106 BRITISH EDIBLE FUNGI. 



ing them. Weather and locality of growth have also 

 their influences, for in very dry seasons, and when 

 growing in dry spots, the specimens will be small, 

 with an additional tendency to toughness when 

 cooked. No fungus requires more careful prepara- 

 tion than this. 



It may be well to refer in this place to a common 

 fungus, which is known as the " false chantarelle," 

 even more common than the true chantarelle, but 

 smaller, of much more slender growth, and not so 

 brightly coloured (Cantharellus aurantiacus). It 

 grows amongst grass in open places, and hence rarely 

 to be seen in company with the chantarelle. The 

 cap is seldom more than one and a half inches broad, 

 sometimes one inch, of a pale ochre, but not egg 

 yellow, thin and flexible,, with gills very close 

 together and numerous, darker than the cap, reddish 

 orange, with a slender pale stem. No one would 

 possibly confound this with the chantarelle after 

 having seen the true species. It has had the reputa- 

 tion of being poisonous, but of this we entertain some 

 doubt, and fancy it is only a tradition : nevertheless, 

 it is not edible, and may cause considerable unpleas- 

 antness if eaten. The gills have more the appear- 

 ance of true gills, rather than veins, on account of 

 their thinness. In some localities a variety is found 

 with very pale, almost white gills, still more unlike 

 the veritable chantarelle. No person with his wits 

 about him could confound the two species, and 



