branches. The yellow tips 
of these fade with age, and 
then it becomes difficult to 
distinguish this species 
from old plants of the pre: 
ceding one. The branches 
below the tips are whitish, 
or a paler yellow than the 
tips; the stem also is white 
or whitish, and the flesh is 
white and of a pleasant 
flavor. The flavor is great- 
ly affected by the attacks 
of insects. A few larves 
burrowing in the base of 
Wa the stem will impart to the 
ae Rena untouched branches above 
Clavaria pistillaris. C. flava. a very disagreeable and al- 
most nauseating taste. It 
is therefore important in selecting plants for the table, not only 
of this species, but of others also, to exercise care and to discard 
all that have been invaded by larvee. 
This Clavaria grows in thin woods and open places in warm, 
wet weather in summer and early autumn and is more common 
than either of the preceding species. My experiments in eating 
it lead me to recommend it highly. Its flesh is tender and well- 
flavored, and nothing better could be desired by the mycophagist. 
Roques says it furnishes a healthful food and is easy of digestion. 
The Golden clavaria, Clavaria aurea, bears a general resem- 
blance to it, but its stem is thinner, its branches are more highly 
colored and often longitudinally wrinkled, and their tips are not 
different in color from the rest of the branch. Still no great 
harm could come from mistaking it for the Pale yellow clavaria, 
for it also is deemed edible. Several other edible species not 
having been proved by us are omitted. 
In the family Tremellinee the substance of the fungus is 
tremelloid or gelatinous, and the plants are mostly stemless irreg- 
ular masses or expansions. The most important edible species 
is one called the “Jew’s ear,” Hirneola auricula-judae, which is 
extensively used in China, but which is not abundant here, and 
which is probably of but little value. 
Nors.—The cuts illustrating this work are loaned by the 
Country Gentleman of Albany, N. Y. 
80 
