BKPORT OF THE STATB BOTANIST. 127 



is hollow, though possibly in very young plants it maybe stuffed. 

 The remarkable and very distinctive character which gives name 

 to the species, can only be seen by the aid of a microscope. In 

 this species there are only two spores in each ascus or sack and 

 these are much larger than the spores of the other species. They 

 are two or three times longer and sometimes slightly curved. 

 The spores of the other species are eight in an ascus and are very 

 much alike in size ana shape, and do not furnish decided specific 

 characters ; but in this species their importance can not be over- 

 looked. Their length is about .002-i inch, while in the others it is 

 .0008 to .001 inch. 



This is probably our rarest species. I am not aware that it 

 has been found in but. one locality in our State. A few years 

 ago Mr. H. A. Warne detected it growing among fallen leaves 

 in a ravine near Oneida. I have not tested its edible qualities, 

 but would have no hesitation in eating it if opportunity should 

 be afforded. 



Some writers speak highly of the edible quality of the morels, 

 others are less enthusiastic over them. My own limited experi- 

 ence leads to the conclusion that, as a rule, they are not very 

 highly flavored, though much better than some species classed as 

 edible. One correspondent says, " I do not think much of morels. 

 If cooked like mushrooms they become tough." And here, per- 

 haps, is one cause of dissatisfaction with them. They may be 

 spoiled by bad cooking. Some mushrooms are made more tough 

 by too severe cooking. It is better to let such kinds simmer 

 slowly over a gentle fire. One receipt for cooking morels says, 

 cut clean morels in halves, place in a stew pan with butter and 

 set over a fire. When the butter is melted add a little lemon 

 juice, salt and pepper. Then cook slowly for an hour, adding 

 from time to time small quantities of beef gravy. 



Cooke speaks of morels in general as about the safest and most 

 delicious of edible fungi, and Cordier represents the Common 

 morel as a delicate food and one that is in general demand in 

 France. There is one thing in favor of morels. They are gen- 

 erally free from insects, and on this account their natural flavor 

 is unimpaired, and there is no loss from infested specimens. 

 Their flesh is rather brittle or fragile and more dry than that of 

 some mushrooms, in consequence of which they are easily dried 

 for future use. 



