AGARICS 177 



having these features, and which possesses in addi- 

 tion a fine, rich yellow color, is the C. cibarius of 

 our plate, the esculent morsel so highly prized by 

 epicures on the Continent, where to many — perhaps 

 somewhat indiscriminating — gastronomists it forms 

 one of the greatest delicacies among the entire list 

 of edible fungi. The diameter of the mature speci- 

 men may reach five inches, though three inches will 

 be nearer the average size. The cap is frequently 



quite eccentric in its form, wavy-edged. 

 Botanical or even folded upon itself in occasional 

 characters individuals ; but the pure, deep yellow 



color " suggesting the yolk of an egg," 

 and the swollen, vein -like hymenium, generally of 

 a similar color, will be sufficient to distinguish it 

 under any disguise of mere form. Another unique 

 characteristic is its odor, which suggests ripe apri- 

 cots or plums. The taste of the Chantarelle when 

 raw is pungent and peppery, but this quality disap- 

 pears in cooking. The spores are of a pale yellow- 

 ochre color, and beneath the microscope are elliptical 

 in shape. 



From the last of May until early November the 

 Chantarelle may be found in our woods, with more or 

 less frequency, singly or in clusters. According to 

 Dr. Badham, an eminent authority on esculent fungi, 



"the best ways of dressing the Chan- 

 stewed tarelle are to stew or mince it by itself, 

 chantarelle or to combine it with meat or with 



other fungi. It requires long and gen- 

 tle stewing to make it tender, but by soaking it in 

 milk the night before, less cooking will be requisite." 



