The distant-gilled Lactarius is similar to the orange Lactarius in color, but in other respects it is quite distinct. The short stem, widely separated gills and pruinose surface of the cap are distinctive features. The cap is broadly convex and often has a small central depression or umbilicus. In some cases it becomes nearly plane or even slightly funnel-shape by the spreading or elevation of the margin. The surface, specially in young and in well-developed specimens, has a soft pruinose or almost velvety appearance to the naked eye, and when viewed through a magnifying glass it is seen to be covered with minute persistent granules. The surface is sometimes wrinkled and frequently it cracks in such a way as to form small angular or irregular areas. The color is a peculiar one, varying somewhat in shade, but with tawny hues prevailing. It has been described as yellowish tawny and brownish orange. The flesh is white or whitish and has a mild taste.
The gills are wide apart, somewhat arched in specimens having a convex cap and slightly decurrent in those with fully expanded or centrally depressed caps. Their color is white or creamy yellow and in old and dried specimens they have a white pruinosity as if frosted by the spores. The milk is white and mild.
The stem is short, rarely more than an inch long, and is cylindric or tapering downward. It is solid and colored and clothed like the cap.
The cap is 1 to 4 in. broad; the stem is usually about 1 in. long, 4 to 8 lines thick. It is found in thin woods, bushy places and pastures from July to September. It is similar to the orange Lactarius, L. volemus, in its edible qualities. Peck, 52d Rep. N.Y. State Bot.
Russula rugulosa n. sp. Rugulose Russula. Pileus rather thin, fragile, convex, becoming nearly plane or centrally depressed, viscid when moist, roughened or uneven with small tubercles and rugæ, even on the margin when young, becoming tuberculate striate with age, the viscid pellicle separable on the margin. Flesh white, reddish under the cuticle, taste tardily acrid. Lamellæ rather close, adnate or slightly rounded behind, white. Stem nearly equal, spongy within, white. Spores white, rough, subglobose, 8–10µ broad, shining in transmitted light.
The rugulose russula is closely related to the emetic russula, but differs from it in the uneven or rugulose surface of the cap, in the tardily acrid taste and in its closer adnate gills. Its cap is red, varying from pale-red to dark-red, viscid when moist, even on the margin when young, but somewhat tuberculate and striate when old. Its surface is roughened by minute tubercles or pimples, which sometimes appear to run together and form short ridges. These are sometimes absent from the center of the cap. The viscid cuticle easily peels from the margin of the cap, but not from the center. The flesh is white, except just under the cuticle, where it is reddish. It is soft and fragile, and its taste is slowly and much less sharply acrid than in the emetic russula. Its gills are closely placed, attached to the stem and persistently white. The stem is brittle, soft and spongy within, smooth and white. The cap is 2–4 inches broad, the stem 2–3 inches long, 4–8 lines thick.
It grows in woods among mosses and fallen leaves or on the bare ground, and appears in August and September. It is an inhabitant of the Adirondack forests. Its slightly acrid flavor is destroyed in cooking, and it affords a harmless, tender and agreeable food. Peck, 54th Rep. N.Y. State Bot.
Russula abietina n. sp. Fir Tree Russula. Pileus thin, fragile, convex, becoming nearly plane or slightly depressed in the center, viscid when moist, the viscid pellicle separable, tuberculate striate on the margin. Flesh white, taste mild. Lamellæ subdistant, ventricose, narrowed toward the stem, rounded behind and nearly free, whitish, becoming pale yellow, the interspaces venose. Stem equal or tapering toward the top, stuffed or hollow, white. Spores bright yellowish ochraceous, subglobose, rough, 8–10µ broad.
The fir tree russula is closely related to the youthful russula, R. puellaris Fr., from which it is separated by the viscid cap, the gills rather widely separated from each other and nearly free, the stem never yellowish nor becoming yellow where wounded, and the spores having an ochraceous hue. They are much brighter and more highly colored in the mass than the mature gills. The cap varies much in color, but the center is generally darker than the rest. It may be dull purple or greenish purple with a brownish or blackish center, or sometimes with an olive green center, or it may be olive green or smoky green with a brownish center. Olive green and purplish hues of various shades are variously combined, but sometimes the margin is grayish and the center olive green. The flesh is white and its taste mild. The gills are white when young, or barely tinged with yellow, but they become pale yellow with age. They are neither crowded nor widely attached to the stem, and are connected with each other by cross veins, which can be seen at the bottom of the interspaces. The stems are rather slender, soft or spongy, sometimes becoming hollow and occasionally tapering upward. They are very constantly and persistently white. The cap is 1–2.5 inches broad, the stem 1–2.5 inches long, 3–5 lines thick. This russula grows under or near pine, spruce or balsam fir trees. It occurs from July to October. It is tender and palatable. The stems also are tender and may be cooked with the caps. Peck, 54th Rep. N. V. State Bot.