Polyporaceae 



Its locality is thus far limited to the Adirondack region of this state. Boletus. 

 Peck, Boleti of the U. S. 



B. sero'tinus Frost. late. Bulletin Buffalo Soc. Nat. Sci., 1874. 

 Pileus flat or convex, viscid, sordid brown, streaked with the remnants 

 of the veil, especially near the margin, which is white, very thin, and 

 when partly grown singularly pendent. Flesh white, changing to bhiisJi. 

 Tubes large, angular, unequal, slightly decurrent, at first sordid white 

 or gray, sometimes tinged with green near the stem, afterward cinna- 

 mon-yellow. Stem reticulated above the ring which adheres partly to 

 it and partly to the margin of the pileus, white but stained by the 

 brownish spores and tinged with yellow at maturity. Spores iox6/x. 



Shaded grassy ground. New England, Frost. 



Probably this is only a variety of the preceding species. Peck, Boleti 

 of the U. S. 



B. salmoni'color Frost. Bull. Buff. Soc. Nat. Sci., 1874. Pileus 

 convex, soft, very glutinous, brownish or tawny-white with a faint tinge 

 of red, wine-color when dry, the margin thin. Flesh tinged with red. 

 Tubes simple, even, angular, adnate, pale salmon color. Stem small, 

 dotted above with bright ferruginous red, sordid below, annulus dingy 

 salmon-color. Spores 8x2. 5/x. 



Borders of pine woods. New England. Frost. 



Apparently a distinct species. No specimens seen. Peck, Boleti of 

 the U. S. 



B. el'egans Schum. Pileus convex or plane, viscose, golden-yellow 

 or somewhat rust-color. Flesh pale-yellow. Tubes decurrent, golden 

 or sulphur-yellow, the mouths minute, simple. Stem unequal, firm, 

 golden or reddish, dotted above the fugacious white or pale-yellowisk 

 annulus. 



Pileus 3-4-5 in. broad. Stem 2-4 in. long. 



Woods, especially under or near larch trees. North Carolina, Curtis; 

 Wisconsin, Bundy; Minnesota, Johnson. Peck, Boleti of the U. S. 



Cordier and Gillet give the species as edible though not delicate. 



West Philadelphia on lawns under larches, 1887-1891. Mcllvaine. 



The caps are of good flavor and consistency. They are best fried or 

 broiled. 



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