few® 
I would need to do so. 1 lmve u great mind 
to go and pass a day with H. T. Brooks 
and chat out the subject. Meantime, 1 must 
plant as best I know. Well, here goes! 
There’s ten hills of Early Goodrich. It is 
the earliest and poorest thing I have ever 
grown; but then when it comes it is “new 
potatoes,” and so it passes, everybody ai the 
table, however, saying, “ Well, new potatoes 
may do to talk about, but are not near as 
good as the old Peach Blow.” 
MUSHROOM CULTURE 
The first requisite of success in cultivation 
is to get good spawn. Any reliable seeds¬ 
man can supply this, or the grower jnay 
make it. for himself. To do this there are 
several methods. One is what, is generated 
naturally in a heap of horse manure, termed 
virgin spawn. This has to be used imme¬ 
diately', and is not much resorted to in this 
country. Another method, more generally 
practised, is to take equal quantities of 
horse droppings, cow manure and good 
fresh loam; mix the whole thoroughly to¬ 
gether, as yon would mortar; form this 
compost into cakes about the size of large 
bricks, and place them on edge under cover, 
until they become about half dry; then in¬ 
sert into each brick a piece of spawn about 
half an inch square, the bricks thus handled 
remaining where they ore until they become 
quite dry and hard ; then spread about ten 
inches of horse manure over the floor of the 
shed, on which build the bricks so prepared 
three feet wide by three feet high, care being 
taken to keep the side in which die spawn 
has been inserted uppermost; then cover 
over the whole pile with sufficient stable 
manure to insure a gentle heat through the 
whole mass. In two or three weeks the 
white filament-like threads of spawn will 
have spread themselves entirely through 
each brick, and if stored up in some dry 
situation will preserve their productive 
properties for some yearn, the size of the 
bricks making them convenient for trans¬ 
portation. 
The spawn being now prepared ready for 
use, you must have a good supply of horse 
manure, of which two-thirds must be drop¬ 
pings, to which add an equal quantity of 
good fresh loam, from old pasture if you can, 
turning the heap frequently to prevent vio¬ 
lent heating, which would destroy all vitali¬ 
ty; this must he done in some covered shed, 
for an excess of moisture would he another 
evil. Mushroom beds may be formed in any 
place where a uniform temperature of from 
50 to G0 : during winter can lie maintained, 
such as cellars, back sheds, stables, etc.; and, 
where circumstances will permit, in a build¬ 
ing specially erected for the purpose, with 
tiers of beds rising one above anot her, simi¬ 
lar to the way in which human mushrooms 
are packed in the steerage of vessels crossing 
the Atlantic. 
The bed ought to be from four to five feet 
in width, and any length you choose, as the 
larger the mass the more regular and lasting 
will l>e the heat; fill in with the prepared 
compost to the depth of eight inches, and 
see that the whole is so tightly rammed that 
the pressure of the hand will make no visi¬ 
ble impression. In two or three days the 
heat will have declined to 85 '; then make 
holes all over the bed about four inches deep 
and ten inches apart, into which Insert a 
piece of spawn about the size of a hen’s egg, 
covering up the hole again, so as to make a 
level surface on the bed, as before t he spawn 
was inserted, lu ten days or so the spawn 
will have run through the entire bed . then 
place a layer of fresh loam evenly over the 
surface of the bed, heating it moderately 
with the back of a spade, cover tip with 
three or four inches of straw or bay, water 
occasionally with tepid water, and wait de¬ 
velopments in the shape of a large and satis¬ 
factory crop of mushrooms. 
Another process is to sow the spawn 
broadcast over the surfact of the bed, cover 
over with a few inches compost, then the 
soil and hay as before; but the dibbling pro¬ 
cess is the more certain and preferable. 
Strict attention must be paid to details in 
mushroom growing, as a Blight neglect in 
this respect will spoil a whole crop, and I 
have seen many a good gardener puzzled to 
find out what was the matter with his crop, 
when the sole cause was some oversight of 
his own. Many amateurs might supply their 
own tables, and I hope to see, at no distant 
date, our markets fully supplied with this 
useful edible; for in this direction there is a 
fine opening for any one with some means 
and considerable enterprise. 
David Foulis. 
New York, March, 1870. 
'Ktrbencr 
Tiie profitable cultivation of tbe edible 
mushroom [Agaricus cumpestris) has not yet 
been prosecuted in this country with that 
spirit which lias characterized the efforts of 
those engaged in supplying the public de¬ 
mand for or in leading the public taste in 
tbe direction of vegetables that once were 
luxuries but now arc daily necessaries on 
the tables of citizens. The market supply of 
LAXTON’S ALPHA PEA 
BEURRE KENNES PEAR, 
This is called in England “the earliest 
wrinkled pea.” It is described as a blue, 
wrinkled marrow, the result of a cross be¬ 
tween Bax ton’s Prolific and Advancer ; 
height three and a-lnilf feet; a first early 
sort, earlier than Lit,tie Gem and Advancer, 
producing pods from the bottom to the top 
of the haulm. The pods arc large, deep 
green color, and well filled with peas, which 
arc said to he of very fine flavor. The 
Royal Horticultural Society of England 
awarded it. a flrsl-ciass certificate. We are 
indebted for the accompanying illustration 
of this pea toB. K. Buss A Sons, Seedsmen, 
of New York City. For engraving of this 
pea see next page. 
Tiie Beurrc Kennes is a Belgian pear—a 
seedling of Van 3Ions, introduced and de¬ 
scribed in 1846, but is like many another, 
only occasionally found in collections, and 
is not yet generally known. To all hut 
amateurs or professional growers, it is yet a 
new sort; and although the tree is vigorous 
and productive, and the fruit of quality 
ranking as “ very good,” its size, we fear, 
will keep it. from any extended culture, as a 
market, sort, however valuable it may he to 
the private orchard. 
We are indebted to Messrs. Ellwanger & 
Barky of Rochester, N. V,, for specimens, 
from which our drawing and description are 
taken. We also give an outline from a speci¬ 
men received from M. P. Wilder, Boston, 
Mass. Fruit below medium, globular, acute 
pyriform, light pale yellow' ground, mostly 
covered with warm, rich, reddish russet, dot¬ 
ted numerously; stem long, medium thick¬ 
ness, largest at each end, and with faint lip 
or lips at insertion; calyx large, open, w'ith 
widely separated, erect recurved segments; 
basin broad, open, deep; flesh yellowish 
white, slightly granular, melting, juicy, very 
sweet and rich ; core large, sin-rounded with 
a deep, course, granular vein; seeds large, 
oblong, obovate pyriform, dark, blackish 
brown. Season early October. 
IN THE GARDEN, 
About Peaa. 
I have long found that my earliest sow r n 
peas are sure to give me earliest mature 
pods, although I have had the sowings of 
ten days apart and of the same sort to bloom 
together. In selecting my ground for peas 
in my garden, I try each year to take that 
where the previous season I have grown 
some root crop; and I use no manure, rely¬ 
ing on the food of last year’s manuring not 
exhausted by the root crop. 
1 sow- all my early and late peas at the 
same time, but I cover my late sorts deeper 
than my early ones; that is, I cover my 
early sorts like Carter’s First Crop, Tom 
Thumb, CaractaCus, Ac., about four inches; 
w'hile T give to McLean’s Advancer, Gem, 
Epicurean, and other Marrows or Wrinkled 
sorts of not naturally strong growth of vine, 
an additional inch; and when I cover my 
Laxton’s Prolific, Long Pods, and Cham¬ 
pion of England, I add another one, two or 
three inches, according as my soil is light or 
heavy. 
None but those w'lio have fried it, know 
how r much longer the vines will keep green 
and continue to he productive, when the seed 
is covered six to eight inches deep at. plant¬ 
ing rather than three to four inches. I never 
earth up to my vines, but keep the ground 
loose, mellow and level. 
Plum Heels Early. 
At the time 1 put in my peas I also always 
put in a bed of beets. I know it is early and 
some of the seed will fail; but T sow quite 
thickly, cover about one and a-lialf inches, 
selecting first a dry location for my bed. I 
use a mixture of pulverized hen manure, 
bone meal and plaster,—two parts of each of 
the former to one of the latter,—sowing it 
along in the drill with my seed. I get early 
greens to beat my neighbors’ spinach, for 
they a|l concede the young and tender bed, 
plants which I thin out. when about four 
inches high, are far superior to their winter 
spinach. 1 have used for many years the 
variety known as Early Bassano for my 
early sowing, but this year I have been get¬ 
ting some new sorts, with, a view to trial and 
comparison. 
I hope your readers will understand that 
this early sowing of beets is not that of my 
summer or winter crop; for I sow that in 
May. 1 pitch into the sowing of a beet bed 
once a week all through April, just, because 
Ido love the young plants for greens, and 
more and more the young tender tubers, 
when boiled and sliced up in butter. 
MOUNT VERNON PEAR, 
Tnis pear is attracting considerable at ten¬ 
tion, and is now being disseminated by W. 
S. Little, Rochester, N. Y. It was origi¬ 
nated by lion. Samuel Walker, Roxbury, 
Mass. Fruit full medium to large, nearly 
globular; color, a rich cinnamon russet, with 
a reddish cheek ; flesh, juicy, crisp, melting, 
with a spicy, vinous flavor, which is pecu¬ 
liar, anil quite distinct from that of any other 
known sort; season, November to January. 
The tree is one of the strongest growers in 
the nursery, both as a standard and a dwarf. 
It comes into hearing early. The original 
trees bear crops of uniformly good fruit. 
Marshall P. Wilder, who has known it 
from its first fruiting, regards it a decided 
acquisition, and says: “Its rich russet color, 
high flavor and handsome appearance will 
give it a prominent place among our late 
autumn varieties.” Henry Ward Beecher 
says; “ It. is crisp, very juicy,sweet, and has 
the peculiar Jlavor of nuts, which distin¬ 
guishes it from any other pear that I urn ac¬ 
quainted with/’ Frost A Co., Rochester, 
N. Y., say: “It is juicy, fine grained, very 
pleasant flavor, and really first-rule.” Cuas. 
Downing thinks it of the class “ very good,” 
and describes it: “Medium size; flesh a 
little coarse; juicy, melting, sugary, slightly 
vinous, and highly aromatic.” F. R. El¬ 
liott says: “ It is possible that its peculiar 
aroma, unlike most (if not quite) all other 
pears, may not please every one; but to me 
it is extremely pleasant, spicy, unique and 
agreeable.” 
mount viurtisrox pk:/ai?. 
mushrooms in our large cities has never 
nearly come up to the demand, and there is 
no doubt that, as the supply is increased, so 
will be the demand. At present buyers have 
to pay' whatever price is asked, and be 
thankful to get them at all. 
Many Rural readers may have hitherto 
looked upon a dish of mushrooms on their 
tables, in spring or early summer, as a lux¬ 
ury beyond their reach; whereas, with a 
small outlay, this can he enjoyed by most 
people of moderate means, who may not he 
within reach Of a market where theyare sold. 
From in, around, and underneath Paris, 
where the cultivation of the mushroom is 
carried on more extensively than perhaps 
any other part of the world, some growers 
will send as many as three thousand pounds 
per day to market, and have from fifteen to 
Next, I must give Early Rose a chance, 
or I shall get blowed higher than the variety 
has been, and that is needless. So here goes 
fifteen hills of Early Rose. It’s early and 
productive, pretty good, but it. ain’t. Neshan- 
nock, which I must keep a place for, even 
if more or less do rot. And then f must 
have a place also, for a few hills of the old 
Mexican, so white, mealy and delicious that, 
although lgot only four or five tubers to a 
hill, we must have it. to bake when company 
comes. Here’s Climax, King of Earlies. 
Early Mohawk, Ditnick, Massasoit, Excel¬ 
sior, and, oh, Jolly! I can’t write a cata¬ 
logue just now; but what am 1 to do? 
Why, i’ll wait the planting of more until I 
get. that chat with the most, intelligent 
Brooks farmer in Western New York, or 
maybe get him to write and tell mo what, 
POMOLOGICAL GOSSIP. 
Pomological Knowledge. —In a recent essay 
read at one of the Western Horticultural 
meet ings, the originator gave the astounding 
information Hint. “Greece and Rome culti¬ 
vated the pear at an early day, and that now 
there were more lhau two hundred varieties 
fit for the table." 
Somebody ought 1o send that society a 
copy of Downing’s last edition, where 
somewhere near one thousand varieties are 
described, and many are omitted, probably 
because they are not in this country.—A. 
Thorn. 
The Wild Goose Plum.. —J. Parish Stelle, 
Savannah, Tenn., writes the Journal of Agri¬ 
culture that he is growing the Wild Goose 
with the Chickasaw and other varieties, and 
the Wild Goose is the best, and ripens its 
fruit a month earlier than the Chickasaw. 
He says the same variety (Wild Goose) is 
growing wild in the woods of Central Ala¬ 
bama. Ergo, “If we are indebted to the 
goose for the plum, there, most likely, is 
where the goose got it.” He says it is not 
free, or even nearly so, from the work of the 
curculio. 
Fruit in New Hampshire .— L. L. Pierce, 
East Jafirey, N. II., writes:—“Our apple 
crop last year was very light. The Red 
Astrachan and Baldwin did the best of all 
varieties. The pear crop was much hotter 
than that of apples, the Flemish Beauty, 
Louise Bonne d’Jersey, and Bcnrre Hardy 
heading the list. The Delaware and North¬ 
ern Muscadine grapes ripened perfectly, and 
are the only grapes that have as yet become 
a ‘ fixed fact’ in ibis locality. With me the 
Delaware has ripened four years out of five.” 
Dolour's Prolific Strawberry, Dr. IIexa- 
mer says, ripens at New Castle, N. Y , a 
few days before the Wilson, and is about 
half as largo, whereas it has been called 
later and larger tlian the latter. Some one 
has not got the true Downer. 
GARDEN NOTES, 
To Kccj» Huieh oil' from Vines. 
\ I have for many years practised 
\ putting on boxes covered with light, 
\ coarse netting, boxes without netting, 
\ and various other methods, all of 
\ which are too troublesome and expen¬ 
sive, and have dispensed with them 
I all for the following :—Take straw or 
; hay, free from seed ; if coarse, cut it 
short; cover the vines as soon as out 
of the ground ; the vines lift. it. easily. 
It keeps the bugs off, and on light soils 
proves a capital mulch, and serves as 
a good coat of manure. It is easy, 
practical, useful and requires no re¬ 
moval.—L. L. p. 
Varieties of Cauliflower. 
D. F. sends us the following list of cauli¬ 
flower, suitable for a kitchen garden :—Early 
Erfurt, dwarf variety', large, compact heads; 
Early London, an excellent and very early 
variety; Early Paris, compact heads, very 
early; Wulehercn, a well-tried general fa- 
Outline from P. Barry. 
Early Potatoes. 
But my early potato planting! Oh 1 how 
these potato fellows do bother me with their 
non and superior sorts 1 What am 1 to do ? 
I want to try them all, but I don’t cover all 
creation with my garden spot; yet if I tried 
to get a chance at a full meal of all the sorts, 
iuteurk Kennes Pear. 
through the Rural New-Yorker. I won¬ 
der, by the way, if lie won’t be sure to tell 
me to plant a few Early White Peach Blows ? 
As 1 passed the barrel of salt, just now, 
by my asparagus bed, I gave it its regular 
weekly sprinkling. Frank Amon. 
In the Garden, March, 1870. 
Outline from M. P. Wilder. 
twenty miles of mushroom beds under culti¬ 
vation at one time. In the underground 
caves formed by the gypsum excavations for 
building tbe city', they are grown, thus in¬ 
suring both darkness and even temperature, 
two necessary' adjuncts for their successful 
management. 
