full grown, it is either blackish or a deep-black. The color of the
inside is whitish, with dark-blue and white, gray, reddish, light-brown
or dark-brown veins, of the thickness of a horse-hair, which are usually
variously entangled, and which form a kind of network, or mat. Between
the veins are numerous cavities, filled with mucilage, and small, solid
grains. These scarcely visible glands were formerly said to be the
seeds, or germs, of the young truffles. The less the inside of the
Truffle is colored with dark veins, the more tender and delicious is its
flesh.

"The blackish, external rind is hard, and very rough, by means of fine
fissures, grains, and protuberances; and forms, with its small facets
(which are almost hexagonal), an appearance by which it somewhat
resembles the fir-apples of the larch. Whilst the truffle is young, its
smell resembles that of putrid plants, or of moist, vegetable earth.
When it has nearly attained its full growth, it diffuses an agreeable
smell, which is peculiar to it, resembling that of musk, which lasts
only a few days: it then becomes stronger; and the nearer the fungus is
to its dissolution, which speedily ensues, so much the more unpleasant
is its odor, till at last it is quite disagreeable and putrid. Whilst
young, the flesh is watery, and the taste insipid: when fully formed,
its firm flesh, which is like the kernel of the almond, has an extremely
aromatic and delicious taste; but as soon as the fungus begins to decay,
and worms and putrescence to attack it, its taste is bitter and
disagreeable."

Many attempts have been made in Great Britain, as well as in other parts
of Europe, to propagate the Truffle by artificial means; but all
experiments thus far, if they have not totally failed, have been
attended by very unsatisfactory results.

_Use._--Like the Common Mushroom, it is used principally in stuffings,
gravies, and sauces, and in other very highly seasoned culinary
preparations. It has long been held in high esteem by epicures and the
opulent; but, from its extreme rarity, has always commanded a price
which has effectually prohibited its general use. It has been truthfully
remarked, "that few know how to raise it, and fewer still possess the
proper knowledge to prepare it for the table."

PIEDMONTESE TRUFFLE. _Thomp._

Tuber magnatum.

This species is the most celebrated of all the truffles, and always
commands an enormous price. It occurs abundantly in the mount