573 MUSHROOMS, OR ESCULENT FUNGI. 



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 be- 

 gins 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 arti- 

 ficial 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 princi- 

 pally 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 ex- 

 treme 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 This species is the most celebrated of all the 

 Truffle. 

 Thomp. truffles, and always commands an enormous 



TUBER MAGNA- 



TUII. price. It occurs abundantly in the mountains 



of Piedmont, and probably nowhere else. 



Tuber Mela- This is the Truffle of the Paris markets. It 

 Thomp. is richly scented, and also greatly superior in 

 flavor to the common sorts. 



Other genera and species of Fungi are considered harm- 

 less, and are occasionally used for food. Some of the edible 



