Naturalisation in Extra-Tropical Countries. 23 



Agaricus campestris, Linne. 



The ordinary mushroom, indigenous in almost every part of the 

 globe. The most important of all the edible Fungs, on account of its 

 abundant spontaneous occurrence as well as for its easy culture. 

 Mushroom beds are best made from horse-manure, mixed with one- 

 eighth loam, the scattering of the mushroom-fragments to be effected, 

 when the temperature of the hot-bed has become reduced to 85 F., 

 this sowing to be made 2-3 inches deep, and 4 inches apart ; 1 inch 

 sifted loam over the damp bed and some hay to cover the whole. 

 After two months mushrooms can be gathered from the bed. The 

 same bed of cultivated mushrooms will continue to yield every few 

 days, sometimes regularly for six months [Professor Meehan]. 

 Mushroom-beds can also be prepared in spare places of cellars, stables, 

 sheds and other spots, where equability of mild temperature and some 

 humidity can be secured. According to Mr. C. F. Heinemann, of 

 Erfurt, the needful hot-beds can best be made one above another, 

 inclined forward, generating a temperature of from 60 to 90 F., a 

 surface-layer of cut straw being applied subsequently, .to be removed 

 after about two weeks, then to be replaced by a stratum of rich loam 

 as a matrix for the root-like organs of the pushing fungs. In Japan 

 mushrooms are reared on decayed split logs, and largely consumed, 

 In France mushrooms are grown in caves to an enormous extent. 

 Puff-balls when young are also edible, and some of them delicious 

 [Meehan]. A. Georgii (Fries) is the only mushroom utilised by the 

 Kaffirs for food [Professor MacOwan]. The Chinese dry A. cam- 

 pestris in vast quantities even for export. About Paris are about 

 300 establishments for the rearing of this, the most generally used of 

 kitchen-fungs. Probably the most extensive of all rearing-places of 

 the common champignon is that of Alex. Hatschek, of Linz, in 

 deserted underground quarries, where the production is at a gigantic 

 and highly remunerative scale [Dr. E. Goeze]. The following edible 

 Agarics occur spontaneously in the colony of Victoria, according to 

 Dr. M. C. Cooke's definitions : Agaricus vaginatus, Bull., A. pro- 

 cerus, Scop., A. rachodes, Vitt., A. excoriatus, Schaeff., A. mastoi- 

 deus, Fries, A. naucinus, Fries, A. melleus, Vahl, A. nudus, Bull., 

 A. cerussatus, Fries, A. infundibuliformis, Schaeff., A. expallens, 

 Fries, A. laccatus, Scop., A. fusipes, Bull., A. esculentus, Jacq., 

 A. ostreatus, Jacq., A. salignus, Fries, A. petaloides, Bull., A. pul- 

 monarius, Fries, A. bombycinus, Schaeff., A. pudicus, Fries, A. 

 mutabilis, Schaeff., A. arvensis, Schaeff., A. campestris, Linne, A. 

 silvaticus, Schaeff., A. Candolleanus, Fries. Serve for ketchup also. 



Agaricus flammeus, Scopoli. 



Europe, Asia. In Cashmere particularly noticed as a large and 

 excellent edible mushroom [Dr. Atchison]. Some of the noxious 

 mushrooms become edible by drying. Professor Morren mentions 

 among edible Belgian species Agaricus laccatus Scop., Russula in- 

 tegra Fr. Any kind of cavern might be turned into a mushroom 

 field ; the spawn is spread on fermented manure, and kept moist by 



