SEPT.] KITCHEN VEGETABLES. 113 



more sure ; and the time of rea])ing may be reckon- 

 ed upon with equal certainty. The difference of 

 time, from first proceeding to make the beds, to ga- 

 thering mushrooms, will generally be three or four 

 weeks. By the first method, you may reap in six or 

 eight weeks; and by the latter, in ten or twelve. — 

 Proceed thus : 



After having laid a floor, as hinted at above, of 

 ashes, stone-chips, gravel, or brick-bats, so as to 

 keep the bed quite dry, and free from under damp; 

 lay a course of horse-droppings, six inches thick. 

 These should be new from the stable, and must not 

 be broke ; and the drier the better. They may be 

 collected every day, until the whole floor or sole be 

 covered to the above thickness ; but they must not 

 be allowed to ferment or heat. 



In the whole process of making up, the bed 

 should be as much exposed to the air as possible ; 

 and it should be carefidly defended from wet, if out 

 of doors. When this course is quite dry, and judged 

 to be past a state of fermentation, cover it, to the 

 thickness of two inches, with light dry earth ; if 

 sandy, so much the better. It is immaterial whe- 

 ther it be rich or not ; the only use of earth here 

 being for the spawn to run and mass in. Now lay 

 another course of droppings, and earth them over, 

 as above, when past a state of fermentation ; then a 

 third course, which in like manner earth over. This 

 finishes the bed, which will be a very strong and pro- 

 ductive one, if properly managed afterwards. 



Observe, that in forming the bed, it should be a 

 UuIq rounded, in order that the centre may not h& 



