Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1889-06-06
WHAT ARE TRUFFLESi
SOMETHING ABOUT THE MUsH-
ROOMS UNDERGROUND COUSIN.

They Grow and Are "caught"-Attempts
at Cultivation Unsuccessful.
Probably few of the thousands of peo-
pie who have enjoyed these culinary
dainties are aware of the manner in
which they grow or the circumstances in
which they are obtained. , Others, again,
who have perchance never encountered
truffles or met with them in the bill Of
fare or upon the menu of the dinner
table-for they are not sufficiently plenti-
full to be popular article of diet-will
have but confused idea as to what de-
nomination they belong, such confusion
being heightened by reason of the term
Catching or "hunting" being used to
denote the means by which they are OBJ
tanned. 1t is, therefore, not unnecessary
to explain that truffles are underground
fungi, those which are the subject of
commerce belonging to thegenus "tuber,"
whilst others which bear the name are
OF related though different genera. In
England they were formerly known as
'trubbes," both names being doubtless
derived from the Latin terra tuber.
They are somewhat oblong or globose,
and vary in weight from couple Of
ounces to several pounds, according to
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 black or dark
brown color, and Of rough exterior,
the skin being thickly covered with wart-
like protuberances. When cut through
with knife, they present different ap-
pearance from that of any other fungus.
Veins traverse the mass in all directions,
giving marbled character that Is a dis
tinctivc feature of the truffie. When
closely examined, minute sacs will be
noticed in the veins. These contain
spores, which are covered with spines.
DOGS AS TRUFFLE HUNTERS.
Not much is known of the early de-
velopment of the truffie, owing princi-
pally to its popularity of growing under
ground, whereit is free from obserya-
ton; but when found in the mature
state, in which they are used for food,
they are altogether free from attach
ment, either to the ground or to any
other body. They are commonly, II not
invariably, found in woods, the pres
ence of oak or beech trees appearing to
favor their growth From this fact 1t
has been inferred that they are of para
sitical nature, and that at some stage of
their existence they derive their nutri-
ment from the roots of trees. Light
calcareous soils ares those which most
frequently produce trufffss. and in Eng
land they are chiefly obtained from
the hill districts and ehalky grounds
OF Hants and Vita Those, however,
which chiefly supply the English mar
kets are brought from France or Algiers.
Truffles emit q fragrant odor both dur
ing their growth and after they are
gathered. . It is this characteristic which
favors their acquisition, as, being buried
8S f BiSht s9%s Sthsr faeqltE Aas t.
For this purpose the keen sense of smell
in the dog is taken advantage of, and
dogs are Systematically trained for the
purpose Of ''truffle hunting" This SER
vice is sometimes performed by pigs on
the Continent. The dogs are trained by
the device Of hiding a truffie and re-
warding the dog each time he discovers
its place Of conoealment. 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
tfufie is carefully exhumed. The
sfcatchingr or 'hunting" Of truffles 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 remunerative. ,..-.5,
d. 2 - HOW TO PREPARE THEM. +. fa
The attempts at artificial reproduction
or cultivation Of the truff1e have not been
successful, as mycelium or spawn, from
which other fungi (such as mushrooms
are readily produced, has not yet beer
obtained. Success has occasionally at
tended the sprinkling Of suitable ground
with water in which the fresh peel ol
truh1es has been stepped.
The odor and flavor Of truff1es are mos
distinctive, and the delicacy Of this fiavol
Is highly esteemed by cooks, these flung
being generally employed for favorint
meats. The fresher truffies are used thu
better, as they lose their perfume by ex
posure to the air. Thus. English truffle'
which reach tho market fresh gathered
are preferable to those obtained from
abroad; and those, again, which ar,
deeper in the ground are superior tt
those found near the surface, possibly
owing to the same reason--viz. tina
they have been better protected from &C
cess Of air. ..,-.,.....,
To cook truffles, they should first b,
well washed--if necessary scrubbed Will
q brush-in warm water, rinsed and thel
boiled according to size) from two Il
three hours. They may be served, hid
den in q napkin, as if they were chest
nuts. They are eaten at the seconc
course, dry, with cold butter. The gam,
is eaten with them, and the crisp peel i
not discarded. Some people boil truffle
in champagne, under the impression tina
they acquire the flavor of the wine. Thi.
isa most extrayagant and useless Gus
tom, as, in the first place, the tough skir
+ Of tho truffle is quite impervious, ant
secondly, the wine, directly it is heated
to boiling point. loses all spirit and flavor
fitis desired to put truffies into g
salmi, boil them separately, then pee
and cut them up when the dish is ready