THE /I/K^ERICP BDTpiST. 



Vol. VII. BINGHAMTON, N. ¥., DECEMBER, 1904. Ko. 6, 



CD 



THE CHANTARELLE. 



(Cantharellus cibarius.) 



THERE are some species of fungi whose edible qualities 

 are more or less a matter of opinion, but the chan- 

 tarelle is one of the few that all unite in praising. It has 

 long been known in the Old World where it grows abund- 

 antly and it is often exposed for sale in the markets. On 

 state occasions it is occasionally served up with other 

 costly dainties, and the specific name, itself, means food. 

 An old writer says of it "not only this same fungus never 

 did any one harm but might even restore the dead." 



The chantarelle is not an uncommon species in Amer- 

 ica and is to be found growing both in woodlands and 

 more open places but its merits do not seem very familiar 

 to the general public. It seems to be a species easy to 

 cultivate. Mcllvaine says it is easy to transplant the 

 mycehum and that he has also raised the plant from 

 spores. The specimens are most abundant at the height; 

 of summer especially after showy weather. 



This species when mature is usually shaped some- 

 what like a cornucopia and hollowed at the top, in this 

 resembling various species of Hygrophorus and CratcreU 

 las. It is quickly distinguished from these, however, by 

 the gills which are broad and round like veins. These 

 extend part way down the stalk and occasionally unite 

 with one another. In Hygrophorus the gills are often 

 thick but the edges are sharp, while in Craterellus the 

 gills are barely evident. Full grown specimens are three 

 or four inches high and "egg-yellow " in color. Atkinson 

 calls them rich chrome yellow. They have a habit of 

 growing in small clusters in curved lines as if forming 



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