Var. _bulbo´sa_ has a distinctly bulbous base to the stem, and in this respect is the reverse of var. radicata. Professor Peck writes: “Var. _exannulata_ (Plate XVI, fig. 2, p. 52) has the cap smooth and even on the margin, and the stem tapering at the base. The annulus is very slight and evanescent or wholly wanting. The cap is usually about an inch broad, or a little more, and the plants grow in clusters, which sometimes contain forty or fifty individuals. It is more common farther south than it is in our state (N.Y.), and is reported to be the most common form in Maryland. This I call var. exannulata.” From _Dr. Taylor_, Washington, D.C.; Indiana, _H.I. Miller_. To these may be added also var. _al´bida_ Pk. in which the pileus is white or whitish. A variety, perhaps a variation of var. bulbosa was sent to me by E. B. Sterling, Trenton, N.J., and afterward found by myself at Mt. Gretna, Pa. The =Cap= purplish-brown, convex, striate and light on margin, edge irregular with parts of veil attached. =Flesh= white, very thin. =Gills= decurrent, arcuate, pinkish-gray. =Stem= stuffed, fibrous, white above, dense floccose veil, same color as cap below, swollen toward base which is pointed, sulcate, white inside, closely clustered and some of the stems distinctly bulbous. =Taste= decidedly unpleasant. An intense acridity develops and increases when the juices of raw pieces are swallowed, and the salivary glands are much excited. The acridity is not lost in cooking. It simply can not be eaten. Specimens were sent by me to Professor Peck who referred it to A. mellea. I have never seen the abortive form of Clitopilus abortivus, though found in many places and in great quantity, showing any part or trace of the original plant. But that a similar monstrosity occurs upon A. mellea is shown by individuals and parts of individuals of a cluster being aborted. Without such positive proof, no one would suspect either of these odd formations to be abortive of either C. abortivus or A. mellea, or any other fungus. I consider the abortive form of A. mellea far superior in substance and flavor to it or any of its varieties. The Armillaria can not be ranked among the tender or high-flavored toadstools, yet their abundance, meaty caps and nourishing qualities place them among our most valuable food species. The caps when chopped into small pieces make good patties and croquettes. They have an impressive flavor of their own, and offer an esculent medium for seasoning and the gravies of various meats.