. St. Nicholas [serial] . lle looks when growing as if made ofsolid gold. It tastes and smells like ripe apri-cots. Some of the mushrooms taste like chest-nuts. From one kind, which resembles in flavorlambs kidney, a white milk oozes that is mildand pleasant to taste. Some of our best eatable fungi are the dif-ferent kinds of boleti. These, instead of havingplates or gills beneath the cap, have a mass offine tubes. They are mainly reddish or brownon top and cream-color or pale greenish be-neath. One poisonous boletus is lurid redabove and below. In France, as soon as theearly spring mushrooms
. St. Nicholas [serial] . lle looks when growing as if made ofsolid gold. It tastes and smells like ripe apri-cots. Some of the mushrooms taste like chest-nuts. From one kind, which resembles in flavorlambs kidney, a white milk oozes that is mildand pleasant to taste. Some of our best eatable fungi are the dif-ferent kinds of boleti. These, instead of havingplates or gills beneath the cap, have a mass offine tubes. They are mainly reddish or brownon top and cream-color or pale greenish be-neath. One poisonous boletus is lurid redabove and below. In France, as soon as theearly spring mushrooms appear, one choicekind is gathered in little baskets and sent tothe doctors in payment of any fee which maybe owing to them. One fungus is a perfect ear in shape; an-other, Dr. Badham says, hangs upon its stalklike a lawyers wig. Still another kind, whichgrew beneath a pavement and was possessedof great strength, lifted a flagstone weighingeighty-three pounds half an inch out of itsbed. The oyster mushroom (so called from. A BOLETUS — SHOWING THE PORES. its close resemblance in color and manner ofgrowth to a cluster of oysters, being whitebeneath and brown or gray above) is foundon the trunks of old elm-trees. 646 MUSHROOMS, LICHENS, AND MOULDS. [June,
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Keywords: ., bookauthordodgemar, bookcentury1800, bookdecade1870, bookyear1873
