186 MASSACHUSETTS HORTICULTURAL SOCIETY. 



phoresceiice or luminosity from the mj'celium, and that it is a very 

 good ilkistration of symbiosis, that partnership existence by which 

 two organisms live together for a time ; the mycelium of the 

 ArmiUaria melleus entering through the roots of a pine or spruce 

 permeates the cells of the tree until the fungus is the only surviving 

 partner, the tree dying. 



A plate in Hartig's " Trees and their Diseases " shows this 

 fungus growing from a pine stump, the ti'ee having been killed by 

 the association. Authorities differ as to its value as food. It 

 seems desirable to have this matter further tested by mycologists, 

 as it is a prolific species. 



Clavaria. Edible Coral Mushrooms. — This genus seems to be 

 plentiful in all parts of the country, and it is probable that all the 

 species are edible, as it is certain the white ones are. Its growth 

 resembles coral, and it should be tender and brittle when gathered ; 

 not sodden with moisture or yellow with age. It goes without 

 saying that mushrooms are fit for food only when in good condi- 

 tion — that is, before decay has set in and before they are permeated 

 with the larvae of insects, the latter condition occurring very early 

 with certain species, especially in the Russulas and Boleti. Cla- 

 varia rugosa is white, with the tips tinted a greenish gray. Clavaria 

 hotrytis may often be found the size of a cauliflower, with red 

 tips. The Clavariae are not to be despised or neglected, though 

 they are not so important a genus of edible mushrooms as are 

 many others, and when found in sufficient quantities and in size 

 large enough to be gathered free from dirt are absolutely safe for 

 eating. Timid people may well begin with the coral mushrooms. 

 They ma}' be dried and used in winter and may be fried in butter, 

 stewed like oysters, or eaten raw as a salad. It is not attacked 

 by the fungus worms, and is found in summer and autumn in 

 woods. 



These mushrooms now described and photographs of which have 

 been thrown upon the screen are the most common of our native 

 edible varieties, and should become familiar to all our people. The 

 Massachusetts Horticultural Society will do much to extend this 

 useful knowledge of nature's food product by opening its weekly 

 exhibitions to contributions of mushrooms and by the offer of 

 prizes upon special days for collections of named varieties, and this 

 course has been adopted for the current year. 



