Truffles and Morels These have already been described under the article FUNGI, and are figured in Plate LXXV. of this work.
455. The Truffle, or subterraneous puffball, (Tuber ci barium,) is one of the best of the esculent fungi. It grows naturally in different parts of Britain, but is most common in the downs of Wiltshire, Hampshire, and Kent, Muse dogs are trained to scent it out ; the pliant growing and coming to perfection some inches below the surface. The dogs point out the spot by scraping and barking, and the truffles (for several generally grow together) are dug up with a spade. They are principally sent to Covent Garden market. No attempt, it is believed, has hitherto been made to cultivate truffles ; but of the practicability of the thing, there seems no reason to doubt. In their habits of growth, indeed, they differ essentially from the mushroom ; but it is eel tainly possible to accommodate the soil and other cir cumstances to the peculiar nature of the fungus. It has been said, that the tubercles on the surface of truffles are analogous to the eyes or buds of potatoes, and that they have been propagated, like potatoes, by means of cuts fur nished with tubercles : it may howet er be suspected, that the pieces thus planted contained ripe seeds. Truffles, we
may add, seem to delight in a mixture of clay and sand ; end a moderate degree of bottom heat, such as is afforded by a spent hotbed, might pi obably forward their vegeta tion.
456. The Morel (Phallus esculentus, L. ; Helvetia escu lent a of Sowerby, and Morehella eseuleuta of l'L•soon) rises, in the spring months, generally in woods, but sometimes on commons. It frequently appears for sale in Covent Garden market in May and June ; but it has never been cultivajd. The cultivation of morels, however, would probala more easily accomplished than that of truffles. Morels Or used either fresh or dried, commonly as an in gredient to heighten the flavour of gravies or ragouts. if intended for keeping, they should not be collected when wet with dew, nor soon after rain ; if gathered in a dry state, they may be kept for many months.
Having treated at great length of the Kitchen Garden, and of culinary plants suited to our climate, we now turn to the Flower Garden ; and here we shall study brevity as touch as possible.