SOME COMMON MUSHROOMS AND HOW TO KNOW THEM 17 
forked, and connected by netlike veins. The two species discussed 
here are of common occurrence. 
FIGURE 15.—Cantharellus cibarius. (Edible) 
CANTHARELLUS CIBARIUS. THE CHANTERELLE. (EDIBLE) 
(Fig. 15) 
In this species the cap is fleshy, thick, smooth, irregular, expanded, sometimes 
deeply depressed, opaque egg yellow, margin sometimes waxy; the flesh is 
FIGURE 16.—Cantharellus aurantiacus. (Suspected.) (From G. F. Atkinson) 
white; the gills are decurrent, thick, narrow, branching or irregularly con- 
nected, same color as cap; the stem is short, solid, expanding into a cap of the 
same color. 
This is the famous chanterelle and has long been considered one of the best 
edible mushrooms. Ordinarily an agreeable odor of apricots may be observed, 
especially in the dried plants of this species. The chanterelle is of wide geo- 
22297°—31 2 
