81 



THE FA EM. 



morin-Andrieux, will, therefore, be of interest to those who contemplate 

 mushroom culture: 



The chief conditions to obtain a satisfactory result consist in growing 

 mushrooms in a very rich soil and under a genial, as nearly as possible even, 

 temperature. To secure this latter condition, the culture is often carried on 

 in cellars; but any other locaUty, such as 

 sheds, out-houses, stables, railway arches, 

 etc., will suit as well, provided that either 

 naturally or by artificial means the tempera- 

 ture does not exceed 86 degrees, nor fall lower 

 than 50 degrees Fahr. 



The first thing to be considered after the 

 choice of a convenient locality is the prepara- 

 tion of the mushroom bed. The most cssen- 

 ^ ^ TUB. tial material being horse droppings, prefer- 



■jfj^ ence to bo given to those of well-nourished 



" ahimals, collected st$ dry and as free from straw as possible. This ferment- 

 ing .material would .}j6 too hot to be used by itself at once; to reduce the 

 strength it should be well mixed with oue-fourth or one-fifth of its bulk of 

 good garden soil, when the bed may be prepared immediately, the fermen- 

 tation ,lmrig slow and the heat produced only moderate and even. Care 

 shouja bo taken to constructive bed in a dry place, and to make the sides 

 firm and tidy. If it is in- 

 tended to use the horse- 

 dung b y itself, as the 

 mushroom growers around 

 Paris do, it is necessary to 

 allow the first heat to 

 evaporate, which is done 

 by piling the droppings aa 

 they come from the stable 

 in successive layers to the 

 height of about three feet, 

 in a dry spot, removing all 

 foreign matter from it and 

 pressing it into a compact 

 mass, sprinkUng with wa- 

 ter such portions as are 

 very dry. In this state it 

 is to be left till the most ' 

 violent fermentation has 

 passed, which is generally 

 the case in six to ten days, 

 when the heap is to be re- 

 made, taking care that 

 those portions which were 

 outsiij£, and consequently 

 less fermented, are placed inside, to insure an equal temperature. It ahould 

 be well mixed and firmly placed, so that the whole may bo of a similar 

 texture. 



Generally, a few days after being remade, the fermentation is so strong as 

 to render it necessary to be made up a third time. 



Sometimes, pfrc- 'b-^ ^..,.,,,,1 ,M,.,r. ,•;:,.. ;♦ ^ ,-..., ,iv f.v i!,p beds being 



MOVABLE BEDS AGAINST A WALt,. 



