HISTORY OF TRUFFLES

In any given Truffle, the rind and the parenchyma are displayed for observation. The former is external, encircling the Truffle on all sides; the latter is internal, enveloped by the rind. The rind varies in thickness and color in different species of Truffles; it is sometimes smooth, sometimes papillose, but most often rough, or provided with so many small pyramidal projections, which are called tubercles or warts (1). These tubercles, when inspected under a microscope, are seen to be composed of very small vesicles, mostly elliptical in shape and packed together in such a way that those occupying the apex of the warts cohere more strictly to one another than others. Their color is varied, being more intense in the center. The papillae and the entire external surface of the rind, underlying the papillae and tubercles, show exactly the same structure. The peculiar construction of these parts wonderfully favors the absorption of air and of the humors immediately surrounding the Truffle.

Subjacent to the cellular tissue of the rind is the parenchyma, or flesh of the Truffle, which varies in tenacity, color, and form according to the different species and age of the Truffle. It consists of innumerable membranous vesicles, for the most part supported by a pedicel, in the cavity of which are contained many elliptical-rounded corpuscles, usually dark-colored in a mature Truffle. These corpuscles, which are commonly regarded as the seeds of Truffles (2), are called sporules or sporidia (3), while the vesicular receptacles are called sporangia (4). The sporidia initially swim in a clear humor and occupy the center of the cavity. The sporangia compose almost the entire mass of the Truffle, cohering loosely among themselves via a fibro-cellular tissue (5), from which they are easily separated.