Bulletin . ys be cut open, however, to see thatthey are pure white within, since as soon as they begin to be coloredthey are not good. The gemmed puffball, while it is eaten in ciuanti-ties by some people, is not one of the best. Some of the larger puff-balls are much better. Lycopcidoii cyathifoniic Busc. is a somewhat pear-shaped puffball,rounded above and tapering below to a stout base. It grows in pas-tures and other grassy places, or sometimes in cultivated fields, andis from 7 to 15 cm. (3 to 6 inches) in diameter. It is a most excellentmushroom for the table. Perhaps even better than th
Bulletin . ys be cut open, however, to see thatthey are pure white within, since as soon as they begin to be coloredthey are not good. The gemmed puffball, while it is eaten in ciuanti-ties by some people, is not one of the best. Some of the larger puff-balls are much better. Lycopcidoii cyathifoniic Busc. is a somewhat pear-shaped puffball,rounded above and tapering below to a stout base. It grows in pas-tures and other grassy places, or sometimes in cultivated fields, andis from 7 to 15 cm. (3 to 6 inches) in diameter. It is a most excellentmushroom for the table. Perhaps even better than the above, but not so common, is Batsch, the giant puffball. This plant is a rounded massresting on the ground and attached by cords of mvcelium. It is to 40 cm. (8 to 16 inches) in diameter, but occasionally it getsmuch larger than that. It is the largest fungus known. It shoidd bepeeled, sliced, and broiled or fried. Collected in Champaign and Union coiuities. 545Plate CXXXIX a, H. 546 The Common Morkl (Edible)Moxhclla conica Pers. The morels belong to the group of fungi known as Ascomycetes,and instead of producing their spores on the ends of club-shaped hy-phae, or basidia, they produce them on the inside of little sac-likebodies called asci, (see page 420). The hymenium is composed ofthousands of these sacs, or asci, placed close together, and the hymen-ium covers the entire outer surface of the cap. The morels occur on the ground in early spring, from April toJune. They are all edible and are very easy to recognize. The plantconsists of two parts, the cap and the stem. The cap is covered withbroad irregular pits separated from each other by a network of narrowridges. The stem is usually quite thick and stout, and both the stemand cap are hollow. Morchclla conica is 5 to 15 cm. (2 to 6 inches) high and the capis to 5 cm. ( I to 2 inches) thick at its broadest part. The cap iselongated and more or less pointed at the upper end. The pits arearran
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