Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1891-12-03

inches below the surface of the ground,
are more of the epicurean dainties.
And thus, after numerous repetitions of
the same performance, the animal,
thoroughly disappointed, gives up in
disgust and submits to being led back
to his pen; but on the morrow. thanks
to the pigs short memory, the occur
rences of the day before are completely
forgotten, and he experiences again
the same Joy and pain, hope and disap-
pointment, expectation and defeat.
! Recently it has been found that dogs
could be trained to perform the duties
that are instructive to the pig, and so
| great IS the demand in France for the
truffle that many of the canine species
are now, in certain districts, possessed
of this estinab talent. The training
| through which they pass in order to ac-
| quire scent is decidedly agreeable
one. To begin with. many cut or sliced
truff1es are mixed oaily with their food,
until at length they develop liking for
the flavor. Afterward their owners
conceal, in some portion of field
where truffies are supposed to exist, a
little tin dish of filet aux truffes. COW
ering the same with a few handfuls of
earth. The dog is then brought out
and urged to hunt for the dish, goaded
by an empty stomach. When he at
length finds it, he is caressed by his
master, and thus in the space of a few
weeks he will readily learn to hunt for
the vegetable itself.
Truff1es are seldom found twice in the
same place. A field that may yield
l.. l. -
fruitless the next. Though Alexander
Bornholz, a German scientist, claims to
have transplanted and raised the article
in question, repeated experiments to
that end have proved but failures. The
Count de Noa, a Frenchman, and a GER
tain NJ. Rosseau made like claims but
they have in each case been discredited
The very fact that the truffie is
rarity and that it grows only in certain
districts has been enough to make it an
object sought after clandestinely by
peasants or those who carry them to
market. There are poachers for truffies
as well as for game, who hunt by night
with their dog or porker, plague to
landowners and bette noire to local
genarmes.
Scarcely is there canning establish
ment at this moment in France that
does not, among other alimentary pro-
ducts, preserve this dainty. 1t has be-
come as Indispensable to the dinner
table of the noblesse as the aromatic
sprig of garlic to the frugal repast of
the peasant.
Not alone does the truffie thrive in
France; they are found in quantities in
Italy, Spain and Holland, but are of in
different quality compared with the
French, lacking the delicate and incom-
parable flavor of the native product In
the United States, especially in Califor-
mia, some attention has been given with
in the past few years to the gathering
and preserving of truffies. and a num-
Der of western packers have visited
Bordeaux in order to inform them
selves regarding the canning process.
1t is very simple one. the truffies be-
ing partially boiled, as tomatoes,
asparagus and other vegetables, and
then Jared and sealed in their own di-
luted juice All meat and game prod
ucts are also ''trutf1ed," the vegetable
being cut into small squares and in
serted into the substance of the arti-
Gle preserved.-St. Louis GIobe-Demo-
GRAFT