highly esteemed, especially in the south of France. It is large and has a very large, half-pear shaped stem. The flesh of this variety of mushroom is white and quite firm in the young mushroom, but becomes softer with age and assumes on the outside a wine tint. It grows, especially in the late summer and through the autumn, wild in the forest. In the extreme south of France it sometimes appears as early as April. ("Nouvel Atlas de Champignon," Paul Dumée, page 45.) ("The Mushroom Book," by Nina L. Marshall, page 109.) The cap is usually from four to six inches in diameter and is a gray, brownish-red or tawny-brown in color.
 | An image should appear at this position in the text. To use the entire page scan as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/488}}". Otherwise, if you are able to provide the image then please do so. For guidance, see Wikisource:Image guidelines and Help:Adding images. |  |
Fig. 66.—Amanita (Full-grown). (One-half Natural Size.)—(Coville, Circular 13, Division of Botany.)
The Fly Amanita (Amanita muscaria (L.) Fr.).—This is one of the very poisonous varieties of mushrooms. In the illustration the fully matured mushroom is shown at one-half its natural size. This is the most common poisonous mushroom which grows in the District of Columbia and other nearby localities. The points especially to be noticed are the bulbous enlargement at the base of the stem, breaking into thick scales above, the very broad drooping ring near the top of the stem, and the corky particles loosely attached to the smooth, glossy upper surface of the cap. The stem, gills, and the spores are white, the corky particles commonly of a buff color, but sometimes varying almost
