Cap fleshy, somewhat tough, convex, then plane, smooth, even or slightly cracked in places, umbo evanescent, reddish brown; gills adnexed, nearly free, broad, distant, at length separating near the stem, firm, white, changing to fawn color, or pale brown often spotted; stem long, stuffed, then hollow, externally cartilaginous, contorted, swollen in the middle, cracking in longitudinal slits, fusiform, tapering narrowly to a rooted base, reddish brown. On stumps in woods in the autumn. Cap 1 to 2 inches broad; stem 2 to 6 inches long. This species is densely caespitose. It is very generally recorded among authors as edible, although the flesh is somewhat tough. It requires long and slow cooking. An English author recommends it for pickling. Only the caps should be used for this purpose. FIGS. 4 to 6.--=Ag. (Collybia) maculatus= A. & S. (=Collybia maculata=). "_Spotted White Collybia_." Cap fleshy and compact, convexo-plane, obtuse, smooth, even, margin thin, at first involute, turned inwards, white; stem long and stout, externally cartilaginous, ventricose, sometimes striate, tapering towards the base; gills free, or nearly so, narrow, crowded, somewhat linear, white, becoming spotted. Taste slightly acid. The whole plant is creamy white, becoming spotted and stained throughout with rusty-brown or foxy-red tints. The plants are usually large, long stemmed, and grow in irregular clusters on decayed tree stumps in woods. Specimens of a large size have been gathered in the fir woods near Mattapoisett, Massachusetts. Cap 3 to 5 inches broad; stem 3 to 5 inches long. The variety _immaculatus_ differs from the typical form in not becoming spotted and in the broader gills, which are serrated. FIGS. 7 to 9.--=Ag. (Collybia) velutipes= Curt. "_Velvet-Footed Collybia_." Cap fleshy, thin, at first convex, then plane, obtuse, smooth, viscid, tawny or brownish yellow, turning dark; flesh yellowish and soft; gills slightly adnexed, pale yellow; stem tough, stuffed, externally cartilaginous, sometimes slender, but usually thick, covered with a brown velvety down, dark bay color. This is a very common species in some localities. It is densely caespitose, growing in heavy clusters on old logs and tree trunks in parks, woods, and gardens. The plants are quite gelatinous when cooked. Group figured from illustration by M. C. Cooke. Collybia _radicata_ Rehl. is recorded as an edible species. The plants have a thin, slightly fleshy cap, slightly umbonate, wrinkled, and glutinous at maturity; distant, white, adnexed gills, and tall, slender, rigid stem. The latter is often twisted and usually attenuated upwards, color pale brown. It has a long tapering root entering deeply into the soil. This species is solitary in habit, and is commonly found in grass, or near decayed stumps. Cap from 2 to 3 inches in diameter, stem 6 inches to 10 inches in length.