_Genus Cantharellus_ Adans. In the plants of this genus the hymenophore or fleshy substance of the cap is continuous with the stem. They are fleshy, membranaceous, and putrescent, having neither veil, ring, nor volva. The stem is central, except in a few species, where it is lateral. A characteristic of the genus which separates it from other genera of the Agaricini is the vein-like appearance of the gills. They are very shallow and so obtuse on the edges as to present the appearance of a network of swollen branching veins. They are usually decurrent and anastomosing. It is a small genus. Cooke figures nineteen species. Among the described species C. cibarius is the only one whose edible qualities have been highly recommended. C. umbonatus, a very small plant, found in eastern Massachusetts is commended by those who have eaten it. They are usually found in woods, and amongst moss. One species, _C. carbonatus_, is found upon charred ground. [Illustration: Plate VII. CANTHARELLUS CIBARIUS FR. 1, 2, 3, 4 Various stages of growth. 5 A section. 6 Spores. 7 Spores and basidia. From Hynesbury, Md., U. S. Sackett & Wilhelms Lithographing Co., New York.] PLATE VII. =Cantharellus cibarius= Fries. "_The Edible Chantarelle_." EDIBLE. Cap a rich golden yellow, like the yolk of an egg; at first convex, later concave and turbinated; margin sinuous, undulate, smooth, shining, and more or less lobed; diameter from two to four inches; flesh pale yellow or whitish; veins or gills rather thick and wiry, remarkably decurrent, usually very much bifurcated and of the same golden yellow as the cap; stem solid or stuffed, slightly attenuated downwards, yellow; spores white or pale yellowish, elliptical. European authors esteem it very highly, and some speak of the odor as like that of ripe apricots. The plant as found in Maryland and Virginia has a slightly pungent but agreeable taste when raw, and a pleasant odor when cooked. It is ranked as one of the best of the wood mushrooms by those who have eaten it in this locality (District of Columbia). It is found here in abundance, after light rains, in fir woods. Berkeley states that it is somewhat rare in England, where it is held as a delicacy, but quite common on the continent. We have had specimens from various localities throughout the States. Cooke says the spores are white. Peck and Gibson record them as yellow. I find them white, sometimes slightly tinted with yellow. The _Chantarelle_ takes its name from a Greek word signifying a cup or vase, referring to its shape and possibly also to its rich golden color; _cibarius_ refers to its esculent qualities. The variety _rufipes_ Gillet closely resembles C. _cibarius_, but is darker, with the stem _rufous_, reddish, at the base.