Our Edible Toadstools and Mushrooms and How to Distinguish Them / A Selection of Thirty Native Food Varieties Easily Recognizable by their Marked Individualities, with Simple Rules for the Identification of Poisonous Species

by W. Hamilton Gibson

Spores: Yellowish brown.

Stem: Usually disproportionately long, covered with depressions or oblong pitted indentations, with intermediate coarse network of raised ridges; red and yellow.

Habitat: Woods; quite common.

Bitter Boletus—Boletus felleus

Pileus: At first firm in substance, becoming soft and cushion-like; smooth, without polish, varying in color from pale ochre to yellowish or reddish brown; diameter three to nine inches.

Flesh: White on immediate section, generally changing to slight pinkish or flesh color in fracture.

Tubes: Tube-surface rounded upward as it reaches stem; white at first, becoming dull pinkish with age, or upon being bruised.

Spores: Flesh colored or dull pink.

Stem: Usually quite stout, nearly as smooth as the cap, and somewhat lighter in color; more or less ridged with coarse reticulations, occasionally covered with them to its thickened base.

Taste: Bitter.