TRUFFLES. I 7 1 



in order not to disturb the mycelium ; and it would 

 be well perhaps, in case they find a successful result, 

 not to take too largely of the crop the first year or 

 two, but to give them time to establish themselves 

 thoroughly in the locality. It would seem, however, 

 that when once established, deep stirrings of the soil 

 would tend rather to encourage than to check their 

 increase, as giving the mycelium a lighter soil in 

 which to vegetate, and preventing the growth of roots 

 of surrounding trees, &c. 



Imported truffles, in addition to those which are 

 received in the fresh state, are either in dried slices, 

 which are in least esteem, or the whole or segments 

 of the fresh truffles preserved in oil, .and sold in 

 bottles. 



A spiny spored truffle is also recorded as British 

 {Tuber brumale), and it is found in some parts of 

 France, but does not appear to be held in great 

 esteem. In England it only makes its appearance 

 occasionally, and as a rarity. 



The red truffle of Bath (Melanogaster variegatus) 

 is almost traditional as a truffle substitute. It is said 

 that formerly it was sold as a truffle in the markets 

 of Bath, but we can find no trace of it in such a 

 capacity now. It is still a British species, and al- 

 though it is a subterranean species, it is not a true 

 truffle. The spores in truffles are produced within 

 broad membranous sacs or asci, and are therefore 

 what is termed ascigerous, and allies of the great 



