Our Edible Toadstools and Mushrooms and How to Distinguish Them / A Selection of Thirty Native Food Varieties Easily Recognizable by their Marked Individualities, with Simple Rules for the Identification of Poisonous Species

by W. Hamilton Gibson

Pileus: Firm, solid; greenish or pinkish-gray; at first convex, with flat top, ultimately rising from centre to rim.

Gills: Milk-white; extremely brittle, like all the Russulæ, and easily crumbled (see Fig. 7); long, short, and forked intermixed. Fig. 5.

Stem: Milk-white; solid.

Taste: Mild and sweet.

2. Russula alutacea—Yellow-gilled Russula

Pileus: Firm, solid; shape as in above; color very variable, from bright to deep red; cuticle thin at rim, where the lines of junction of gills are readily discernible from above by the depressed channels. Fig. 6.

Gills: Equal, brittle, broad; yellow-buff color in all stages. Fig. 4.

Stem: Solid; milk-white, commonly stained or streaked with red towards the base.

Taste: Sweet and nut-like.

3. Russula lepida—Purple Russula