BOLETI.
1. Boletus bovinus.
2. Boletus edulis.
3. Boletus scaber.
4. Boletus sub-tomentosus.
5. Boletus chrysenteron.
6. Boletus strobilaceus.
D E S C R IP T IO N . No . 1. Boletus bovinus. Pileus flat, smooth, viscid; the thin, transparent skin easily peeling.
Flesh white, unchangeable in color (stem same color as pilous). Tubes whitish yellow, yellow or gray, shallow.
Very variable in size.
No. 2. Boletus edulis. Pileus cushion-like, dry, brown-gray or drab, thick. Flesh white, unchangeable. Tubes whiteyellow
to green. Stem very thick, often abortive in shape, bulbous a t base, very pleasant to taste.
No. 3. Boletus scabbr. Pileus bell-shaped a t first and hard, then broad, uneven, soft and flat, variable in color from, dark-
brown to reddish-drab. Stem rough, scabby, fibrous. Flesh dirty white, often changing to black. Tubes white, rusty,
often iron-stained in color in spots.
No. 4. Boletus sub-tomentosus. Pileus very variable in form, from bell to cushion shaped; also in color, from light-brown
or olive to any shade of red. Stem touciied with red, smooth or with light lines, often twisted. Flesh and tabes and
^ em changing to blue wherever bruised or cut. Tubes yellow, shading a t times toward green. Tastes like walnuts.
No.«). Boletus chrysenteron. Very similar to No. 4, except th a t the pileus is often brick-red. The flesh is sulphur-
yellow and scarcely changeable, and the stem with more red.
No. C. Boletus strobilaceus. Whole plant blackish, turning red when bruised or cut, broken into th ick fir-cone segments
or scales. Tubes white or ru.sty, often enclosed by a veil.
^ batter, or simply some fresh eggs, lay the mushrooms in the same, turning them so as to have
the liquid adhere to them. Then fry in hot boiling fat, or on a buttered griddle, according to your liking, with salt and pepper
to the taste. Broil, bake or serve under meat as in other recipes here given. Of the above, Nos. 2, 4 and 5 may be stewed, but
the others, and, in fact, all Boleti are so moist or viscous th at they are much better cooked by dry heat.
N. B. All the above, and many other varieties of esculent Boleti, have tubes colored white, gray, green, or yellow: none
are even slightly red.