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A practical field guide that helps readers separate edible from poisonous fungi through clear descriptions and nature-based illustrations of dozens of species. It supplies indices of common and scientific names, engraved plates of twenty-nine edible and thirty-one poisonous species, and short diagnostic notes on appearance, habitat, and handling. Introductory remarks discuss safe collecting and eating practices, such as choosing fresh specimens, avoiding overconsumption, and caution for beginners. The author emphasizes careful comparison with the plates, offers to identify specimens sent for inspection, and relates occasional personal cautions from earlier mistakes. The volume mixes botanical observation with culinary advice to encourage informed, cautious use of wild fungi.
(Boletus felleus.)617.
Said to be rare, but generally abundant in Epping Forest. I have found it in abundance in Nottinghamshire, and know it well; it was the first Boletus I ever drew, and I was then nearly eating it for Boletus edulis.
The bitter taste of B. felleus, the flesh-coloured tubes, the flesh-colour of the top when broken, the reticulated stem, and the pink spores are the distinguishing marks of this species. It is poisonous.