See also:

• TRUFFLE (from Med. F r. trufle, a variant of truffe, generally taken to be for tafie, from Lat. tuber, an esculent root, a tuber, cf. Ital tartufo, truffle, from Lat. torae tuber; another Ital. form tartufola gave Ger. Tartoffel, dissimilated to Kartoffel

TRUFFLE (from Med. F r. trufle, a variant of truffe, generally taken to be for tafie, from See also:

• LAT

Lat. tuber, an esculent See also:

• ROOT (late O.E. rot, adopted from Scand., cf. Norw. and Swed. rot, Dan. rod; the true O.E. word was wyrt, plant, represented in Ger. Wurz or Wurzel; the ultimate root is the same in both words, and is seen in Lat. radix)
• ROOT, ELIHU (1845– )

root, a tuber, cf. Ital tartufo, truffle, from Lat. torae tuber; another Ital. See also:

• FORM (Lat. forma)

form tartufola gave Ger. Tartoffel, dissimilated to Kartoffel  , See also:

• POTATO
• POTATO (Solanum tuberosum)

potato), the name of several different See also:

• SPECIES

species of subterranean See also:

• FUNGI (p1. of Lat. fungus, a mushroom)

fungi which are used as See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food . The species sold in See also:

• ENGLISH

English markets is Tuber aestivum; the commonest species of See also:

• FRENCH
• FRENCH, DANIEL CHESTER (1850– )
• FRENCH, NICHOLAS (1604-1678)

French markets is T. melanosporum, and of See also:

• ITALIAN

Italian the See also:

• GARLIC (O. Eng. gdrledc, i.e. " spear-leek "; Gr. oKbpolov; Lat. allium; Ital. aglio; Fr. ail; Ger. Knoblauch)

garlic-scented T. magna-turn . Of the three, the English species is the least desirable, and the French is possibly the best . The See also:

• TRUFFLE (from Med. F r. trufle, a variant of truffe, generally taken to be for tafie, from Lat. tuber, an esculent root, a tuber, cf. Ital tartufo, truffle, from Lat. torae tuber; another Ital. form tartufola gave Ger. Tartoffel, dissimilated to Kartoffel

truffle used for See also:

• PERIGORD

Perigord See also:

• PIE

pie (pate de foie gras) is T. melanosporum, regarded by some as a dark variety of our See also:

• BRITISH

British species, T. brumale . When, however the stock of T. melanosporum happens to be deficient, some manufacturers use inferior species, such as the worthless or dangerous Choeromyces meandriformis . Even the See also:

• RANK (O.Fr. rant or rent, mod. rang, generally connected with the O.E. and O.H.G. bring, a ring)

rank and offensive Scleroderma vulgare (one of the puff-See also:

• BALL (in Mid. Eng. bal; the word is probably cognate with " bale," Teutonic in origin, cf. also Lat. falls, and Gr. 7raXXa)
• BALL, JOHN (1585-1640)
• BALL, JOHN (1818-1889)
• BALL, JOHN (d. 1381)
• BALL, SIR ALEXANDER JOHN, BART
• BALL, THOMAS (1819- )

ball See also:

• SERIES (a Latin word from serere, to join)

series of fungi) is sometimes used for stuffing turkeys, sausages, &c . Indeed, See also:

• GOOD, JOHN MASON (1764-1827)

good truffles, and then only T. aestivum, are seldom seen in English markets . The See also:

• TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste of T. melanosporum can be detected in Perigord pie of good quality . True and false truffles can easily be distinguished under the See also:

• MICROSCOPE (Gr. µucp6s, small, asenreiv, to %view)

microscope . Tuber aestivum, the English truffle, is roundish in shape, covered with coarse polygonal warts, See also:

• BLACK
• BLACK, ADAM (1784-1874)
• BLACK, JEREMIAH SULLIVAN (1810–1883)
• BLACK, WILLIAM (1841-1898)

black in See also:

• COLOUR (Lat. color, connected with celare, to hide, the root meaning, therefore, being that of a covering)

colour outside and brownish and veined with See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white within; its See also:

• AVERAGE

average See also:

• SIZE

size is about that of a small See also:

• APPLE (a common Teut. word, A.S. aepl, aeppel, O.H.G. aphul, aphal, apfal, mod. Ger. Apfel)

apple . It grows from See also:

• JULY

July till autumn or See also:

• WINTER, JOHN STRANGE
• WINTER, PETER (c. 1755-1825)

winter, and prefers See also:

• BEECH

beech, See also:

• OAK (O. Eng., (lc)

oak and See also:

• BIRCH
• BIRCH (Betula)
• BIRCH, SAMUEL (1813–1885)
• BIRCH, THOMAS (1705-1766)

birch See also:

• WOODS, LEONARD (1774-1854)
• WOODS, SIR ALBERT (1816-1904)

woods on argillaceous or calcareous See also:

• SOIL

soil, and has sometimes been observed in See also:

• PINE (Lat. Pinus, Gr. srlrur)

pine woods . It grows gregariously, often in See also:

• COMPANY

company with T. brumale and (in See also:

• FRANCE
• FRANCE, ANATOLE (1844– )

France and See also:

• ITALY
• ITALY (Italia)

Italy) T. melanosporum, and sometimes appears in French markets with these two species as well as with T. mesentericum .

The odour of T. aestivum is very strong and penetrating; it is generally esteemed powerfully fragrant, and its taste is considered agreeable . The See also:

• COMMON

common French truffle, T. melanosporum, is a winter species . It is a valuable See also:

• ARTICLE (from Lat. articulus, a joint)

article of See also:

• COMMERCE
• COMMERCE (Lat. commercium, from, cum, together, and rnerx, merchandise)

commerce and is exported from France in See also:

• GREAT

great quantities . The tubers are globose, See also:

• BRIGHT, JOHN (1811-188g)
• BRIGHT, SIR CHARLES TILSTON

bright See also:

• BROWN
• BROWN, CHARLES BROCKDEN (1771-181o)
• BROWN, FORD MADOX (1821-1893)
• BROWN, FRANCIS (1849- )
• BROWN, GEORGE (1818-188o)
• BROWN, HENRY KIRKE (1814-1886)
• BROWN, JACOB (1775–1828)
• BROWN, JOHN (1715–1766)
• BROWN, JOHN (1722-1787)
• BROWN, JOHN (1735–1788)
• BROWN, JOHN (1784–1858)
• BROWN, JOHN (1800-1859)
• BROWN, JOHN (1810—1882)
• BROWN, JOHN GEORGE (1831— )
• BROWN, ROBERT (1773-1858)
• BROWN, SAMUEL MORISON (1817—1856)
• BROWN, SIR GEORGE (1790-1865)
• BROWN, SIR JOHN (1816-1896)
• BROWN, SIR WILLIAM, BART
• BROWN, THOMAS (1663-1704)
• BROWN, THOMAS (1778-1820)
• BROWN, THOMAS EDWARD (1830-1897)
• BROWN, WILLIAM LAURENCE (1755–1830)

brown or black in colour, and rough with polygonal warts; the mature flesh is blackish See also:

• GREY, CHARLES GREY, 2ND EARL (1764-1845)
• GREY, HENRY GREY, 3RD EARL (1802-1894)
• GREY, LADY JANE (1537-1554)
• GREY, SIR EDWARD
• GREY, SIR GEORGE (1812–1898)

grey, marbled within with white See also:

• VEINS

veins . It is gathered in autumn and winter in beech and oak woods, and is frequently seen in Italian markets . The odour of T. melanosporum is very pleasant, especially when the tubers are See also:

• YOUNG
• YOUNG, A
• YOUNG, ARTHUR (1741-1820)
• YOUNG, BRIGHAM (1801-1877)
• YOUNG, CHARLES MAYNE (1777–1856)
• YOUNG, EDWARD (1683–1765)
• YOUNG, JAMES (1811-1883)
• YOUNG, THOMAS (1773-1829)

young, then somewhat resembling that of the See also:

• STRAWBERRY (Fragaria)

strawberry; with See also:

• AGE (Fr. age, through late Lat. aetaticum, from aetas)

age the See also:

• SMELL (connected etymologically with " smoulder " and " smoke ")

smell gets very potent, but is never considered really unpleasant . The common Italian truffle, T. magnatum, is pallid ochreous or brownish See also:

• BUFF (from Fr. bu.ffie, a buffalo)

buff in colour, smooth or minutely papillose, irregularly globose, and lobed; the interior is a very See also:

• PALE (through Fr. pal, from Lat. palms, a stake, for paglus, from the stem pag- of pangere, to fix; " pole " is from the same original source)

pale brownish See also:

• LIVER (O. Eng. lifer; cf. cognate forms, Dutch lever, Ger. Leber, Swed. lefver, &c.; the O. H. Ger. forms are libara, lipora, &c.; the Teut. word has been connected with Gr. i'prap and Lat. jecur)

liver colour veined with white . It grows towards the end of autumn in plantations of willows, poplars and oaks, on clayey soil . Sometimes it occurs in open cultivated See also:

• FIELDS, JAMES THOMAS (1817-1881)

fields . The odour of the mature fungus is very potent, and is like strong garlic, See also:

• ONION (Fr. oignon, Lat. unio, liberally unity, oneness, applied to a large pearl and to a species of onion)

onion or decaying See also:

• CHEESE (Lat. caseus)

cheese . T. brumale, referred to above, grows in See also:

• BRITAIN (Gr. Hperavuml vi7vot, Bperravia; Lat. Britannia, rarely Britannia)

Britain . It is a winter truffle, and is found chiefly under oaks and abele trees from See also:

• OCTOBER

October to See also:

• DECEMBER (Lat. decent, ten)

December .

It is black in colour, globose, more or less See also:

• REGULAR

regular in shape, and is covered with See also:

• SHARP, GRANVILLE (1735-1813)
• SHARP, JAMES (1618-1679)
• SHARP, JOHN (1645-1714)
• SHARP, RICHARD (1759-1835)
• SHARP, WILLIAM (1749-1824)
• SHARP, WILLIAM (1856-1905)

sharp polygonal warts; the mature flesh is blackish grey marbled with white veins . The odour is very strong and lasts a See also:

• LONG, GEORGE (1800-1879)
• LONG, JOHN DAVIS (1838– )

long See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time; the taste is generally esteemed agreeable . Choeromyces meandriformis, which occurs in Britain, is sometimes sold for T. magnaturn, the colour of the flesh of both species being somewhat similar . Scleroderma vulgare, the " false truffle," is extremely common on the See also:

• SURFACE

surface of the ground in woods, and is gathered by Italians and Frenchmen in See also:

• EPPING

Epping See also:

• FOREST

Forest for the inferior dining-rooms of See also:

• LONDON

London where See also:

• CONTINENTAL

continental dishes are served . It is a worthless, offensive, and possibly dangerous fungus . A true summer truffle, T. mesentericum, found in oak and birch woods on calcareous See also:

• CLAY (from O. Eng. claeg, a word common in various forms to Teutonic languages, cf. Ger. Klei)
• CLAY, CASSIUS MARCELLUS (1810-1903)
• CLAY, CHARLES (1801–1893)
• CLAY, FREDERIC (1838–1889)
• CLAY, HENRY (1777–1852)

clay soil, is frequently eaten on the See also:

• CONTINENT (from Lat. continere, "to hold together "; hence " connected," " continuous ")

Continent . It is esteemed equal to T. aestivum, of which it is regarded as a variety and probably grows in Britain . Another edible species, T. macrosporum, also grows in Britain, in clayey places under young beeches and oaks, on the See also:

• BORDERS, THE

borders of streams and roads, and sometimes in fields ; more rarely it grows in plantations of See also:

• WILLOW (Salix)

willow and See also:

• POPLAR
• POPLAR (Lat. Populus)

poplar . It has a strong See also:

• SCENT

scent of onions or garlic somewhat similar to T. aestivum, but it is less esteemed on See also:

• ACCOUNT
• ACCOUNT (through O. Fr. acont, Late Lat. comptum, cornputare, to calculate)

account of its toughness and its small size . Terfezia leonis, a famous truffle of Italy, See also:

• ALGERIA
• ALGERIA (Algerie)

Algeria, See also:

• SARDINIA (Gr. 'IXs'o"uva, from a fancied resemblance to a footprint in its shape, Ital. Sardegna)

Sardinia, &c., resembles externally a potato . It grows in See also:

• MARCH
• MARCH (1) (from Fr. marcher, to walk; the earliest sense in French appears to be " to trample," and the origin has usually been found in the Lat. marcus, hammer; Low Lat. marcare, to hammer; hence to beat the road with the regular tread of a soldier: cf.
• MARCH, AUZIAS (c. "1395-1458)
• MARCH, EARLS OF
• MARCH, FRANCIS ANDREW (1825– )

March, See also:

• APRIL

April and May . Some persons eat it in a raw See also:

• STATE
• STATE, GREAT OFFICERS OF

state, sliced and dipped in oil or See also:

• EGG (O.E. aeg, cf. Ger. Ei, Swed. aegg, and prob. Gr. u,ov, Lat. ovum)
• EGG, AUGUSTUS LEOPOLD (1816-1863)

egg .

It is not scented, and its taste is generally considered insipid or soapy . Melanogaster variegatus, an ally of the puff-balls, and therefore (like Scleroderma) not a true truffle, is sometimes eaten in See also:

• ENGLAND
• ENGLAND, THE CHURCH OF

England and France . It has been, and possibly still is, occasionally sold in England under the name of " red truffle." It is a small ochreous-brown species with a strong aromatic and pleasant odour of See also:

• BITTER, KARL THEODORE FRANCIS (1867– )

bitter almonds . When the plant is eaten raw the taste is sweet and sugary, but when cooked it is hardly agreeable . The odour belonging to many truffles is so potent that their places of growth can be readily detected by the odour exhaled from the ground . Squirrels, hogs and other animals commonly dig up truffles and devour them, and pigs and See also:

• DOGS, ISLE OF

dogs have long been trained to point out the places where they grow . Pigs will always eat truffles, and dogs will do so occasionally; it is therefore usual to give the trained See also:

• PIG
• PIG (a word of obscure origin, connected with the Low Ger. and Dut. word of the same meaning, bigge)

pig or See also:

• DOG

dog a small piece of cheese or some little See also:

• REWARD

reward each time it is successful . Truffles are reproduced by spores, which serve the same purpose as seeds in flowering See also:

• PLANTS

plants; in true truffles the spores are See also:

• BORNE, KARL LUDWIG (1786–1837)

borne in transparent sacs (See also:

• ASCI

asci), from four to eight spores in each See also:

• ASCUS (Gr. &vu5s, a bag)

ascus . The asci are embedded in vast See also:

• NUMBERS, BOOK OF
• NUMBERS, PARTITION OF

numbers in the flesh of the truffle . 5, T. magnatum . 6, Choeromyces meandriformis . 7, Scleroderma vulgare .

8, Melanogaster variegatus . In false truffles the spores are See also:

• FREE

free and are borne on See also:

• MINUTE
• MINUTE (Lat. minutes, small; minuere, to make less)

minute spicules or supports . The spores of the See also:

• CHIEF (from Fr. chef, head, Lat. caput)

chief See also:

• EUROPEAN

European truffles, true and false, enlarged five See also:

• HUNDRED

hundred diameters, are shown in the accompanying See also:

• ILLUSTRATION

illustration . Many references to truffles occur in classical authors . The truffle Elaphomyces variegatus was till quite See also:

• RECENT

recent times used, under the name of See also:

• HART, ALBERT BUSHNELL (1854– )
• HART, CHARLES (d. 1683)
• HART, ERNEST ABRAHAM (1835–1898)
• HART, SIR ROBERT
• HART, WILLIAM (1823–1894)

Hart's See also:

• NUT
• NUT (0. Eng. knutu, cf. Dutch noot, Ger. Nuss; allied with Gael. cno; it is not of the same form as Lat. nux)

nut or Lycoperdon nut, on account of its supposed aphrodisiac qualities .