344 Tht Mushrccm, TJsts and CuUure. 



found in the woods, while the true species invariably inhabits open 

 pasture lands. 



The methods of preparing the mushroom for the table are 

 various. To broil them, cut off the stems, and wash the remain- 

 ing portion in cool water ; after which, place on the gridiron over 

 a slow fire, season with pepper, salt and butter, and serve like 

 broiled meats. To stew tliem it is necessary to i)eel off the skin ; 

 after which, place in a saucepan, partially covering with water, to 

 which a small quantity of salt should be added ; stew until they 

 become tender, when the remainder of the seasoning may be con- 

 tributed, consisting of butter, pepper, spices and wine ; cooked in 

 this manner it is generally served on toast. 



Another way of preparing the mushroom is in the form of a 

 catsup ; this is performed by placing them in a dish with alternate 

 layers of fine salt, in which condition they should remain about a 

 week ; afterwards, reduce them to a consistent mass and add 

 pepper, cloves, and cinnamon, at the rate of one teaspoonful of 

 pepper, a quarter each of cloves and cinnamon to a quart of 

 mushrooms, incorporate thoroughly and place the vessel contain- 

 ing the mixture in boiling water, where it should remain for the 

 space of three hours. Subsequently strain through coarse cloth, 

 and boil again for half an hour, removing all impurities that rise 

 to the surface, bottle and cork tight, and set away for use. 



As the obtaining a supply of mushrooms from pastures is not 

 always reliable, recourse is had to increasing them- by domestic 

 cultivation. In Europe, growing mushrooms is a highly lucrative 

 branch ot the gardener's art. In this country, it has not been 

 pursued except in a few isolated instances. 



The mushroom is propagated by what gardeners term spawn ; 

 a white substance, resembling thread. This spawn may be pro- 

 cured during the spring and summer months, in the localities 

 where mushrooms flourish. Quite a small quantity will be 'suffi- 

 cient to commence operations with. The next requirement is a 

 compost, composed of equal parts of fresh horse manure, cow 

 manure, loam, and cut straw. Mix these ingredients well, and 

 mould in the form of square blocks ; then make a small hole in 

 each block, in which insert a portion of the spawn ; when the 

 blocks of compost are all prepared, allow them to dry for a few 

 days, after which, place them on a gentle hot-bed and cover over 



