180 MASSACHUSETTS JIOKTICILTI'RAL SOCIETY. 



The Hypholoma sublateritins^ the Brick-top mushroom, may be 

 classed in the latter category, though those familiar with its edible 

 qualities will not pass it by. It grows in clusters upon or around 

 stumps or on the ground covering decaying wood, and is found in 

 the late autumn. The cap is of brick red color with paler edges ; 

 the gills are at first of a dull white, turning to olive green. It is 

 slightly bitter when uncooked, but is excellent when stewed with 

 butter, pepper, and salt and served on toast. It is often found 

 after frosts, perhaps covered with leaves at the base of a stump. 



Cantharellus cibarms. The Chantarelle. — If any mushroom 

 deserves the title of Royal it doubtless should be given to this 

 Chantarelle. Nero is said to have declared the Amanita Cces((7'ea 

 to be food for the gods. Battara, an old writer on fungi, re- 

 marked, that ^ if properly prepared, the Chantarelle would arrest 

 the pangs of death." This mushroom is of golden yellow in all 

 its parts, like the dark yolk of an egg. It is about two inches in 

 height and about the same in breadth, conical or funnel shaped. The 

 flesh of the cap is firm and thick ; the stem is of the same sub- 

 stance and equally good to eat. Instead of gills the under surface 

 is composed of thread-like veins running down the stem, with 

 smaller veins running transversely. The odor is delicate, like 

 ripe apricots or plums ; the flesh white, tinged with yellow. This 

 Chantarelle may be stewed, fried, or broiled, combined with the 

 meat of chicken or used in soup ; in fact, it can hardly fail to ex- 

 cite the enthusiasm of the epicure. It grows profusel}' wherever 

 it is found, generally in light woods and partially covered with 

 leaves. My own particular preserve is within four miles of the 

 State House, and the Chantarelle is found there from July to Sep- 

 tember inclusive. It may be readily dried for use in winter, and 

 when one reflects that witliin the bounds of New England large 

 quantities of this delicious mushroom must go to waste every year, 

 utterly unknown and uncared for, it would seem as if a reward 

 should be offered for its discovery and shipment to market. 



There is a false Chantarelle, C. aurantiacus, growing in grass, in 

 open places ; not egg yellow, but reddish orange in color ; the gills 

 more like true gills than veins. In another species the gills are 

 almost white, but neither of these would be mistaken for the true 

 Chantarelle by one to whom it had once been familiar. 



Boletus edidis. The Edible Pore Mushroom. — The name 

 Boletus is now applied to those mushrooms which iiave a soft flesh 



