When once acquainted with the above as a type of the Russula group, noting the firm substance, straight, equal gills, and their brittle texture; the sweet, nutty flavor common to all the edible species, these become readily identified, the noxious Russulæ, as in the brilliant pink or scarlet R. emetica ([Plate 13]), being acrid and peppery to the taste.
Green Russula often sufficient
In an auspicious season and in a congenial habitat—usually an open wood with scant undergrowth and preferably raked clean of dead leaves—the green Russula is often abundant. Familiarity even with this one species will often afford a sufficiency of fungus food during its season. A lady amateur mycophagist of the writer's acquaintance, whose home is located at the border of such a wood as is above described, and who is especially fond of the green Russula, is never at a loss for this especially prized tidbit as a reward for her daily stroll among the trees. A visitor may often see upon her buffet a small glass dish filled with the mushrooms, nicely scraped and cut in pieces—an ever-present relish between meals. For even in their natural state, as she discriminatingly says, they are "as sweet as chestnuts." This is especially the case with the "buttons" or younger specimens.
PLATE XI
THE GREEN RUSSULA
Russula virescens
Pileus: Very firm; solid, dull, dry-surfaced, as with a fine "flock"; mouldy green or creamy, with sage-greenish broken spots more united at centre; occasionally entirely green, with warty patches of darker hue. At first globular, then convex with flat top, at length expanded and hollowed towards centre.
Gills: Pale, creamy white; commonly all of equal length, but frequently unequal and forked; very brittle, breaking in pieces at a rude touch.
Stem: Solid; creamy white; no veil.