IIO BRITISH EDIBLE FUNGI. 



Boletus, such as we have indicated, through . the cap 

 and downwards through the stem, dividing the whole 

 fungus into two equal halves, and still further light 

 will be thrown upon its structure. The porous under 

 surface will usually be different in colour from the 

 flesh of the cap, and of a considerable thickness, the 

 pores placed regularly side by side, like small tubes 

 glued together, and their outer extremity open. The 

 whole inner surface of these tubes, or pores, produce 

 the minute seeds, or spores as they should be called, 

 of the Boletus. With this preliminary outline of their 

 characteristic features, we proceed to note some of 

 the species which should be sought after for cooking. 

 We commence with the one which has long been 

 called the "edible boletus'' {Boletus edulis) known 

 and eaten all over the Continent, as well, and as 

 freely as the " mushroom " is with us. Every little 

 provision shop in Germany, or Austria, has " ceps " 

 for sale all the year round. Under this name you 

 will be supplied with thin slices of Boletus, dried in 

 the air or sun, at a small price per pound, their 

 general use being an addition to soups or made 

 dishes. But, to return to the living fungus, which is 

 common in all parts of the British Isles, during early 

 autumn, the cap is about the size and colour of a 

 penny bun ; a nice warm brown quite at the top, and 

 paler towards the edge. The most common diameter 

 will be three to four inches, but it is not unusual for 

 them to reach as much as seven or eight inches 



