ON fries’ nomenclature of colours. 
29 
the plant woad ( Isatis tincioria ). Paler than this are luteolus and 
sulphureus , sulphur-yellow. Stramineus , straw-coloured, denotes 
a paler and less pure yellow, Naples yellow, of which a deeper, 
duller shade is cerinus , croceus , saffron-yellow, being a fuller shade. 
Citrinus is our lemon-yellow, yellow of wax. 
The type of full yellow is flavus, gamboge-yellow, which at its 
fullest brilliancy is flavissimus . Flavidus is a paler yellow, purer 
and richer than luteus. Vitellinus , like the yolk of an egg, is 
used by Fries, as the Canon reminded us last year, to describe the 
Chantarelle ( Cantharellus cibarius'). Not far off flavus is aureus , 
gold-coloured, which seems to me most like the Cadmium yellow of 
artists ; its diminutive, aureolus , does not seem to be a very 
different shade. Galbanus, the colour of the gum galbanum, is a 
greenish yellow. 
The orange-yellows, made up of yellow and red, not brown, are 
typically two ; aurantius being a full orange, Cadmium orange, and 
aurantiacus a paler orange, containing less red. Igneus and 
flammeolus , denoting the colour of flame, and julmineus, that of 
lightning, come in this place, but seem to have no very certain 
application. 
Persicinus and persicolor , are difficult to describe more in- 
telligibly than by peach colour. Armeniacus , apricot-coloured, is 
explained by Fries as tawny-cinnamon ( fulvo-cinnamomeus ) or 
yellowish-tan ( [helvolo-alutaceus ) . 
The browns are as extensive as the greys, and comprise every 
tint between impure yellow and the deepest burnt-umber. Their 
distinctions are best understood by grouping them into yellow- 
browns, red-browns, and true browns. 
Of the yellow-browns cinnamomeus, cinnamon, a light yellowish 
brown, is the palest and most familiar. Gilvus is a yellower 
shade ; Ag. ( Clitocybe ) splendens may be taken in illustrating the 
type of the colour, a yellowish tan, as it was formerly known 
as Ag. gilvus ; classically, gilvus was an epithet of a dun or cream- 
coloured horse. Alutaceus has rather a wide signification, but it 
seems best translated by buff or tan. When it is lighter and 
yellower it is helvolus, the epithet of “ white ” wine and “ white ” 
grapes in Pliny : in describing Cortinarius iliopodius, Fries explains 
helvolus by alutaceus , but there must have been some distinction in 
his mind between the two terms, for he uses the compound, helvolo- 
alutaceus as “ dusky cinnamon, ” a fact which appears to show 
that even Fries himself was not so clear in the application of 
colour-names as we should like to be. Crustulinus seems to be the 
colour of toast, much darker and warmer than that of a cracknel- 
biscuit. Ochraceus is yellow-ochre, and melleus , honey-yellow, is 
dingier and less yellow ; luridus , sallow or wan, is still paler and 
less yellow, almost like that which builders call “ stone-colour.” 
Rhabarbarinus is the light brownish yellow of Turkey rhubarb. 
Isabellinus is a light brownish-yellow or dirty cream-colour. The 
word has a history, and was first used of unwashed linen. The 
