EDIBLE FUNGI 



509 



singularly enough, we have never heard of anyone who has been induced 

 to taste of it and remained insensible to its good qualities. As a variety 

 it may be treated as a sweet omelette, and the salt and pepper replaced by 

 jam or preserve. 



The smaller Puffballs, of which there are several species, are some of 

 them capable of similar treatment, but they are so small that we have 

 never thought them worthy of a trial. For a sensation in fungus-eating 

 we can recommend nothing equal to the giant Puffball. 



(21) Truffles : Tuber sp. 



We have barely time to allude to Truffles as edible Fungi, but Truffle- 

 hunting in Kent and Sussex is now almost a lost art, and most of the 

 Truffles used in this country are imported. Two, or perhaps three, edible 

 species have been found in this country, but the original species was 

 called Tuber cestivum (Vittadini). The French Truffle is Tuber melano- 

 sporum (Vittadini). 



Truffle culture is often written about, but it is very difficult to arrive 

 at sound conclusions. It is in fact an indirect culture by the planting of 

 trees which are favourable to Truffle production. These are Oak, Horn- 

 beam, and perhaps Chestnut and Hazel. The planting of pieces or 

 parings of Truffles in naked soil has not proved successful. Doubtless 

 we may conclude that the methods of genuine Truffle culture have yet to 

 be discovered. 



It would have been possible to enumerate five times as many 

 species which may be eaten without inconvenience, but I considered it 

 more advisable to confine our observations to the best and the most to be 

 recommended, even although few in number. Probably some of those 

 excluded were well worthy of notice had they been more common or more 

 readily obtainable ; and some even which are available have been omitted 

 as of secondary importance. 



Before concluding I must be permitted to urge that in judging edible 

 Fungi we must not accept the ordinary Mushroom as the sole type of 

 flavour to which all other species can be compared, for this is not the 

 fact, as there are good esculent species which have a flavour and aroma 

 peculiarly their own, and must be appreciated on their own merits. 

 Besides, there are some which are excellent^for one purpose and not 

 suitable for another, and yet all may be invaluable for kitchen purposes. 

 Our first duty is to remove a strong prejudice and suspicion, that must 

 be admitted, in favour of one species, and one species alone, which has 

 remained supreme master of the British breakfast-table for centuries, to 

 the exclusion of all rivals. 



