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

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

Woods. Lewis and Cattaraugus counties. September.

Nearly allied to T. chrysenterum, but separable by the gills, which are somewhat veiny and not free, by the entire absence of an umbo and by its farinaceous odor and taste. Peck, 44th Rep. N.Y. State Bot.

Frequently found at Angora, and in Woodland Cemetery, West Philadelphia.

Edible. Fair flavor and good quality.

T. o´picum Fr.—uncouth. Pileus 1–1½ in. across. Flesh rather thin, becoming grayish; convex, then expanded, obtusely-umbonate, at length usually upturned and split, very dry, even at first, then minutely scaly, gray. Gills broadly emarginate, ventricose, rather thick, scarcely distant, hoary. Stem 2–3 in. long, 2–3 lines thick, equal, fibrillose, becoming almost glabrous, pallid then grayish, stuffed. Massee.

Among moss, in pine woods, etc.

Inodorous. Somewhat resembling T. saponaceum, but distinguished by the absence of smell.

Waretown, N.J. Under pines and open places in pine woods. August to September, 1889. McIlvaine.

When wet the caps become darker and have a mottled appearance. They are tender, but rather tasteless. The species serves to make quantity when cooked with others of higher flavor.