THE MAPLE AS AN ORNAMENTAL SHADE, AVENUE, AND STREET TREE. 



Without investigation, it might appear that this, and all other fungoids spring 

 up primarily as spontaneous productions. Observation, however, shows this doc- 

 trine to be false, for, at the mature state of existence, they discharge an immense 

 number of sporules, or cellular organs, from the parent body, which will develop 

 and increase, in many instances, with wonderful rapidity, according to the species, 

 when they come in contact with suitable food and atmospheric influences. It is a 

 demonstrated fact, that the common Mushroom may be propagated inthis way, 

 and which any person may prove, by scattering the black powder that is emitted 

 from an overgrown head on the surface of some of the compost which the spawn 

 is made of; but as this method is not practicable in a general way, it is better to 

 obtain the required substance as above directed. 



Hoiv to Cook Mushrooms. — Peel off the skin on the upper part ; wipe them with 

 a soft towel; rub the whole surface with softened butter; sprinkle some flour, 

 pepper, and salt, over them ; lay on a tin plate, and broil before the fire, or in the 

 oven, until they are quite soft. Another way is to stew with a small quantity of 

 milk, using butter, pepper, and salt, to taste. The great fault in cooking, gener- 

 ally, is not exposing them to the heat long enough, which makes them insipid, if 

 not unwholesome. 



To Pickle Mushrooms. — Choose the small, rounded "buttons" before they ex- 

 pand, as near equal in size as possible ; put them into glass jars, after being wiped 

 carefully and separately; fill up with hot vinegar, of good quality, in which is 

 infused a little cayenne pepper, and some mace, allspice, or cloves, as fancy dic- 

 tates ; cork up tight, and they will be ready for use in two or three weeks. 



To make Catchup. — For this purpose, the Mushrooms ought to be fully, or a 

 trifle over-grown. If quite black, none the worse. Put them in an earthen ves- 

 sel, and cover with a solution of salt and water ; leave them covered up for two 

 days, and then press them until all the juice is extracted ; boil the liquor gently 

 for an hour, and add any spice, to please. Sometimes, when the boiling has been 

 insufficient, the catchup will not keep, which renders it necessary to be particular ; 

 fill into bottles, and cork up tight. If properly done, it will be good for many 

 years. 



[This article, from the pen of Mr. Chorlton, contains the best and most prac- 

 ticable modes of growing the mushroom, and supersedes the necessity of consulting 

 any other treatise. We are constantly struck, as Mr. Chorlton proceeds, with the 

 value of his articles on vegetables, and are entirely convinced that they would do 

 well to be collected into a separate volume as a vade-mecum for gardeners and 

 others. — Ed.] 



THE MAPLE AS AN ORNAMENTAL SHADE, AVENUE, 

 AND STREET TREE'. 



BY D, W. RAY. 



For symmetry of form, varied and interesting aspect of tree at different seasons 

 of the year, for density of foliage, for beauty in the expansion of its buds in early 

 spVing, and in the many colored hues of its autumnal foliage, we have no native 

 forest-tree that can compare with the Maple (Acer) family. We like the sober, 

 grav look of its trunk and branches, even when entirely defoliated. 



The Maple is nearly as useful to man as the plant of the sugar-cane, and an- 

 nually produces, in this country, large amounts of sugar, much superior in flavor 



that manufactured from the juice of the cane. The aborigines of the con 

 rstood its manufacture long l)efore the landing of the Pilgrims, and the m 



