308 THE VEGETABLE CULTIVATOR. 



raw, thinly sliced, and then soaked in wine, or only 

 roasted in ashes. In Italy, France, and ^England, 

 they are much esteemed as a great dainty, either 

 sliced and Tried in oil, salt, and pepper, or thoroughly 

 stewed in their own broth. They are often used as 

 an addition and seasoning to meat pies, sauces, and 

 ragouts, and a particular dish is made of them 

 nearly alone. 



The flesh of truffles is solid, partly juicy, and 

 partly dry, like the kernel of many fruits of trees. 

 Before it is ripe the truffle has no other smell than 

 that of the mouldiness of fertile earth, or decayed 

 vegetables ; but as it approaches to ripeness, it 

 attains the truffle smell so agreeable to epicures, 

 which, at first, is fragrant, and often like musk ; 

 the nearer it approaches to ripeness, it becomes 

 sharper ; and when too ripe, and putrescence or in- 

 sects have begun to make their attacks upon it, 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; but even 

 these are agreeable to some palates. 



Truffles are extended over the whole surface of 

 the earth, and are natives as well of the cold north 

 as of temperate and hot climates. Linnaeus found 

 them in Lapland, and Kaempfer in Japan, where 

 they are also eaten as a delicacy. They are dug 

 up in Africa, America, and in great abundance in 

 many parts of Asia. They are found principally in 

 the temperate countries of Europe, in England, 

 Spain, and France, especially in the south of that 

 Country ; in Italy, in Switzerland, and in the north 

 and south of Germany. In the last country they 



