13 
Boletus edulis Bull. Edible Pore Mushroom . 
Fig. 10. 
Dr. Badham says: 
The word Boletus , which has at different times and under different mycologists 
been made to represent in turn many different funguses, is now restricted to such as 
have a soft flesh, vertical tubes underneath, round or angular, slightly connected to¬ 
gether and with the substance of the cap, open below and lined by the sporiferous 
membrane; the cap horizontal, very fleshy; the stalk generally reticulated. 
In this group it has been said that there are but few edible species 
and some that are very deleterious. The flesh of the poisonous species, 
it has been said, also invariably turns blue when bruised or broken, 
but this test, I think, can not be relied upon. “The Boletus edulis” 
says Badham, “can not be mistaken for any other Boletus , because it 
alone presents the following characters united, viz: A cap, the surface 
of which is smooth; tubes, the color of which varies with each period 
of its growth; beautiful and singular reticulation of the stalk, especially 
towards the upper portion, and a flesh which is white and unchanging 
The cap is brown. At first the tubes are white, then pale yellow, and 
when mature, a dull greenish yellow. For table use the specimens 
should be gathered when the tubes are pale yellow; it is then most 
tender. The stem is solid and quite thick, at first white, but turning 
to a light brown in maturity, displaying near the top a network of 
pinkish veins. It is sold in quantities in Italy. It is also quite popu¬ 
lar in Hungary, Germany, and Russia, and other European countries. 
It grows most abundantly in the autumn, although often found in 
spring and summer. It is found chiefly in the woods, more especially 
of pine, oak, and chestnut. The following receipt for cooking the Bo¬ 
letus is given by Persoon: 
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 breadcrumbs, to which 
add some ham or a mi ace of anchovy. 
Its flesh is tender and juicy and it requires less cooking than some 
of the tougher mushrooms. 
Lycoperdon giganteum Batsch. Puffball. 
Fig. 11. 
The giant puffball ( Lycoperdon giganteum ), so generally neglected, is 
one of the most valuable of the edible mushrooms. It is readily dis¬ 
tinguished from other puffballs and allied fungi by its large size, it 
being from 10 to 20 inches in diameter, and by its form is easily sepa¬ 
rated from all other mushrooms. It is somewhat globose in form, 
whitish, or pale yellowish brown in color, filled with a soft white flesh 
when immature, which changes to an elastic, yellowish brown, cottony, 
but dusty mass of filaments and spores when mature. 
