On the authority of our most distinguished mycologists, the Common Truffle has not yet been discovered within the limits of the United States. It is said to be found abundantly in some parts of Great Britain, particularly in Wiltshire, Kent, and Hampshire. It is collected in large quantities in some portions of France, and is indigenous to other countries of Europe.
The Truffle.
The following description by Mascall, in connection with the engraving, will give an accurate idea of its size, form, color, and general character: "The size rarely much exceeds that of a large walnut. Its form is rounded, sometimes kidney-shaped, and rough with protuberances. The surface, when the truffle is young, is whitish; but, in those that are full grown, it is either blackish or a deep-black. The color of the inside is whitish, with dark-blue and white, gray, reddish, light-brown or dark-brown veins, of the thickness of a horse-hair, which are usually variously entangled, and which form a kind of network, or mat. Between the veins are numerous cavities, filled with mucilage, and small, solid grains. These scarcely visible glands were formerly said to be the seeds, or germs, of the young truffles. The less the inside of the Truffle is colored with dark veins, the more tender and delicious is its flesh.
"The blackish, external rind is hard, and very rough, by means of fine fissures, grains, and protuberances; and forms, with its small facets (which are almost hexagonal), an appearance by which it somewhat resembles the fir-apples of the larch. Whilst the truffle is young, its smell resembles that of putrid plants, or of moist, vegetable earth. When it has nearly attained its full growth, it diffuses an agreeable smell, which is peculiar to it, resembling that of musk, which lasts only a few days: it then becomes stronger; and the nearer the fungus is to its dissolution, which speedily ensues, so much the more unpleasant is its odor, till at last it is quite disagreeable and putrid. Whilst young, the flesh is watery, and the taste insipid: when fully formed, its firm flesh, which is like the kernel of the almond, has an extremely aromatic and delicious taste; but as soon as the fungus begins to decay, and worms and putrescence to attack it, its taste is bitter and disagreeable."
Many attempts have been made in Great Britain, as well as in other parts of Europe, to propagate the Truffle by artificial means; but all experiments thus far, if they have not totally failed, have been attended by very unsatisfactory results.
Use.—Like the Common Mushroom, it is used principally in stuffings, gravies, and sauces, and in other very highly seasoned culinary preparations. It has long been held in high esteem by epicures and the opulent; but, from its extreme rarity, has always commanded a price which has effectually prohibited its general use. It has been truthfully remarked, "that few know how to raise it, and fewer still possess the proper knowledge to prepare it for the table."
Piedmontese Truffle. Thomp.
Tuber magnatum.
This species is the most celebrated of all the truffles, and always commands an enormous price. It occurs abundantly in the mountains of Piedmont, and probably nowhere else.