July 11, 1891. 
THE GARDENING WORLD 
717 
by the white colour of the most odorous parts. This 
takes place usually in from six to ten days after the 
heap is made. It is then necessary to break down the 
heap, shake up the manure, rebuild the heap, taking 
care to place the manure that was outside, and of which 
the fermentation is the most backward, in the inside. 
Generally, some days after the heap has been 
turned, fermentation will be so great that the heap 
will have to be thrown down and re-made for a third 
time. 
Sometimes, however, after the second working, the 
manure is sufficiently made and can be put into beds. 
When the manure has become brown without being 
rotten it can be used without danger, for then the 
straw of which it is composed has almost entirely lost 
its consistency, and its smell will resemble the odour 
of Mushrooms rather than that of fresh manure. It is 
difficult to obtain a good preparation of manure unless 
a sufficient quantity is worked upon. A heap of less 
than a cubic yard can hardly be handled properly, and 
the attempt to do this is the reason of the frequent 
want of success by small cultivators. This mistake 
should always be avoided, because, even if less than a 
cubic yard of manure is really necessary for the 
Mushroom bed, its value for other purposes is well 
known. 
Fig. 3.—Tub Bep. 
The beds can be constructed in the form and of the 
dimensions required, but experience has shown that 
the best way of completely utilising the manure and 
space is to give to the beds a height of from 19 ins. to 
23 ins. with the width nearly equal at the base. An 
excessive rise in temperature following a renewal of 
fermentation is then less to be feared than if they 
were larger. 
When a large space is to be laid out, beds in sloping 
form, or with a shelving edge, are preferable, as they 
can be of unlimited length, whilst keeping the height 
and breadth named above. The breadth, on the 
contrary, ought to be less than the height when the 
beds lean against a wall (Fig. 2). Beds can be made in 
old tubs sawn in two (Fig 3), or upon planks. In the 
latter case they have given to them the shape of a cone, 
or more like a heap of stones which one sees by the 
roadside (Fig. 4). In this shape it will be possible to 
make the heaps in caves or other places wherever the 
prepared manure can be conveyed. 
Fig. 4.—Moveable Shelf Bed. 
The manure ought to be easily divided, and when 
putting it in its place the parts which form clods 
should be broken, and the compact portions mixed 
with the strawy paTts, the whole being well stirred 
together. Trample over the manure three or four 
times, and then remove projecting pieces, so that the 
surface is firm and smooth. 
The beds having been thus made, it will be necessary 
to wait for a few days before putting in the spawn, in 
order to see whether fermentation begins again. One 
is able generally to judge by the hand whether the 
beds are ready for the spawn, but it is better and more 
certain to use a thermometer. As long as the temper¬ 
ature is above 86° Fahr. the bed is too warm, and it is 
necessary to wait until it falls, or, better still, to aerate 
the bed by pushing a stick into it, so that the heat 
can escape from the holes, or by raising the dung with 
a fork. As soon as the excess of heat is over, the heap 
must be rammed down again. When the temperature 
is uniformly about 11° Fahr., it is time to put in the 
spawn. Either fresh or dry spawn can be had, but the 
latter has the advantage of'being obtainable at all 
seasons, and of keeping from one year to another. The 
spawn sold in France is not in bricks or solid lumps, as 
in England, but in light masses of scarcely half- 
decomposed loose and dry litter (Fig 5 and 6). 
Some days before introducing the dry spawn into 
the beds, it is good to expose it to the influences of a 
tepid and moderate moisture. When this plan is 
observed, the growth is generally more prompt and 
certain. 
To impregnate the beds, the cakes of spawn are 
broken into fragments about 3 ins. square, and half-an- 
inch thick, and these pieces are introduced into the 
face of the bed at intervals of about 9 ins. to 10 ins. 
In beds which are from 15-ins. to 18 ins. high, and 
which are the most ordinary size, two rows of spawn 
are placed. 
Fig. 5 .—French Mushroom Spawn. 
The pieces of spawn ought to be inserted in the bed 
lengthwise. They are put in with the right hand, 
whilst with the left the dung is raised to make places 
for them. They ought to be pushed in until their 
outside edge is level with the top of the bed, and then 
the dung must be pressed firmly round them to keep 
them fixed. 
If the bed is in a place where the temperature is 
equal and sufficiently high, it is not loDg before the 
spawn grows. If, however, the beds are in the open 
air, or exposed to changes of temperature, it is necessary 
to cover them with some loDg straw-dimg so that the 
temperature is warm and uniform. 
Fig. 6.—Box of French Mushroom Spawn. 
If the work has been well done and the conditions 
are favourable, the spawn ought to begin to grow, or 
run, in seven or eight days after it has been put in. 
It is well to make sure of its growth at this period, 
so as to be able to replace the pieces of spawn which 
should not have grown. These are easily recognised 
by the absence of white threads in the dung. In 
about fifteen to twenty-one days after th3 insertion 
of the spawn, it ought to have spread all over the 
bed, and should begin to rise to the surface. It then 
becomes necessary to smooth down the beds, beating 
them with care, and to clear up anything which would 
injuriously affect the growth of the Mushrooms. The 
top and sides of the bed must be covered with earth, on 
the selection of which success in growth also depends 
very greatly. The earth should be light and fresh, rich 
in saltpetre, and contain some proportion of lime. Old 
plaster, broken and screened, is convenient for this 
purpose, and should at first be watered with a weak 
solution of saltpetre, or liquid farm-yard manure. 
Before putting on the soil, the heap should be lightly 
moistened ; then put the earth on the top and sides to 
the thickness of about half-an-inch. Press it firmly 
against the dung, and make it as smooth and uniform 
as possible. After this, nothing need be done except to 
water from time to time, or to replace the straw covering 
if it becomes removed from the bed. 
It is important that the surface of the bed should 
remain fresh and humid without being too damp. If 
the waterings, which ought always to be light, are not 
sufficient to bring this result, the soil around the base 
of the bed should be watered, and it will thus absorb 
the necessary moisture. 
Some weeks after—more or less rapidly, according to 
the temperature—Mushrooms will begin to appear. 
The beds which produce most quickly are those in 
which the production is least prolonged. When pick¬ 
ing the Mushrooms, the holes left should be filled with 
the same earth which has been used to cover the bed. 
Production, left to itself, extends generally to from 
two or four months, but it can be maintained longer by 
means of lightly watering, the water having added to it 
guano or saltpetre. If the temperature of the water is 
from 68° to 86° Fahr. the result is so much the better ; 
but it is necessary to water with care, so as not to injure 
or dirty the growing Mushrooms. Through the neglect 
of these precautions, mildew and rottenness will often 
occur. Excessive humidity appears to be the cause of 
the first; the origin of the second is unknown. These 
ills are remedied by pulling up the affected Mushrooms, 
which are soft and yellowish, and by throwing out the 
earth which is around them, the cavity being watered 
with a mixture consisting of § oz. of saltpetre (= nitrate 
of potash) in a pint of water, and refilled with earth. 
Occasionally some small white granules appear at the 
bottom of the bed, and around the pieces of spawn. 
This also is a disease which may be stopped by taking 
out the affected parts and refilling with fresh earth. 
In consequence of these diseases, as well as from other 
causes, the most suitable places do not lend themselves 
indefinitely for the production of Mushrooms in beds, 
and it is necessary, as much as possible, to vary the 
locality of cultivation by successfully carrying it on in 
various parts of the building or quarry where the beds 
have been formed. If it is not possible or convenient 
to change the places, an attempt should be made to 
restore them by raising the earth from a depth of about 
3 ins., and refilling with fresh earth ; also by scraping 
and washing with lye the walls and partitions, and 
then lime-washiug. 
Besides raising three or four lots of Mushrooms under 
cover in the year, the supply can be continued out-of- 
doors during the summer season. Beds used for other 
forced culture may be pierced with a stick in their 
sides, and some Mushroom spawn placed in them, and 
they will often yield good crops, provided that the 
temperature is proper, and the young Mushrooms are 
protected by a light covering of earth when they are 
beginning to develop .—Reprinted from the Farmer's 
Magazine by the courtesy of the Editor of the Mark Lane 
Express. 
-- — 
MEDICINAL QUALITIES OF 
STRAWBERRIES. 
All herbalists agree in pronouncing Strawberries as 
beneficial beyond every other English fruit; their 
smell is refreshing to the spirits, they abate fever, and 
are diuretic, gently laxative. The chemical constitu¬ 
ents of the Strawberry are a peculiar volatile aroma, 
sugar, mucilage, pectine, citric and malic acids in equal 
parts, woody fibre and water. The fruit is mucilaginous, 
somewhat tart, and saccharine. It is especially suitable 
in inflammatory and putrid fevers, and for catarrhal 
sore throats. So wholesome are Strawberries that if 
laid in a heap and left by themselves to decompose, 
they will decay without undergoing any acetous fermen¬ 
tation ; nor can their kindly temperature be soured 
even by exposure to the acids of the stomach. They 
are constituted entirely of soluble matter, and leave no 
residuum to hinder digestion. It is probably for this 
reason, and because the fruit contains no actual nutri¬ 
ment as food, that the custom arose of combining rich 
clotted cream with it at table ; whilst at the same time 
the sharp juices are thus agreeably modified. In 
Germany stewed Strawberries and Strawberry jam are 
taken at dinner with roasted meats or with chicken. 
If fermented by art the fruit yields an ardent spirit, 
and a pleasant British wine can be brewed therefrom. 
French herbalists direct that fresh Strawberries recently 
crushed shall be applied on the face at night for heat¬ 
spots and freckles by the sun. From the juice, with 
lemons, sugar, and water, they make a most agreeable 
drink called Bavaroise a la Grecque. — Manchester City 
Eews. 
Apple, Annie Elizabeth. —This is evidently a good 
keeping variety, as a very good dish was shown by 
Canon Ripley, of Earlham Hall, at the Norfolk and 
Norwich show last week. Though not shown for com¬ 
petition, the fruit deservedly received an extra award. 
It is a good-sized fruit fit for both table and culinary 
purposes, and is nicely coloured on one side. — T. IF. 
