CHANTARELLE  , an edible fungus, known botanically as Cantharellus cibarius, found in See also:

• WOODS, LEONARD (1774-1854)
• WOODS, SIR ALBERT (1816-1904)

woods in summer . It is See also:

• GOLDEN

golden yellow, somewhat inversely conical in shape and about 2 in. broad and high . The cap is flattened above with a central depression and a thick lobed irregular margin . See also:

• RUNNING

Running down into the See also:

• STEM (O. Eng. staefn, stemn, cf. Du. stain, Ger. Stamm, &c., probably related to " staff ")

stem from the cap are a number of shallow thick gills . The substance of the fungus is dry and opaque with a See also:

• PECULIAR

peculiar See also:

• SMELL (connected etymologically with " smoulder " and " smoke ")

smell suggesting ripe apricots or plums . The flesh is whitish tinged with yellow . The chantarelle is sold in the markets on the See also:

• CONTINENT (from Lat. continere, "to hold together "; hence " connected," " continuous ")

continent of See also:

• EUROPE

Europe, where it forms a See also:

• REGULAR

regular See also:

• ARTICLE (from Lat. articulus, a joint)

article of See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food, but seems little known in See also:

• BRITAIN (Gr. Hperavuml vi7vot, Bperravia; Lat. Britannia, rarely Britannia)

Britain though often plentiful in the New See also:

• FOREST

Forest and elsewhere . Before being cooked they should be allowed to dry, and then thrown into boiling See also:

• WATER

water . They may then be stewed in See also:

• BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

butter or oil, or cut up small and stewed with See also:

• MEAT

meat . No fungus requires more careful preparation . See M . C .

See also:

• COOKE, GEORGE FREDERICK (1756–1811)
• COOKE, JAY (1821–1905)
• COOKE, ROSE TERRY (1827-1892)

Cooke, See also:

• BRITISH

British Edible See also:

• FUNGI (p1. of Lat. fungus, a mushroom)

Fungi, (1891), pp . 104-105 .