13 



comes indurated aud friable, when very old crumbling readily in the 

 hands. 



To prepare for tlu; table, very thin slices of young s[)eciraeus should be 

 cut and either allowed to slowly sinimei- on tlie back of the range, or soaked 

 in milk and then fried in butter. 



Of the genus Fistulina but one species, Fistulina hepatica, figured in 

 Plate X, is recorded as edible aud indigenous to this country. 



Plate X. 

 Fistulina hepatica Bull. ''Beefsteak Mushroo7n,'^ ^' Live)- Fiiriffus.^^ 



Edible. 



Genus Fistulina Bull. Hymeuophore fleshy, hymenium infei'ior, that 

 is, on the under surface of the cap, at first papillose ; the papilhe at 

 length elongated, and forming distinct tubes. 



Besides Fistulina hepatica, five species of this genus are recorded in 

 Saccardo's Sylloge, viz., F. radieata Schw., F. spathidata B. & C, F. pal- 

 lida B. & R., F. rosea Mont., and F. antarcUca SjDeg. ; the last indigenous 

 to Patagonia. 



F. hepatica is the only species with which I am familiar. The plants 

 of this species are very irregular in form, rootless, epyphytal, often stem- 

 less, and sometimes attached to the matrix by a very short stem. This 

 fungus is frequently found upon old oak, chestnut, and ash trees, develop- 

 ing in the rotting bark. It apj^ears first as a rosy pimp)le, or in a series 

 of red granules. In a very short time it becomes tongue- shaj^ed, some- 

 times kidney-shaped, assuming the color of a beet root. As it increases 

 in size it changes form again, becoming broad in proportion to its length, 

 and changing in color to a deep blood-red, and finally to a dull liver tint. 

 Its lower surface is often paler than its upper, it being tinged with yellow 

 and pinkish hues. 



One author states that it requires about two weeks to attain its highest 

 development, after which it gradually decays. 



It varies in size from a few inches to several feet in circumference. 

 Eev. M. J. Berkeley mentions one which weighed thirty' pounds. It has 

 been styled the '■^poor 7na)is fungus,'" and in flavor resembles meat more 

 than any other. 



The substance is fleshy and juicy in the early stage. The j^ileus is 

 papillose, the papillpe elongated, and forming distinct tubes as the pileus 

 expands. These tubes are separable from each other, and with age be- 

 come approximate and jagged at their orifices. The tubes are at first 

 yellowish, with a pink tinge, becoming dingy with age. The fleshy sub- 

 stance, or hymenophore, is often veined in light and dark red streaks. 

 The juice is pellucid, red, and slightly acid. Spores at first nearly round, 

 becoming elliptical, salmon color. 



4> 



