MUSHROOMS 

 P. K. Nott, 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 np 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 



[1539] 



