uishes it from others of the same genus is
found in the number of its sporidia, spores as seen in the ascus or
spore sack. In the plants of the genus Morchella the spore sacks, with
one or two exceptions, contain eight spores.

In the species M. _bispora_ the spore sacks contain but two spores and
these are much larger than the sporidia of those which contain eight.
This characteristic, however, can only be determined by the aid of the
microscope.

Cooke figures a specimen taken from those published by Sorokin in
Thumen's Exsiccata, and calls it a variety of Morchella _Bohemica_
Kromb. He says that it is not unusual to find M. _Bohemica_ with two or
four sporidia in some of the asci, mixed with others containing more,
some specimens being entirely tetrasporous, and some, as the variety
_bispora_, usually containing but two sporidia. Cooke contends that M.
bispora is simply a bisporous form of Morchella _Bohemica_, and calls it
M. _Bohemica_ var. _bispora_. It is not as common as other species.

Fig. 9 represents asci of M. bispora showing the two spores in each
ascus.

FIG. 4. =Morchella conica.= "_Conical Morel_."

EDIBLE.

Cap conical or oblong-conical, margin adhering to the stem, the
prominent ridges longitudinal and irregularly bisected with shorter
ones; the whole plant hollow throughout; color pale tan or ochraceous
yellow, growing dingy and darker with age; stem white; spores
elliptical.

This species is quite plentiful in some localities; the flavor is like
that of M. _esculenta_.

Fig. 5. Sectional view of M. _conica_.

Fig. 10. Ascus, sporidia and paraphyses.

FIG. 6. =Morchella deliciosa= Fries. "_Delicious Morel_."

Cap nearly cylindrical, blunt at the top, and usually much longer than
the stem, adnate. Plant hollow throughout. Stem white. Spores
elliptical.

Fig. 7. Sectional view of M. _deliciosa_.

Fig. 11. Ascus, sporidia, and paraphyses.

The Morchella _deliciosa_ is highly esteemed as an esculent wherever
eaten. Split open and stuffed with bread crumbs seasoned with pepper,
salt, and butter and a pinch of thyme or onion, steamed in a hot oven,
and served with butter sauce, this mushroom makes a very savory dish.

_Note._--Small specimens have been selected for illustration in this
plate in order to utilize as much as possible the plate space.

[Illustration: Plate IV.
THE NORRIS PETERS CO., PHOTO-LITHO., WASHINGTON, D. C.]

PLATE IV. STRUCTURE OF TH