CULTIVATION OF THE MUSHROOM 



587 



GENERAL CONSIDERATIONS. Commercially, and in a restricted sense, 

 the term "mushroom" is generally used indiscriminately to designate the species 

 of fungi which are edible and susceptible of cultivation. The varieties which 

 have been successfully cultivated for the market are nearly all derived from 

 Agaricus campestris, Agaricus villaticus, and Agaricus Arvensis. They may be 

 white, cream or creamy-white, or brown; but the color is not always a perma- 

 nent characteristic, it is often influenced by surrounding conditions. 



Mushrooms are grown for the market on a large scale in France and in 

 England. It is estimated that nearly twelve million pounds of fresh mushrooms 

 are sold every year at the Central Market of Paris. A large quantity of mush- 

 rooms are canned and exported from France to every civilized country. This 

 industry has recently made remarkable progress in the United States, and fresh 

 mushrooms are now regularly quoted on the markets of our large cities. They 

 are sold at prices ranging from twenty-five cents to one dollar and fifty cents 

 per pound, according to season, demand and supply. 



Figure 498. Mushroom Beds in a Cellar. 



ESSENTIAL CONDITIONS. Mushrooms can be grown in any climate 

 and in any season where the essential conditions may be found, obtained or con- 

 trolled. These conditions are, first, a temperature ranging from 53 to 60 F., 

 with extremes of 50 to 63 ; second, an atmosphere saturated (but not dripping) 

 with moisture ; third, proper ventilation ; fourth, a suitable medium or bed ; fifth, 

 good spawn. It may be seen that in the open air, these conditions are rarely 

 found together for any length of time. It is therefore necessary, in order to 

 grow mushrooms on a commercial basis, that one or more of these elements be 

 artificially supplied or controlled. This is usually done in cellars, caves, mines, 



