The species of _Russula_ in many respects resemble _Lactarii_ without milk. Some of them are dangerous, and others esculent. Amongst the latter may be enumerated _Russula heterophylla_, Fr., which is very common in woods. Vittadini pronounces it unsurpassed for fineness of flavour by even the notable _Amanita cæsarea_.[h] Roques gives also an account in its favour as consumed in France. Both these authors give favourable accounts of _Russula virescens_, P.,[i] which the peasants about Milan are in the habit of putting over wood embers to toast, and eating afterwards with a little salt. Unfortunately it is by no means common in England. A third species of _Russula_, with buff-yellow gills, is _Russula alutacea_, Fr., which is by no means to be despised, notwithstanding that Dr. Badham has placed it amongst species to be avoided. Three or four others have also the merit of being harmless, and these recorded as esculent by some one or more mycological authors: _Russula lactea_, Fr., a white species, found also in the United States; _Russula lepida_, Fr., a roseate species, found also in lower Carolina, U.S.; and another reddish species, _Russula vesca_, Fr., as well as _Russula decolorans_, Fr. Whilst writing of this genus, we may observe, by way of caution, that it includes also one very noxious red species, _Russula emetica_, Fr., with white gills, with which some of the foregoing might be confounded by inexperienced persons. The chantarelle _Cantharellus cibarius_, Fr., has a most charming and enticing appearance and odour. In colour, it is of a bright golden yellow, and its smell has been compared to that of ripe apricots. It is almost universally eaten in all countries where it is found, England excepted, where it is only to be met with at the "Freemason's Tavern" on state occasions, and at the tables of pertinacious mycophagists.[j] Trattinnick says: "Not only this same fungus never did any one harm, but might even restore the dead."[k] The fairy-ring champignon _Marasmius oreades_, Fr., though small, is plentiful, and one of the most delicious of edible fungi. It grows in exposed pastures, forming rings, or parts of rings. This champignon possesses the advantage of drying readily, and preserving its aroma for a long time. We have often regretted that no persistent attempts and experiments have been made with the view of cultivating this excellent and useful species. _Marasmius scorodonius_, Fr.,[l] a small, strong-scented, and in all respects inferior species, found on heaths and dry pastures, extending even to the United States, is consumed in Germany, Austria, and other continental countries, where, perhaps its garlic odour has been one of its recommendations as an ingredient in sauces. In this enumeration we have not exhausted all the gill-bearing species which might be eaten, having included only those which have some reputation as esculents, and of these more particularly those found in Great Britain and the United States.