corylinus_, Mauri., procured artificially in Rome from charred stumps of the cob-nut tree.[r] Of true _Polyporus_, only two or three species have been regarded favourably as esculents. These are--_Polyporus intybaceus_, Fr., which is of very large size, sometimes attaining as much as forty pounds; _Polyporus giganteus_, Fr., also very large, and leathery when old. Both these species are natives of Britain. Only young and juicy specimens must be selected for cooking. _Polyporus umbellatus_, Fr., is stated by Fries to be esculent, but it is not found in Britain. _Polyporus squamosus_, Fr., has been also included; but Mrs. Hussey thinks that one might as well think of eating saddle-flaps. None of these receive very much commendation. Dr. Curtis enumerates, amongst North American species, the _Polyporus cristatus_, Fr., _Polyporus poripes_, Fr., which, when raw, tastes like the best chestnuts or filberts, but is rather too dry when cooked. _Polyporus Berkeleii_, Fr., is intensely pungent when raw, but when young, and before the pores are visible, it may be eaten with impunity, all its pungency being dissipated by cooking. _Polyporus confluens_, Fr., he considers superior, and, in fact, quite a favourite. _Polyporus sulfureus_, Fr., which is not eaten in Europe, he considers just tolerably safe, but not to be coveted. It is by no means to be recommended to persons with weak stomachs. In his catalogue, Dr. Curtis enumerates one hundred and eleven species of edible fungi found in Carolina.[s] With _Fistulina hepatica_, Fr., it is different; for here we encounter a fleshy, juicy fungus, resembling beefsteak a little in appearance, and so much more in its uses, that the name of "beefsteak fungus" has been given to it. Some authors are rapturous in their praise of _Fistulina_. It sometimes attains a very large size, Dr. Badham quoting[t] one found by himself nearly five feet in circumference, and weighing eight pounds; whilst another found by Mr. Graves weighed nearly thirty pounds. In Vienna it is sliced and eaten with salad, like beetroot, which it then much resembles. On the continent it is everywhere included amongst the best of edible species.