The Family Kitchen Gardener (1856)/Truffle
TRUFFLE.
Tùbera Terra’a. —Truffe, Fr.—Trüffel, Ger.
The Truffle is a subterraneous fungus, growing naturally some inches below the surface, in some parts of Italy, France, and even Great Britain. We do not suppose that its cultivation has been attempted in this country, neither are we intimately acquainted with the process of its culture. It has been successfully grown by several individuals in England, who procured the Truffle from where it was found growing, laying it in a somewhat similar situation, either in the vicinity of woods or in the open field. It is a very singular production, combining (in the opinion of naturalists) a flavor of both flesh and vegetable. It is of a globular formation, about the size of a hen’s egg, without any roots or fibres. It is sometimes seen of a dark brown color, while at other times it is of a whitish appearance. The surface is uneven and rough, the flesh firm—white when young, but as it becomes old, it approaches black, with light brown veins. Dogs and swine have been trained to search for the Truffle. In Italy it is called Swine’s Bread, as these animals are exceedingly fond of them. The Italians tie a cord to the hog’s foot and drive him, observing where he roots. The French and English have dogs called Truffle-dogs, trained to scent it out. These dogs point out the spot, by scraping and barking; and the Truffles, which are generally found in clusters, are dug up with a spade. They are used, like the mushroom, in stuffings, gravies, and other high-seasoned preparations, and will keep perfectly sound for several months.
Culture.—They have been successfully cultivated in Germany, France, and England, on which there is a large pamphlet published, to which we refer those who wish information on the subject. We are not acquainted with the manner of their growth, and it is not our habit to detail to others what we do not practically know.