BOLETI OF THE UNITED STATES 133 
bulbous, stout, more or less reticulate, especially above, 
whitish, pallid or brownish; spores oblong-fusiform, .0005 to 
.0006 in. long, .c0016 to .o002 broad. 
Var. clavipes. Stem tapering upward from an enlarged 
base, everywhere reticulated. 
Pileus 4 to 6 in. broad; stem 2 to 6 in. long, 6 to 18 lines 
thick. 
Woods and open places. -Not rare. North Carolina, 
Schweinztz, Curtzs. Pennsylvania, Schwezuztz. New York, 
Peck. New England, frost, Palmer, Bennett. Ohio, Mor- 
gan. Minnesota, Johnson. Wisconsin, Bundy. California, 
Flarkness, Moore. New Jersey, Elts. 
The species is very variable in size, color, and character 
of the stem. All authors agree in pronouncing it edible. 
Badham recommends only this Boletus and Boletus scaber 
for food, but says he has eaten small quantities of Goletus 
flavus and B. granulatus, which have a flavor similar to that 
of B. edulzs. Gillet says that it is an excellent species with 
an agreeable flavor and that it is eaten in large quantities in 
central France; also that it is dried and thus preserved and 
sold as an article of trade. The variety scarcely differs 
from var. pachypus R. & R., except in being reticulated to 
the base. 
Boletus variipes Px. 
V ARIABLE-STEMMED BOLETUS 
Ieeyon) HI Tos) 978) 
Pileus convex or nearly plane, thick, soft, dry, sguamulose 
punctate-sguamulose or minutely tomentose, grayish or pale 
grayish-brown, sometimes tinged with yellow or ochraceous, 
flesh white, unchangeable; tubes convex or nearly plane, 
slightly depressed around the stem, at first white, then 
greenish-yellow, their mouths small, subrotund, ochraceous, 
stuffed when young; stem firm, reticulated, whitish or pal- 
