ON THE CULTIVATION OF THE MUSHROOM. 
325 
that of a vinery, properly spawned and earthed, plenty of mushrooms 
may be had. 
We might mention many other modes of growing mushrooms, which 
we have practised or assisted to practise in different places; such as 
growing them on shelves—in old hot beds after the crops of cucumbers 
or melons are off, &c. &c.; but enough has been stated to convey pretty 
clear ideas of the culture they require, as well as the means made use 
of for that end. 
One other particular remains to be noticed, and that is respecting 
watering a mushroom bed. It appears, from what has been already 
advanced, that a very moderate degree of humidity is necessary to the 
plant in its early stages. In perfect dryness the plant, or its sporules, 
like seed, remains inactive though not dead; and by the application of 
a little moisture and mild heat such as is generated in the decomposition 
of vegetable substances, especially after passing through the intestines of 
animals, the plant becomes developed and progresses toward perfection, 
and while this humid state of the bed continues the plant will thrive; but 
if it becomes too dry the spawn falls asleep, and all production is at an 
end. When this is observed by the manager, he uncovers the bed and 
gives a pretty liberal watering, gently applied from a fine rose of a 
watering-pot. The water used should be soft and milk warm, and 
soon as enough is given the bed should be immediately covered closely 
with a somewhat thicker coat than usual. This will probably give a 
new heat to the bed and new life to the spawn, and recover its pro¬ 
lificacy. This business of watering must be repeated from time to 
time, but never unless the bed appears to need it. 
In searching for mushroom spawn in places where it is likely to be 
found it is best detected by its scent, which is exactly like that of the 
perfect mushroom. The spawn of other varieties of the genus are 
often found with that of the true sort; but it cannot deceive the 
experienced eye, because it is different in appearance as well as in 
scent. 
Mushrooms produced on damp beds, or on damp ground, are not 
considered wholesome, and therefore should be cautiously partaken of; 
and though there are two or three field sorts introduced into cookery, 
such as the champignon or “ fairy ring ” mushroom, they are all sus¬ 
picious, and should be avoided unless recommended or declared inno¬ 
cuous by a medical botanist. 
