MUSHROOMS 
P. K. Norv, Troy, N. Y. 
INTRODUCTION 
Since this article is intended for gen- 
eral circulation, technical details are pur- 
posely omitted, and an effort has been 
made to treat the subject in a manner to 
assist the amateur rather than the profes- 
sional grower, for the commercial grow- 
ing of mushrooms has been developed into 
a highly specialized industry. The novice 
who wishes to take it up as a business 
would do well to first serve an apprentice- 
ship with some commercial grower and 
learn it literally from the “ ground up.” 
Many read alluring advertisements of “ money in mushrooms ” 
and, with visions of easy wealth, are tempted to invest in a liberal 
supply of spawn, only to realize their own inefficiency and awaken 
to the fact that too often, alas, the interest of the advertiser 
ends with the sale of his goods. 
Mushrooms can hardly be considered one of the necessities of 
life but rather a luxury, for in actual worth as fuel for the 
human machine, one pound of ,good round steak is equivalent to 
nine pounds of mushrooms. It is not to be disputed, however, 
but that they constitute a decidedly welcome addition to the bill 
of fare, whether served alone or in combination with various 
meat dishes, and a person who has acquired a liking for them 
will derive a pecuniary as well as gastronomic satisfaction in 
being able to produce his own supply. 
LOCATION 
The first requisite for the successful growing of mushrooms 
is a proper place where atmospheric conditions — temperature and 
moisture — can be controlled. It is imperative that a uniform 
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