24 



THE ALUMNI JOURNAL, 



several families whose reputations are 

 unsullied by the connection of poisonous 

 members. But just as some people whose 

 reputations are perfectly blameless, and 

 their family connections irreproachable, 

 are nevertheless hard-hearted and unat- 

 tractive, so among these non-poisonous 

 families we find many that are tough and 

 leathery and anything but inviting. 



Among the Clavarias, or club fungi, 

 many of which would be as unsavory as 

 corks, there are some delicate, coral-like 

 species that make a very good sauce 

 when stewed. They are either grayish- 

 white or yellow to brownish, and 

 very brittle and of course do not keep 

 their shape when cooked. Any of them 

 however that are not bitter and which 

 seem tender enough to crumble up in a 

 sauce may be eaten without danger, as 

 they will be found to give a good flavor 

 without any danger of running across 

 poisonous species. 



There is a large class of fungi that 

 have pores on their under sides. The 

 whole lower surface when slightly mag- 

 nified will be found to have a honey- 

 combed appearance by reason of these 

 regular holes or pores, out of which the 

 spores drop when the fungus is ripe. 

 Sometimes one will find them in a soft, 

 velvety state, just shedding their spoies. 

 Some of them are umbrella shaped and 

 others grow like shells with beautiful 

 irridescent rings of grey and green and 

 purple on their upper wavy surfaces. 

 These are too woody to eat; so also are 

 the beautiful shell fungi that hang like 

 brown polished ledges from the dy- 

 ing trees or decaying stumps. On 

 these the pores may be plainly seen when 

 the white bloom on the under side is 

 scraped away. The whole family of fun- 

 gi that have pores are 'called Popypotii, 

 but from the edible and poisonous stand- 

 point there is one group that is of special 

 interest known as Boletus. These all 



have a stem and a more or less regular 

 cap. They must each go upon their 

 respective merits, for some are edible and 

 some are not. 



The Boleti are always thick and fleshy, 

 never woody, and quite solid in their ap- 

 pearance. If the cap be cut off and mag- 

 nified the under surface will present a 

 honeycombed appearance, which is due 

 to the opening of the pores or tubes in 

 which the spores are contained. These 

 tubes lie crowded close together, as a 

 cross section of the fungus will show to 

 the naked eye. Many Boleti change 

 color when they are cut. 



There are altogether about forty edible 

 species in this family, and several that 

 are poisonous or at least very fiery and 

 peppery to the taste. Those that are 

 commonly eaten have a very fine flavor, 

 As a rule it is fpretty safe to try a mild 

 colored Boletus, such as ed2ilis, which is 

 brownish on top and yellowish under- 

 neath, or hiteus, and which is yel- 

 low. Some which are slightly acrid 

 to the taste when nibbled raw, are 

 very good when cooked and made 

 into a sauce or fried. Those with 

 white or yellow or greenish tubes 

 are generally safe to eat, but a wise rule 

 for the inexperienced is to avoid all lurid 

 or high colored Boleti. 



One called Satanus, or Satan's Bole- 

 tus, is amber colored on top and deep 

 crimson below, and is quite poisonous, 

 so also Bolettis alveolattis, whose rosy 

 red top acts as a danger signal. 



You have probably all heard of the 

 beef steak fungus of which there is a 

 tradition that one was found in England 

 weighing thirty pounds. 



The beefsteak or liver fungus is worthy 

 of its good name, for it really resembles 

 meat in its flavor. It is also called "Poor 

 man's fungus," for it is claimed that it 

 contains as much nourishment as meat. 

 Its scientific name is Fistuli7ia hepatica. 



