The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures (1916)
Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924, Winton, Kate Grace Barber, Mrs · New York, John Wiley & sons, inc.; [etc., etc.] · leaf 442
nut to that of an ai)ple. On thesurface they are black, with well-defined warts; within they are darkviolet or red-black. The spores are coffee brown, elliptical, 25-45 «long, thickly beset with prickles (Fig. 326, d). The true perigord truffle(var. Melanospcnmim) has dark, \ery aromatic flesh, and… … 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
