224 NEW TOBK STATE MUSEUM 



The plant varies from one and a half to three inches high. It 

 is a rare species in our State. 



The name indicates that the illustrious Fries, who originally 

 described the species, considered it an especially agreeable morel, 

 and indeed he says it is more sapid than the Common morel. 

 Roques sustains him in this opinion and Quelet speaks of it as 

 very fine and fragrant. 



In the four species already described the margin of the cap is 



united to or continuous with the top of the stem. In the two 



remaining species the margin of the cap is free from the stem, 



and consequently an open space intervenes between it and the 



stem. 



Morchella semilibera D C. 



Half free Morel. 



Plates. Figs. 11 to 13. 



The Half free morel has a conical cap, the lower half of which 

 is free from the stem. It rarely exceeds an inch or an inch and 

 a half in length, and is usually much shorter than its stem. The 

 pits on its surface are longer than broad. Deformed specimens 

 occur in which the cap is hemispherical and very blunt or obtuse 

 at the apex; in others it is abruptly narrowed above and pointed. 



The plants are two to four inches high. The species is rare 

 with us. 



- Some writers claim that its flavor is less agreeable than that of 

 the Common morel. The plants are so scarce that I have had no 

 opportunity to test its edible qualities. 



The species was described by Persoon under the name Morchella 

 hyhrida, a name having reference doubtless to the character of 

 the cap, which, by being half free, partakes of the nature of the 

 cap of an ordinary mushroom, while in other respects it retains 

 the features of the true morels. This name is adopted in Sylloge 

 Fungorum, but most English writers have employed the other. 



Morchella bispora Sor. 

 Two-SPOBED Morel. 



Plate 3. Figs. 8 to 10. 



The Two spored morel is very similar to the Half free morel 

 in external appearance. It is distinguishable by its cap which is 

 free from the stem almost or quite to the top. The stem of the 

 European plant has been described as stuffed, but in our plants it 



