The Family Kitchen Gardener (1856)/Mushroom
MUSHROOM.
Agaricus campèstris.—Champignon cultivè, Fr.—Pitz, Ger.
The Mushroom has afforded a wide field of speculation for botanists and naturalists, who have disputed of its perfect or imperfect character—the peculiar method of its propagation and growth—and its close assimilation in taste to animal matter. The growth and formation of this humble plant is the most remarkable in the vegetable kingdom.
They are extensively used for making Catsup, esteemed as a pickle, and when stewed with rich gravies, are considered by some very delicious. They are extensively cultivated in Europe, particularly in Britain, where they are grown all the year round. They have also drawn the attention of the more scientific gardeners in this vicinity, within these few years past, and basketsful have been brought before the Pennsylvania Horticultural Society in our Winter and Spring exhibitions. The genuine Mushroom is found in Autumn, on rich, old pastures. It has a small, round, brownish-white head, of a delicate pink color underneath the stem is generally from two to three inches high. There are frequent accounts of deaths caused by this vegetable, attributable either to excess in eating, or to a want of care in selecting the pure article, which grows invariably in open fields—such as are overtopped by trees, or growing in the shade, must be avoided; also those that grow rapidly, five or six inches high, bladder-like, or have a bright-red, fine-wrought net-work underneath, and of a disagreeable scent; those possessing such characters, are bad and even poisonous.
Mushroom Spawn.—We copy from the transactions of the London Horticultural Society, the following approved method of making Mushroom Spawn:
“In June or July, take any quantity of fresh horse-drop-pings (the higher fed the better) mixed with short litter, one-third of cow’s dung, and a good portion of mould, of a loamy nature; coment them well together, and mash the whole into a compost. Spread it on the floor of an open shed, to remain till it becomes firm enough to be formed into square flat bricks; which done, set them on edge, and frequently turn them till half dry; then with a dibble make two or three holes in each brick, and insert in each hole a piece of good old spawn, about the size of a walnut,” or the spawn which consists of fine white threads that may be found where mushrooms are growing in pastures. “The bricks should then be left till they are dry. This being completed, level the surface of a piece of ground, under cover, three feet wide, and of sufficient length to receive the bricks; on which lay a bottom of dry horse-dung, six inches thick; then form a pile, by placing the bricks in rows, one upon another, with. the spawn side uppermost, till the pile is three feet high; next cover it with a small portion of warm horse dung, sufficient in quantity to diffuse a gentle glow of heat through the whole. When the spawn has spread itself through every part of the brick, the process is ended, and the bricks may then be laid up in a dry place for use.” Mushroom Spawn, made according to this direction, will preserve its vegetative power many years, if well dried before it is laid up; but if moist, it will grow and exhaust itself.
Culture.—Of late years, the cultivation of this luxury has become so simplified, that it is in the power of every farmer and cottager to grow the article for use or sale. Any time in October or November, collect from the stable daily the fresh droppings, throw them into a heap, which prevent from heating violently, by frequent turnings, and spreading it out thinly, defending it from rain or water of any kind. When the quantity of one, two, or three loads (according to resources) has accumulated, and has lain in a heap two or three weeks, (which time it will most likely require for all the parts to get into an equal fermentation), as soon as it is observed that the fiery heat and rank steam of the dung are gone off, it is ready for use. Mushrooms can be grown in cellars, sheds, stables, or in any other such building, where they will be protected. Where it is intended to cultivate them permanently, a covered shed will be found the most convenient place in which to perform the necessary work. For this purpose a dry situation should be chosen, the more sheltered the better, on which to build a shed of sufficient dimensions. A bed four feet wide, and twelve feet long, will give an ample supply for a moderate-sized family. The shed may however be erected ten feet wide and sixteen feet long, giving space for working materials, and two beds if required. The shed should run from north to south, having a close roof, and weather-boarded. With the exception of four apertures as windows, to be covered with shutters, this erection might be made ornamental having a portion of it for a tool house. Having marked out the space for the bed, throw out the earth about six inches deep, laying it regularly at the side, and if good, it will do for earthing the bed. In the trench, lay four inches of good dung, not too short, for forming the bottom of the bed; then lay on the prepared dung, about six inches thick, regularly over the surface, beating it down firmly with the back of the fork. Put on other six inches, and so on till eighteen or twenty-four inches thick. In that state it may remain ten or fifteen days, during which time the heat should be examined about the middle of the bed, by thrusting a small stick in several places, and when found of a very mild heat, the bed may be spawned. The spawn bricks for this purpose should be broken regularly into pieces about an inch and a half or two inches square. These pieces are best put in with the hand, raising the dung up a few inches with the one, while with the other the spawn can be laid in and covered. This ought to be done in every six inches of the surface of the bed. If the sides of the bed are made of a sloping form, they can also be spawned. After spawning, level the surface with the back of the spade, beating it gently, after which it may be earthed. Procure that of a sandy, loamy nature, if from a pasture, so much the better. Break it up and make it fine, laying it on two inches thick. Level it very neatly with the rake, and beat it closely and evenly. When the whole is finished, the bed must be covered, a foot thick, with good clean straw or natural hay, over which lay mats or canvas in severe weather. Examine the bed every few days, and if the heat increases, diminish the covering of straw, which is better than to take it off altogether. In about five weeks, if the bed be under proper cultivation, Mushrooms will make their appearance, and in two days more they will have grown to a sufficient size for use. Some people cut them, but it is decidedly better to give them a gentle twist in the ground and draw them out, filling up the cavity with a little fine mould, gently pressed in level with the bed. This method of gathering is much better than cutting, as the part left generally rots and breeds insects, particularly the wood-louse, which is very destructive to Mushroom beds.
Sometimes it happens that a bed suddenly ceases to be productive. This may arise from various causes, but most frequently from the cold state of the bed in Winter, or a dryness of soil. In the former case, an additional covering should be given, in the latter, water in a milk-warm or tepid state should be applied moderately, for two or three mornings in succession. After each watering leave the covering off for about an hour. Soft water should be used for the purpose. In Summer the beds will require watering every two days, though in Winter they may not need it in as many months. A good bed will be productive for three months, though it may occasionally happen to wear out in half that time.
From these observations, an ingenious mind can make a Mushroom bed in a multitude of situations, all obtainable where there are cellars, stables, or other buildings. We would not despair even in the open air during Winter, covered with plenty of litter, under a few boards to ward off cold rains. In Spring and Summer, any quantity may be grown in this way.
It will be observed, in the cultivation of every other vegetable we either sow or plant some evident material of reproduction; but in the cultivation of Mushrooms, we neither sow nor plant any antecedent production of seed, plant, or root, yet it is certain that mushrooms are reproduced by a process in which the dung of certain animals forms the chief instrument, and on the goodness and strength of that ingredient, in whatsoever way it is made, chiefly depends the crop. We are aware that this vegetable appears in certain situations without any apparent cause, though we feel fully satisfied that there are inert ingredients that only require a combination of influences to produce certain results, and these results in nature are unerring.
The young Horticulturist should never desist from making moderate and well-considered experiments. Let him never suppose that perfection has already been attained. Acumen and perseverance should be pre-eminently conspicuous in the gardener, who has many vicissitudes by weather, insects, and accidents to encounter, and he should be prepared with resources to resist them all.