192 



THE GENESEE FARMER 



THE TKUFFLE. 



THE TUUFFLE. 



Of all edible fungi, 

 tlie Teuffle, iu the 

 higher departments 

 of cookery, is most 

 highly prized. The 

 common variety, 

 {Txiber eibarium,) 

 of which we annes 

 an engraving, is 

 found growing un- 

 der ground in the southern part of England, and is 

 obtained from the trufflle-hunters, who train dogs to 

 scent them out. It is of very irregular form, inclin- 

 ing to globular, without root or stem. It has never 

 been grown artificially in England, with much suc- 

 cess, though many attempts have been made, and a 

 number of treatises written on the subject. Some 

 of the continental gardeners, especially in Prussia, 

 have been more successful. Its culture is some- 

 what similar to that of the mushroom. "We do not 

 know that it has ever been cultivated in this 

 country. 



The following statement has recently been going 

 the rounds of the papers. It is a matter in which 

 all who have ever tasted truffles will feel interested. 

 "We fear it is "too good to be true." 



"It is tliought that a discovery has at last been 

 made, which, if it really turns out what is sup- 

 posed, may be the cause of a trade of absolutely 

 unlimited extension being opened to France. A 

 man of the name of Rosseau, in the department of 

 Vaucluse, would appear to have found out the 

 means for the propagation of truffles, a secret which 

 has hitherto escaped all the researches of science. 

 This man has been following out his plan, as the 

 departmental journals say, for the last seven years, 

 and his first essay has been entirely crowned with 

 success. His notion has been, that the precious 

 excrescence was dependent upon a peculiar kind of 

 oak, which he calls the truffle oak (chene trnffler,) 

 and he has accordingly made plantations of 'such. 

 A few days back a certain number of persons were 

 iavited to witness the first bunt, and two pigs were 

 turned into an oak plantation of five years stand- 

 ing. The experiment succeeded so entirely that iu 

 a few hours, and on a plantation of not more than 

 thi-ee hectares, twenty-two pounds of very" fine 

 truffles were turned up, and Mr. Rosseau says a 

 similar hunt may take place every twenty days 

 during four months of the year. 



To Desteot Caterpillars on Frxjit Trees. — 

 The best method that I have ever seen used, is to 

 make a strong whitewash out of fresh-burned lime, 

 and apply to the nest with a brush or swab ; and if 

 it is^ applied to the whole tree it will do no harm. 

 A Young Farmer. — Vernon^ Lid. 



Allow me to urge your readers to send you 25 

 cents and get the Pamd Anmial for 1858. the ar- 

 ticle on " Profitable Fruit Culture," is alone worth 

 more than the price of the book, Jas. Henseaw. 



OEIGINAL DOMESTIC RECEIPTS. 



[Written for the Genesee Farmer by various Correspondent ^ 



Stewed CnicKEx. — Prepare and cut up the fow] 

 in proper pieces for the table ; put into the stew-pj 

 or kettle, with plenty of salt and pepper to seasoi 

 add what butter you wish, and a small quantity , 

 saleratus (not enough to discolor) to assist in makii| 

 it tender, and prevent its rising on the stomacl 

 add only water enough to cook'it, cover close, ai 

 stew moderately. Turn occasionally, that it mj 

 cook and season evenly; when nearly done, remo' 

 tlie cover, that the water may mostly evaporat 

 If you choose, dredge and boil in some flour. Tui 

 on some sweet cream, boil up and serve. Squirre 

 are good cooked like the above, omiting the creai 



Brown Gravy for Roast 'Eo^\ l. — Chop ti 

 heart, liver and lights of the fowl; put into tl 

 spider with butter, pepper, salt, and a little wate 

 "When boiling well, add some sweet cream and bo 

 Stir it, or it wiU burn. 



Raised Biscuit. — Heat three cups of sweet mil 

 with one of butter ; work it warm into the flou 

 with a tea-spoon of saleratus. Have ready son 

 yeast or light sponge, the same as for bread ; woi 

 this in when the mixture is milk warm ; mix it well 

 but not stilF, and set in a warm place to rise, "Whe! 

 light, mould into cakes, let them set awhile, (fiiil 

 minutes or so,) prick the tops of each ; bake in 

 quick oven. These are similar to those made froi 

 bread dough. Cold biscuit can be warmed to tast 

 like new, by turning cold water upon them to wei 

 the crusts, then warm through, in a moderate over 



Soda Biscuit.— One quart bowl of flour, one tea 

 spoon of soda, two of cream tartar, salt, sour mSL 

 and sour cream to mix ; bake quick. 



Lemon Pie. — One grated lemon, one beaten eg^ 

 one tea-cup of sugar, one and a half tea-cups c 

 sweet milk, three tea-spoons of flour. Must not ad( 

 the lemon till just as you set it in the oven, Bab 

 with two crusts. Mix and bake as common custan 

 pie. 



Another. — Beat the yolks of four eggs, add th( 

 grated rind and juice of one lemon, and five table 

 spoons sugar; bake with an under crust, Wher 

 done, add the whites of the eggs, beaten to a froth 

 with five tal)le-spoons of white sugar; bake agair 

 a few minutes. Try it. 



Extra Cup Cake. — Mix as written. One cup 

 butter stirred to a cream, two cups sugar, the yolks 

 of four eggs, tea-spoon of essence lemon or sweet 

 almond ; one tea-spoon of soda dissolved in a little 

 hot water put to one cup sweet milk ; then three 

 cups of flour, the whites of four eggs beaten to a 

 froth ; lastly, two cups of flour with two tea-spoons 

 of cream tartar, well infused; one cup wine, if you 

 like. 



Baeed CmcKEN. — Dress the chicken, tlien make 

 a dressing with which to fill it, of light bread crum- 

 bled fine, a lump of butter the size of a hen's egg, 

 some pepper and salt : moisten with water. Place 

 the fowl in a pan, with a pint and a half of water, 

 sprinkle a little salt over it, and bake half an hour. 



