Works by Prof. Peck T The previous examples of mushrooms have all been included in the order of the Agarics, or "gill-bearing" fungi, the under spore-bearing surface of the cap having been disposed in the form of laminÆ or gills. We will now pass to the consideration of a class of mushrooms certain of which enjoy a wider reputation as "toadstools" than any other species, a new botanical order of fungi—the Polyporei—in which the gills are replaced by pores or tubes—polyporus (many pores). Conspicuous among the Polyporei are those great shelf-like woody growths so frequently to be seen on the trunks of trees, and popularly known as "punk," "tinder," and "touch-wood," and many of which increase in size year by year by accession of growth at the rim. A few of these lateral-stemmed species are edible during their young state, one or two of which are included in my subsequent pages. But the most notable group from the standpoint of esculence is the typical genus Boletus, containing a large number of species, and of which Plate 20 presents a conspicuous example. Especial attention should here be called to the notable THE BOLETITube mushrooms The structure of these mushrooms is clearly shown in Plate 38, in my chapter on "Spore-prints," the hymenium being here spread upon the honey-combed pore surfaces, and shedding its spores from the tubes. Each of these tubes is distinct and may be separated from the mass. The ideal form as shown in Plate 20 is perfectly symmetrical, in which condition the pores would naturally be perpendicular. But this perfection seldom prevails, and we continually find the specimens more or less eccentric in shape, especially where they are crowded or have met with obstruction in growth. But in any case, no matter what the angle or distortion of growth during development, the tubes are always adjusted to the perpendicular, or in malformed individuals as nearly so as the conditions will permit, as shown in the section on next page. The Boleti are in general a salubrious group. Certain species have long been accredited as being poisonous, and others excluded from the feast as "suspicious." The early authorities caution us to avoid _ SECTION OF BOLETUS SHOWING PERPENDICULAR TUBES Maligned species It is interesting to note that the ban is gradually being lifted from the Boleti by mycophagists of distinction, largely through their own experiments. Thus I note that Mr. McIlvaine, who has made a close study of esculent fungi, in a recent article claims that "all the Boleti are harmless, though some are too bitter to eat"; and Mr. Palmer, in his admirable portfolio of esculent fungi, includes among his edible species one of those whose flesh "changes color on fracture," and which has hitherto been proscribed as "off color." Of course, this food selection would obviously apply only to species of inviting attributes, possessing pleasant odor, agreeable taste, and delicate fibre. The selection comprised in this volume is confined to a few varieties of established good repute. As to the rest—if only on the consideration of idiosyncrasy—it is wiser to urge extreme caution on the lines laid down on page 34. Changes of form in growth The Boletus, like all other mushrooms, passes through a variety of forms from its birth to maturity, at first being almost round, then convex, with the spore surface nearly flat, horizontal, the profile outline finally almost equally cushion-like on both upper and lower surfaces, or the upper surface absolutely flat. Mere outline drawings of a number of Boleti would be almost identical. The form alone, therefore, is of minor importance in their identification. Among those more readily recognized by their color and structural features, may be classed the following common species: _ PLATE XX Boletus edulis Pileus: Cushion-like; moist; variable in color, light brown to darker brownish red; surface smooth but dull; dimensions at full expansion, three to six or eight inches. Tube surface (A—magnified): Whitish in very young specimens, at length becoming yellow and yellowish green. Pore openings, angled. 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.
EDIBLE TUBE MUSHROOMBoletus edulis A famous delicacy The most prominent member of the Boleti is the typical species whose portrait I have given on Plate 20, "in vain calling himself 'edulis,' where there were none to believe him." But in spite of this remark of Dr. Badham, which had reference especially to his native country, England, this fungus had long been a favorite article of food among a large class of the more lowly Europeans, to say nothing of the luxurious epicures of the continent. Boletus edulis is to be found singly or in groups, usually in the woods. Its average diameter is perhaps four or five inches, though specimens are occasionally found of double these dimensions. A letter to the writer from a correspondent in the Rocky Mountains describes specimens measuring fifteen inches in diameter having been found there. Specific characters The cushion-like cap is more or less convex, according to age, of a soft brownish or drab color somewhat resembling kid, and with velvety softness to the touch. The under surface or hymenium is thickly beset, honey-combed with minute vertical pores, which will leave a pretty account of themselves upon a piece of white paper laid beneath them and protected from the least draught, a process by which we may always obtain a deposit of the ochre-tinted spores, as is further described in a later chapter. In Boletus edulis this pore surface is white in young specimens, later yellow, finally becoming bright olive-green; flesh white or creamy, unchangeable on fracture. Stem paler than cap, thick, swollen at base, often malformed and elongated, especially when from a cluster, generally more or less covered with vertical raised ridges, which become somewhat netted together and pinkish as they approach the cap. The taste is sweet, and in the very young specimen, which is brittle, quite suggestive of raw chestnut. Insects and decay Any Boletus answering this description may be eaten without fear, assuming, of course, that its substance is free from any taint of dissolution and traces of insect contamination. Both of these conditions are too apt to prevail in the mature specimens, and all Boleti are more safely employed for food in their young crisp stage, or at least before their full expansion. In their maturity, moreover, they often prove too mucilaginous in consistency to be pleasant to the average partaker, especially the novice. Preparation for table In preparing them for the table, all that is necessary is to cut off the stems, which are apt to be tough and fibrous, and to wipe the pellicle of the cap perfectly clean, or, if preferred, to pare the pileus with a very sharp knife. It is recommended by some that the entire mass of the pore section be removed. In a mature specimen this would reduce the bulk of the mushroom by half, and, moreover, deprive the remainder of the full flavor of the fungus. I have not found it necessary, and it is certainly needless in a young and tender specimen. _ PLATE XXI Boletus scaber Pileus: Rounded convex; diameter two to five inches; surface occasionally smooth and viscid when moist; color usually brownish red, but varying from orange brick red or even black in certain varieties to yellow or whitish. Tube surface: Rounded, cushion-like; whitish at first, becoming dingy; tube openings small and round, and rather long as seen in section. Spores: Reddish brown. Stem: Solid, dingy white, tapering slightly above, more or less thickly beset with brownish, fibrous, dot-like scales, this being the most pronounced botanical character for identification. Flesh: White or dingy in certain varieties, often changing to blue, brown, pinkish, or black where wounded. Taste: Negatively pleasant. Habitat: A common and widely distributed species, with many variations of color. Found in woods and shaded waste-places. Season: July-October. PLATE XXI _ Boletus Scaber.
ROUGH-STEMMED BOLETUSBoletus scaber This is a very common mushroom in our woods all through the summer and autumn, in reasonably moist weather. It is figured in Plate 21. The cap of an average specimen expands four inches or more, is of a brown or brownish buff color, and viscid when moist. The pore-surface is dingy white, the tube orifices being quite minute and round—not so conspicuously angular or honey-combed as in other species—and with occasional reddish stains, presumably a deposit from the floating spores, which are tawny reddish. The flesh is dirty white, the stem solid, contracting upwards, and rough with fibrous brownish scaly points—whence the name "scaber"—often arranged somewhat in vertical lines. Epicures fail to agree as to the esculent qualities of this mushroom. It is certainly inferior to the edulis. THE YELLOW-CRACKED BOLETUSBoletus subtomentosus Specific qualities The general contour of the present species— B. subtomentosus (Plate 22, fig. 1)—resembles the foregoing, but it is easily distinguished by the color of its cap and tube surface, the pileus being usually olive, olive-brown, or red of various shades; the color, however, does not extend to the flesh beneath the peeled cuticle, as in B. chrysenteron, Fig. 2. The blue stain The stem is stout, unequal, firm, yellowish, and more or less ribbed, occasionally tinted, minutely dotted, or faintly striped with the color of the cap. The taste of the flesh is sweet and agreeable. Palmer compares it to the flavor of walnuts. The tube surface is yellow or yellowish green, and the tubes and yellowish flesh of cap and stem turn a rich peacock-blue immediately on fracture, becoming deeper moment by moment until the entire exposed portion becomes leaden—especially noticeable in mature specimens. The pore surface shows a similar blue stain whenever bruised. The tubes are angular-sided instead of round, and much larger than in the B. edulis; spores ochre colored. An unwarranted stigma This blue stain was formerly, and is even now, deemed sufficient with many mycophagists to place this mushroom on the black-list, but is believed by Mr. Palmer and Mr. McIlvaine to be unwarranted as a stigma, assuming that fresh specimens are employed. The B. subtomentosus is also among the eleven edible Boleti in the list of Dr. Curtis, given on a previous page, and the present author has habitually eaten the species with enjoyment and without unpleasant results. Fresh young specimens with the least change of color would perhaps be the wiser choice for the novice. _ PLATE XXII 1. Boletus subtomentosu Pileus: Diameter three to six inches. Color, varying in different individuals, yellowish brown, olive, or subdued tan color; epidermis soft and dry, with a fine pubescence. Cracks in surface become yellow. Flesh: Creamy white in mature specimens, changing to blue, and at length leaden on fracture. Tube surface: Yellow or yellowish green, becoming bluish when bruised; opening of tubes large and angled. Stem: Stout; yellowish; minutely roughened with scurfy dots, or faintly striped with brown. Spores: Brownish ochre. Taste: Sweet and agreeable. Habitat: Woods. Season: Summer and autumn. GOLDEN-FLESH BOLETUS 2. Boletus chrysenteron Pileus: Diameter two to four inches; convex, becoming more flattened; soft to the touch, varying from light yellowish brown to bright brick red; more or less fissured with red cracks and clincks. Flesh: Rich, bright yellow, red immediately beneath the cuticle. Tube surface: Olive-yellow, becoming bluish where bruised; tube openings rather large, angled, and unequal in size. Stem: Generally stout and straight; yellowish, and more or less streaked or spotted with the color of the cap. Spores: Light brown. Habitat: Woods and copses. Season: Summer and autumn. PLATE XXII _ Boletus Subtomentosus. B. CHRYSENTERON
Caution advisable Another species having this peculiar property of "turning blue" even in a more marked degree, and named, in consequence, the B. cyanescens, though always heretofore considered poisonous, is now pronounced by certain prominent mycophagists to be not only harmless but esculent. It is still advisable, however, to caution moderation in its use as food, if only on the ground of idiosyncrasy. The spores of this species are white, which, with the more minute tube openings, form a sufficient discrimination from subtomentosus. The spores should be obtained by a deposit on black or dark-colored paper. The flesh is white also. Other blue-stain species, such as B. alveolatus (Plate 24), are still considered with suspicion, presumably groundless. YELLOW-FLESHED BOLETUSBoletus chrysenteron Among the toadstools which tradition would surely brand as poisonous on account of "bright color" is the common species whose name heads this paragraph, and which is illustrated in Plate 22, fig. 2. In its various shapes it suggests the preceding varieties. Its cap, however, is brownish red, often bright brick red. Flesh almost lemon-yellow, stained red just beneath the cuticle, and not noticeably changeable on fracture. Tube surface yellowish green, turning blue or bluish green when bruised. Spores light brown. Tubes rather large, angular, and unequal in shape of aperture. In its brightly colored cap it might possibly be superficially confounded with the suspicious Boletus alveolatus of Plate 24. But the latter species is easily distinguished by its rose-colored spores and red pore surface. CONE-LIKE BOLETUSStrobilomyces strobilaceus Botanical characters Another allied species, not especially famous for its esculent qualities, but which is, nevertheless, not to be despised, is here introduced on account of its especially pronounced character (Plate 23)—the cone-like Boletus, or, more properly, Strobilomyces. It is of a brownish gray color, its shaggy surface more or less studded with deep brown or black woolly points, each at the centre of a scale-like segment. The tubes beneath are covered by the veil in the younger specimens, but this at length breaks, leaving ragged fragments hanging from the rim of the pileus. The pore surface thus exposed is at first a grayish white, ultimately becoming brown. The substance of the fungus turns red when broken or cut. This very striking mushroom is found in woods, especially under evergreens. It frequently attains a diameter of four inches. Its spores are a deep brown, and a specimen selected at the stage when the under surface is flat will yield a most beautiful spore print if laid upon white paper and protected from the atmosphere, as described in a later chapter. _ PLATE XXIII Strobilomyces strobilaceus Pileus: From two to four inches in diameter, covered with a soft gray wool drawn into regular cone-like points tipped with dark brown. Flesh grayish white, turning red when bruised. Pore surface: Grayish white in young specimen, and then usually covered with the veil; dark brown or almost black at maturity. Plate 38 shows a spore-print of this species. Spores: Very dark brown. Taste: Negatively pleasant. Odor: Sweet and mild. Habitat: Woods; singly or in small clusters. PLATE XXIII _ Strobilomyces Strobilaceus.
Black spore-prints A reproduction of one of these prints is shown in Plate 38, the white reticulation representing the contact of the tube orifices with the paper, each tube depositing its dot composed of spores, the depth of color increasing in proportion to the time involved in the deposit. A single mushroom will yield a half-dozen or more prints. This fungus dries readily, and may be kept indefinitely. SUSPICIOUS BOLETIBoletus felleus—B. alveolatus Maligned species A daring pioneer mycophagist In Plate 24 are shown two examples of the Boleti which have commonly been accounted poisonous—B. felleus and B. alveolatus—and, in the absence of absolutely satisfactory assurance to the contrary, it is safer from our present point of view to consider them still as suspicious and to give them a wide berth. There can be no doubt but that the popular condemnation of the Boleti has been altogether too sweeping. The gradual accession of many questionable species to the edible list of Messrs. McIlvaine and Palmer and other daring mycophagists is a sufficient attestation of this fact. Thus subtomentosus and cyanescens, already described, always heretofore branded as reprobates, are now redeemed from obloquy, and even the universal ill-repute of the B. satanas, with its pale pileus and blood-red pores, But it is well for the amateur to avoid these notorious species absolutely until their edibility becomes universally accepted by the "professionals." The bitter Boletus The Boletus felleus (Plate 24, fig. 1) is a very common species. The pinkish substance of this Boletus is so extremely bitter when raw as to make it sufficiently repellent as food. The color of its smooth cap varies from creamy yellow to reddish brown. Substance white in young specimens, flesh color or pinkish in older individuals. Tube surface white at first, becoming pinkish. Opening of tubes, angled. Stem usually more or less netted with raised lines towards cap. Spores pinkish or "flesh colored." Common in rich soil in woods. _ PLATE XXIV Alveolate Boletus—Boletus alveolatus Pileus: Smooth, polished; bright, deep crimson or maroon, occasionally mottled or marbled with yellowish; three to six inches in diameter. Flesh: Firm and solid in substance; pale greenish or yellowish white, changing blue in fracture or where bruised. Tubes: Tube-surface reaching the stem proper; undulate with uneven hollows; maroon, the tubes in section being yellow beyond their dark red mouths. 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. Habitat: Rich woods and copses, often about decaying trunks. PLATE XXIV _ Suspicious Boleti. BOLETUS ALVEOLATUS. B. FELLEUS.
The crimson Boletus Boletus alveolatus.—Pileus smooth and polished, usually rich crimson or maroon, sometimes varied with paler yellowish tints. Substance very solid, changing to blue on fracture or bruise. Tube surface deep dull crimson or maroon, this color not extending the full length of the pores, which are yellow a short distance above their mouths. The stem is quite stout and tall for the size of the cap as compared with other Boleti. It is mottled in yellow and bright red or crimson, and conspicuously meshed with a network of firm ridges. The spores are yellowish brown. A conspicuous and easily identified species. THE VEGETABLE BEEFSTEAKFistulina hepatica Botanical characters Our next member of the Polyporus order, or tube-bearing fungi, is a unique member of the fungus tribe, and cannot be mistaken for any other species. An example of this species is shown in Plate 25, the beefsteak mushroom—Fistulina hepatica. The specimen from which my drawing was made was found growing at the foot of a chestnut-tree, and was about nine inches across by about two in greatest thickness. Its upper surface was dark meaty red or liver colored, somewhat wet, or viscid and clammy, and its taste slightly acid. The under tube surface was yellowish white, and, as the section will show, was proportionately thin—the pores being about one-eighth of an inch in length. The solid red substance much resembled meat, and in sections was streaked with darker lines of red, as indicated in plate, somewhat suggesting a section of beet-root. Savory qualities Though not common in my vicinity, I nevertheless succeed in obtaining a few specimens during the season. It varies greatly in size and shape. M. C. Cooke, in his admirable "plain and easy" account of British fungi, says of it: "When old it affords an excellent gravy, and when young, if sliced and grilled, would pass for a good beefsteak. Specimens are now and then met with that would furnish four or five men with a good dinner, and they have been collected weighing as much as thirty pounds. The liver, or paler pinkish meaty color, clammy viscidity, and streaky section are sufficient guides in the recognition of this species." Culinary preparation It is a highly prized article of diet on the Continent where the arts of the chef are ingeniously employed in endless recipes for its savory preparation, often, it would seem, with the main object of obliterating as far as possible all trace of the delicate flavor of the mushroom per se. If the reader's experience correspond with the writer's in his mycological experiments "À la mode" he will gladly fall back to the plain plebeian method of simply broiling over the coals, or frying or roasting in the pan, with the least possible seasoning of pepper, salt, and butter, relying upon his mushroom to furnish the predominant zest and flavor. Other hints for serving this fungus are given in a later chapter. Besides the common name of "beefsteak mushroom," it is also known on the Continent as the "oak tongue," and "chestnut tongue." _ PLATE XXV Fistulina hepatica Pileus: Diameter, average specimen, about six inches, occasionally twice or three times this size; color varying from pinkish to dark meaty red; surface roughened with minute papillÆ; soft and moist. Flesh: Light red, streaked with darker red; tender and juicy in young specimens; juice light red. Tube surface: Creamy in color; tubes distinct from each other, crowded, very short, as shown in section opposite. Stem: Short or obsolete, growing at the side. Taste: Slightly acid. Habitat: On the stumps and trunks of oak and chestnut trees. Season: July-September. PLATE XXV _ Fistulina Hepatica.
THE SULPHUROUS POLYPORUSPolyporus sulphureus Probably the most conspicuous member of our native polyporei remains to be considered among the esculents, though until recently it was included in the black list, Dr. Curtis, of North Carolina, I believe, having first demonstrated its edibility, though pronouncing it merely "tolerable." _ The brilliancy of its sulphur-yellow and orange-salmon colors, in association with its large size, renders it a most conspicuous object, especially from its habit of growing in dense clusters, often a number of such clusters in close contiguity upon a decaying stump or prostrate log, frequently so numerous and so crowded as to completely conceal the bark _ There lies before me even as I write a fragment of a single cluster which I plucked yesterday from the trunk of an apparently healthy red-oak near my studio, the remainder of the clump having been enjoyed as a special course in my dinner of last evening. In Plate 26 I present a portrait of this specimen, the well-named Sulphur Polyporus—Polyporus sulphureus. It may be found frequently from July till frost upon its favorite habitat of old trunk, stump, log water-trough, or fencepost, usually upon wood in the early stages of decay. A single cluster will often measure a foot in diameter through its very solid mass of thickened pulpy branches, its early and esculent stage being thus compact with the subdivisions ascending from their common thick stem, the mass somewhat suggesting a cauliflower in shape, as shown in the illustration above. The general color at this tender stage is pure sulphur-yellow, this being the ultimate lower or spore surface now exposed by its upright position. The true upper surface or cap of the later eccentrically branched fungus is of a bright orange-salmon color, and is mostly concealed by the crowded growth. A voice in the wilderness The specimen above alluded to would have weighed about two pounds, and this central mass was so crowded as to afford scarcely a glimpse of the pinkish-orange pileus surface. Upon showing my specimen to a friend, I was informed that a certain log by the roadside about two miles distant was covered with this same kind of fungus, which seemed to be spreading all over the ground. Doubtless ten or twenty pounds of good nourishing food was thus going begging by the way-side, even in sight of a rural homestead, whose lord and master finds the butcher's bill a serious drain upon his resources. My plate shows a more open cluster of the fungus in its earlier stages, the only time when it is fit for food. In this condition it is tender, succulent, and juicy. In a few days the lobed fringes or fan-like divisions have lowered and spread out as widely as their crowded condition will permit, assuming the horizontal or even drooping position seen at C, and at D in the plate, as viewed from above. The pileus now being exposed, the fungus presents a deep orange-red or salmon color to the beholder, its sulphurous-hued pore surface being turned beneath. Its texture at this adult stage is tough, fibrous, and almost woody, especially as it approaches the stem, and no one would think of eating it. The young specimen, however, is quite delicious and wholesome, and, considering that a single cluster will afford a dinner for a large family, its importance as a food product, especially to the farmer or peasant who finds economy a necessity, is thus manifest. Texture and quality The texture of the young mushroom will be found to vary in its different parts, extremely tender at the thickened tuberculated tips, becoming fibrous as the stem is approached, and increasing in toughness, in fracture suggesting wood in appearance (see A, Plate 26), and unless the specimen is very young this portion will have to be excluded from the diet. Excepting this precaution it needs no preparation for the table, assuming, of course, that the substance is free from grubs, which will presumably be the case, as I have never seen this fungus thus infested except in its more advanced woody growth. I have not as yet satisfied myself as to the best methods of cooking this polyporus. Fried in butter it has a tendency to become slightly tough in consistency, in its white stringy fibre as well as in taste closely suggesting the "white meat" of chicken. It lends itself well to a stew or ragoÛt, and might, perhaps, to a curry, the substance being cut or broken in small pieces and treated after the manner of meat under similar recipes. Following the hints contained in our last chapter, many methods of its culinary treatment will suggest themselves. _ PLATE XXVI Polyporus sulphureus In the mature specimen the growth is horizontal, spreading fan-like from stem, undulating with radiating flutings. Upper surface salmon orange or orange red, the edge being smooth and unevenly thickened with nodule-like prominences. In young specimen ascending, under yellow surface outwardly exposed. Pore Surface: Bright sulphur yellow; pores very minute. Spores: Dingy white. Stem: Very short; a mere close attachment for the spreading growth. Taste: Slightly acid and mucilaginous when raw; after cooking somewhat suggesting white meat of chicken. Odor: Suggesting A. campestris. Habitat:: On tree trunks, particularly oaks, often growing in very large clusters. A. Section of fungus showing fibre. C. and D. Matured specimen. PLATE XXVI _ Polyporus Sulphureus.
Its ornamental attributes The freely expanded specimen of this species is full of beauty, in its wavy fan-like form and flowing lines and flutings presenting a suggestive decorative theme, whether in the branches of painting, sculpture, or the plastic arts. The pores upon its sulphurous surface are so minute as to be scarcely visible, but they shed a copious quantity of whitish spores. The pileus of the dried specimen is often more or less frosted with minute white crystals—binoxalate of potash—and the spore surface dulls to the color of buckskin. Luminous by night Another remarkable feature about this fungus, if report be true, is its visibility by night, not merely from its pale yellow hue, but by an actual flood of bluish luminous phosphorescent light, the environment of its haunt in the woods sometimes being lighted up by the effulgence from its ample mass of growth, a resource not uncommon among the fungi, and popularly known under the name of "foxfire." This phenomenon is frequently observable in woods at night, following rainy weather. An old stump or prostrate log will appear streaked with lines of brilliant light. If we approach and detach the loosened bark, its back and the decayed surface of the log thus exposed will prove ablaze in phosphorescence, whose presence had scarcely been suspected but for the chance fissures which revealed the telltale streaks. I recall from my boyhood experience one such midnight episode as this in which, from the peculiar outline of the fallen trunk and the coincident circumstance of two approximate dots of brilliant Hawthorne records having made good use of foxfire upon one occasion when, left in the lurch at night by a canal-boat, he procured a phosphorescent flambeau which effectually lighted his path for several miles through the otherwise impassable woods. _ _
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