OF BRITISH FUNGI. 89 



Roques states that at Vienna they are fricasseed with 

 butter and sweet basiL 



A fleshy, much- branched species, with red tips (C. 

 Botrytis), is rare in this country, but is common in the 

 Vosges, and in Carinthia, where it is usually eaten. 



The cinereous Clavaria (C. cinered) is common in 

 woods in some districts. It has a short thick stem, 

 is very much branched and irregular, and becomes ulti- 

 mately of a cinereous hue. The substance is brittle, 

 and not tough as in some species. In France this is 

 known under various names, as Pied de coq, Galli- 

 nole, <., and in Italy as Ditola rossa, in both which 

 countries it is eaten. 



An extremely common clustered yellow species is 

 found in pastures (C. fastigiata), and although some 

 authors have proscribed all the yellow species, Roques 

 affirms that it is equally good eating with those gene- 

 rally esteemed as the best, and that in Germany it is 

 eaten under the name of Ziegeribart (goat's beard). 



The most beautifully coloured species (C. amethys- 

 tina) found in Britain is rare and small, so that it 

 would be vain to seek sufficient to constitute a dish. 

 It is not plentiful on the Continent, where it is pre- 

 ferred by some to all the other species, and is said to 

 possess a very fine flavour. 



The coral-like Clavaria (C. coralloides) has rather 

 a thick stem, is much and irregularly branched, 

 white, hollow, with a mushroomy odour and agree- 

 able taste. It is an inhabitant of woods, but not 

 a plentiful species on this side the Channel. It 



