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EDIBLE AND POISONOUS MUSHROOMS OF CANADA<br />

the Russulaceae. Lactarius is, of course, distinguished from Russula by the<br />

presence of the latex.<br />

Lactarius is an important and interesting genus for the amateur collector.<br />

There are many species and they may be found over a long period throughout<br />

the summer and fall. Many of the species are large and attractive and a great<br />

many can be identified with reasonable certainty from macroscopic characters.<br />

In collecting Lactarii it is important to note the color of the latex and any<br />

color changes that occur when the latex is exposed to the air, and whether or<br />

not these changes occur slowly or rapidly. The taste of the latex is also an<br />

important character, and this may be ascertained simply by touching the latex<br />

with the tip of the tongue. It may be mild or acrid and burning or sometimes<br />

astringent. Sometimes the burning sensation develops slowly. The color of the<br />

pileus and stipe, and whether or not these are viscid, should be noted.<br />

Although Lactarius is usually classified among the white-spored genera,<br />

many of the species have colored spores and it is advisable to obtain a spore<br />

print in making identifications. The color of the spore deposit is considered to<br />

be a constant character and valuable in determination of species.<br />

Some of the species such as L. deliciosus are well known to be of excellent<br />

quality for eating, but others are doubtful. It is probably better to avoid all<br />

those with an acrid taste even though some are said to be harmless after cook-<br />

ing. L. rufus has been reported to be poisonous and since there are a number of<br />

reddish forms that might be confused with it, these should be tried very<br />

cautiously, and all acrid, reddish fruit bodies should be discarded. Species in<br />

which the latex turns lilac should also be avoided. In Lactarius, as in other<br />

mushrooms, the species should be determined before any are used as food.<br />

Key<br />

1. Latex colored from the first 2<br />

1 Latex white at first, unchanging or becoming colored on exposure to the air 4<br />

2. Latex blue L. indigo<br />

2. Latex not blue 3<br />

3. Latex orange-red or carrot-colored L. deliciosus<br />

3. Latex dark crimson-red L. subpurpureus<br />

4. Latex white at first, changing color on exposure to the air,<br />

at least on the bruised flesh 5<br />

4. Latex white, unchanging 13<br />

5. Latex changing to lilac or violet 6<br />

5. Latex not changing to lilac or violet 7<br />

6. Pileus glabrous, brownish gray L. uvidus<br />

6. Pileus tomentose, especially on margin, dull yellow L. representaneus<br />

7. Latex changing to yellow 8<br />

7. Latex not changing to yellow 10<br />

8. Pileus glabrous, grayish to tawny reddish L. chrysorheus<br />

8. Pileus tomentose, especially toward margin 9<br />

38

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