234 MANUAL OF POISONOUS PLANTS 



the inner or partial veil. Occasionally cystidia form in Coprinus ; chlamydo- 

 spores are seldom produced. 



POLYPORACEAE 



Hymenium usually below, porous, tubular, honey-combed, reticulate or of 

 concentric plates; spores produced on the inner surface of the pores. A fam- 

 ily consisting of 2300 species, of wide distribution. Some are edible like 

 Boletus (Boletus edulis B. scaber) and others of this genus, as the Fistulina 

 (Fistulina hepatica) also known as the vegetable beefsteak, and the Sulphur 

 Polyporus (Polyporus sulphureus) when young. Several members are de- 

 structive wound parasites of trees. Among these are Polystictus versicolor; 

 the common Bracket fungus {Forties applanatus), and Trametes radicvperda 

 found on the roots of conifers, and producing death. The dry rot fungus, 

 Merulius lacrymans, is widely distributed and destructive to buildings. 



Boletus. Dill. Boletus 



Soft or fleshy, the stratum of the tubes on the lower surface of the cap 

 easily separated. They are nearly all found growing on the ground and have 

 the stem attached centrally to the cap. Quite a number of species are edible, 

 some are bitter and some are poisonous. A small genus of 200 species found 

 both in Europe and North America. The Boletus edulis, according to European 

 authority, is one of the most desirable of edible fungi. Professor Atkinson 

 lists this as one of the edible North American species. The B. scaber, also a 

 North American species, is according to Professor Peck, first class, but several 

 species are poisonous and bitter. The B. luridus is regarded as poisonous. 

 The fact that a species turns blue when the plant is cut, should not be 

 regarded as indicative of its poisonous qualities, for this is due to the oxida- 

 tion process of the fat in contact with the air. 



Boletus felleus. Bull 



Pileus fleshy, convex above, glabrous or nearly so, grayish-brown, buflf-brown, reddish- 

 brown or tawny, flesh, white, taste bitter; tubes long, convex in the mass in mature 

 plants, at first whitish, becoming pale flesh color; stem equal or tapering upwards, usually 

 reticulated at the top only, rarely wholly reticulated, commonly a little paler than the 

 pileus; spores oblong-fusiform, pinkish, .0005 to .0007 inch long. 



Distribution. Widely distributed in woods and open places; found upon 

 decayed stumps. 



Poisonous properties. Prof Peck says: 



The Bitter boletus takes its name from the bitter flavor which its flesh persistently 

 maintains. It is a common species, and one easily recognized by its reticulated stem and 

 flesh-colored tubes taken in connection with its bitter taste. 



The cap is rather thick, dry and smooth, but quite variable in color. This is generally 

 some shade of brown tinged with red or yellow. The flesh is white, but when cut or 

 broken and exposed to the air it sometimes assumes a pinkish tint. 



The mass of tubes is generally somewhat convex in the mature plant, tliough it may 

 be plane in the young plant. This also sometimes assumes a pinkish stain when bruised. 

 The stem varies greatly in length and thickness, and is sometimes crooked and deformed. 

 It is usually reticulated at the top only. 



The taste of the flesh in this Boletus, as well as in many species of Lactarius and 

 Russula, is an important aid in the specific identification. In tasting fungi for this pur- 

 pose care should be taken to select only fresh, sound specimens, and the part tasted should 

 not be swallowed. 



Mr. Hurd states that this species is not poisonous. No amount of cooking 

 according to this author, will destroy the bitter flavor. 



