Polyporaceee 



strobilomyces. rough fuzzy cap reminds of short fur that has been wet and dried. Its 

 appearance is unique among Boleti. Before cooking the stem and tubes 

 should be removed, unless the latter are very firm and fresh. The 

 squamules must be cut away or the dish will be rough. 



With many this Boletus is a prime favorite. It has a strong woody 

 taste, sometimes musky, sometimes faintly of anisette. It cooks well 

 by any method. 



S. floc'copus Vahl. floccose-stemmed. Pileus convex, soft, cov- 

 ered with areas of bunched rough, scaly tomentum, cinereous, at 

 length blackish, appendiculate with the silky, thick annular veil. Tubes 

 shortened behind ', their mouths large, whitish-gray. Stem stout, pitted 

 above, umber-tomentose below. Spores perfectly globose, brown, 9/x. 

 broad. 



Pileus 4-5 in. broad. Stem 4-5 in. long, I in. thick. 



Woods. North Carolina and Pennsylvania, Schweinitz; Ohio, Mor- 

 gan; New York, Peck. 



According to Fries this is a larger and firmer species than S. stro- 

 bilaceus but manifestly related to it. The New York specimens which 

 I have referred to it differ from S. strobilaceus in no respect, except in 

 the tubes being depressed around the stem. Unless there are other 

 differences in the European plant, it scarcely seems to me to be worthy 

 of specific distinction. Boletus floccopus, Rost. tab. 40, is referred to 

 Boletus scaber, as is B. holopus, Rost. tab. 48. Peck, Boleti of the 

 U. S. 



I agree with Professor Peck that this species is not worthy of specific 

 distinction. During 1898 I found a bunch containing eight individuals 

 which varied through all botanic characteristics given to both species. 

 The largest individual was 4^2 in. across cap, the smallest iK in. On 

 some the tubes were adnate, on others shortened behind. There was 

 no difference in flavor excepting that due to age. 



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