MUSHROOM CULTURE. 



flesh is white, fibrous, dense, " having the odour of 

 apricots" (Purton) or of plums" (Vitt.). "The colour 

 yellow, like that of the yolk of eggs, is deeper on the under 

 surface ; when raw it has the pungent taste of pepper : 

 the spores, which are elliptic, are of a pallid ochre colour." 

 (Vitt.) The Chantarelle grows sometimes sporadically, 

 sometimes in circles or segments of a circle, and may be 

 found from June to October. At first it assumes the 

 shape of a minute cone : next, in consequence of the 

 rolling in of the margin, the pileus is almost spherical, 

 but as this unfolds it becomes hemispherical, then flat, 

 at length irregular and depressed. 



" This fungus," observes Vittadini, " being rather dry 

 and tough by nature, requires a considerable quantity of 

 fluid sauce to cook it properly." " The common people 

 in Italy dry or pickle, or keep it in oil for winter use. 

 Perhaps the best ways of dressing the Cantharelle are 

 to stew or mince it by itself, or to combine it with meat 

 or with other funguses. It requires to be gently stewed, 

 and a long time to make it tender ; but by soaking it in 

 milk the night before, less cooking wffi be requisite." 

 Badham. 



