106 REPORT OF THE COMMISSIONER OF AGRICULTURE. 



have a soft flesli, vertical tubes uuderneatli, round or angular, slightly connected to- 

 gether and with the substance of the cap, open below and lined by the sporiferous 

 membrane; the cap horizontal, very fleshy; the stalk generally reticulate. 



. In this group there are but few edible species and some very dele- 

 terious. The flesh of the poisonous species invariably turns blue when 

 bruised or broken. That of the edible species does not turn blue. This 

 is an important general distinction, which will save much inconvenience, 

 at least, if kept in mind. "The Boletus eduUs,^^ says Badham, "cannot 

 be mistaken for any other boletus because it alone presents all the fol- 

 lowing characters united, viz: A cap, the surface of which is smooth; 

 tubes, the color of which varies with each period of its growth ; beau- 

 tiful and singular reticulation of the stalk, especially towards the upper 

 portion, and a flesh which is white and unchanging." 



The cup is brown. At first the tubes are white, then pale yellow, 

 and when mature a dull, greenish yellow. For table use the specimens 

 should be gathered when tubes are pale yellow; it is then most tender. 

 The stem is solid and quite thick, at first white, but turning to light 

 brown in maturity, disjilaying near the top a network of pinkish veins. 

 It is sold in quantities in Italy. It is also quite popular in Hungary, 

 Germany, Russia, and other European countries. It grows most 

 abundantly in the autumn, although often found in spring and sum- 

 mer. It is found chiefly in woods, more especially in those of pine, oak, 

 and chestnut. The following receipt for cooking the boletus is given, 

 by Persoon : 



It may be cooked in white sauce, with or without chicken in fricassee, broiled or 

 baked with butter, salad-oil, pepper, salt, chopped herbs, and bread crumbs, to which 

 add some ham or a mince of anchovy. 



Its flesh is tender and juicy, and its requires less cooking than some 

 of the tougher mushrooms. 



PUFF-BALL. 



The giant pufi-ball, Lycoi)erdon giganteum (Fig, 11), so generally 

 neglected, is one of the most valuable of edible fungi. It is readily 

 distinguished from other puft'-balls and allied fungi by its large size, 

 it being from 10 to 20 inches in diameter, and by its structure is easily 

 separated from all other large fungous growths. It is somewhat globose 

 in form, whitish, or i)ale yellowish brown in color, filled with a soft, 

 white flesh when immature, which changes to an elastic yellowish- 

 brown cottony but dusty mass of filaments and spores when mature. 



In this state the peel or rind breaks up and gradually falls away in 

 fragments. I have made full inquiry regarding it among connoisseurs 

 and have not Ibund a dissenting voice as to its value as an esculent. 

 AH mycologists arc agreed as to its edibility and tender character. All 

 the species are edible, but the smooth-skinned varieties are more pala- 

 table than the rough-skinned. 



Vittadini, an Italian mycologist, says: 



When the giant pulf-ball is conveniently situated you should only take one slice at 

 a time, cutting it horizontally and using great care not to disturb its growth, to pre- 

 vent decay, and thus one may have a fritter every day for a week. 



Dr. M. 0. Cooke,tho eminent Lomlon mycologist, writes with enthu- 

 siasm of the merits of the giant pull'-ball as an esculent, deeming it a 

 delightful breakfast relish. 



