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

On or about pine stumps, rarely on hemlock trunks. July to November. Peck, 44th Rep. N.Y. State Bot.

Spores subglobose, 5–6µ diameter Massee; 6–8×6µ B.; 6×9µ W.G.S.

West Virginia, Pennsylvania, New Jersey. May to November. McIlvaine.

Quite common in West Virginia mountains and in pine woods of New Jersey. The Boston Mycological Club reports it found in quantity in Massachusetts. The flesh when cooked is gummy, like the marshmallow confection. It is excellent.

** Gills becoming reddish or gray, etc.

T. vacci´num Pers.—vacca, a cow. Pileus fleshy, convex or campanulate, becoming nearly plane, umbonate, dry, floccose-scaly, reddish-brown, the margin involute, tomentose. Flesh white. Gills adnexed, subdistant, whitish, then reddish or reddish-spotted. Stem equal, hollow, covered with a fibrillose bark, naked at the apex, pale reddish.

Spores subglobose, 6µ.

Pileus 1–3 in. broad. Stem 2–3 in. long, 4–6 lines thick.

Under or near coniferous trees. Greene and Essex counties. September and October. Peck, 44th Rep. N.Y. State Bot.

Recorded as edible by Gillet.