Domestic Encyclopædia (1802)/Truffle

TRUFFLE, or Trubs, Lycoperdon tuber, L. (Tuber cibarium of Dr. Withering), is a species of puff-ball, which grows under ground, without any roots or the access of light; and attains a size of from a pea to the largest potatoe. In Britain, however, it is of a globular form, resembling that of a large plumb; and, when young, its surface is whitish; being interspersed with elevated dots, the centre of which contains a brown powder, similar to that of the common Puff-ball: as it becomes old, the colour turns black.—This species of fungus may be searched for in hilly forests, which have a sandy or dry clayey bottom, at the depth of four or five inches in the earth; though it seldom exceeds four or five oz. in weight, while those produced on the Continent, frequently weigh from eight to sixteen ounces.—It is one of the most wholesome and nutritive of the esculent fungi, and is generally discovered by means of dogs, which are taught to scent it; so that, on smelling the truffle, they bark, and scratch it up.—In Italy, it is likewise rooted up by pigs, which are either furnished with a ring around their snout; or, it is taken from them by an attendant.

Truffles are highly esteemed at the tables of the luxurious, where they are served up, either roasted in a fresh state, like potatoes; or, they are dried, sliced, and dressed as ingredients in soups and ragouts. The most delicious are internally white, and possess the odour of garlic.—They pay, on importation, a duty of 2s. 5 1/2d. per lb.