. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 324. German Truffles {Tuhcr astivum). Vertical section showing rind, air passagesdark veins of compressed hyphje, and masses of asci. Natural size. (Tulasne.) obtained from Northern Italy, France, Germany, Switzerland, andBohemia. The flesh is lighter than that of French truffles, and the. Fig. 325. French Truffles {Tuber brumale). Section showing hyphae and spore-bearing asci. X400. (Tulasne.) yellow or coffee-brown spores (Fig. 326, a, h) are characterized by thei
. The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures . Fig. 324. German Truffles {Tuhcr astivum). Vertical section showing rind, air passagesdark veins of compressed hyphje, and masses of asci. Natural size. (Tulasne.) obtained from Northern Italy, France, Germany, Switzerland, andBohemia. The flesh is lighter than that of French truffles, and the. Fig. 325. French Truffles {Tuber brumale). Section showing hyphae and spore-bearing asci. X400. (Tulasne.) yellow or coffee-brown spores (Fig. 326, a, h) are characterized by theirbroad reticulations. truffles cannot be successfully adulterated, but in the driedcondition other fungi are often substituted. Truffled pat^s frequentlycontain these substitutes. They are detected by their color and thecharacters of the spores, although it is difficult or impossible to determinethe exact species. 422 VEGETABLES. The following are the common substitutes: 1. White TrulTles {Choiromyces maeandrijormis Vitt.) arc found inEngland and middle Europe. They are light yellow-brown, and re-semble potatoes in external appearance. The flesh is white to brown,with brown veins, and is but slightly aromatic. The small (15-20 /i)globular spores are light brown, beset with numerous prickles of unequallength (Fig. 326, e). 2. False Truffles {Scleroderma vulgare Ho mem.—Gasteromycetes) arcaeri
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