MUSHEOOM3. 



THE CHANTARELLE. 



They of ten cover a hill where there are trees, and 

 whenever they do appear they must elict the 

 admiration of the passers by, for they look as if 

 made of solid g. Id. 



"When cooked this species has a rich mushroom 

 like flavour peculiarly its own, arid may be pre- 

 pared for the table in var.ioi;a ways, according to 

 the fancy of the consumer; but being big and solid, 

 it should be cut up, or if stewed, allowed to sim- 

 mer gently, and be served up with pepper, salt 

 and butter. 



"This fungus," observes Vittadini, " being 

 rather dry and tough by nature, requires a con- 

 siderable quantity of fluid sauce to cook it proper- 

 ly." 



"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, lesa cooking 

 will be requisite." Badham. 



