Rare Fungi Found at St. Andrew's, N.B. 331 



which were not observed before, and which have not 

 appeared since. In October of that favourable season, 

 this Blushing Hygrophorus appeared in the large groups 

 I mentioned. We had failed to identify it up to that 

 time, although we found later that it had been long 

 known in Europe, and described in the French Mycolo- 

 gical works. Just about this time, Dr. Peck sent us the 

 report of the New York State Botanist for 1903, in 

 which he described and illustrated it, I think, for the 

 first time. Of Hygrophorus chrysodon Fries, we found 

 a few specimens two or three years only. Mcllvaine 

 says of it: "A pleasant excellent species, whose rarity 

 is regrettable." It takes its specific name from the 

 golden tooth-like squamules or the involute margin of 

 its white pileus, which, when dry, is shining. There 

 are also minute adpressed golden squamules at the disk. 

 The pileus is shaped like that of Hygrophorus pudori- 

 nus and of similar size. The white stem has pale-yellow 

 squamules at the apex arranged in the form of a ring. 

 The broad, thin, white, distant gills are decurrent and 

 crisped. It may be imagined how beautiful this species 

 is. 



Of the ten varieties of the interesting genus Lac- 

 tarius, we have found, perhaps,- Lactarius rufus. Sco- 

 poli is the only one worthy of special mention, as it is 

 considered rare. It is found in damp woods, is known 

 by its rather large size, zoneless dark red pileus, and its 

 intensely acrid, white milk. The flesh is pink tinged. 

 It is said by all authors to be poisonous. Seven beauti- 

 ful species of Russula are constant visitors each season. 

 None of them rare kinds. 



Of the genus Cantharellus — the Cantharellus cibarius 

 Fries the Chantarelle, which, although reported as 

 abundant in America and growing in great luxuriance 

 on the island and all about St. Andrews on the edges 

 of coniferous woods, I must mention because of its beauty 

 and exquisite taste. It has the colour and fragrance of 

 ripe apricots and is considered one of the best if not the 



