Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1891-04-17
WHAT ARE TRUFFLESl
SOMETHING oas,I,-I ABOUT THE u,,...
ROOMS uNosRaRouNp co, susH

at Cultivation Uusuccess,a, enm
Probably few of Che Thousand.
pie who have enjoyed thee u pee
uh'i'tles are aware Of the mann. ,lag
which they grow or the circnm 'a''uef y
which they are obtained 0,b'anceh
who have perchance never en- asal,
truiifes or met with them in tssoui'lered
fare or upon the menu Of ~, ~ Sll d
table-for they are not sufficien, MI u u,iaa
iul to be a popular article ~ 4; pienlt
have but u confused idea az = ass-wil
nomination they belong, such c" ",a' q
being heightened by reason ~ T ~
catching or hunting bein, wy 'efa
denote the means by which ths, a'su to
tanned. 1t is, therefore, not unna y %
to explain that truffles are unda.'ary
fungi, those which are the a,h siOula
commerce belonging to the repns.;,"'I,' q
whilst others which bear tho ros 'uOl'
OF related though different psnasa aIs
England they were formerly ~ ID
'' names being douhaIs..
derived from the Latin terra . ~
They are somewhat oblong or olo .toi
and vary in weight from 4 ca Nos
ounces to several pounds, accordin@ "
the species, locality and the ci,1,.
stances in which they are grown T.
vary somewhat in color; some ara ,' Ivy
but generally they are of black ora l,
brown color, and of a rough eyta ra,'
the skin being thickly covered with m...
like protuberances. When cut tb,o"I
with a knife, they present a different -
pearance from that of any other fllng,s.
Veins traverse the mass in all Direct
giving marbled character that ia ! al
tinctive feature Of the truffle WSs.
closely examined, minute sacs will !.
noticed in the veins. These contain
spores, which are covered with snins,
DOGS as TRUFFLE HUNTERS
Not much is known of the early A.
velopment of the trufile, owing Dripc.
pally to its popularity of growing uudp,
ground, where it is free from obsery,
ton; but when found in the matr,.
state, in which they are used for fool
they are altogether free from attach
ment, either to the ground or to an,
other body. They are commons, il M,
invariably, found in woods, the Dua
ence of oak or beech trees appearing h
favor their growth From this fact i
has been inferred that they are Of para.
sitical nature, and that at some staged
their existence they derive their nutr.
ment from the roots of trees. Light
calcareous soils are those which nos
frequently produce trufiles, and in En-
land they are chiefly obtained from
the hill districts and chalky ground,
of Hants and Wits Those, however
which chiefly supply the English mar
kets are brought from France or AlgaS
Trufiies emit a fragrant odor both dur
: ing their growth and after they are
gathered. 1t is this characteristic which
favors their acquisition, as, being buria
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
i dogs are Systematically trained for The
purpose of "trulile hunting" This ser
e vice is sometimes performed by pigs Gu
> the Continent The dogs are trained :!
the device of hiding trufle and re
: warding the dog each time he discOys'
{ its place Of concealment. By degrees
the dog soon learns to search in tA'
{ woods, attracted by the perfume, and
Q scratches at the spot under which Re
u poses the hidden fungus. He is then Re
8 warded by a piece OF bread, and th'
i truflle is carefully exhumed Id
a Catching" or hunting OF trufaes 81
e regular means of employment for nA
Il and dogs in those districts in whichih'
z fungi exist in suliicientquantities to FR
der the work remunerative.
II HOW TO PREPARE THEN.
X The attempts at artificial reproducNl
% or cultivation of the trufle have not Del
successful, as mycelium or spawn traH
which other fungi (such as muslr0ou'
9 are readily produced has not yet Oel
- = obtained. Success has occasionally u
. tended the sprinkIing of suitable gT0qn
= with water in which the fresh pee
~ truffies has been stepped.
y The odor and favor OF trutfies are ns
. distinctive, and the delicacy o! thlSlaN
N is highly esteemed by cooks these lla:
~ being generally employed for tiavG'g Y
~ y, meats. The fresher trutiles are u'tu u
IN better, as they lose their perfume .! e. e.
y posture to the air. Thus, English uum'
III which reach the market fresh ga'i s
:, are preferable to those oO'all S;h NV a.
IL abroad and those, again, when a. !.
~ ~ deeper in the ground are superb, ,yy
III those found near the surface poal ~,
owing to the same reason-'is- ~, az =,
he tbey have been better protected IRON u
,,a cess of air. IA s,,t
40 we'll washed-if necessary sciuO'eI ths
g a brusb-in warm water, rinsea anu l.a ~
ca boiled according to size from ON. sSi ii,
rs, three hours, They may be sel,'1 e5,,
les den in a napkin, as if they were ,o . ann
IN nuts. They are eaten at '| T,s s an
al an course, dry, with cold butter ..; IN. nss
M is eaten with them, and the GL u + r
W. not discarded. Some people ~a
rs. in champagne, under the impression ,.;no ri /.
an az they acquire the flavor Of me s, @ Gu
Nj is a most extravagant and J., uI ,nnrbsIi
EN- tom as, in the first place. the GasaI d
tn of the trufie is quite impef'i !. Is, h
secondly, the wine directly If S,,iyit "apda ars
to boiling point, loses all Spite .,,,fles into
lot Fit is desired to put tr' =. hen D.
he salmi, boil them separately. b IS /, red!
to and cut them up when the u,s ~, nr s1pc
de- then over all pour the gTa ,s:yOsrstsIyr
Did T The should also be cooked Sf 6oar, b.
zen intended htey for insertion into O ,aps
it ~ ~, For combination with the . I'a s6oa
is or , l"r In the latter case tsfS ~ III u
a., lui MY, ;,,troduced WIFE wv