S80 
MR GREVILLE ON THE 
now and then. In removing them from the fire, the addi- 
tion of a few yolks of eggs is usually made, to firm them. 
Some people add a little cream. They are served by them- 
selves, or on a buttered toast."" 
M. Paulet gives directions for stuffing Morelles ; for 
which purpose the freshest specimens must be selected. 
They are opened at the insertion of the stems, and filled 
with fine stuffing, then broiled with lard, and served up 
with champaigne, lemon-juice, and bread-crumbs. 
In Austria, they stuff* Morelles with bread-crumbs, the 
the flesh of fowls, pickled pilchards, craw-fish, and proba- 
bly lobsters. 
In Germany, it was ascertained by the country people, 
that they grew most abundantly in places where fires had 
been made ; and, in order to encourage their production, 
the woods frequently fell a sacrifice. The law was at length 
obliged to interfere, and the Morelle was left to spring up 
in the due course of nature. 
It appears almost unnecessary to guard the morelle- 
gatherer against the Phallus fwtidus^ which has a smell so 
bad, as rather to repel instead of attracting intimate notice. 
It has, however, besides, a volva, or wrapper ; and the cells 
of the pileus are not visible till a viscid dark-green slime 
has fallen, or been eaten by flies. 
Helvella. 
25. H. Mitra, pileo livido, inflato, adnato, stipite sul- 
cato-lacunoso, pallido. 
Helvella mitra. Linn, Sp. PI. 1649. — Bull. Champ. 
p. 298. t. 190. & t. 4<66.'-Pers. Syn. Fung. p. 615. 
— Cand. Fl. Frang. ed. 3. v. 2. p. 94. Ejusd. 
Syn. p. V^.^With. Bot Arr. ed. 6. v. 4. p. 406.— 
