The cap is tliree to six inches broad, the stem two to five inches 

 long and oiic-lialf to one and a half inches thick. 



The Kdil)h' boletus may be found growing in thin wuuds, 

 grovt's, bushy or open i)laces in warm wet weather in July and 

 August. . 



It has long been known as an edilde species and hcdds a jilace 

 among boleti similar to that held by the Commnn mushrMoni 

 among agarics. JJadham recommends especially this and the 

 Ivuugh-stem boletus. Ciillet says it is an excellent sjjccies with an 

 agreeable flavor, and that it is extensively used in France. It is 

 sometimes sliced and dried for future use. In tins condition it 

 is chiefly used in the preparation of, and to give flavor to soups 

 and stews. 



It is quite good fried in butter. The following simple method 

 of preparation has been published. Kemove the stems and pores, 

 cut the cap in small pieces, which place in a dish with butter, salt 

 and pep])er; cover and l)ake an hour. 



The Chestnut boletus, Boletus castancus, is unlike any other 

 species here described, in having a hollow stem. This character 

 is not common among boleti. 



The cap is convex in the young plant, but it expands with age 

 and sometimes becomes concave above the elevation of its 

 margin. Its surface is commonly covered by a minute, scarcely 

 noticeable velvety down, and its color is tawny or reddisli-tawny, 

 approaching bay-red. It is not usually as dark a color as the 

 name would indicate. The stratum of pores is rather thin, at first 

 white or whitish, but yellowish when mature. 



The stem is short, often tapering upward, colored and clothed 

 like the cap, soft or spongy within when young, but cavernous or 

 hollow when mature. 



The cap is one to three inches broad, the stem one to two 

 inches long and one-fourth to one-half an inch thick. The plant 

 grows in thin woods and in open grassy places, and may be found 

 from July to September. It is not abundant, nor is it generally 

 considered first quality. 



Some other species of Boletus are classed as edible, but not 

 having tested them it seems better to omit thera. Some species 

 of this genus quickly assume blue tints where l^ruised or 

 wounded. The rule is sometimes given to avoid all such species 

 as poisonous. And yet one correspondent, an enthusiastic fungus- 

 eater, informs me that he eats such species, and has done so re- 

 peatedly without harm. Indeed, he says he eats all kinds that he 

 can get except the Bitter boletus, Boletus feUeus, of which no 



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