652 FIELD AND GARDEN PRODUCTS 



irritant fungi are often recognizable by their taste when raw, but 

 the narcotic species are generally pleasant to the taste, or at least 

 not disagreeable. 



The following rules should not be neglected by the beginner: 



(1) Avoid fungi when in the button or unexpanded stage; also 

 those in which the flesh has begun to decay, even if only slightly. 



(2) Avoid all fungi which have stalks with a swollen base sur- 

 rounded by a sac-like or scaly envelope, especialy if the gills are 

 white. (3) Avoid fungi having a milky juice, unless the milk 

 is reddish. (4) Avoid fungi in which the cap, or pileus, is thin 

 in proportion to the gills, and in which the gills are nearly all of 

 equal length, especially if the pileus is bright colored. (5) Avoid 

 all tube-bearing fungi in which the flesh changes color when cut 

 or broken or where the mouths of the tubes are reddish, and in 

 the case of other tube-bearing fungi experiment with caution. (6) 

 Fungi which have a sort of spider web or flocculent ring around 

 the upper part of the stalk should in general be avoided. Rules 1, 

 2, and 5 may for the beginner be regarded as absolute, with the 

 exception of rule 2, Amanita csesarea, the gills of which are yellow. 

 Rules 3, 4, and 6 have more numerous exceptions, but these rules 

 should be followed in all cases, unless the collector is content to 

 experiment first with very small quantities and learn the practical 

 result (Y. B. 1897.) 



Commercial Mushroom Growing. Unusual interest has been 

 shown in the United States in the growth of mushrooms within 

 the past few years, and it is expected that the industry will develop 

 to the fullest limit of the market demands. The latter will, of 

 course, be stimulated and developed by the increasing popular appre- 

 ciation of this product. In some cities and towns there is already 

 a good market demand for mushrooms, while in others they may 

 be sold only directly to special customers. This should be borne 

 in mind by prospective growers. 



Causes of Failure. Success in mushroom growing depends 

 on intelligent study of conditions and on experience. While many 

 American growers have been successful in the production of mush- 

 rooms, a much larger number have failed. In most cases their 

 failures have been due to one or more of the following causes: 

 (1) The use of poor spawn, or of spawn which has been killed by 

 improper storage. (2) Spawning at a temperature injuriously 

 high. (3) The use of too much water either at the time of spawn- 

 ing or later. (4) Unfavorable temperature during the growing 

 period. It is therefore important to the prospective grower^ that 

 careful attention be given to the general discussion of conditions 

 which follows. 



Temperature and Moisture. Mushrooms may be grown in 

 any place where the conditions of temperature and moisture are 

 favorable. A shed, cellar, cave, or vacant space in a greenhouse 

 may be utilized to advantage for this purpose. The most essential 

 factor, perhaps, is that of temperature. The proper temperature 

 ranges from 53 to 60 F., with the best from 55 to 58 F. It is 



