Name: Suillus punctipes
Author: (Peck) Singer
Citation: Farlowia 2: 277 (1945)
Cap: 3-10 cm; convex becoming broadly convex; slimy; when very young with a tomentum (see above), but soon smooth; yellow to yellow-brown.
Pore Surface: Brown to pale brown at first, becoming yellowish or olive; not bruising; about 2 round or angular pores per mm; not boletinoid; tubes under 1 cm deep.
Stem: 4-9 cm long; 1-1.5 cm thick; equal or with a slightly swollen base; densely covered with glandular dots that are pale brown at first and become darker with age; whitish to yellowish under the glandular dots; without a ring.
Flesh: Whitish or pale yellow overall, often orangish or reddish in the stem base; not staining on exposure.
Odor and Taste: Taste mild; odor strong and fragrant, according to most authors (many of whom use this character as a crucial identification feature). The smell is described as “spicy or like almond extract” by Bessette et al., or “like that of Hygrophorus agathosmus” by Smith & Thiers—who later admit that “the odor is hard to describe,” but that “when one gets a basket full of specimens it is quite pronounced.”
Chemical Reactions: Cap purple with KOH; negative, purplish or brownish with ammonia; negative with iron salts. Flesh purple or purplish red with KOH; negative with ammonia; negative or pale olive with iron salts.
Spore Print: Brown.
Microscopic Features: Spores 7.5-10 × 3-3.5 µ; smooth; subfusoid.
Created: 2007-06-18 23:51:40 PDT (-0700) by Nathan Wilson (nathan)
Last modified: 2014-01-03 10:33:19 PST (-0800) by Erlon (Herbert Baker)
Viewed: 244 times, last viewed: 2018-03-26 11:05:07 PDT (-0700)