SOME COMMON MUSHROOMS AND HOW TO KNOW THEM 



17 



forked, and connected by netlike veins. The two species discussed 

 here are of common occurrence. 



FiGDRE 15. — Cantharelltis cibariiis. (Edible) 



CANTHARELLUS CIBARIUS. THE CHAXTE3JEIXE. (EDIBLE) 



(Fig. 15) 



In this species the cap is fleshy, thick, smooth, irregular, expanded, sometimes 

 deeply depressed, opaque egg yellow, margin sometimes waxy ; the flesh is 



Figure 16. — Cantharelltis aurantiacus. (Suspected.) (From G. F. Atkinson) 



white; the gills are decurr(>nt. thick, narrow, branching or irregularly con- 

 nected, same color as cap: the stem is short, solid, expanding into a cap of the 

 same color. 



This is the famous chanterelle and has long been considered one of the best 

 edible mushrooms. Ordinarily an agreeable odor of apricots may be observed, 

 especially in the dried plants of this species. The chanterelle is of wide geo- 



7044«S° — 46 3 



