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: Ochre-colored.

Stem: Stout; often disproportionately elongated. Pale brown, generally with a fine raised network of pink lines near junction of cap.

Flesh: White or yellowish, not changing color on fracture.

Taste: Agreeable and nutty, especially when young.

Habitat: Woods, especially during July and August; common.

PLATE XX

Boletus Edulis.