300 NEW YORK 8TATB MUSEUM 



like the pilaus; spores oval or broadly elliptical, pale-yellow, 

 .0004 to .0005 in. long. 



The Chestnut boletus is unlike any other specieahere described, 

 in having a hollow stem. Its cap is at first convex, but it becomes 

 expanded with age and sometimes the margin curves upward, as 

 shown in figure 4. There is a minute velvety down on its sur- 

 face, which is scarcely noticeable except to a close observer. The 

 color is generally reddish- tawny or cinnamon. It is not always 

 as dark as is indicated by the name. 



The tubes are small and short. At first they are white, but 

 they become yellowish as the plant matures. 



The stem is short and not always straight. It is clothed and 

 colored like the cap. Sometimes it tapers towards the top. 

 When young it is soft and spongy in the center, but it becomes 

 cavernous or hollow when old, as shown in figure 6. Its pale 

 yellow spores are also a peculiar feature. 



Some species of this genus quickly assume bluish tints where 

 the substance is bruised or broken. The rule is sometimes given 

 to avoid all such as poisonous. And yet one correspondent, an 

 enthusiastic mycophagist, informs me that he eats such species, 

 and has done so repeatedly without harm. In one instance how- 

 ever, which was brought to my notice, sickness and vomiting 

 followed the eating of the sensitive boletus. Boletus sensibilis, 

 a species which assumes a blue color in a remarkable manner 

 where bruised, cut or broken. Even the pressure of the fingers 

 in handling it causes it to assume blue spots where touched. All 

 the family partaking of it were made sick, but all recovered. 



Polyporus 3Iich. 



In members of the genus Polyporus the stratum of pores is not 

 smoothly or easily separable from the cap. Most of the species 

 grow on dead or decaying wood and are too tough for food. A 

 few grow on the ground, but even these are inclined to be tough. 

 Yery few of the wood inhabiting species have a central stem and 

 many have no stem at all. In some the texture is dry, hard, 

 corky or woody, such as no one would think of eating, and of 

 those classed as edible, it is generally better to select only the 

 very young plants for food. My personal experience with these 

 has not extended beyond the single species here described. 



