common on downs or pastures. Readers should be cautioned against eating these small species in a raw state, as such a course has been known to have serious effects.

D. Chanterelle (Cantharellus cibarius). This belongs to the same section as the Fly-Agaric, in which the spore- bearing membrane is spread over gills; but in Cantharellus the gills are reduced to thick ribs that run from the edge of the pileus partly down the stem. The whole fungus is coloured with orange-yellow, internally as well as the outside. It is often abundant in woods in summer and early autumn. It is much esteemed for its esculent qualities; but it requires much cooking, and should first be thrown into hot water for a few minutes, then dried on a cloth, and fried or stewed gently.