Thomas Taylor,
Twelve edible mushrooms of the United States…
(1894)
“ The substance is brittle, and not tough as in some species. In France it is known under various names, as Pied de coq, Gallinole, etc., and in Italy as Ditolarossa; in both of those countries it is eaten."It is quite plentiful in this country. I have had some fine specimens from the White Mountains. All the white spored Clavarias are wholesome. ”
