114t THE CULINARY GARDEN. [SEPT. 



more wet or moist than the sides. This may be 

 done in forming the sole or floor at first, and the 

 bed would then be of equal strength in all parts* 

 If it be made up against a wall in a cellar, stable, 

 or shed, it may have a slope of a few inches, from 

 the back to the front, less or more, according to its 

 breadth. 



I have sometimes been contented with two courses, 

 as above, instead of three ; and often, when mate- 

 rials were scarce, have made them up slighter, thus : 

 Three four-inch courses of droppings, with one 

 inch of earth between each, and a two inch cover- 

 ing at top. Such a bed as this, I have had pro- 

 duce for ten or twelve months together ; but very 

 much depends on the state of the materials, and on 

 the care taken in making it up, also on the after 

 management. 



The droppings of hard-fed horses only are useful. 

 Those of horses on green food, will, of themselves, 

 produce few or no mushrooms. This I have proved 

 in more than one instance, much to my disappoint- 

 ment. And I have moreover found, that the richer 

 the keep of the horses, the more productive are 

 their droppings. I have made up beds from farm- 

 horses, fed partly on hard, and partly on green food, 

 and from carriage or saddle horses, fed entirely on 

 corn and hay ; treated them in the same way in 

 every respect, and have found, not once, but always, 

 those made from the latter most productive. 



Droppings from corn-fed horses may be procured 

 at the public stables in towns, or at inns in the 

 country, any time in the year ; and if the supply be 



