The plants usually present a fleshy cap, the flesh quite brittle, and breaking in clean, even fractures. In a number of the species the upper surface of the cap shows bands or zones of warm coloring, not found in any of the species of the allied genus Russula. The gills are sometimes even, more often forked, acute on the edge, color white or whitish, but changing to yellowish or reddish tints as the plants mature, or when cut or bruised. While they are at first adnate they become, with the expansion of the cap, somewhat decurrent, showing in this particular a resemblance to the plants of the genus Clitocybe. The stem is central, except in a few species, where it is eccentric or lateral, notably the latter in L. obliquus; spores white or yellowish, according to species; Cooke says, "rarely turning yellow." They are globose, or nearly so, and slightly rough.
This genus is a large one, and contains many acrid species. Out of fifty-three described and figured by Cooke, more than half are given as having the milk more or less acrid. More than forty species have been recorded as growing in this country, and many of these are extremely acrid in taste.
A number of the species are edible, while others have been recorded as deleterious, poisonous, etc. L. torminosus, L. piperatus, and L. insulsus are species about which there seems to be difference of opinion among authors as to their wholesomeness or edibility, some contending that, in spite of their extreme acridity, they are edible when cooked, and others that they are deleterious in their effects. L. deliciosus and L. volemus have a good reputation in this country as well as abroad, and are quite abundant in some localities. They are more frequent in temperate climates than in northern latitudes or in the tropics.
Plate V.
Lactarius deliciosus Fries. "Delicious Lactarius" or "Orange Milk Mushroom."
Edible.
Cap fleshy, viscid, at first convex, then nearly plane, becoming much depressed in the centre, funnel-shaped, marked in the adult plant with rings or rust-colored zones. Color of the cap dull orange, turning paler, and grayish or greenish yellow when old or dried; margin at first turned inwards; flesh whitish or tinged with yellow; gills decurrent, crowded rather thick, sometimes slightly forked at the base, pale yellow, sometimes a saffron yellow, exuding when bruised a saffron-red or orange-colored liquid, hence the popular name of "Orange Milk Mushroom;" stem smooth, somewhat spotted, stout, stuffed with a yellowish pith, eventually becoming hollow; color about the same as that of the cap. Spores subglobose, yellowish. Taste mild or very slightly acrid when raw.
Mycophagists generally concur in the opinion that it is of very pleasant flavor when cooked, and some speak very enthusiastically of its esculent qualities.