MUSHROOMS 



439 



in France by the names of Champignon Rose, C. des Prh, and C. de 

 Ros^e. In this species, as in the case of most other Mushrooms, 

 people generally suppose that the parts which in reality are only 

 the organs of fructification are the entire plant. The true plant, 

 however, which feeds, grows, and finally prepares to flower, is the 

 network of whitish threads which form what is commonly called 

 the " spawn," or, botanically, the mycelium, of the Mushroom. 

 The growth of this spawn, which is suspended in dry weather, 

 becomes active under the influence of moisture accompanied with 

 a sufficient degree of heat, and is developed in an especial degree 

 in horse-manure, which appears to be the most favourable medium 

 of all for the growth of this species. When the Mushroom-plant 

 is on the point of flowering, it swells and produces small whitish 

 excrescences, w^hich 

 soon assume the shape 

 of a miniature parasol, 

 usually white on the 

 upper surface, and 

 covered underneath 

 with a number of very 

 thin radiating plates 

 or " gills," which are 

 at first of a pale pink 

 colour, and gradually 

 change to brown. 

 This parasol or cap 

 is borne on the top 



of a cylindrical, fleshy, Mushroom Tablet (virgin spawn). 



white stalk. The 



colour of the ''gills" is an index whereby the Edible Mushroom 

 is distinguished from the poisonous, and happily rare, kinds with 

 which it might be confounded. 



In the neighbourhood of Paris several varieties of the Edible 

 Mushroom are in cultivation. These differ from one another in 

 the colour and general appearance of the skin. It has been found 

 from experience that these varieties (of which there are three 

 principal ones, viz. the White, the Gray, and the Yellow) are not 

 invariably constant, and that after some time, and when removed 

 from the special conditions under which they were produced, they 

 lose their distinctive character, and revert to the Common White 

 kind. After several comparative trials, the White variety appears 

 to us to be the best for the table. The Yellow variety is not so 

 tender nor so well scented, while the Gray variety, although of a 

 stronger flavour, has the drawback of discolouring the sauces made 

 with it, even when it is not nearly full grown. 



Culture. — Mushrooms may be easily grown everywhere, 



