"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. I have not been fortunate in securing a sufficient quantity of fresh specimens to test its edible qualities personally, but the testimony received from those who have eaten it seems to point to the necessity for moderation in eating and care in securing fresh specimens to cook. FIG. 5. =Helvella crispa=. "_Crisp Helvella_." _Genus Helvella_ Linn. The plants of this genus are usually small, though a few of the species are of good size. They are not plentiful, but they are very generally regarded as edible, the flavor bearing a resemblance to that of the Morel. The cap has a smooth, not polished, surface, and is very irregular, revolute, and deflexed, not honeycombed like the Morel, nor showing the brain-like convolutions of the Gyromitras. Color brownish pale tan, or whitish. The stem in the larger species is stout, and sometimes deeply furrowed in longitudinal grooves, usually white or whitish.