144 ROYAL SOCIETY OF CANADA 



collected 225 species are agarics, which have all been determined by- 

 Professor Peck, and the others were submitted to specialists for identi- 

 fication. 



The question that most concerns the public in the study and 

 determination of the higher fungi is that of their edible and poisonous 

 properties. Most of the Amanitas contain deadly poisons, and it is 

 certain that other toadstools are more or less dangerous. But the great 

 majority of toadstools are, no doubt, harmless. Many will be found 

 to have certain f ood-qualitiei, although these are probably over-estimated 

 by too enthusiastic . fungus-eaters. There are certainly a few which 

 may be considered as excellent table delicacies. I must confess that 

 my own knowledge of edible species is too limited to permit me to 

 speak with any authority. My experience in " tasting " — for obvious 

 reasons — has been confined to a few species, but these I can recom- 

 • mend with some confidence. 



Growing on the ground in the moss of coniferous woods in autumn 

 is a little plant, related to the coral fungi. Its small size, from one 

 to two inches high, would make it inconspicuous, except for the contrast 

 made by its bright yellow stem pointing upwards like a small finger 

 from its bed of green moss. This is a variety of the Mitrula vitellina. 

 Unfortunately, like most of the fungi it has no common name. It is 

 a helvella, and like others of that family has an excellent fiavour and is 

 perfectly harmless. Even with assurances of this sort from fungus- 

 eaters, it was not without some doubts and after an earnest discussion, 

 en famille, that it was decided to make a trial of this innocent looking 

 plant. The result was most satisfactory. Its crispness and pleasant 

 nut-like flavour, whether raw or cooked, make it a delicious accompani- 

 ment of salads, and it is decidedly palatable, even when eaten by itself 

 raw. As this is a common species, easily recognized and perfectly safe, 

 it is recommended to beginners. 



Two other members of the Helvella family may be considered safe 

 and very pleasant — the morel or Morchella esculenta, and the Gyromitra 

 esculenta, the latter a very common species, found in abundance in 

 May, along roadsides and under coniferous trees. There is a shade of 

 suspicion attached to the latter plant in spite of the assurance of its 

 specific name, esculenta, but I have recently eaten of it sparingly with- 

 out any ill effects. It is decidedly pleasant to the taste. 



Of the chantarelles, Cantharellus ciharius is common in deciduous 

 and mixed woods and in grassy places. There is no doubt 

 of its safety and its delicious flavour. Its vase-like cap and golden 

 yellow, vein-like gills extending down the stem make it an attractive 



