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OPINIONS ON THE MERITS OF BOLETUS EDULIS AS AN EDIBLE 

 FUNGUS. 



All modern gastronomists unite in pronouncing this Fungus "excellent 

 and delicious." It is held in general esteem on the continent of Europe, 

 Throughout middle and southern France, under the names of cep, gyrole, 

 brugalt, or patiron, it is generally eaten, and is in particular request about 

 Bordeaux, Bayonne, and in the Lorraine, where it is called the Polish mushroom. 

 In the Department of the Gironde great quantities of it are dried and sent to 

 the Paris market. Under the name of Porcius it is sold in every market of 

 modern Italy, and in Rome is is to be met with at every street corner, in com- 

 pany with figs, peaches, and the orange agaric. 



"Cette espece est Europeene, et toutes varietes sont delicieuses. La 

 pulpe en est fine, delicate, d'un parfum agreable, d'une blancheur permanente, 

 sourtout dans les jeunes individus, qu 'on doit toujourspreferer."— Roques. 



" A most valuable article of food. It resembles much in taste the common 

 mushroom, and is quite as delicate ; it abounds in seasons when these are not 

 to be found." — Berkeley. 



' ' In every way it is good. Its tender and juicy flesh, its delicate and sapid 

 flavour, render it equally acceptable to the pl*in and to the accomplished cook. 

 It imparts a relish alike to the homely hash and the dainty ragout, and it may 

 be truly said to improve every dish of which it is a constituent, ' Nihil tetiget 

 quod non ornavit.' " — Badham. 



" Our own knowledge and that of gentlemen of our acquaintance, who 

 are much greater amateurs of fungi, hold to the opinion of Dr. Badham."— 

 M. C. Cook. 



" When small, hard, and compact, from growing in a dry and poor situa- 

 tion, they are worthless ; when flabby, from being surcharged with moisture or 

 from age, they are when cooked insipid, soft, and by no means good : but 

 between these conditions, when their tubes present a delicate pale yellow surface, 

 and the fine reticulations of the stem are slightly fawn-coloured, a large free- 

 grown firm Boletus, is super-excellent amongst esculent funguses. "—Mrs. Hussey. 



" An excellent vehicle for the employment of highly flavoured sauces and 

 good cookery." — Miss M. B. 



"One of our commonest and most delicious species."— Worthinqton G.Smith. 

 " Boletus edulis is mild and pleasant in flavour, and of great digestibility. It 

 is very different to the generality of Agarics, and affords a great contrast to 

 their stronger flavour and tougher structure."— Edwin Lees. 



MODES OF COOKING BOLETUS EDULIS. 



In Russia, during the fasts of the Greek Church, the dried Boletus edulis 



is simply boiled and eaten with the usual condiments. Our own poor, if they 



would but fry thin slices of Boletus edulis with their bacon, would find in it not 



only a great luxury, but a great increase of nourishing food free of all cost. 



