THE CULINARY GARDEN. 



225 



before it be planted, it is absolutely necessary to keep it in 

 a dry place, through which there is a current of air. 



Artificial spawn may be procured by the following process, 

 y'hich has been recommended by a successful cultivator of 

 mushrooms, in the Memoirs of the Caledonian Horticultural 

 Society. 



In the month of March, when the cattle are fed principally 

 on dry food, collect two parts of cow-dung, one part of sheep, 

 and one of horse-dung, dry them well, and break them into 

 small pieces. 



When well mixed together, lay them up in a round heap, 

 finishing the top into a point. Let the heap be well trodden 

 whilst it is building, which will prevent it from heating too 

 much. This operation must be carried on in a dry place, in 

 some shade or old house. Thrust a stick into the heap when 

 finished, and by drawing it out at any time, the heat can be 

 ascertained. If, upon examining the stick, it feels slightly 

 warm, then the heat is going on w^ell. Care must be taken 

 in this particular, for in the whole culture of mushrooms by 

 this, or any other means, they are equally impatient of either 

 too much heat, moisture, or cold. The best temperature for 

 them seems to be from 55 to 60 degrees of Fahrenheit. When 

 the heap is in a slight state of fermentation, cover it about 

 four or six inches with straws If the operation be carried on 

 in a warm shed, then a single old bass-mat will be sufficient, 

 but this must be regulated by the state of fermentation in the 

 heap. 



When the heap has been a month or five weeks in this state, 

 examine it, by thrusting in the hand to the middle of the heap, 

 and if the spawn have begun to run, it may be distinguished 

 by the appearance of many small white fibres or threads run- 

 ning through the dung, and this is the real spawn. If there 

 be no appearance of spawn, cover the heap up again, and add 

 two or three inches of droppings fresh from the stable. This 

 when again covered over, as at first, will set the whole in 

 moderate fermentation, and at the end of another four weeks, 

 the whole will be a mass of spawn, provided that the ferment- 

 ation has not been allowed to exceed the temperature above 

 stated. Sometimrs it will make its nppoarancc sooner, and by 



