This species is recognized by its very acrid taste and free gills. A distinct channel will be seen between the gills and the stem. This very pretty mushroom is quite common in most parts of Ohio. I found it in abundance about Salem, Bowling Green, Sidney, and Chillicothe—all in this state.
Captain McIlvaine states that he has repeatedly eaten it and cites a number of others who ate it without bad results, although weight of authority would band it a reprobate. I am glad to report something in its favor, for it is a beautiful plant, yet I should advise caution in its use.
It is found in open woods or in pastures under trees, from July to October. Its viscid cap will distinguish it.
Russula furcata. Fr.
The Forked Gilled Russula. Edible.
Figure 154.—Russula furcata. Two-thirds natural size. Caps greenish-umber to reddish.
Furca, a fork, so called from the forking of the gills. This is not peculiar, however, to this species. The pileus is two to three inches broad; greenish, usually greenish-umber, sometimes reddish; fleshy; compact; nearly round, then expanded, depressed in the center; even; smooth; often sprinkled with a silky luster, pellicle separable, margin at first inflexed, then expanded, always even, sometimes turned upward. The flesh is firm, white, dry, somewhat cheesy.
The gills are adnate or slightly decurrent, somewhat crowded, broad, narrowed at both ends, many forked, shining white. The spores, 7–8×9µ.