Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1889-05-31

the species, locality and the circum-
stances in which they are grown. They
vary somewhat in color; some are white,
but generally they are Of a black or dark
brown color. and Of a rough exterior,
the skin being thickly covered with wart-
like protuberances. When cut through
with knife. they present different ap-
pealance from that of any other fungus.
Veins traverse the mass in all directions,
giving q marbled character that is a dis.
tinctive feature of the truffle. When
closely examined, minute sacs will be
noticed in the veins. These contain
spores, which are covered with spines.
DOGS AS TRUFTLE HUNTERS. ~
. Not much is known Of the early de-
velopment Of the truffle, owing princi-
pally to its popularity Of growing under
ground, where it is free from observa-
ton; but when found in the mature
state. in which they are used for food.
they aresaltogether free from attach
ment. either to the ground or to any
other body. They are commonly, il not
invariably, found in woods, the pres
ence of oak or beech trees appearing to
favor their growth. From this fact it
has been inferred that they are Of a para
sitical nature. and that at some stage of
their existence they derive their nutri-
ment from the roots Of trees Light
calcareous soils are those which most
frequently produce truffles, and in Eng
land they are chiefly obtained from
the hill districts and chalky grounds
of Hants and Willis. Those, however,
which chiefly supply the English mar
kets are brought from France or Algiers.
Truffles emit fragrant odor both dur
ing their growth and after they are
gathered. It is this characteristic which
favors their acquisition. as, being buried
out Of sight, some other faculty has to
be employed to discover their presence.
For this purpose the keen sense of smell
in.the dog is taken advantage Of, and
dogs are Systematically trained for the
purpose Of ''trume hunting" This SER
vice is sometimes performed by pigs on
the Continent. The dogs are trained by
the device of hiding a truffle and re-
warding the dog each time he discovers
its place of concealment. By degrees
the dog soon learns to search in the
woods, attracted by the perfume, and
scratches at the spot under which re-
poses the hidden fungus. He is then re-
warded by piece of bread, and the
trufde Is carefully exhumed. The
Catching" or hunting" of truf1es is a
regular means Of employment for men
and dogs in those districts in which the
fungi exist In sufficient quantities to rem.
der the work remuncrative. -..
HOW TO PREPARE THEN.
The attempts at artificial reproduction
or cultivation Of the truffle have not been
successful, as mycelium or spawn, from
which other fungi (such as mushrooms)
are readily produced, has not yet been
obtained. Success has occasionally at
tended the sprinkling of suitable ground
with water in which the fresh peel Of
truffles has been stepped.
The odor and flavor of trufaes are most
distinctive, and the delicacy Of this flavor
is highly esteemed BY cooks, these fungi
being generally employed for havoring
meats. The fresher truffles are used the
better, as they lose their perfume by ex-
posure to the air. Thus, English truffles
which reach the market fresh gathered
are preferable to those obtained from
abroad; and those, again, which are
deeper In the ground are superior to
those found near the surface, possibly
owing to the same reason-viz.: that
they have been better protected from &C
cess of air. -. -
To cook truffles, they should first be
we'll washed-if necessary scrubbed with
q brush-in warm water, rinsed and then
boiled according to size) from two to
three hours. They may be served, hid
den in q napkin. as if they were chest
nuts. They are eaten at the second
course, dry, with cold butter. The game
Is eaten with them. and the crisp peel is
not discarded. Some people boil trufles
in champagne, under the impression that
they acquire the flavor Of the wine. This
ID q most extravaganza and useless Gus
tom, a., In the arst place, the tough skin
Of the truffle il quite impervious, and
secondly. the wine. directly it Is heated
to boiling point, loses all spirit and flavor.
lit Is desired to put trufies into a
salmi, boil them separately, then peel
and cut them up when the dish Is ready,
then over all pour the gravy or sauce
They should also be cooked separately it
intended for insertion into q boar head
Or for combination with the stufHng for
q turkey. In the latter case they should
be peeled and introduced with the stuff
ing.-London Queen. H. i.