its natural state, the Morel is found growing in orchards, damp
woods, and in moist pastures. Its height is about four inches. It is
distinguished by its white, cylindrical, hollow, or solid, smooth stem;
its cap is of a pale-brown or gray color, nearly spherical, hollow,
adheres to the stem by its base, and is deeply pitted over its entire
surface. It is in perfection early in the season; but should not be
gathered soon after rain, or while wet with dew. If gathered when dry,
it may be preserved for several months.

_Use._--The Morels are used, like the Truffle, as an ingredient to
heighten the flavor of ragouts, gravies, and other rich dishes. They are
used either fresh or in a dried state.

_Cultivation._--Its cultivation, if ever attempted, has been carried on
to a very limited extent. Of its capability of submitting to culture,
there can be little doubt. If the spawn were collected from its natural
habitats in June, and planted in beds differently formed, but
approximating as nearly as possible to its natural conditions, a proper
mode of cultivation would assuredly be in time arrived at. Persoon
remarks that "it prefers a chalky or argillaceous soil to one of a sandy
nature; and that it not unfrequently springs up where charcoal has been
burned, or where cinders have been thrown."

"The great value of the Morel--which is one of the most expensive
luxuries furnished by the Italian warehouses, and which is by no means
met with in the same abundance as some others of the Fungi--deserves to
be better known than it is at present." The genus comprises a very few
species, and they are all edible.

* * * * *

COMMON TRUFFLE.

Tuber cibarium.

[Illustration: The Truffle.]

On the authority of our most distinguished mycologists, the Common
Truffle has not yet been discovered within the limits of the United
States. It is said to be found abundantly in some parts of Great
Britain, particularly in Wiltshire, Kent, and Hampshire. It is collected
in large quantities in some portions of France, and is indigenous to
other countries of Europe.

The following description by Mascall, in connection with the engraving,
will give an accurate idea of its size, form, color, and general
character: "The size rarely much exceeds that of a large walnut. Its
form is rounded, sometimes kidney-shaped, and rough with protuberances.
The surface, when the truffle is young, is whitish; but, in those that
are