The ochery-gilled Russula is a large fine species, but not a common one. It differs but little in color and size from the European pungent Russula, Russula drimeia, but it is easily distinguished from it by its mild taste. The cap is dry, convex or a little depressed in the center, purple or purplish red, the white flesh purplish under the cuticle, which, however, is not easily separable. The gills are nearly all entire, extending from the stem to the margin of the cap. They are therefore much closer together near the stem than at the margin. They are at first yellowish, but a bright ochraceous buff when mature. They are then dusted by the similarly colored spores. The stem is stout, nearly cylindric, firm but spongy in the center and colored like the cap, but generally a little paler. There is a variety in which the stem is white and the cap deep red. In other respects it is like the typical form. Its name is Russula ochrophylla albipes. The ochery-gilled Russula grows in groups under trees, especially oak trees, and should be sought in July and August. _Peck_, 51st Rep. N.Y. State Bot. West Virginia, Pennsylvania, July to September, _McIlvaine_. Edible. _Peck_, 50th Rep. N.Y. State Bot. RI’GIDÆ. =R. lac’tea= Fr.—_lac_, milk. =Pileus= 2 in. broad, at the first _milk-white, then tan-white, throughout compactly fleshy_, bell-shaped, then convex, often excentric, without a pellicle, always dry, at the first even, then slightly cracked when dry, margin straight, thin, obtuse, even. =Flesh= compact, white. =Stem= 1½-2 in. long, 1½ in. thick, solid, very compact, but at length spongy-soft within, equal, even, always white. =Gills= _free_, very broad, _thick, distant_, rigid, forked, white. _Fries._ =Spores= subglobose, echinulate, 7–9µ _Massee_. Closely allied to R. albella Pk. from which it differs in its shorter stem, and pileus cracking into areolæ, and gills not being entire. In mixed woods, in patches, not common. Botanic creek, West Philadelphia, Pa., patches, _McIlvaine_, 1887. Edible and of good flavor. _Macadam._ Raw, it has a raw, rather unpleasant taste and odor, a little like some acorns. But its firm, thick flesh, meaty gills and stem, and good flavor when well cooked, rank it equal to any. =R. albel’la= Pk.—whitish. =Pileus= 2–3 in. broad, thin, fragile, dry, plane or slightly depressed in the center, even or obscurely striate on the margin, commonly white, sometimes tinged with pink or rosy-red, especially on the margin. =Flesh= white, taste mild. =Lamellæ= entire, white, becoming dusted by the spores. =Stem= 1–2 in. long, 3–4 lines thick, equal, solid or spongy within, white. =Spores= white, globose, 7.6µ broad. Dry soil of frondose woods. Port Jefferson. July. Closely allied to R. lactea, but differing in its fragile texture, entire lamellæ, more slender stem, and in the pileus not cracking into areas. _Peck_, 50th Rep. N.Y. State Bot.