THE AMATEUR’S KITCHEN GARDEN. 201 
Management of Beds. — In the after management of the 
beds the main points are to maintain them just moist enough 
for the development of the spawn and no more, and the house 
at a suitable temperature. Before a bed comes into bearing 
the temperature may range from 60° to 65°, but afterwards 
the mean should be 60°, as that temperature is the most con- 
ducive to the production of mushrooms of first-class quality ; 
moreover, the beds remain in bearing much longer. As the 
house will contain beds in different stages — one only newly 
made up, a second just coming, a third in full bearing, and a 
fourth in all probability on the point of exhaustion — the 
temperature last mentioned will be found generally the most 
suitable. The beds will come into bearing in about five or six 
weeks from the time of spawning, and if made up as advised 
they will continue in bearing about three months. Beds in 
unheated structures may be made up from the early part of 
April until the middle of September ; but after the last- 
mentioned month there will not be sufficient warmth to 
maintain them in a productive state. If the shed or out- 
house is at all draughty, a good covering of dry hay or some 
similar material should be applied ; and in all cases beds 
made in the month last mentioned should be covered after 
they have been spawned. Very little water is required, and, 
should the material become too dry, it must be applied in 
moderation, and of a temperature of about 75°. Very many 
failures occur through the beds being kept in too wet a state. 
Dryness merely checks production ; for if the bed becomes 
too dry the spawn simply remains dormant, and directly the 
bed is again made moist it will begin to run again ; but where 
the bed is too wet it perishes altogether. So long as the 
mushrooms are produced freely it may be safely assumed that 
no additional moisture is required. 
Outdoor Beds. — For these a sheltered and out-of-the-way 
place should be selected. They are formed with the manure 
in a fresher state than has been recommended for the indoor 
beds, and precisely the same as it comes from the stable. The 
sweetening so necessary when intended for hotbeds is not 
required ; but to well mix it together and ensure its ferment- 
ing steadily, throw it into a heap and turn it over twice. The 
outdoor beds should be made in the form of ridges, three feet 
in width across the base and brought to a point at the top, 
with sides as sharp as they can be conveniently formed. The 
