100 MASSACHUSETTS HORTICULTURAL SOCIETY. 



lamentably iguovant of the delicious morsel, and need educating 

 up to the gastronomic delights they are missing by not having 

 fresh mushrooms frequently on their tables. Let us tackle this 

 matter of educating the great American public, not forgetting the 

 great American cook. There is no limit to the extension of the 

 industry." 



Oh, the cook ! How few hired cooks can cook mushrooms ! 

 Improperly cooked, this esculent is tough, leathery, dry, tasteless. 

 Properly cooked, it is the most delicious morsel in the vegetable 

 kingdom, and with an aroma to tempt the gods. A few weeks 

 ago I sent a small basketful of the new mushroom to Dr. Thomas 

 Taylor, Chief of the Division of Microscopy, of the Department of 

 Agriculture at Washington. In replying he said that "to test 

 their edible qualities I tried the skill of our cook in the Lunch 

 Room here today (February 3) ; but she made a 'mess' of them 

 and literally spoiled my anticipated feast. I was especially disap- 

 pointed, as I had invited the Secretary to try a part of them." 



As it IS, however, there is a sure and growing demand for fresh 

 mushrooms. A lady in New York's most select society said in 

 my presence, some weeks ago : "It is'nt polite to give a dinner 

 without mushrooms." This is law with the four hundred. And 

 what is politeness in that inner circle, is as firmly fixed politeness 

 in the ten thousand other wealthy families in that city who may 

 not bask in McAllister's grace. 



Many of the old market gardeners are bewailing this sudden 

 increase in the production of mushrooms and the consequent 

 lessening of prices. They are not making as much money off the 

 same quantity of produce as they used to and are becoming 

 dissatisfied. It is the same in the mushroom business as it is in 

 the florist's business. Ten years ago not one-third as many cut 

 flowers were grown for market as there are now, and prices have 

 dropped accordingly. But multitudes use flowers now that didn't 

 use them then. The abundant supply has created a popular 

 demand, and so far from crushing out the florists, new men are 

 continually going into the business ; old florists are increasing 

 their plants, taking advantage of better conveniences, improved 

 methods of cultivation, and easier facilities for marketing. 

 Adopting these new ways of lessening the cost of production is 

 the secret of the florists' present success. 



