504 THE KITCHEN GARDEN. [SEPT. 



flesh white ; diameter commonly from one inch to three or sometimes 

 four or more. Stem solid, one to three inches high, and about half 

 an inch in diameter. 



I consider the description of this species the more necessary, as 

 many of the others are poisonous. This is the most savory of the 

 genus, and is eaten fresh, either stewed or boiled; and preserved 

 either as a pickle or in powder. The sauce commonly called catchup 

 is made from its juice with salt and spices. Dr. Withering asserts 

 that those gathered from fresh undunged pastures are more delicate 

 than those which are raised in artificial beds. Mr. Miller is of a dif- 

 ferent opinion, probably because the cultivated ones are more sightly, 

 and may be collected more easily in a proper state for eating. 



It will be necessary in the early part of this month to provide a 

 quantity of fresh horse-dung, and to throw it up in a heap, out of 

 the reach of rain, to ferment ; when it has lain two or three weeks, 

 turn it again, that all the parts may be equally dried and fermented, 

 and the violent heat passed away. In this state it should remain till 

 about the first week of October, when the bed is to be made as di- 

 rected in that month, or the preparation may commence in August, 

 and the beds be made any time this month at pleasure. 



The reason for the previous preparation of the dung is to prevent 

 a too violent fermentation when the bed is made, which would totally 

 destroy the spawn; and, moreover, by this management it will pre- 

 serve a slow temperate warmth much longer than if put together when 

 quite fresh. 



You must likewise provide a sufficiency of good mushroom spawn ; 

 this is frequently to be found in rich pasture fields, old mushroom 

 beds, old cucumber beds, dung-hills or dungy composts ; but that of 

 the true kind from the pastures or old mushroom beds is to be pre- 

 ferred ; it may also be found where horses are employed under sheds 

 in turning mills, riding-houses, livery-stable yards, &c. 



The spawn is a white fibrous substance, running and spreading 

 itself in the rich pasture grounds and in lumps of dryish rotten dung, 

 and if of the true sort, has. the exact smell of the cultivated kind.* 



Take up the earth or dung in which you find it in lumps, observ- 

 ing to preserve these entire, and lay them in a dry shady place till 

 wanted ; you may cover them with straw or garden mats, for much 

 wet would totally destroy the spawn. But if the pieces are wet or 

 very damp when collected, they must be spread to dry gradually j 

 the spawn is seldom, if ever, destroyed by drought, especially when 

 mixed with earth or dung. For the method of making and spawning 

 the bed, &c., see the Kitchen Garden for October. 



* This spawn may be made artificially. Mix together equal portions of 

 horse and cow droppings, and turfy sods ; work all into a stiff mortar by 

 the addition of a little water. Form into the shape and size of common 

 bricks, dry in an open shed, then make a hole in each, 'on the side, one 

 inch cubic ; place in this a small piece of good spawn, and plaster up with 

 a little cow-dung ; build the whole in a heap, and cover with a layer of 

 fresh litter from the stable ; in three or four weeks it will be fit for use, 

 and will keep several years. 



