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Truffle

The truffle is a kind of mushroom without roots, which is found at a considerable depth underground, principally in oak forests. As there is nothing on the surface to indicate their presence underneath, pigs and dogs are employed to find them out, and when they begin to scratch the ground the men who are with them dig until the truffles are found. There are three kinds-black, red, and white, and the difference arises from the different degrees of ripeness to which the truffle has attained. The black being the ripest are the best. Truffles grow on the Continent much more abundantly than they do in England. Perigord, in the South of France, is celebrated for them. They are seldom eaten alone, but are used for flavouring pies, ragouts, and sauces, for stuffing poultry, and for garnishing dishes. When good they have an agreeable aroma, and are light and elastic. They are best when fresh, and lose much of their flavour when preserved. They are almost extravagantly esteemed by epicures, and are very expensive. Those who have acquired the taste regard the truffle as the best of edible substances. They are in season from October to January, though bottled truffles, may be bought at the Italian warehouses at any time. Probable cost, fresh truffles, 6s. to 18s. per pound; bottled truffles, 1s. 10d. for a small bottle.