GROWING MUSHROOMS IN CELLARS. 
25 
tinct varieties from the same kind of spawn. Sometimes 
a few mushrooms will appear that are somewhat differ¬ 
ently formed from those of the general crop, but this he 
regards as the result of cultural conditions rather than 
of true varietal differences. 
His last year’s bed began bearing early in November, 
and continued to bear a good crop until the first of May. 
After that time, no matter what the crop may be, the 
mushrooms become so infested with maggots as to be 
perfectly worthless, and they are cleared out. It is on 
account of the large body of manure in the bed, and 
the low, genial, and equable temperature of the cellar 
that the beds in this house always continue so long in 
good cropping condition. 
Some years ago the mushrooms were not gathered till 
their heads had opened out flat, but nowadays the 
marketmen like to get them when they are quite young 
and before the skin of the frill between the cup and the 
stem has broken apart. A good market is found in 
New York, Philadelphia and Boston. 
Mr. Denton’s Method. —Mr. W. H. Denton, of 
Woodhaven, L. I., is an extensive market gardener about 
ten miles from New York. During the summer months 
he grows outdoor vegetables for the New York and Brook¬ 
lyn markets, and in winter mushrooms in cellars. He 
has no greenhouses. Under his barns he has two large 
cellars which he devotes entirely to mushroom-growing 
in winter. The cellars are seven and one-half feet high 
inside; the beds five feet wide, nine inches deep, two 
feet apart, and run parallel to one another the whole 
length of the cellar. The beds are three deep, that is, 
one bed is made upon the floor, and the other two, rack 
or shelf fashion, are made above the floor bed, and two 
and one-half feet anart from the bottom of the one bed 
i 
to the bottom of the one above it. The shelves alto¬ 
gether are temporary structures built of ordinary rough 
