THE COMMON TRUFFLE. 
501 
acetic acid ; and in a few days they were once more subjected 
to an examination ; when I found the Anguillulce aceti, vinegar 
eels, developed in large numbers ; and all the albuminous por- 
tions of the section eaten out or destroyed. It is just possible 
that the motion observed was produced by the presence of 
minute ciliated ova of the Anguillulse ;* and then subsequent 
development may have laid the foundation for the fly-theory 
formation of truffles. 
This is not very probable, for the author observed the ciliary action 
before applying the acetic acid. The eels are developed in vinegar only, 
without the addition of any decaying organic substance. — Ed. 
DESCRIPTION OF PLATE XXVII. 
Fig. 1. A small truffle (natural size) from which a slice has been cut to show- 
its internal structure. 
Fig. 2. A horizontal section of a large truffle (natural size). 
Fig. 3. External cortical layer magnified 250 times. 
Fig. 4. Internal structure, a, a, Sporangia ; b, b, filamentous mycelium, mag- 
nified 250 times. 
2 M 
NO. IV. 
