THE KITCHEN GAUDEN. 



Agaricus Campestris — Mushroom. 



" The mushroom," says Loudon, " is a -R-ell-known na- 

 tive vegetable, springing up in open pastures in August 

 and September. It is most readily distinguished when of 

 middle size, by its fine pink or flesh-colored gills and plea- 

 sant smell. In a more advanced stage the gills become of 

 a chocolate color, and it is then more apt to be confounded 

 with other kinds of dubious quality ; but the species which 

 most nearly resembles it is slimy to the touch, having a 

 rather disagreeable smell — further, the noxious kind grows 

 in woods, or in the margin of woods, while the true mush- 

 room springs up chiefly in open pastures, and should be 

 gathered only in such places." 



Some of the species of this genus are very poisonous. 

 The mushroom is remarkable for its close assimilation in 

 taste to animal matter. It is beginning to be extensively 

 cultivated in this country near our large cities. 



Culture. — Beds may be readily constructed at any time 

 of the year, except between April and September, when 

 the temperature is rather too high for successful culture, 

 unless in the cool cellar of some outhouse. But November 

 and December are the best months for the purpose. Mush- 

 rooms are propagated by spawn, which may be obtained 

 for commencing from the seedsmen of our large cities. 

 After a little spawn is obtained, it can be increased as fol- 

 lows : — Take a quantity of fresh manure from high-fed 

 horses, mixed vnth. short litter — add one-third cow's dung, 



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