authors esteem it very highly, and some speak of the odor as
like that of ripe apricots. The plant as found in Maryland and Virginia
has a slightly pungent but agreeable taste when raw, and a pleasant odor
when cooked. It is ranked as one of the best of the wood mushrooms by
those who have eaten it in this locality (District of Columbia). It is
found here in abundance, after light rains, in fir woods. Berkeley
states that it is somewhat rare in England, where it is held as a
delicacy, but quite common on the continent. We have had specimens from
various localities throughout the States. Cooke says the spores are
white. Peck and Gibson record them as yellow. I find them white,
sometimes slightly tinted with yellow.

The _Chantarelle_ takes its name from a Greek word signifying a cup or
vase, referring to its shape and possibly also to its rich golden color;
_cibarius_ refers to its esculent qualities.

The variety _rufipes_ Gillet closely resembles C. _cibarius_, but is
darker, with the stem _rufous_, reddish, at the base.

C. _aurantiacus_ Fries bears a sufficient resemblance to C. _cibarius_
to be sometimes taken for it, although the cap is tomentose and of a
much deeper orange in tint, the gills more crowded, darker than the cap,
and the stem less stout. In the variety _pallidus_ the whole plant is
very light or buff yellow, and the gills nearly white. C. aurantiacus
has been recorded as poisonous or unwholesome by some of the earlier
authors, others say that they have eaten it, but do not commend it.

RECEIPTS FOR COOKING.

_Stuffed Morels._--Choose the freshest and lightest colored Morels, open
the stalk at the base, fill with minced veal and bread-crumbs, secure
the ends of the stalk and place between thin slices of bacon.

The Morel should not be gathered immediately after heavy rains, as it
becomes insipid with much moisture. The flavor is said to grow stronger
in drying.

_Escalloped Mushrooms._--(From Mr. Frank Caywood, Fredericktown, Ohio,
November 14, 1893.) Season as directed in the usual methods for
mushrooms and add a small quantity of vinegar to hasten the cooking.
Cook slowly until tender; rapid boiling evaporates the flavor. When
done, put in from a pint to a quart of sweet milk and heat. Take a
pudding dish and put in a layer of broken crackers; light milk crackers
are the best. Put lumps of butter and pepper and salt over the crackers.
Next a layer of the tender mushrooms with some of t