E-Flora BC: Electronic Atlas of the Flora of British Columbia

Summary:
Ramaria sandaracina var. chondrobasis differs from var. sandaracina principally in being more gelatinous in consistency and having a larger, broader fruitbody without a distinct single or subfasciculate smooth base.

Collections were examined from WA, (Marr). Desjardin(6) illustrates it from CA. There are collections of var. chondrobasis from BC at the University of British Columbia.

Fruiting body:
6-13cm wide, 8-15cm high, branching from a connate [joined together] subgelatinous basal mass, commonly producing small light-colored primordial branches; fruitbody consists of numerous branches compactly arranged in a generally broad form, upper nodes often dichotomous, internodes of mature specimens elongated, maximum about 4cm long, axils acute and branches slightly divergent, mostly slender 0.1-0.7cm wide, mostly forked near tips, tips subacute, (Marr)

Flesh:
subgelatinous, especially so in base, (Marr), colored much like the surface; stem base subgelatinous, gelatinous streaks present when cut, (Scates-Barnhart)

Branch color:
colored as var. sandaracina, (Marr), tips and upper branches salmon to deep orange, fruitbody occasionally with dull violet bruised areas, (Scates-Barnhart)

Stem:
branching "from a connate, subgelatinous basal mass, commonly producing small, light-colored primordial branches", (Marr), base white to pale yellow; just above ground level a band of light to bright yellow, (Scates-Barnhart)

Chemical Reactions:
similar to chemical reactions of var. sandaracina, (Marr), flesh of stem inamyloid; flesh of stem negative with ferric sulphate in water, (Exeter)

Odor:
mild (Scates-Barnhart)

Taste:
none or slight bean-like (Scates-Barnhart)

Microscopic:
spores 7-10 x 3.5-5 microns, average 8.3 x 4 microns, hyphae of the stem and sometimes in the branches definitely gelatinizing; other microscopic characters similar to var. sandaracina; clamp connections present, (Marr)