Myriadoporus is a North American genus. It is a form of the genus Polyporus, but with pores in the interior as well as on the exterior surface. Ceriomyces is generally regarded as a spurious genus. It is similar to Myriadoporus, but with internal pores and only spurious pores externally. Of Bresadolia Cooke says "there is only one described species, and of this only one specimen has been found." Theleporus is an African genus of which only one species is known. Glœporus is a form of resupinate Polyporus, except that the hymenium or pore-bearing surface is gelatinous instead of being firm. Cyclomyces is a genus with some features of Lenzites; it is leathery. All of these are more or less coriaceous. None are edible. Campbellia is a new genus. It is Merulius with a pileus and central stem.
The edible Polyporeæ are found in the genera Boletus, Strobilomyces, Gyrodon, Boletinus, Polyporus, and Fistulina. Of these, the first four genera contain most of the edible species as well as a few which have been regarded as unwholesome or poisonous.
In the genus Polyporus as now restricted, the species Polyporus sulphureus Fries is perhaps the one most likely to be selected for table use, the others becoming very quickly indurated or tough, and this should be gathered when very young, as in maturity it loses its fleshy consistency and becomes dry and tough. It is common on old tree stumps and is often found on the dead wood of living trees, the bright yellow and vivid orange red tints which characterize the young plant making it very conspicuous.
It is easily recognized by its irregular, closely overlapping frond-like caps, white flesh, and the very small sulphur-yellow tubes. The spores are white, elliptical. The flesh of young specimens is somewhat juicy.
The geographical distribution is wide, and in places where a moist, warm temperature prevails plants of this species often attain very large proportions, sometimes completely encircling the trunk of a tree at its base. The bright colors fade as the plant matures, and the plant becomes indurated and friable, when very old crumbling readily in the hands.
To prepare for the table, very thin slices of young specimens should be cut and either allowed to slowly simmer on the back of the range, or soaked in milk and then fried in butter.
Of the genus Fistulina but one species, Fistulina hepatica, figured in Plate X, is recorded as edible and indigenous to this country.
