. Fruits, vegetables and flowers, a non-technical manual for their culture. A Typical Kanoe uf Mvsuroom HorsES. (^f the several varieties, the White and Cream are most desirable; white ismore salable, cream more prolific and iiardy. Spawning should begin wIk nthe temjxrature of the beds has (lroi)i)ed ;o 70° F. The bricks should Ubroken into eight or ten pieces 1^ to 2 inches square and placed evenly on. SuTiNfi THK Casinc; Dikt. the lx?ds. The pieces should then be inserted vertically one inch below thesurface of th< manure, .\fter spawning, the beds should be firmed .should be
. Fruits, vegetables and flowers, a non-technical manual for their culture. A Typical Kanoe uf Mvsuroom HorsES. (^f the several varieties, the White and Cream are most desirable; white ismore salable, cream more prolific and iiardy. Spawning should begin wIk nthe temjxrature of the beds has (lroi)i)ed ;o 70° F. The bricks should Ubroken into eight or ten pieces 1^ to 2 inches square and placed evenly on. SuTiNfi THK Casinc; Dikt. the lx?ds. The pieces should then be inserted vertically one inch below thesurface of th< manure, .\fter spawning, the beds should be firmed .should be kept in a cool, dry i)lace. One brick costs fromtwelve to fifteen cents anil will i)lant 8 square feet of bed. MUSHROOM CULTURE 63 Casing the Beds.—Two weeks after spawning, a piece of spawn shouldbe dug up; if the mycehum appears as a mould running into the manure,the beds are ready to case. Casing consists in covering the beds with alayer of sifted loam 1 to 1| inches deep. The loam causes the mushroomsto head, acts as a mulch and is the best medium for picking. The averagefarm wagon load of sifted loam will cover 250 square feet of bed. Temperature.—Temperature is important because it regulates thecompetition of mushrooms with insects and with other fungi. It has beenfound that at 53° to 58° F. mushrooms grow slowly but strongly, whileother growths are held in check. Even at freezing te
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectvegetablegardeningfr
