MISIIROO-AIS, EDIBLE AND POISONOUS. 181 



with vertical tubes uuderneath the cap. The tubes are round or 

 angular ; the cap horizontal and fleshy. 



The BoletxH edulis can hardly be mistaken for any other ; the 

 surface of the c:ip is smooth, the flesh white and unchanging ; the 

 tubes first white, then pale yellow, and later greenish yellow ; the 

 stem solid and quite tliick. It is found in spring, summer, and 

 autumn in pine, oak, and chestnut woods. It is sold in quantities 

 in Italy, Germany, and Russia, and is dried for winter use, making 

 an excellent soup. It is usual in England to cut away the porous 

 under surface, using only the fleshy cap, but in young specimens, 

 only two or three inches in diameter, the whole cap, including 

 the pore surface, may be gathered and eaten. These Boleti may 

 be found six or eight inches in diameter ; young and smaller 

 specimens are the best; " about the size of a penny bun" is the 

 English standard. They remove the stem and pores, cut the 

 fleshy cap into small pieces, place it in a covered dish with 

 butter, pepper, and salt, and bake for an hour. 



There are several species of edible Boleti, and it is noticeable 

 that some which were condemned a few 3'ears ago are now 

 known as edible. Such is B. subtomentosus, the flesh of which 

 turns blue upon fracture, but there is no longer any doubt of the 

 edibility of the species. Dr. Curtis placed it in his list long ago, 

 and it has been often tried by Captain Palmer and Captain 

 Mcllvaine. Some mycologists incline to the opinion that all 

 Boleti are edible if gathered in the proper condition ; it is certain 

 that a great number of valuable species are going to waste each 

 year, from lack of attention by our people. 



B. alveolatus and B. felleus are placed by Gibson among the 

 suspicious Boleti. These may be easily avoided by amateur col- 

 lectors, B. alveolatus having a crimson or a maroon cap, the tube 

 surface the same, and the stem mottled yellow, red, and maroon. 

 B. felleus has a pinkish flesh and is extremely bitter to the taste ; 

 the tube surface is white to pinkish in color. A sufficient acquaint- 

 ance with these various Boleti can hardly- be made without refer- 

 ence to the colored plates in Mr. Gibson's or Captain Palmers' 

 book. 



Strohilomyces strobilaceu.'i. The Cone-like Boletus. — Another 

 edible species which cannot be mistaken for any of the other 

 Boleti, is the Cone-like Boletus. It is of a brownish gray color 

 and has a shaggy surface with brown or black woolly [)oiuts, the 



