Milk colour and taste

· White unchanging milk e.g. Lactarius rufus, L. subdulcis.

· White milk changing colour on the gills in time, especially as it dries e.g. L. chrysorrheus (quickly yellow), L. acris, L. fuliginosus (pink-red), L. glaucescens (pale green), L. quietus (becoming pale primrose yellow), L. repraesentaneus (purple), L. uvidus (lilac), L. vietus (grey).

· White milk changing colour on a handkerchief or tissue e.g. L. tabidus, L. britannicus (becoming yellowish).

· White changes colour with alkali (potassium hydroxide - KOH) e.g. L. glaucescens (yellow), L. turpis (violet).

· Coloured milk e.g. L. deliciosus, L. deterrimus, L. quieticolor (carrot).

· Rather thin, watery milk e.g. L. camphoratus.

· Hot tasting milk e.g. L. blennius, L. piperatus, L. rufus, L. turpis.

· Mild tasting milk e.g. L. camphoratus, L. glyciosmus, L. quietus, L. subdulcis.

Some Mycenas also exude latex, mainly from a broken stipe:

· White latex from a broken stipe – Mycena galopus.

· Red-wine colour latex especially at the base of the stipe – M. sanguinolenta.

· Abundant blood red latex from the cap and stipe – M. haematopus.

· Abundant orange-red latex from the cap and stipe – M. crocata.