Preserved Truffles

During the months of December and January, English truffles are at their best; and as they may be bought at about one-fifth of the cost of French truffles, it will be evident that economy will readily suggest the propriety of preserving a few for gala days. The best means to attain that end is to attend to the following directions: —thoroughly wash so as to entirely remove all dirt and grit from the truffles, and then peel them -very thinly; put them into dry bottles with large necks; add a table-spoonful of water, a saltspoonful of salt, and a good sprig of thyme to each bottle; cork tight, and tie down securely with wire or string; boil for half an hour, and when the bottles are cold, wax over the corks.