Grows in woods, woody paths or clearings; often found gnawed by squirrels or other animals.
TO COOK. Remove the skin as far as it peels easily, and wash the centre of the cap clean; then place on a gridiron and let them heat through; butter plentifully, and salt and pepper to the taste, then place them in a hot dish in the oven, and after broiling a beefsteak or chicken put it thereon that the gravy may run out and be absorbed by the mushrooms.
N. B. The noxious members of this family resemble the esculent so closely that, to the amateur, tasting each one as gathered is the only guide; the hurtful ones being always hot and acrid. Equal gills, extreme brittleness, and dry, firm texture are characteristic of the whole Russula family.
BOLETI.
| 1. Boletus bovinus. | 3. Boletus scaber. | 5. Boletus chrysenteron. |
| 2. Boletus edulis. | 4. Boletus sub-tomentosus. | 6. Boletus strobilaceus. |
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DESCRIPTION. No. 1. Boletus bovinus. Pileus flat, smooth, viscid; the thin, transparent skin easily peeling. Flesh white, unchangeable in color (stem same color as pileus). Tubes whitish yellow, yellow or gray, shallow. Very variable in size.