210 EEPOET OF THE SfATE BOTANIST 



In collecting them for eating care must be exercised to select 

 only sound specimens, for insect larva? usually enter the plant at 

 or near the base, so that the branches may appear sound while 

 the larv;i3 are at work below. Disappointment in the flavor will 

 result from the use of the sound branches of such plants, for 

 their flavor is spoiled by the presence of the larvaj in the base of 

 the plant. No dangerous species are known in this genus, but 

 some have a disagreeable flavor. 



Tips of the branches yellow C. flava. 



Tips of the branches red C. botrytes. 



Tips of the branches colored like the branches C. cristata. 



Clavaria flava Schceff. 

 Pale-tellow Clavabia. 



Plate 39. Figs. 1 to 4. 



Stem short, thick, white, much branched ; branches terete, 

 even, fastigiate, whitish or yellowish, the tips pale yellow ; spores 

 oblong-elliptical, yellowish, .0003 to .00045 inch long. 



The Pale-yellow clavaria has a very thick but short, fleshy, white 

 stem, which supports many smooth crowded branches. These 

 divide and subdivide until the upper part of the plant is a dense 

 mass of small branchlets, each one of which terminates in one to 

 three blunt tooth like points. The stem and branches are white 

 or whitish, sometimes slightly tinged with yellowish hues, but 

 the ultimate branchlets or points are a clear, i)ale yellow while 

 young and fresh. When old the 3'ellow tips are apt to fade, and 

 then the whole plant is nearly uniformly colored. The flesh is 

 white and its taste agreeable. The ])lants are from two to five 

 inches high, and the mass of branches is nearly as broad. It 

 grows in thin woods and open places, and may be found from 

 July to September. 



A''ittadini says that this clavaria is less esteemed in Italy than 

 the Red-tipped clavaria. Ilo(|ues says it furnishes a healthful 

 food and one easy of digestion, that it is commonly eaten in 

 France and in great demand in Germany. Wy own experiments 

 in eating it lead me to give it high commendation. Its flesh is 

 tender and well flavored, and it seems to me nothing better could 

 be desired by the mycophagist, 



