370 NATURAL HISTORY. 



garlic-like odor, and make a much-prized article of food. 

 They are not easily found, therefore dogs are trained to 

 seek them, which they do by smelling on the earth. 

 Hogs are very fond of them and on that account are suf- 

 fered to root at pleasure 'in the neighborhood where they 

 are supposed to be, as they are sure to find them. 2 . 



The Common Moril or Edible Mushroom (Morchella 

 esculenta), plate 29, fig. 1, is two inches in length, dark 

 brown ; cap oval, pointed : grows in the woods here and 

 there, and is eaten. O. 



Coral-shaped Moril (Clavaria coralloides), plate 29, 

 fig. 2, fashioned as a white or yellow tuft, which, branch- 

 ing very beautifully resembles coral. Comes up plenti- 

 fully after rain, and is eatable. O. 



The following belong to the genuine Agariceae : 



Stone Moril (Boletus edulis), Plate 29, fig. 3 ; stem 

 six inches long, fleshy, red, which is surmounted by the 

 cap or umbrella,, five inches in breadth, smooth and 

 brown, and consisting on the lower surface of a number 

 of roundish tubes, which are at first white, afterwards 

 yellowish, and, at last, turn green. Tastes like hazel- 

 nuts, and frequently used as a table dish. O- 



The Chantrelle (Cantharellus cibareus"), plate 29, 

 fig. 4, 5, is about two inches high, yellow ; cap smooth, 

 fleshy, diffuse, and sloping. Grows in the pine woods of 

 Europe, and is generally used as food. O. 



The Oronge (Agaricus campestris), plate 29, fig. 6, 7. 

 Stem white, surmounted by an umbrella-shaped cap of 

 fleshy consistence and silk-like interior ; the inferior sur- 

 face is lined with a brown, sporiferous membrane or kind 

 of lappets. Found in fields throughout the summer, 

 and is the most esteemed and best -flavored of the Agaric 

 race ; known in Europe as the Champignon. Q. 



