102 BRITISH EDIBLE FUNGI. 



broiling or stewing, or both. Orcella should be eaten 

 the same day that it is gathered, either stewed, broiled, 

 or fried with bread and egg crumbs like cutlets. 

 Smith says that, however prepared, it is most excellent, 

 the flesh is firm and juicy, and full of flavour, and 

 whether broiled or stewed, or however prepared, it is 

 a most delicious morsel. In all this we are quite 

 prepared to agree with him, without distinction of 

 Orcella or Prunulus. Were we to classify edible 

 fungi according to their gastronomic merits, these 

 would find a place in the first class. 



XV.— THE CHANTARELLE. 



The most unstinted praise has been lavished on the 

 chantarelle (Cantkarellus cibarius) from a remote 

 period, and even in our own day, there are some who 

 regard it as unapproachable for excellence. It has 

 one great advantage, that it is attractive in colour 

 and appearance, is by no means uncommon, easily 

 recognized, and cannot well be confounded with any 

 other species, good, bad, or indifferent. Persons with- 

 out the slightest knowledge of fungi may gather it 

 and eat it with impunity, but it must be cooked care- 

 fully and properly, or they may be doomed to dis- 

 appointment. Battarra, an old writer on fungi, made 

 the remark which has been repeated scores of times, 



