16 MUSHROOM CULTURE. 



and every gardener who makes up beds with unheated 

 droppings knows how superior they are to fermented 

 manure. 



In his own practice Mr. C. depended a good deal on 

 heavy tramping to " keep down fermentation" when drop- 

 pings were used in a fresh state. The French, who are 

 great mushroom growers, allow the manure to heat first, 

 but treat it very simply. They prepare it in the open air, 

 first removing any pieces of wood or other extraneous 

 matter that may have been mixed with it, and then place 

 it long and short in beds two feet thick, or a little more, 

 pressing it with the fork. When this is done, the mass 

 or bed is well stamped, then thoroughly watered, and 

 finally again pressed down by stamping. It is left in 

 this state for eight or ten days, by which time it has 

 begun to ferment, after which the bed ought to be well 

 turned over and re-made on the same place, care being 

 taken to place the manure that was near the sides at 

 first towards the centre in the turning and re-making. 

 The mass is now left for another ten days or so, at the 

 end of which time the manure is about in proper condi- 

 tion for making the beds, either in the open air or in 

 the caves. Sometimes it receives three turnings over, 

 especially when the manure is long, and it occupies 

 altogether about six weeks in preparation. As the 

 wide heaps are turned over by the men, a water-cart 

 remains alongside, and any portions of the mass that are 



