At a dinner where the renowned naturalist Buffon was present, a truffled Périgueux turkey was brought in with great éclat. Inspired by the penetrating aroma, an elderly lady who was among the guests inquired of Buffon where the tuber grew. "At your feet, Madame," was the ready reply. The lady not understanding, it was thus explained to her: "_C'est aux pieds des charmes_" (at the feet of yoke-elm trees). The compliment passed as a happy one. Towards the end of the dinner some one asked the same question of Buffon, who, forgetful of his elderly vis-à-vis, innocently replied, "They grow _aux pieds des vieux charmes_" (old yoke-elm trees). The lady overheard him, and it is unnecessary to state was no longer impressed with his genius as a naturalist, or with the fact that a soup had been named in his honour by the great Carême. Though common to many countries, and comprising numerous species, the truffle attains its greatest excellence in France, unless the white truffle of Italy, which is considered equally good by many, be excepted. Its chosen haunts are clayey soils mixed with sand and limestone, moist, shaded, and temperate localities, southerly and easterly expositions, protected slopes, and especially the umbrage of oaks, as also of aspens, black poplars, nut-trees, yoke-elms, willows, and white birches. Limestone or carbonate of lime is accounted as necessary to its formation, while the presence of iron imparts to it an added firmness and aroma. Despite persistent efforts, all attempts to cultivate it have proved fruitless. It is only of recent years that it has become known in part how it is propagated or how it grows. Among trees, the oak is its most favoured companion, its artificial production having been accomplished wholly through the cultivation of oaks and certain other trees in soils and expositions corresponding to its natural habitat.