squamulose at the apex. Spores elliptical, 7×4µ.
Pileus 3–5 in. broad. Stem 1–2 in. long, 6–8 lines thick.