Supplement 



(Plate CC.) 



ally in mature specimens, whose upcurved margin gives the cap a more 

 or less funnel shape. The stem is white and solid, or sometimes with 

 central cavities arranged one above another. It belongs to the section 

 Furcatae, as shown by the even margin of the cap and the gills tapering 

 toward each end. 



The acrid taste of the fresh cap is destroyed in cooking, and the 

 flavor is then very good. Peck. 



Cantharellus cinnabarinus Schw., Pk. Rep., 1898: 679. Cin- 

 nabar Chantarelle. (Plate CC.) Pileus firm, convex or slightly de- 

 pressed in the center, often irregular with a wavy or lobed margin, 



glabrous, cinnabar red. Flesh white. 

 LamellSB narrow, distant, branched, 

 decurrent, red. Steill equal or ta- 

 pering downward, glabrous, solid or 

 stuffed, red. Spores elliptic, S-IO/A 

 long, 4-5/u. broad. 



The cinnabar Chantarelle is readily 

 recognized by its color. It is exter- 

 nally red in all its parts, the interior 

 only being white. It is a small spe- 

 cies, but often quite irregular in 

 shape. Small specimens are more 

 likely to be regular than large ones. 

 Sometimes the cap is more fully 

 developed on one side than on the 

 other. This makes the stem eccen- 

 tric or in some cases almost lateral. 

 The color is quite constant, but in 

 some instances it is paler and ap- 

 proaches a pinkish hue. It is apt 

 to fade or even disappear in dried 

 specimens. The gills are blunt on 



the edge as in other species of this genus. They are forked or branched, 

 narrow and decurrent. 



The stem is small, smooth and usually rather short. It is generally 

 solid, but in the original description it is characterized as stuffed. The 

 cap is 8 to 1 8 lines broad, the stem 6 to 12 lines long and I to 3 broad. 



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