The cap is three to six inches broad, the stem two to five inches 
long and one-half to one and a half inches thick. 
The Edible boletus may be found growing in thin woods, 
groves, bushy or open places in warm wet weather in July and 
August. 
It has long been known as an edible species and holds a place 
among boleti similar to that held by the Common mushroom 
among agarics. Badham recommends especially this and the 
Rough-stem boletus. Gillet says it is an excellent species with an 
agreeable flavor, and that it is extensively used in France. It is 
sometimes sliced and dried for future use. In this condition it 
is chiefly used in the preparation of, and to give flavor to soups 
and stews. 
It is quite good fried in butter. The following simple method 
of preparation has been published. Remove the stems and pores, 
cut the cap in small pieces, which place in a dish with butter, salt 
and pepper; cover and bake an hour. 
The Chestnut boletus, Boletus castaneus, is unlike any other 
species here described, in having a hollow stem. This character 
is not common among boleti. 
The cap is convex in the young plant, but it expands with age 
and sometimes becomes concave above by the elevation of its 
margin. Its surface is commonly covered by a minute, scarcely 
noticeable velvety down, and its color is tawny or reddish-tawny, 
approaching bay-red. Jt is not usually as dark a color as the 
name would indicate. The stratum of pores is rather thin, at first 
white or whitish, but yellowish when mature. 
The stem is short, often tapering upward, colored and clothed 
like the cap, soft or spongy within when young, but cavernous or 
hollow when mature. 
The cap is one to three inches broad, the stem one to two 
inches long and one-fourth to one-half an inch thick. The plant 
grows in thin woods and in open grassy places, and may be found 
from July to September. It is not abundant, nor is it generally 
considered first quality. 
Some other species of Boletus are classed as edible, but not 
having tested them it seems better to omit them. Some species 
of this genus quickly assume blue tints where bruised or 
wounded. The rule is sometimes given to avoid all such species 
as poisonous. And yet one correspondent, an enthusiasticfungus- 
eater, informs me that he eats such species, and has done so re- 
peatedly without harm. Indeed, he says he eats all kinds that he 
can get except the Bitter boletus, Boletus felleus, of which no 
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