404 GAIIDEN MANAGEMENT. 



any roof to cover them at all ; but a cellar or underground hole has a 

 decided preference. The foundation of the bed must be well-rotted 

 manure from the horse-yard, which has been sweetened by being turned 

 over two or three times : it may have a little good loam mixed with 

 it, in the proportion of about two barrows of loam to twelve of manure. 

 The bed is best made on a gentle slope, and the manui-e should be well 

 and firmly beaten down with a spade. When the heat has fallen to 

 about 75°, the spawn may be put in. This artificial spawn, which is 

 usually made up in cakes, must be broken up into pieces about two inches 

 square, and placed all over the bed, upon the surface of the manure, about 

 10 or 12 inches apart. A covering of 1 inch, or 1^ inch, of good garden 

 loam is then to be placed all over the bed, and the surface again beaten firm 

 with a spade. The whole must then be covered well over with straw or other 

 material, to exclude all light. The growth of the mushrooms will, of course, 

 depend somewhat on the state of the atmosphere ; but in a temj^erature of 

 45"^ to 55° they will usually begin to appear in about six weeks. Little 

 or no water should be given to the bed until the mushrooms begin to come 

 up, as its own moisture and heat ought to be suSicient to start the spawn ; 

 but as soon as mushrooms appear, a plentiful supply of water may be given, 

 and it will be found that a little common salt, or, better still, saltpetre, will 

 have a great effect upon the crop. It is essential that the surface of the bed 

 be kept quite dark. If the bed be made in the open air, it may be necessary, 

 after a time, to give to the spawn a fresh start, by placing a lining of hot 

 manure around it ; but on all occasions great care must be taken that the 

 heat of the bed is not so excessive as to burn up the spawn. This, however, 

 can never happen at a temperature of 75° ; and when a bed is above 

 this, no spawn should ever be inserted. 



ii8o. Siceet-herh Garden. — A convenient spot in everj'' kitchen-garden should 

 be appropriated to the growth of such herbs as are necessary and useful for culi- 

 nary purposes. With a little care and management, the herb-garden may be 

 made not only useful, but ornamental also. It should, in general, be situated 

 as near the kitchen premises as possible : and each kind of herb should have 

 its own separate bed. If a square piece of land be set apart for the herb- 

 garden, the beds may be arranged in some fanciful form, or separated by 

 gravel walks, and having neat box or tile edgings. The most useful and best 

 ■worthy of cultivation are the following : — Pai-sley, sage, thyme, mint, fennel, 

 rue, basil, marjoram, balm, and rosemary. ' 



Ii8i. Parsley is best raised from seed, which should be sown in shallow 

 drills, about four inches apart ; and the plants, as soon as they are well up, 

 should be thinned out to about four or six inches. It may be sown at any 

 time from March to September, and takes about seven weeks in coming up. 

 Curled parsley is the best, and great care should be taken to select seed from 

 good plants. Parsley will be finest in a rich light soil. 



1 182. Sage will grow freely from slips, which may be taken in the autumn 

 as soou as the plants have ceased flowering, or in the spring 6f the year. 



