The taste is pleasant, and the odor is distinctly that of the seashore.
The gills are quite narrow, as will be seen in Figure 258, much crowded, free, pinkish at first, becoming purplish-brown as the plant matures. The edge of the gills is whitish.
The stem is short, stout, solid, firm, equal, or occasionally slightly bulbous. The ring is rather delicate and in older specimens it is frequently wanting. The spores are broadly elliptical and purplish-brown, 7–8×5–6µ.
The specimens in figure 258 were sent to me from Boston, Mass., by Mrs. Blackford, and on opening the box the odor of the seashore was plainly noticed. The flesh when cut quickly turned to a pinkish or reddish hue and the water in which the plants were prepared for cooking was changed to a faintly pink tinge. These plants were sent me the first of June, but the stems were free from worms and were as easily cooked as the caps. I regard it as one of the very best mushrooms for table use, while also easy to distinguish.
It seems to delight in sandy soil near salt water. This was formerly called Agaricus maritimus.
Pilosace. Fr.
Pilosace is from two Greek words, pilos, felt; sakos, garment.
Hymenophore is distinct from the stem. Gills are free, and at first remote, from the stem. The general and partial veil are both absent, hence it is without ring or volva. This genus seems to have the habit of Agaricus but no ring.