Natural History of the Triiffle. 39S 



found, and also upon its age ; for all our brownish ripe truffles 

 are, till they are nearly ripe, more or less of a whitish colour. 



In the veiny consistence of truffles are many cavities, filled 

 with vegetable mucus, in which are contained several small dark 

 points. These, some take for seeds, and some for the embryos 

 of other truffles that have received their form, and, increasing 

 in size, grow after the dissolution of their parent. 



The flesh of truffles is solid, partly juicy, and partly dry like 

 the kernel of many fruits of trees ; for instance, like that of the 

 oak, hazel, &c. It is either mealy or soapy to the touch ; and, 

 when raw, has a somewhat sweet, but peculiar, taste. Before 

 it is ripe, the truffle has no other smell than that of the mouldi- 

 ness of fertile earth, or decayed vegetables ; and in that state, 

 therefore, is not easily perceived and found by animals that have 

 a delicate sense of smelling ; but as it approaches to ripeness, it 

 attains the truffle smell so agreeable to epicures, which, at first, 

 is fragrant, and often like musk ; as it is nearer being ripe, it 

 become sharper and more urinous ; and when too ripe, or going 

 back, and putrescence or insects have begun to make their 

 attacks upon it, is disagreeable, and nearly resembles the smell 

 of a cow-house. There are also truffles, in many places, which 

 diffuse a strong smell of garlic, many of which are found in a 

 small district of the Weingartner Forest. In husbandry, in trade, 

 and by some botanists, they are, according to their colour, smell, 

 and taste, considered as different species ; but most botanists 

 look upon these kinds only as varieties. There is as yet much 

 obscurity in the mode of ascertaining the different species of 

 fungi. Many species, even of truffles, may incontestably be 

 discovered, with respect to which, regard, in my opinion, should 

 not be had to one peculiarity alone, but to several taken together ; 

 and especially to the place where they are found, to the soil, and 

 to their being produced at one and the same time, in one and 

 the same spot. In a ripe state, truffles are observed by divers 

 animals, even when deep in the earth, and found, as we shall 

 learn, by the assistance of certain species of them. 



There are ripe truffles, from the size of a bean to that of a 

 large fist, and from a pound to a pound and a half in weight. 

 Heavier ones were unknown to Geoff'roy. I have never seen 

 heavier ones found, and I do not believe that there are truffles, 

 as some maintain, of from twelve to fourteen pounds' weight. 



Here and there ripe truffles are indeed met with the whole 

 year through ; but the most of them ripen from the middle of 

 August, especially when rains fall about that time, till late in 

 autumn, when frosts come on. 



§ 4. The Sivine-triiffle, which, in this neighbourhood (Carls- 

 ruhe), grows along with the black edible truffle, is, in its external 

 colour, its shape, and particularly in its smell, essentially different 



