=TO COOK.= Stew in milk or cream as directed under Plate II., except that this mushroom is dry and firm, and more liquid may be used, for it will make little or no gravy of its own. It is not of suitable character to be stewed in water, but is very good broiled, requiring the liberal use of butter, or placed under meat as directed with the edible Russulas.] [Illustration: PLATE VI. EDIBLE RUSSULAS. 1, 2. Russula heterophylla. 3. Russula virescens. 4. Russula lepida. 5. Russula alutacea. =DESCRIPTION.= PILEUS. Many colored; white, drab, green, purple or bright red; cuticle very thin, peeling from the edge, adherent toward the centre; bell-shaped, at first compressing the gills, then expanded, until finally the centre of the cap becomes depressed or concave. GILLS. Generally pure white, sometimes creamy or buff; nearly or quite equal in length, rigid, brittle, breaking into unequal segments if pressed. STEM. Stout, solid or stuffed; in substance the same as the flesh of the cap, often tapering quite abruptly to a point at the base. VOLVA, ring, and veil all entirely absent at every age of the plant. SPORES. White. TASTE, excellent raw, like nuts; ODOR none. GROWS in woods, woody paths or clearings; often found gnawed by squirrels or other animals. =TO COOK.= Remove the skin as far as it peels easily, and wash the centre of the cap clean; then place on a gridiron and let them heat through; butter plentifully, and salt and pepper to the taste, then place them in a hot dish in the oven, and after broiling a beefsteak or chicken put it thereon that the gravy may run out and be absorbed by the mushrooms. N. B. The noxious members of this family resemble the esculent so closely that, to the amateur, tasting each one as gathered is the only guide; the hurtful ones being always hot and acrid. Equal gills, extreme brittleness, and dry, firm texture are characteristic of the whole Russula family.] [Illustration: PLATE VII. BOLETI. 1. Boletus bovinus. 2. Boletus edulis. 3. Boletus scaber. 4. Boletus sub-tomentosus. 5. Boletus chrysenteron. 6. Boletus strobilaceus. =DESCRIPTION. No. 1.= BOLETUS BOVINUS. Pileus flat, smooth, viscid; the thin, transparent skin easily peeling. Flesh white, unchangeable in color (stem same color as pileus). Tubes whitish yellow, yellow or gray, shallow. Very variable in size. No. 2. BOLETUS EDULIS. Pileus cushion-like, dry, brown-gray or drab, thick. Flesh white, unchangeable. Tubes white-yellow to green. Stem very thick, often abortive in shape, bulbous at base, very pleasant to taste. No. 3. BOLETUS SCABER. Pileus bell-shaped at first and hard, then broad, uneven, soft and flat, variable in color from dark-brown to reddish drab. Stem rough, scabby, fibrous. Flesh dirty white, often changing to black. Tubes white, rusty, often iron-stained in color in spots.