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 Boledi 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 
cesarea.* Roques gives also an account in its favour as con- 
sumed in France. Both these authors give favourable accounts 
of Russula virescens, P.,t 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 Russula 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 one or more mycological authors: Russula 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, Russula 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, Ftussula emetica, Fr., with white gills, with which some 
of the foregoing might be confounded by inexperienced persons. 
The chantarelle Cantharellus cibarius, Fr., has a most charm- 
ing and enticing appearance and odour. In colour, it is of a 
bright golden yellow, and its smell has been compared to that of 
ripe apricots. It is almost universally eaten in all countries 
* Vittadini, C., ‘Funghi Mangerecci” (1835), p. 209; Barla, ‘‘ Champ. 
Nice,” pl. i. 
+ Vittadini, C., ‘‘ Funghi Mangerecci,” p. 245; Roques, ‘‘ Champ. Comest.” 
p. 86. 
