Tremellaceae 



FAMILY VI. TREMELLA'CEJE Fr. 



Whole fungus homogeneous, gelatinous, shrivelling when dry, reviv- 

 ing when moistened, pervaded internally with branched filaments, 

 terminating toward the surface all round in sporophores. Spores trans- 

 parent, from globose to sausage-shape and curved, sometimes septate. 

 Fries. 



The Tremellaceae, as their name signifies, tremble, because jelly-like 

 when moist. They are hard, tough, horny when dry, but swell and 

 become gelatinous when wet. In the typical genus, Tremella, there is 

 often but little consistency. Whoever has climbed an old rail fence on 

 a rainy day has had the doubtful pleasure of acquaintance with some of 

 them. Sections for the microscope are obtainable by hardening them 

 in alcohol. 



There are several edible species in the family. They are good in 

 soups, giving them flavor and body, and some are excellent when 

 stewed. 



SYNOPSIS OF GENERA. 



Sub-Family Auriculariese. Page 528. 

 AURICULARIA. 



Broadly attached, margin free and reflexed. (No edible species re- 

 ported.) 



HIRNEOLA. Page 528. 



Cartilaginous, ear-shaped, attached by a point. 



Sub-Family Tremellinese. Page 529. 



EXIDIA. 



Cup-shaped, truncate, or irregularly lobed ; spores reniform, producing 

 curved sporidiola on germination. (No edible species reported.) 



ULOCOLLA. 



Pulvinate and gyrose; spores reniform, producing rod-shaped sporidi- 

 ola on germination. (No edible species reported.) 



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