ly digested of the two. Its
height varies from three to five inches, cap three to five inches in
diameter. Its cap is inflated, very irregular, and twisted in large
convolutions. These convolutions are almost smooth on the surface,
sometimes showing small depressions; margin generally attached to the
stem in parts. It is a transparent yellow in color. This variety does
not grow dark brown with age. Stem white or very light buff, smooth, and
hollow. It grows best on slopes facing the south, in scant woods of
birch, maple, and pine. We have found no specimens in open places or on
the borders of woods.

"The _Dark Gyromitra_ is more common than the light variety. Its color
is generally of dark lake brown, even in the young plant, though it is
sometimes of a light warm yellow, which grows darker with age. Stem
flesh-colored or pallid, but not white, nor so light as in the first
variety. Its cap is similar in its large convolutions to that of the
light variety, but it is covered with many intricate vermiform ridges,
sometimes in high relief or even strongly undercut. Grows in mossy
places, in light sandy soil, on borders of pine woods. Its flesh is
brittle, but not so tender as that of the first variety. Both varieties
dry readily. We should advise eating the _Dark Gyromitra_ only in
moderate amounts, as, if eaten in quantity, or if old specimens are
used, indigestion or nausea is liable to follow. In regard to both
varieties, I would advise that only young specimens should be eaten at
first, as they are more tender and less pronounced in flavor than the
older plants. We have eaten, however, a considerable quantity of the
_Light Gyromitra_ with no unpleasant results. The flavor of the
Gyromitras is quite strong, and some have found it too much so to be
agreeable on the first eating. The general opinion here, however, is
favorable to the Gyromitra as an excellent addition to the table."

Some German authorities speak well of the flavor of the G. esculenta,
and it is sold in the German markets. Cordier records it as agreeable in
taste when cooked. Peck says that he has repeatedly eaten it without
experiencing any evil results, but does not consider its flavor equal to
that of a first-class mushroom. He advises also that it should be eaten
with moderation, and that only perfectly fresh specimens should be used,
sickness having resulted from eating freely of specimens that had been
kept twenty-four hours before being cooked.