Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi / How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc.

by Charles McIlvaine; Robert K. Macadam

North Carolina, Schweinitz, Curtis; Ohio; New York, Peck, 47th Rep.

Edible. Curtis.

C. Her´veyi Pk. Gregarious or subcespitose, simple or with a few branches, often compressed or irregular, scarcely 1 in. high, golden-yellow, sometimes brownish at the apex. Flesh white. Branches when present, short, simple or terminating in few or many more or less acute denticles. Spores globose, 7.5µ broad, minutely roughened; mycelium white.

Ground under hemlock trees. Orono, Me. September. F.L. Hervey.

Allied to C. fastigiata and C. muscoides, but distinct from both by its more irregular and less branching character and by its larger spores. Peck, 45th Rep. N.Y. State Bot.

Near Haddonfield, N.J., August, 1890, among scrub pines and spruce. A pretty species of medium flavor.

** Plant white, gray or yellowish.

C. coralloi´des Linn. Height 2–4 in., usually tufted, growing into each other, white. Trunk thick, short, much branched. Branches repeatedly forked, compressed, hollow within, fragile, dilated upward, tips crowded acute.

Occasionally the branches do not develop entirely and are obtuse; they then somewhat resemble in shape C. rugosa, but are not wrinkled.

Spores pale-ochraceous, pointed, 10×8µ Massee.