210 VEGETABLES, 



THE MUSHROOM. 



The Mushroom is much appreciated as an esculent, and con- 

 sequently attains a high position among others in competition. 

 Its cultivation is chiefly confined to places of importance and 

 to growers for market, and many methods have been devised 

 for its production on a cheap scale, on ridges and in frames 

 without artificial heat. These modes are sometimes very suc- 

 cessful ; but a house specially constructed for the purpose, 

 and where the necessary conditions for growth can be main- 

 tained, independent of external circumstances, is the best and 

 most reliable. Mushrooms cannot, like other vegetables, be 

 much stimulated with liquid manure during their time of 

 growth, consequently the bed on which they are to grow 

 should be made of the most substantial material. Horse- 

 droppings, turned daily to sweeten for about a fortnight, are 

 generally used for this purpose, but a mixture of cow and 

 sheep droppings tend to modify the heat and render the 

 material far more lasting, giving larger produce and of a better 

 quality. These materials, after being mixed and two or three 

 times turned, should be put in a bed about 18 inches deep, 

 and made very firm. In a few days the heat will rise, and 

 after it begins to decline the spawn should be introduced. 

 A layer two inches thick of loam and cow-dung made into 

 mortar, should then be spread over the bed and made smooth. 

 A moist atmosphere should be constantly maintained and the 

 surface of the bed covered with straw to keep it moist. Little 

 or no fire-heat will be required in summer, but in autumn 

 and winter a steady temperature of 56° should be maintained. 

 The points of merit ai-e ; (1.) Size, which should be equal; 

 (2.) condition, fresh and joerfect ; (3.) colour, white with the 

 gills a fresh pink. 



THE ONION. 



The improvement in the cultivation of the Onion has per- 

 haps been more marked in recent years than that of any 

 similar vegetable. This is partly due to the introduction of 

 improved varieties, and particularly the large varieties, such 

 as Trebons, Giant Kocca, and the like. The size which these 

 and others now assume was quite unknown in onion-culture 



