128 KEPORT OF THE STATE BOTANIST. 



Gyromitra Fr. 

 The genus Gyromitra dififers from MorcJieUa in the character 

 of its cap. The surface of this is not pitted as in the morels, 

 but it is nevertheless very uneven, some parts being prominent 

 as if inflated, others depressed. These convexities and depres- 

 sions are so irregular and lubed that they suggest a faint resem- 

 blance to the convolutions of the brain. In other respects, and 

 especially in the spore characters, the relationship to the morels 

 is clear. Three species, Gyromitra esculenta, G. cuttipes and 

 G. s2>hct'rospora belong to our State, but the first one only is 

 common and known to be edible. 



Gyromitra esculenta Fr. 

 Edible Helvella. EscuLEiNT Gyeomitea. 



Plate 6. FIga. 1 to 3. 



Fileus rounded, lobed, irregular, gyrose-convolute, glabrous, 

 bay red; stem stout, stuffed or hollow, whitish, often irregular; 

 spores elliptical, binucleate, yellowish, .0008 to .0009 inch long. 



The Edible helvella, formerly known as Ildvella esculenta, is 

 easily recognized by its chestnut red irregularly rounded and 

 lobed cap with its brain-like convolutions. The margin of the 

 ca]) is attached to the stem in two or three places. When cut 

 through it is found to be hollow, whitish within and uneven, 

 with a few prominent irregular ribs or ridges. The stem is 

 whitish, slightly scurfy, and, when mature, hollow. In large 

 specimens it sometimes appears as if formed by tiie union of two 

 or more smaller ones. 



The plant is two to four inches high and the cap commonly 

 two to three inches broad. Specimens sometimes occur weighing 

 a pound each. It is fond of sandy soil and is found in May and 

 June. It grows chiefly in wet weather or in wet ravines or 

 springy ])laces in the vicinity of pine groves or pine trees. 



Cordier says that this species has an agreeable taste and is 

 highly esteemed. Also that it is sold in the German markets as a 

 true morel. I have repeatedly eaten it without experiencing aay 

 evil consequences, but its flavor to me is not that of a first-class 

 mushroom. But it was simply fried in butter and seasoned with 

 salt. Perhaps with more elaborate ])reparation or with the 

 addition of a little lemon juice or vinegar its flavor might be 

 improved. 



