Cortinarius _turmalis_, an edible autumnal species, having an ochraceous or brownish-yellow cap with emarginate or decurrent gills, the latter at first whitish, then reddish clay color, is found in abundance in some parts of Maryland. The gills are never tinged with purple or blue. The flesh is white. The plants are easily discovered by those familiar with their habitat, as they grow under pine needles in groups, forming small mounds extending over large spaces, and in these hiding places, in the autumnal months, they are free from insects and dust. I have collected a bushel of them in less than an hour in fresh condition in October. Some of the French authors do not class this species as edible. Gillet, in his Hymenomycetes of France, enumerates fifty-three edible species of Cortinarius, but places _turmalis_ among the suspects. I find this mushroom not only edible, but very valuable, because of its abundance in the localities where found. It is often densely caespitose. The plant, when mature, is from 3 to 5 inches high. C. _sebaeceus_, found also in pine woods, is recorded as edible. The plant is tall, white-stemmed, with broad tan-colored, somewhat viscid cap; emarginate gills, clay color at first, at last cinnamon color; stem solid, stout, fibrillose, and equal. Cortinarius _collinitus_, Smeared Cortinarius, and Cortinarius _cinnamomeus_, with its variety semi-sanguinea, have also been tested, and found edible. The first of these is somewhat common. The plants when fresh are covered with a glutinous substance, and this should be removed before cooking. Cap smooth under the glutinous coat, light brown or tawny yellow in color, flesh white; gills whitish or light gray when young, cinnamon-hued in the matured plant. Stem solid, nearly equal, cylindrical, yellowish, and somewhat scaly. C. _cinnamomeus_ belongs to the division Dermocybe. The cap is thin at first, silky with innate fibrids, becoming smooth, and varies from light brown to a dark cinnamon color. The gills are yellowish, then cinnamon; stem downy or silky, yellow. The variety _semi-sanguinea_ has the lamellae red, almost as in the preceding species. C. (Phlegmacium) _varius_, "Variable Cortinarius," edible, has a compact fleshy viscid, even cap, brownish in color, gills at first violet, changing to cinnamon, stout solid stem, white or whitish, adorned with adpressed flocci, flesh white.