Cluvariu pistillaris. C. flava. 



brauclies. The yellow tips 

 of these fade with age, and 

 then it becomes difficult to 

 distinguish this species 

 from old plants of the pre- 

 ceding one. The brancheg 

 below the tips are whitish, 

 or a paler yellow than the 

 tips; the stem also is white 

 or whitish, and the flesh is 

 white and of a pleasant 

 flavor. The flavor is gTeat- 

 ly afl'ected by the attacks 

 of insects. A few larvsa 

 burrowing in the base of 

 the stem will impart to the 

 untouched branches above 

 a very disagreeable and al- 

 most nauseating taste. It 

 is therefore important in selecting plants for the table, not only 

 of this species, but of others also, to exercise care and to discard 

 all that have been invaded by larvae. 



This Clavaria grows in thin woods and open places in warm, 

 wet weather in summer and early autumn and is more common 

 than either of the preceding species. My experiments in eating 

 it lead me to recommend it highly. Its flesh is tender and well- 

 flavored, and nothing better could be desired by the mycophagist. 

 Roques says it furnishes a healthful food and is easy of digestion. 

 The Golden clavaria, Clavaria aurea, bears a general resem- 

 blance to it, but its stem is thinner, its branches are more highly 

 colored and often longitudinally wrinkled, and their tips are not 

 different in color from the rest of the branch. Still no great 

 harm could come from mistaking it for the Pale yellow clavaria, 

 for it also is deemed edible. Several other edible species not 

 having been proved by us are omitted. 



In the family Tremellinese the substance of the fungus is 

 tremelloid or gelatinous, and the plants are mostly stemless irreg- 

 ular masses or expansions. The most important edible species 

 is one called the "Jew's ear," Hirneola auricula- judae, which is 

 extensivelv used in China, but which is not abundant here, and 

 which is probably of but little value. 



XoTE. — The cuts illustrating this work are loaned by the 

 Country Gentleman of Albany, ]^. Y. 



80 



