308 



NEW YORK STATE M[J8EUM 



In collecting them for eating care must be exercised to select 

 only sound specimens, for insect larvae usually enter the plant at 

 or near the base, so that the branches may appear sound while 

 the larvae are at work below. Disappointment in the flavor will 

 result from the use of the sound branches of such plants, for 

 their flavor is spoiled by the presence of the larvae in the base of 

 the plant. No dangerous species are known in this genus, but 

 some have a disagreeable flavor. 



Tips of the branches yellow , C. flava. 



Tips of the branches red C. botrytes. 



Tips of the branches colored like the branches C. cristata. 



Clavaria flava Schceff. 

 Pale-yellow Clavaria. 



Plate 39. Figs. 1 to 4. 



Stem short, thick, white, much branched ; branches terete, 

 even,fastigiate, whitish or yellowish, the tips pale yellow ; spores 

 oblong-elliptical, yellowish, .0003 to .00045 inch long. 



The Pale-yellow clavaria has a very thick but short, fleshy, white 

 stem, which supports many smooth crowded branches. These 

 divide and subdivide until the upper part of the plant is a dense 

 mass of small branchlets, each one of which terminates in one to, 

 three blunt tooth-like points. The stem and branches are white; 

 or whitish, sometimes slightly tinged with yellowish hues, bu 

 the ultimate branchlets or points are a clear, pale yellow while 

 young and fresh. When old the yellow tips are apt to fade, and^ 

 then the whole plant is nearly uniformly colored. The flesh is 

 white and its taste agreeable. The plants are from two to fivej 

 inches high, and the mass of branches is nearly as broad. It 

 grows in thin woods and open places, and may be found from 

 July to September. 



Yittadini says that this clavaria is less esteemed in Italy thai 

 the Ked-tipped clavaria. Koques says it furnishes a healthfu 

 food and one easy of digestion, that it is commonly eaten ii 

 France and in great demand in Germany. My own experiment 

 in eating it lead me to give it high commendation. Its flesh i 

 tender and well flavored, and it seems to me nothing better coul< i 

 be desired by the mycophagist. 



