15 
Fistulina hepatica Fr. Liver Fungus. 
Fig. 12. 
This fungus (Fistulina hepatica) is frequently found on old oaks, 
chestnuts, and ash. It develops from the rotten bark. It appears first 
as a rosy pimple at any time during the summer season. In a very 
short time it becomes tongue-shaped and assumes the color of a beet¬ 
root. In a few days it changes form again, becoming broad in com¬ 
parison to its length and changing color to a deep blood-red. Its lower 
surface is often paler than its upper, it being tinged with yellow and 
pink hues. It requires about two weeks to attain its highest develop¬ 
ment, after which it gradually decays. 
It varies in size from a few inches to several feet in circumference. 
Rev. M. J. Berkeley mentions one which weighed 30 pounds. It has 
been styled, the u poor man's fungus,” and in flavor resembles meatmorc 
than any other. 
When young and tender it can be sliced and broiled or minced and 
stewed, making a delicious dish. When old, the stock is rather tough 
for good eating, but the gravy taken from it is equal to that of the 
best beefsteak. The following receipt for cooking this fungus is recom¬ 
mended : 
Slice and macerate it, add pepper and salt, a little lemon, and minced eschalots, a 
species of onion and garlic; then strain and boil the liquid, which makes most excel- 
lenf.beef gravy. 
This fungus is esteemed in Europe, where it is eaten prepared in a 
variety of ways. Where it grows at all, it grows abundantly. 1 have 
found some fine specimens in the District of Columbia. 
METHODS OF CULTIVATION. 
Many methods of cultivating the common meadow mushroom have 
been presented by different growers, but all agree as to the value of the 
general methods in practice. Nearly every farm and nursery affords the 
conditions necessary to cultivate the ordinary held mushrooms, such as 
sheltered sheds, stables, and small liot-beds for winter cultivation, and 
melon patches, cucumber pits, etc., for summer culture. 
Mushroom spawn in “bricks” can be easily obtained from the seeds¬ 
men. Natural or virgin spawn, which is considered by many experienced 
growers as preferable to the artificial, can be obtained in most places 
where horses are kept. It is found in half-decomposed manure heaps, 
generally where horse droppings have accumulated under cover. It is 
readily distinguished by its white filamentous character, and by its 
mushroom odor. When dried it can be kept for years. 
Mushroom beds are easily formed on the floor of sheds, by carrying 
in the fresh stable dung, adding to it about one-fourth of good loam, 
mixing both together, pressing firmly down, and letting the mass re¬ 
main about two weeks untouched. By this time the temperature will 
