Mushrooms: how to grow them, William Falconer [best novels to read to improve english TXT] 📗
- Author: William Falconer
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It sometimes happens that circumstances may prevent the making up of the beds just as soon as the manure is in prime condition, and even after they are made up the heat does not rise above 75° or 80°. In such a case if the manure is otherwise in good condition and fresh, it is well enough and a good crop may be expected. But if the manure, to begin with, had been a little stale, rotten and inert, I certainly would not hesitate to at once break up the bed, add some fresh horse droppings to it, mix thoroughly, then make it up again. Or a fair heat may be started in such a stale bed by sprinkling it over rather freely with urine from the barnyard, then forking the surface over two or three inches deep and afterward compacting it slightly with the back of the fork. Spread a layer of hay, straw, or strawy stable litter a few inches deep over the bed till the heat rises. If the manure had been moist enough this sprinkling should not be resorted to, but the fresh droppings added instead. When it is applied, however, great care should be taken to prevent overheating; a lessening or entire removal of the strawy covering, and again firmly compacting the surface of the bed will reduce the temperature. Some saltpeter, or nitrate of soda, an ounce to three gallons of liquid, will encourage the spread of the mycelium after the spawn is inserted; a much stronger solution of these salts can now be used than would be safe to apply after the mycelium is running in the bed.
When loam and manure mixed together comprise the materials of which the bed is made, the temperature is not likely to rise so high as when manure alone is used, but this matters not so long as the materials of which the bed is composed are sweet and fresh and not over-moist. But if the materials are cold and stale treat as recommended for a manure bed, always bearing in mind that it is better to have a cold bed that is fairly dry than one that is wet, or, indeed, a warm one that is wet.
Mr. Withington, of South Amboy, has a good word to say for beds of a low temperature. He writes me: "Our beds kept in good bearing two months, though they have borne in a desultory way a month longer. Our best bed this season was one that was kept at an even temperature. The manure never rose above 75° when made up, and decreased to about 60° soon after spawning. Kept the house at 55°."
CHAPTER X.MUSHROOM SPAWN.
What is mushroom spawn? Is it a seed or a root? Do you plant it or sow it, or how do you prepare it? are some of the questions asked me now and again. To the general public there seems to be some great mystery surrounding this spawn question; in fact, it appears to be the chief enigma connected with mushroom-growing. Now, the truth is, there is no mystery at all about the matter. What practical mushroom growers call spawn, botanists term mycelium.
The spawn is the true mushroom plant and permeates the ground, manure, or other material in which it may be growing; and what we know as mushrooms is the fruit of the mushroom plant. The spawn is represented by a delicate white mold-like network of whitish threads which traverse the soil or manure. Under favorable circumstances it grows and spreads rapidly, and in due time produces fruit, or mushrooms as we call them. The mushrooms bear myriads of spores which are analogous to seeds, and these spores become diffused in the atmosphere and fall upon the ground. It is reasonable to suppose that they are the origin of the spawn which produces the natural mushrooms in the fields, also the spawn we find in manure heaps. But we never have been able to produce spawn artificially from spores, or in other words, mushrooms have never been grown by man, so far as I can find any authentic record, from "seed." How, then, do we get the spawn? By propagation by division. We take the mushroom plant or spawn, as we call it, and break it up into pieces, and plant these pieces separately in a prepared bed of manure or other material, under conditions favorable for their growth, and we find that these pieces of spawn develop into vigorous plants that bear fruit (mushrooms) in about two months from planting time. When the spawn has borne its full crop of fruit it dies.
Well, then, if we can not produce spawn from spores, and the spawn in the beds that have borne mushrooms has died out, how are we to get the spawn for our future crops? is a question that may suggest itself to the inexperienced. By securing it when it is in its most vigorous condition, which is before it begins to show signs of forming mushrooms, and drying it, and keeping it dry till required for use. But in order to secure the spawn we need to take and keep with it the manure to which it adheres or in which it is spreading. In this way it can be kept in good condition for several years and without its vitality being perceptibly impaired. Keeping it dry merely suspends its growth; as soon as it is again submitted to favorable conditions of moisture and heat its pristine activity returns.
Mushroom spawn can be obtained at any seed store. Our seedsmen always keep it in stock, both the brick (English), and the flake (French) spawn. It is retailed in quantities of one pound or more, and as the article is perfectly dry it can be easily sent by mail in small quantities.
The seedsmen import it from Europe every year along with their seeds. A prominent Boston seedsman writes me: "We get our supply through the London wholesale seedsmen, for the sake of convenience and cheaper ocean freight, etc. Coming with a shipment of other goods and on same bill of lading brings the freight charges down. The low price at which mushroom spawn is sold in quantity can only be maintained with low freight rates, as there is a duty here of 20% on the article."
By direct inquiry of the leading importers in different cities I find that we import about 4500 lbs of French or flake spawn, and 4000 bushels, or 64,000 lbs of English or brick spawn, and that fully a half of this whole importation is handled by the seedsmen of New York city. In New York one firm alone, who make a specialty of supplying market gardeners, has in one year imported 1500 bushels of brick spawn. But the vicinity of New York is the great mushroom-growing center of the country, also the best market for mushrooms in the country. One gardener at Jamaica, L. I., bought 1000 lbs of brick spawn at one time, and a neighbor of his bought 400 lbs; this shows what a large quantity of spawn market gardeners require. And the demand this year is unprecedented; some of our leading importers had sold out their supply before the first of November. And it is not private growers so much as market growers who are the cause of this; the market men find there is money in growing mushrooms and they are going into it.
Spawn comes in the form of dry, hard, solid manure bricks, and also in the form of flakes of half rotted strawy manure. These bricks and flakes are completely permeated with the mushroom mycelium.
The brick spawn is commonly known as English spawn, and what is imported into this country is made in England, mostly about London. The bricks made by the different manufacturers vary a little in size and weight; in some cases ten bricks go to the bushel, in others fourteen, and in others sixteen. This last is the commonest sized brick, and weighs exactly a pound, and measures about eight and one-half inches long, five and one-fourth inches wide, and one and one-fourth inches thick; it is what the London spawn makers call a 9x6x2 inch brick, but it shrinks in drying. In retailing brick spawn in this country it is sold by weight and not by measure.
Mill-track mushroom spawn is advertised by some of our seedsmen, but what they sell under this name is only the ordinary English brick spawn. One of our prominent seed firms who advertise it write me: "Genuine mill-track spawn used to be the best in England, but it has been superseded, although European gardeners still call for English spawn under the name of 'mill-track.'" The real mill-track spawn is the natural spawn that has spread through the thoroughly amalgamated horse droppings in mill-tracks or the cleanings from mill-tracks. It is usually sold in large, irregular, somewhat soft lumps, and is much esteemed by spawn makers for impregnating their bricks, but nowadays, that horses have given place to steam as a motive power in mills, we have no further supply of mill-track spawn for use in spawning our mushroom beds. We do not feel this loss, however, as the spawn now manufactured by our best makers will produce as good a crop of mushrooms as the old mill-track natural spawn used to do.
The flake spawn is what is generally known as French spawn, and is imported into this country from France. But the manufacture of "French" spawn for sale, however, is not strictly confined to France. It is put up in two ways, namely, nicely packed in thin wooden boxes, each containing two or three pounds of spawn, and also loose in bulk when it is sold by weight or measure.
Virgin spawn is what we call natural spawn or wild spawn; that is, the spawn that occurs naturally in the fields, in manure piles, or elsewhere, and without any artificial aid. It is supposed to be produced directly from the mushroom spores, and is not a new growth of surviving parts of old spawn that may have lived over in the ground. It is far more vigorous than "made" spawn, and spawn makers always endeavor to get it to use in spawning the artificial spawn. It is seldom used for spawning mushroom beds because not easy to obtain. Now and again we come upon a lot of it in a manure pile; it looks like a netted mass of white strings traversing the manure. As soon as discovered secure all you can find, bring it indoors to a loft, shed, or room, and spread it out to dry; after drying it thoroughly keep it dry and preserve and use it as you would French spawn, for it is the best kind of flake spawn. In using virgin spawn for spawning beds I have obtained larger and heavier mushrooms than from "made" spawn, and the beds lasted longer in good bearing, but the weight of the whole crop has not been more than from artificial spawn.
How to Keep Spawn.—Spawn should be kept in a dry, airy place, somewhat dark, if convenient, and in a temperature between 35° and 65°. Wherever things will "must," as in a cellar, cupboard against a wall, or in a close, damp building, is a very poor place for keeping spawn. If the spawn
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