There is only one small variety of truffle farms in South Africa and only a limited number of trufflegrowers. This could also be achieved by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and canopy them with brine; or pack them in a keg, small ends down and canopy them with lime water; this not only protects them from the air, but acts as a germicide.
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