USES. 93 



but not reputed as edible ; and Lactarius angustissimus, Lasch, 

 which is not British. Species of Lactarius seem to-be eaten 

 almost indiscriminately in Russia when preserved in vinegar and 

 salt, in which condition they form an important item in the 

 kinds of food allowed in their long fasts, some Boleti in the 

 dried state entering into the same category. 



The species of Russula in many respects resemble Lactarii 

 without milk. Some of them are dangerous, and others escu- 

 lent. Amongst the latter may be enumerated Russula heterophylla, 

 Fr., which is very common in woods. Vittadini pronounces it 

 unsurpassed for fineness of flavour by even the notable Amanita 

 ccesarea* Roques gives also an account in its favour as con- 

 sumed in France. Both these authors give favourable accounts 

 of Hussula virescens, P.,f which the peasants about Milan are 

 in the habit of putting over wood embers to toast, and eating 

 afterwards with a little salt. Unfortunately it is by no means 

 common in England. A third species of Russula, with buff- 

 yellow gills, is JRussula alutacea, Fr., which is by no means to 

 be despised, notwithstanding that Dr. Badham has placed it 

 amongst species to be avoided. Three or four others have also 

 the merit of being harmless, and these recorded as esculent by 

 some tme or more mycological authors : Rwsula lactea, Fr., a 

 white species, found also in the United States ; Russula lepida, 

 Fr., a roseate species, found also in lower Carolina, U.S. ; and 

 another reddish species, Rmsula vesca, Fr., as well as Russula 

 decolorans, Fr. Whilst writing of this genus, we may observe, 

 by way of caution, that it includes also one very noxious red 

 species, Eussula emetica, Fr., with white gills, with which some 

 of the foregoing might be confounded by inexperienced persons. 



The chantarelle Caniliarellus cibarius, Fr., has a most charm- 

 ing and enticing appearance and odour. In colour, it is of a 

 bright golden yellow, arid its smell has been compared to that of 

 ripe apricots. It is almost universally eaten in all countries 



* Vittadini, C., " Funghi Mangereoci" (1835), p. 209; Barla, "Champ. 

 Nice," pi. i. 



t Vittadini, C., " Fungbi Mangerecci,"p. 245 ; Roques, " Champ. Comest." 

 p. 86. 



