ESCULENT FUNGI OF GREAT BRITAIN. 369 
Flesh bufF. When recent, scentless ; but in a few hours 
smelling like ripe apricots. 
According to Persoon, this is the most abundant of all 
the eatable fungi, especially in France, where it has received 
a number of popular names, as, chanterelle^ girille, girolle, 
gerille, escau^ vii'olle, girandet, gingouky escraville, cas- 
sine^ chevrille^ chevrette, mousseline, Jeannelet, Sfc, In 
Italy it is called galinattio. In some provinces, it is asserted 
by the same author, that it forms almost the only article of 
food. Pers. Traite, p. 2^8. De Candolle affirms it to 
be a species possessing little delicacy, but one that cannot 
be confounded with any that are dangerous. Whatever 
may recommend it, it is certainly as much used as food, and 
as seasoning to dishes, as any other. Vid. Bulliaed and 
Persoon. It is dressed either with butter, lard, or oil, pep- 
per and salt ; frequently with the addition of onions. Some 
eat it fresh, only with vinegar, oil, pepper and salt. It is 
also used in fricassees, or dried and mixed with all kinds 
of ragouts. 
In this country, the chanterelle is not so plentiful as 
many other edible fungi. Sowerby, however, says, they 
are often eaten, and they are certainly sufficiently common 
to render the collecting of them desirable. 
Boletus. 
18. B. edulis, pileus amplus, glabrus, tubulis semiliberis, 
subrotundis, minutis albis, flavescentibus, stipite crasso re- 
ticulato. 
Boletus edulis. Bull Champ, p. 322. t. 60. et t. 494. 
r^Pers. Syn. Fung. p. 510. — With. Bot, Arr, ed. 6. 
V. 4. p. SSl.-^Sow. Fung. t. lll.~Z>^ Cand. Fl 
