These are a very curious description of vegetables; they grow under ground, no part of the plants ever being seen on the surface. It is like the mushroom kind, a species of fungus, and is propagated by seed which is nurtured by the decaying of the old plant. They are found about ten inches below the surface of the earth, dogs being trained to discover them by their scent. The truffle has a very rich, tart, and high flavour when fresh and in season, but loses it when dried, or out of season. They are not very common in America, but they are found in great quantities in France and Italy. A writer in Rees's Cyclopædia informs us, that "truffles are generally in seed about August, when they are of a fine high flavour and agreeable smell; continue good till the beginning of winter, and sometimes as late as March; but those gathered between March and July are small, white, and of a poor flavour. The same authority, in the same article, intimates that truffles are tenderest and best in spring, though easiest found in autumn; the wet swelling them and the thunder and lightning disposing them to throw out their scents: hence by the ancients they were called thunder-roots. Hogs are fond of them; hence the common people call them swine-bread." It is now, the editor may observe, a well-established fact, that truffles are not good after March, or before August. They require a great deal of washing and brushing, in several waters, before they can be applied to culinary purposes. When fresh and fine they are very rich, and are a very delicious addition to some dishes. They may be, and frequently are, stewed like mushrooms, and prepared in other ways, and eaten by themselves.

435. Cucumbers may be stewed in the same way as celery, with the addition of some sliced onions; or the cucumbers and onions may be first floured and fried in butter; then add the gravy, and stew till tender; skim off the fiat.