302 NEW YORK STATE MUSEUM 



velopment of the pores of the imperfect caps. This variety is 

 said to be more common in some of the western States than it is 

 here. 



In using the Sulphury polyporus for food, only the young and 

 freshly grown caps were taken. These thinly sliced and fried in 

 butter were much better than 1 had expected to find them. 

 Mature specimens would probably be tough, dry, disagreeable 

 and indigestible. 



Fistulina Bull. 



In the genus Fistulina the tubes stand close to each other, but 

 are separate or distinct from each other and do not form a con- 

 tinuous compact mass as in Boletus and Polyporus. They are at 

 first very short and resemble minute warts or papillae, but they 

 become cylindrical with age. We have only the single species 

 iiere described. 



Fistulina hepatica Fr. 



Liver Fistqlina. 



Plate 37. Figs. 5 to 9. 



Pileus fleshy, juicy, soft, dark-red, flesh red, variegated with 

 brighter streaks ; tubes small at first, yellowish or slightly tinged 

 with pink, becoming dingy with age; spores elliptical, yellowish, 

 .0002 to .00025 inch long. 



The Liver fistulina has received various popular names in 

 countries where its edible qualities are generally known. Among 

 these are Oak tongue. Chestnut tongue, Beef tongue and Beef- 

 steak fungus. Its cap when young is roughened on the upper 

 surface with minute papillfB, which, with its shape and red color, 

 are suggestive of the name Beef tongue. These papilla dis- 

 appear with age. In texture it is soft and juicy, but rather 

 tough and somewhat fibrous. Its juice is reddish and the flesh 

 is streaked with red. Its surface, when moist, is a little sticky 

 or clammy to the touch. Generally there is a short lateral stem, 

 but occasionally specimens are found without any stem. 



The tubes are on the lower surface of the cap and quite small. 

 At first they are like small pimples or papillse, but they soon 

 lengthen and become cylindrical. They are yellowish, more or 

 less tinged with pink when young and fresh, but with age they 

 assume a dingy, ochraceous hue which is almost indefinable. 



