St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1892-01-30

inches below the surface Of the ground
are more Of the epicurean daintica
And thus, after numerous repetitions o
the same performance, the animal
thoroughly disappointed. gives up IL
disgust and submits to being led bach
tn his pen; but on the morrow. thanks
to the pigs short memory. the occnr
rences of the day before are completely
forgotten, aud he experiences again
the same joy and pain, hope and disap
pointment, expectation and defeat.
Recently il has been found that dogs
could be trained to perform the dutie.
that are instructive to the pig. and SC
great is the demand In France for the
truffle that many of the canine species
are now, in certain districts, possessed
Of this estimable talent The training
through which they pass in order to &C.
quire a scent is q decidedly agreeable
one. To begin with. many cut or sliced
truffics are mixed Gaily with their food,
until at length they develop a liking foz
the flavor. Afterward their owners
conceal, in some portion Of . field
where truffies are supposed to exist, q
little tin dish Of filet aux truffes, GOV.
ering the same with . few handfuls OF
earth. The dog is then brought out
and urged to hunt for the dish, goaded
by an empty stomach. When he ut
length finds it, he is caressed BY his
master, and thus in the space of . few
weeks he will readily learn to hunt for
the vegetable itself.
Truffles are seldom found twice in the
same place. A field that may yield q
great quantity this year will be quite
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, q Frenchman, and q GER
tain NJ. Rosseau made like claims, but
they have in each case been discredited.
The very fact that the trufle 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 trufiles
as well as for game. who hunt by night
with their dog or porker. q plague to
landowners and bette noire to local
genarmes.
Scarcely is there q canning establish.
ment at this moment in France that
does not, among other alimcntary 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 trufae 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 mum.
Der of western packers have visited
bordeaux in order to inform them.
selves regarding the canning process.
II is q very simple one. the trufiies 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
nets are also ''trufI1ed," the vegetable
being cut into small squares and in.
serted into the substance CT the arti.
Gle preserved.-St Louis Globe Demo-