From the MST Collections: The Mushroom Models: Lactarius piperatus

The model below is part of the MST's collection of mushroom models. This collection once belonged to a single individual and they bear the stamp of the owner and his location in West Berlin. The objects are from the 1920s or 1930s based on the text and type face. The translations from old German were completed by one of our members over the last year. Please note that many of the mushrooms in this collection have had their classifications change over time. Many that were once considered as edible are now classified as poisonous, and the translated text may no longer be considered accurate in modern terms.

Lactarius piperatus. Edible.

See Pg. 309 Lactarius piperatus "Mushrooms of Ontario and Eastern Canada"

Completely white. Cap: dry, plain, flat, sunk in the middle, thick, stiff, 5-14 cm wide. Gills: very close together, low and small sometimes split. Milk: white. Stem: 2-5 cm tall about 2 cm thick, meat white, tastes a bit peppery. The scent is not unpleasant. Though this fungus is counted among the edible varieties, it really does not taste very good. Even though its pepperyness disappears with long enough cooking or frying. Not rare, summer to fall in woods.

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From the MST Collections: The Mushroom Models: Russula virescens

The model below is part of the MST's collection of mushroom models. This collection once belonged to a single individual and they bear the stamp of the owner and his location in West Berlin. The objects are from the 1920s or 1930s based on the text and type face. The translations from old German were completed by one of our members over the last year. Please note that many of the mushrooms in this collection have had their classifications change over time. Many that were once considered as edible are now classified as poisonous, and the translated text may no longer be considered accurate in modern terms.

Russula virescens Schaeff. Edible.

See Pg. 312 Russula aeruginea “ Mushrooms of Ontario and Eastern Canada “.

Cap: greenish , at times turning toward yellow, covered with dark, adhering spots or warts,in the beginning almost round, later flattening out, knobby, at the edges thick and smooth. Gills: free, uneven, forked and fairly closely bunched. Stem: white, strong, slightly grooved, spongy and full. Fall in underbrush and under birch trees or conifers. This fungus has been seen as edible since the antiquities.

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From the MST Collections: The Mushroom Models: Hypholoma fasciculare

The model below is part of the MST's collection of mushroom models. This collection once belonged to a single individual and they bear the stamp of the owner and his location in West Berlin. The objects are from the 1920s or 1930s based on the text and type face. The translations from old German were completed by one of our members over the last year. Please note that many of the mushrooms in this collection have had their classifications change over time. Many that were once considered as edible are now classified as poisonous, and the translated text may no longer be considered accurate in modern terms.

Hypholoma fasciculare Huds. Agaricus fascicularis Huds. Poisonous.

See Pg. 201 Sulphur Tuft - Hypholoma fasciculare "Mushrooms of Ontario and Eastern Canada". Also See Pg. 202 Hypholoma capnoides.

Cap: up to the size of a "Taler" (coin), thin and knobbed and feels greasy to the touch. Brownish towards the middle, convex, towards the edge yellow. Stem: hollow, thin, bent, about the length of a finger, yellow. Flesh: sulphur yellow with disgusting bitter taste. Grows from summer to fall on old stumps. Can be mistaken by the uninitiated for Hypholoma capnoides but the colour of the cap and of the gills is different and so is the taste.

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