The Washington weekly post. (Washington, D.C.) 1878-1916, 1899-08-15


riculture has received through Prof. Wal
ter T. Swingle, one of the agricultural
explorers sent abroad to look up matters
OF inteEOTt 10 that branch OF the service,
a nurIel of seeds and plants which ii Is
thouLht lin prove Of value 20 the Amer
icaI producer and consumer. All of these
wiz be iperimented with by the division
of seed and plant Introduction within a
short time, and valuable results are con-
fidently expected.
Among the things sent over from
France are some trufIies, an Article of
food that Is very little used in the United
States, but which can. in all pTOba 0ility<
be produced with profit here. In France
the trutde industry is growing rapidly.
and promises within a short time 10 be-
come one OF great value TO the agriCul-
tural class. Prof. SWingle believes that
we can produce in this country all the
trUffies We need, wheTaes now We import
every single one that goes on the table
Although not common article Of food
in this country. ~ France they are con-
sidered a delicacy and are cooked in
numerous different ways. as an accom-
paniment of other dishes, they lend a
rare flavor and richness.
Some idea of the growing magnitude Of
the truffle industry in France can be gath
cred from the fact that within the last
few years it has increased so rapidly that
1t now amounts to more than SC000O an
nually, and such is the demand for them
that from a mere side issue on the part
of farmers, it has developed into a reg
ular business of great profit
GroE Beneath The Ground.
Truffle-raSsilG-- very interesting. and
to carry it on successfully reouires
considerable skill and patience. Trufies.
it is well known, are a fuDgous
growth liks mushrooms, but instead of
growing on the surface they are found
from ten TO twelve inches below the
ground clinging to roots of trees. and IL
requires the aid of trained hogs or dogs
10 discover them. The odor is very strong
and penetrating, and is generally esteemed
powerfully fragrant. Even in its uncook-
ed state the truffie is considered by some
to possess a very agreeable taste.
Like mushrooms, there are various spe-
cies, some of which are worthless and
dangerous, but these are easily dstin-
guished from the edible truffie, and il is
therefore, more valuable than the mush-
room. Truffies are raised in England.
Italy and France, but the French trufle
is by far the best. Prof. Swingle procur-
ed the trutfies sent the department from
the choice of the Paris markets, and if
we succeed in introducing them into this
country, they will be of the best quality
Forests that were long thought to be nj.
terly valueless even for the timber grow
ing upon them have lately been found tn
possess great value for the production of
truffles. Indeed, truffie forests within the
past few years have increased so much in
value that the taxes upon them have been
quadrupled.
The truffie grows from July TIL autumn
or winter, and is found only on oak.
beech, and birch trees, and requires a
peculiar sofia ricn. clayey earth. Prof.
Hardness, Of the Academy of Sciences.
believes that the forests of California and
the CarOlinas can produce the finest quail
ity of truftles. There are species OF truf-
fies now found in California, but thew are
hardly fit for eating, and in order 10 in
troduce the industry into this country.
II VIII be necessary TO plant the imported
tubers and experiment with them on diff
ferent kinds of trees. In France the best
truffies are sold for as high as "A a pound
Inferior ones can be bought for a dollar
up, and the wholesale price varies from
60 cents to s. a pound