| Pileus and stem yellow-pulverulent, stem not reticulated with veins | (p. [421].) | Pulverulenti | |
| Pileus and stem not yellow-pulverulent, or if so then the stem reticulated with veins | 1 | ||
| 1. | Tubes yellowish with reddish, or reddish-brown mouths | (p. [453].) | Luridi |
| 1. | Tubes of one color, or mouths not reddish. | 2 | |
| 2. Stem lacunose-reticulated and lacerated. | (p. [436].) | Laceripedes | |
| 2. Stem reticulated with veins, not lacerated. | 3 | ||
| 2. Stem not reticulated. | 5 | ||
| 3. | Tubes white, becoming flesh-colored. | (p. [466].) | Hyporhodii |
| 3. | Tubes not becoming flesh-colored. | 4 | |
| 4. Tubes free, or if adnate then stuffed when young. | (p. 444.) | Edules | |
| 4. Tubes adnate, not stuffed when young. | (p. [438].) | Calopodes | |
| 5. | Pileus viscid or glutinous when moist. | 6 | |
| 5. | Pileus dry. | 7 | |
| 6. Tubes adnate. | (p. [406].) | Viscipelles | |
| 6. Tubes free or nearly so, yellowish. | (p. [444].) | Edules | |
| 6. Tubes free or nearly so, whitish. | (p. [459].) | Versipelles | |
| 7. | Stem solid. | 8 | |
| 7. | Stem spongy within, soon cavernous or hollow. | (p. [471].) | Cariosi |
| 8. Tubes becoming flesh-colored. | (p. [466].) | Hyporhodii | |
| 8. Tubes not becoming flesh-colored. | 9 | ||
| 9. | Tubes adnate. | 10 | |
| 9. | Tubes free or nearly so. | 11 | |
| 10. Pileus subtomentose. | (p. [430].) | Subtomentosi | |
| 10. Pileus glabrous or pruinose. | (p. [423].) | Subpruinosi | |
| 11. | Tubes yellowish or stuffed when young. | (p. [444].) | Edules |
| 11. | Tubes whitish, not stuffed. | (p. [459].) | Versipelles |
| Peck, Boleti of the U.S. | |||
C.H. Peck, N.Y. State Botanist, has contributed to Mycological literature his careful arrangement and analysis of species of this genus, in his “Boleti of the United States.” Species of the genus are found in every state of the Union. Several species are common to all the states. Comprehending, as do the states, all sorts of climates within their vast range of latitude, differences in appearance and structure in the same species must be expected, dependent largely, as they are in most fungi, upon habitat and environment. These variations will frequently suggest new species. Descriptions which are typical and which can be recognized as standard are most desirable. Professor Peck’s are accepted by the writer as such, that there may be uniformity, and are quoted as fully as space will permit. Such variations as are attributable to locality will be noted.
Since 1882 the writer has given great attention to the edible qualities of the Boleti. He is convinced by many personal tests and those made by his family and friends, that much, if not all, of the suspicion thrown about Boleti is unjust and erroneous. He is able to state positively that change of color when bruised or broken; bitter and pepperiness have nothing whatever to do with the edible qualities of species exhibiting them, excepting in B. felleus, which exhibits an intense bitter, not lost in cooking. It is not poisonous.
The writer has the courage of his convictions, and has taken interest in eating species with a bad reputation whenever opportunity afforded, that their just dues might be given them. He has never experienced the slightest inconvenience. But others may not be so fortunate.
Before cooking Boleti the stem, unless crisp and tender, should be removed, as should the tubes unless young and fresh. They broil, fry, stew, make good soups and dry well. See recipes.
It is believed that all species of Boleti up to this time found in America are described in this volume. When no remarks of the writer follow the descriptions, he has not had an opportunity to test the edible quality of the species.
Viscipelles—viscum, bird lime; pellís, a skin.
Pileus covered with a viscose pellicle. Stem solid, neither bulbous, lacerated nor reticulated with veins. Tubes adnate, rarely sinuate, of one color.
The first four and several of the final species here described recede somewhat from the character of the central or typical species of the group.
| Stem with an annulus | 1 | |
| Stem without an annulus | 9 | |
| 1. | Stem dotted both above and below the annulus | 2 |
| 1. | Stem dotted above the annulus | 3 |
| 1. | Stem not dotted | 4 |
| 2. Tubes salmon color | B. salmonicolor | |
| 2. Tubes yellowish | B. subluteus | |
| 3. | Annulus entirely viscose | B. flavidus |
| 3. | Annulus membranous, fugacious | B. elegans |
| 3. | Annulus membranous, persistent | B. luteus |
| 4. Pileus squamose | B. spectabilis | |
| 4. Pileus not squamose | 5 | |
| 5. | Tubes whitish or grayish | 6 |
| 5. | Tubes yellow or yellowish | 7 |
| 6. Flesh white, unchangeable | B. Elbensis | |
| 6. Flesh white, changing to bluish | B. serotinus | |
| 7. | Spores globose or broadly elliptical | B. sphærosporus |
| 7. | Spores much longer than broad | 8 |
| 8. Annulus fugacious | B. flavus | |
| 8. Annulus persistent | B. Clintonianus | |
| 9. | Stem dotted with glandules | 10 |
| 9. | Stem not dotted | 16 |
| 10. Pileus some shade of yellow | 11 | |
| 10. Pileus some other color | 15 | |
| 11. | Stem rhubarb color | B. punctipes |
| 11. | Stem some other color | 12 |
| 12. Stem four lines or more thick | 13 | |
| 12. Stem less than four lines thick | B. Americanus | |
| 13. | Pileus adorned with tufts of hairs or fibrils | B. hirtellus |
| 13. | Pileus glabrous | 14 |
| 14. Stem yellow within | B. subaureus | |
| 14. Stem whitish or yellowish-white within | B. granulatus | |
| 15. | Pileus white | B. albus |
| 15. | Pileus not white | B. granulatus |
| 16. Stem squamulose | 17 | |
| 16. Stem not squamulose | 18 | |
| 17. | Pileus dull red | B. dichrous |
| 17. | Pileus some other color | B. collinitus |
| W.G.S.us yellow | 19 | |
| W.G.S.us bay-red or chestnut | 20 | |
| W.G.S.us some other color | 21 | |
| 19. | Flesh pale-yellow | B. unicolor |
| 19. | Flesh white | B. bovinus |
| 20. Stem short, one inch or less | B. brevipes | |
| 20. Stem longer, two inches or more | B. badius | |
| 21. | Tubes olivaceous or golden-yellow | B. mitis |
| 21. | Tubes ferruginous | 22 |
| 22. Taste mild | B. rubinellus | |
| 22. Taste acrid or peppery | B. piperatus | |
| Peck, Boleti of the U.S., p. 83. | ||