Cultivation of 2\iijjlc^. 417 



wood, to infer a mechanical accretion of component parts, and 

 there is as little for the inference in the case of the truffle. This, 

 nevertheless, is still believed by individuals, who pretend that all 

 fungi are formed from the putrescence of dead vegetables. 



There is, however, some truth in this clumsy representation. 

 As the infusoria are more readily produced, and in greater num- 

 bers, in water that contains a solution of organised matter, so fungi 

 are produced v/here the soil is mixed with such matter as must 

 necessarily be used for their formation. When truffles are to 

 be produced by artificial means, nature must be imitated as 

 closely as possible, and such circumstances introduced as are 

 always met with in the habitats of this fungus. 



We meet with truffles, at least in Germany, exclusively in 

 moist woods, as well in mountainous tracts as in plains, but not 

 in thickets, which cannot be penetrated by the rays of the sun, 

 or moved by a draught of air ; but in vacant places, which are 

 somewhat shaded by lofty trees, but by very little underwood. 

 Of all species of trees, an oak standing aloof from other trees, 

 with its branches widely extended, collects about it the greatest 

 number of edible truffles. It keeps off the burning rays of the 

 sun, but at the same time permits the free cooperation of the 

 air and of warmth. Under it truffles acquire the most delicious 

 flavour, and sometimes are so large as to be 3 or 4 inches in di- 

 ameter, and to weigh from a pound to a pound and a half. 

 Truffles are also dug up in woods that are not crowded, under 

 hornbeams (weissbiichen), elms, maples, and other deciduous 

 trees ; but less plentifully, not so well flavoured, and less in size. 

 In close pine woods they entirely fail, and are rare in woods 

 of mixed kinds of trees. 



Hence vegetable mould from oak leaves and decayed oak ap- 

 pears to contribute to the production and the growth of truffles, 

 as advantageously as the dung of horses and asses does to the 

 production of mushrooms. In this case, a peculiar animal mat- 

 ter produces the effect ; in the other, a peculiar vegetable matter: 

 perhaps the tannin, or some other yet undiscovered product of 

 the oak tree. The more of this matter any species of tree con- 

 lainS) with the greater facility are truffles produced in its vicinity, 

 and in greater numbers. He, therefore, who wishes to lay out 

 truffle beds must endeavour to accumulate this matter in the 

 soil where he intends them to be, and to introduce those circum- 

 stances under which the production and thriving of this fungus 

 are rendered possible and promoted. 



In laying out truffle beds a distinction must be made between 

 wood land and garden land. The former needs not much pre- 

 paration, and promises a surer profit than garden land, with 

 which must be artificially mixed those species of earth that, in 

 the latter, have for several years been accumulated by nature. 



Vol. XIIL — No.90. e e 



