130 FORCING MUSHROOMS. 



Stable or dry cellar, or a flued shed, it will begin to produce 

 and often sooner ; but if the situation of the bed be cold, it 

 will sometimes be two or three months in producing Mush- 

 rooms." 



It may be necessary to state farther, that extremes of heat, 

 cold, drought, and moisture, should be avoided in the culti- 

 vation of Mushrooms, If the temperature keeps up to 50° in 

 the winter, the beds will be safe, and the heat in the beds 

 may rise to 60'' or even 70° without injury. Air also must 

 be admitted in proportion to the heat, and 60° should be 

 aimed at as a medium temperature. Water, when given a 

 little at a time, is better than too much at once, after the 

 spawn has begun to spread ; and the water for this pui-pose 

 should always be made blood warm. A light covering of 

 straw may be used to preserve moisture on the surface ; and 

 if the beds are made in open frames, or otherwise subject to 

 exposure, the straw may be laid thicker than on beds made 

 in a cellar. 



Should beds fail in producing Mushrooms after ha\4ng 

 been kept over hot or wet, it may be inferred that the spawn 

 is injured or destroyed ; but if, on the contrary, a bed that 

 has been kept moderately warm and dry, should happen to 

 be unproductive, such bed may be well replenished with 

 warm water, and a coat of warm dung may be laid over the 

 whole. If this does not enliven the bed after having lain a 

 month, take oif the earth ; and if, on examination, there is 

 no appearance of spawn, the whole may be destroyed ; but 

 if, on the contrary, the bed should contain spawn, it may be 

 renovated by covering it again, especially if any small tuber- 

 cles be discernible ; if the heat should have declined, the 

 epawn may be taken out and nseS m a fresh bed. If beds 

 De formed in hot-bed frames und^^- glass, some mats or straw 

 must be laid over the glass to br-^ak off the intense heat of 

 the sun. 



Although only one species oi dible fungi has yet been 

 introduced into the garden, there are several eatable kinds 



