128 3UIST's family kitchen GA3.DENi:it. 



grow stocky and strong. Transplant alDOUt tlie 20th of May, 

 two feet from plant to plant and three feet from row to row, 

 where they are to remain. The frame in which the Cabbage 

 plants were during Winter, is an excellent spot for these 

 seeds, which may be sown as soon as they are removed, in 

 March. Protect with mats and shutters in cold weather. The 

 seed grows best when it is only very slightly covered. Al- 

 though great care is taken for its early protection, it is of a 

 very hardy nature, and will lie dormant in the ground all 

 "Winter, vegetating in the Spring, as the season advances. In 

 some seasons there is a caterpillar very destructive to the 

 vines, against which the only remedy is picking them off as 

 soon as they appear. For the proper culture of this crop, it is 

 indispensable to have rich ground. That whereon the Winter 

 Spinach was grown will suit, if in good heart. 



TRUFFLE. 



Tuhera Terrce'a.— Truffe, 'Fr.—Truffel, Ger. 



The Truffle is a subterraneous fungus, growing naturally 

 some inches below the surface, in some parts of Italy, France, 

 and even Great Britain. We do not suppose that its cultiva- 

 tion has been attempted in this country, neither are we inti- 

 mately acquainted with the process of its culture. It has been 

 successfully grown by several individuals in England, who 

 procured the Truffle from where it was found growing, laying 

 it in a somewhat similar situation, either in the vicinity of 

 woods or in the open field. It is a very singular production, 

 combining (in the opinion of naturalists) a flavor of both flesh 

 and vegetable. It is of a globular formation, about the size 

 of a hen's egg, without any roots or fibres. It is sometimes 

 seen of a dark brown color, while at other times it is of a whi- 

 tish appearance. The surface is uneven and rough, the flesh 

 iirm — white when young, but as it becomes old, it approaches 



