30 
THE PRINCIPLES OP BOTANY. 
the fire, or they may be fried with slices of fat bacon, but 
minced with meat they make an elegant and highly savoury 
dish. 
Since Badham’s time this and other edible fungi have been 
better known. A prize is annually given by the Royal Hor- 
ticultural Society for the best collection, and Dr. Bull, of 
Hereford, and the members of the Woolhope Naturalist’s 
Field Club not only busily collect the fungi in their district 
but publish excellent papers upon them. 
2. The genus Boletus is distinguished from the foregoing 
by having tubes separable from the cap. The flesh of 
most of the species is of yellowish hue, in some changing 
to indigo on being handled. The B. edulis has quite white 
flesh, it is one of the largest edible fungi. It sometimes 
occurs in woods of oak and pine, and we have gathered it 
sparingly in beech woods. 
This is one of the most delicately flavoured of our edible 
fungi. As Dr. Badham observes : — “ It imparts a relish 
alike to the homely hash and dainty ragout, and may be 
truly said to improve every dish of which it is a constituent, 
“ nihil quod tetigit non ornavit.” Berkeley, too, praises its 
flavour. 
Persoon gives the following method of cooking this 
dainty : — 
“ It may be cooked in white sauce, with or without 
chicken, in fricassee, broiled or baked with butter, salad oil, 
pepper, salt, chopped herbs and bread crumbs; to which 
some add ham or a mince of anchovy. It makes excellent 
fritters ; some roast it with onions (basting with butter) ; as 
these take longer to cook than the Boletus this must not be 
put down till the onions have begun to soften.” 
Again, Paulet gives the following recipe for Boletus edulis 
soup : — 
“ Having dried some boletuses in an oven, soak in tepid 
water, thickening with toasted bread, till the whole be of the 
consistence of a puree, then rub through a sieve, throw in 
some stewed boletuses, boil together, and serve with the usual 
condiments.” 
For ourselves we prefer to have the fungus denuded of its 
peel and gills, treated with butter and pepper, and cooked in 
an oven, with a tumbler or cover to keep in all moisture 
placed over each ; cooked in this way it is, indeed, “ a dainty 
dish to set before a king.” 
3. The Morell has a conical head, the exterior of which is 
folded into more or less hexagonal locculi; this, which is 
hollow, is supported on a hollow stem much like some mush- 
