9 
Cantharellus cibarius Fr. Chanterelle. 
Fig. 2. 
'Wherever found, this species ( Cantharellus cibarius) grows in great 
abundance. It is very popular in Europe, where in some localities the 
inhabitants make it their principal food. It is easily recognized by its 
rich color and the peculiar form of its gills. It is generally found in 
light woods and high situations. The pileus is lobed and irregular in 
shape. When young it is dome like, the margin rolled in; as it ap¬ 
proaches maturity the margin expands, forming an irregular wavy line, 
and the center of the pileus becomes depressed. The color is orange 
or deep yellow, somewhat resembling that of the yolk of an egg. The 
stem is tough, yellow, and solid, becoming hollow in maturity. The 
gills, which appear like short branching veins, are thick and wide 
apart, and are of the same color as the pileus. The texture is smooth, 
the flesh yellow and dense, and has a pleasant odor. Vittadini com¬ 
pares it to that of plums. It is somewhat dry and tough in character, 
and therefore requires slow and protracted stewing, with plenty of 
liquid. In selecting for culinary purposes, crisp and heavy ones should 
be chosen in preference to light and soft ones, as being less likely to 
become leathery in cooking. Some recommend soaking them in milk 
over night to render them tender. 
Mrs. Hussey gives the following receipt: 
Cut the mushrooms across and remove the stems; put them into a closely covered 
saucepan, with a little fresh butter, and sweat them until tender at the lowest pos¬ 
sible temperature. A great heat always destroys the flavor. 
A deleterious species ( Cantharellus aurantiacus ), often found in rank 
grass or decaying herbage, is of the same color, and by a careless ob¬ 
server might be taken for the wholesome species. A little care and 
attention to detail, however, will enable one to distinguish one from the 
other. In the Cantharellus aurantiacus the pileus is covered with down 
and the veins or gills are crowded, thin, and of a much deeper color than 
the pileus. 
Marasmius oreades Bolt. Fairy Ring Champignon. 
Fig. 3. 
This mushroom (Marasmius oreades) is represented by all mycologists 
as one of the most highly flavored. It grows in rings in short pastures, 
on downs, and by road sides, but never in woods. It is very well 
marked, somewhat tough, the solid stem particularly so. In color it is 
a bright buff. The gills are wide apart and are of a cream color. 
When dried it can be kept for years without losing its flavor. u It is 
much used in the French a la mode beef shops in London, with the view 
of flavoring that dish.” Dr. Badham, Rev. M. J. Berkeley, and Mr. 
Worthington GL SraitJ,of England, highly recommend the Fairy Ring 
Champignon , and it is said by experts in the culinary art that, when 
