JOURNAL OF HORTICULTURE AND COTTAGE GARDENER. 
230 
[ March 23, 1882. 
afterwards your satisfactory progress in pomology will be cer¬ 
tain.—W iltshire Hector. 
[The estimate of Summer Golden Pippin above referred to 
was founded on fruit grown in a district which appears to be 
specially favourable to this variety ; in some other localities 
we have found the fruit much less satisfactory.] 
MUSHROOMS FOR THE MILLION. 
In consequence of the great interest that attaches to 
the production of this crop, and the difficulties too 
often attending it, notwithstanding the splendid results 
that successful cultivators attain, I have been requested 
to treat the subject as fully as a somewhat lengthened 
experience of the work and great facilities for observing 
the work of others enable me to do. In complying I 
propose taking a broad view of the matter, and prefer 
to regard the crop under notice as one which the 
greatest possible number can have a share in growing 
and enjoying, rather than being content to consider it 
as a luxury for the affluent, who alone obtain a more 
or less adequate supply. 
When we say that the Mushroom ranks amongst the 
most esteemed esculents : that it is one of the most 
delicious and at the same time is highly nutritious— 
that it, in fact, approaches nearer to animal food than 
any other vegetable does : that the supply generally is 
quite inadequate to the demand, and that Mushrooms 
can be grown in nearly every village and in the suburbs 
of almost all cities and towns in this country, we must 
at once concede that their increased cultivation is 
highly desirable, and the more so since no vegetable 
nor fruit crop will give equal returns to the cultivator 
off a given plot of ground say from 20 square yards in 
extent to an acre. As this may appear to some readers 
a bold statement, it will be well to show that it is in 
no manner exaggerated by proving that every part of 
our thesis is true. 
Few, it is presumed, will dispute the accuracy of the 
first sentence of our proposition relative to the public 
estimate of the Mushroom. It is generally admitted 
that the taste for some fruits, the Tomato for instance, 
has to be acquired, and it is the same in regard to 
some of the Fungi—to wit, the Truffle; but the taste 
for Mushrooms appears established, almost inherent, 
or at least if it has to be acquired it is usually accom¬ 
plished in one or two very short lessons. The truth 
is, the flavour of the Mushroom commends itself to all 
palates, or nearly all, as readily as any other dish does 
that is prepared for the table ; but who will say that 
all palates can be gratified, and the wants of all ivould- 
be-consumers of Mushrooms met in any substantial 
manner, except perhaps sometimes during one month 
out of the twelve, when the pastures happen to yield 
a plentiful supply ? As it is impossible that this ques¬ 
tion can lie answered in the affirmative we arrive at 
the fact—a twin fact we may term it—that the taste 
for the Mushroom is firmly established, but with the 
present inadequate and fitful supply it cannot be nearly 
satisfied. 
Instead of the great body of consumers being depen¬ 
dant on the weather for a supply of Mushrooms during 
the short period indicated, an endeavour will be made 
to show how they may be obtained in sufficient quan¬ 
tity for all culinary purposes during more than two- 
tliirds of the year, and that cultivators of them who 
make themselves proficient will reap a rich reward for 
their labour. 
THE NUTRITIVE PROPERTIES OF MUSHROOMS. 
It has been said that the Mushroom approaches nearer 
to animal food than does any other vegetable. This is 
proved by analyses. “Although,” says Professor Church 
in his excellent manual “Food” (Chapman & Hall), 
“ the value of cryptogamic plants generally as food is 
ill understood; and especially is the real nature of 
several kinds of fungi, which have been eaten safely, 
still in some measure doubtful; yet a delicate and 
agreeable flavour is possessed by Mushrooms, and their 
chief constituents have been ascertained as follow :— 
Water . 
In 
100 parts. 
.. 90 0 . 
In 1 lb. 
ozs. grs. 
. 14 175 
Albuminoides, &c. 
.. 50 . 
. 0 350 
Carbohydrates, fee. 
38 . 
. 0 266 
Fat . 
07 . 
. 0 49 
Mineral Matter . 
.. 05 . 
.. 0 35 
The same authority also states that “ Mushrooms 
when dry contain half their w r eiglit of nitrogenous 
matter,” its exact nature, however, and feeding value 
not being precisely known. But what is known is that 
no other vegetable contains so much flesh-forming 
material as this esculent, while it is not deficient in 
lieat-givers and has mineral matter in abundance. 
At the first glance at the above table inexperienced 
readers may naturally conclude that no product can 
be very nutritious which contains 90 per cent, of 
water; but they must remember that Mushrooms are 
not intended to be eaten alone, nor are they so eaten, 
and wdien accompanied with bread, so far from the 
water being excessive, it is insufficient for the wants of 
man. Even meat, it must be borne in mind, often 
contains 75 per cent of water, while average cows’ milk 
contains 86 per cent, and skimmed milk 89 per cent. 
Many vegetables also contain more w r ater than Mush¬ 
rooms do, while they do not possess nearly the same 
amount of heat-giving and flesh-forming properties— 
notably Celery, Lettuce, Seakale, Vegetable Marrows, 
Turnips, Cabbages, Onions, Cucumbers, and Rhubarb; 
therefore the nutritive value of the Mushroom must 
not be prejudiced by its large per-centage of w r ater. 
Relative to this phase of the subject it will not be 
inappropriate to submit from the eminent authority 
above quoted the following average daily ration for 
maintaining an average-sized man in health :— 
Ill 
Each 24 hours. 
100 parts. 
lbs. 
ozs. grs. 
Water . 
81-5 . 
.... 5 
8 320 
Albuminoids, or flesh-formers 
39 . 
.... 0 
4 110 
Starch, sugar, &c. 
106 . 
.... 0 
11 188 
Fat . 
30 . 
.... 0 
3 337 
Common salt . 
07 _ 
.... 0 
0 325 
Phosphate, potash salts, &c.... 
0-3 . 
.... 0 
0 170 
It will thus be seen that of the total daily ration of 
just under 7 lbs. more than 5£ lbs. consist of water. 
Compared, then, "with some other vegetables, and also 
with what may be termed this test table, the Mush¬ 
room appears to rank as an important as it is certainly 
a delicious article of food. 
It is beyond doubt that many enjoyable and not 
unwholesome meals are had in which Mushrooms, when 
Nature provides them bountifully, form the principal 
adjunct to bread ; and it is equally certain that thou¬ 
sands more would be provided were Mushrooms as 
plentiful as they might be and cheaper than they now 
are. For various culinary purposes they are, apart 
from forming the staple of a repast, also indispensable, 
but only the favoured few obtain sufficient for their 
