360 



CULTIVATED VEGETABLES. 



seventeenth century, says they are both good 

 and evil in their effects ; they restore and 

 strengthen the stomach, but when used too 

 freely, they attenuate and divide the juices im- 

 moderately, and by some volatile and exalted 

 principles occasion great fermentations. 



Truffles are sometimes roasted under the 

 ashes, sometimes stewed whole, or mixed in 

 ragouts and sauces. In Italy and France 

 they are much vised as a dainty, either sliced 

 and fried in oil, salt, and pepper, or stewed 

 in their own broth. When dried for winter 

 use, they lose a great portion of their flavour : 

 with care they may be kept whole for some 

 months ; but, when exposed, they are often 

 blown by flesh flies. 



Savoy produces a kind of truffle which 

 sometimes weighs two pounds, and which has 

 the taste of garlic ; but it is agreeable to some 

 palates. 



Dr. Bisset says, that one species of this 

 plant forms, when externally applied, the 

 most powerful vegetable styptic yet known. 

 Gooch prefers it to the agaric of the oak, and 

 even to all fungous substances. 



Boerhaave enumerates eleven species of 

 truffles. 



M. Langsdorff, the Russian Consul at Rio 



