Evening Republican, Volume 20, Number 197, Rensselaer, Jasper County, 17 August 1916 — How To Cultivate Mushrooms [ARTICLE+ILLUSTRATION]

How To Cultivate Mushrooms

Some folks say there is no science in growing the savory fungus :: Others say there is, and prove it by their success in the industry :: Perhaps you could have good luck

[HE SUCCESSFFUL cultiva- [ tlon of mushrooms in America has not been so general as in most of the European ' countries. It is in France and in England that the" mushroom industry has been best developed. France is, properly speaking, the home of the present mushroom Industry. Unusual in-

terest has been shown In the United States In the growth of mushrooms within the past few years, and it is to be hoped and expected that within the next ten years the industry will develop to the fullest limit of the market demands. The latter will, of course, be stimulated and developed by the Increasing popular appreciation of this product. In some cities and towns there is already a good market demand for mushrooms, while in others they may be sold only directly to special customers. This should be bonje in mind by prospective growers. Success in mushroom growing depends on intelligent study of conditions and on experience While many American growers have been successful in the production of mushrooms, a much larger number have failed. In most cases failures have been dun to one or more of the following causes: (1) The use of poor spawn, or of spawn which has been killed by improper storage. (2) Spawning at a temperature injuriously high. (3) The use of too much water either at the time of spawning or later. (4) Unfavorable temperature during the growing period. Mushrooms may be grown in any place where the conditions of temperature and moisture are favorable. A shed, cellar, cave or vacant space in a greenhouse may be utilized to advantage for this purpose. The most essential factor, perhaps, is that of temperature. The proper temperature ranges from 53 degrees to 60 degrees Fahrenheit, with the best from 55 degrees to 58 degrees Fahrenheit. It is ■unsafe to attempt to grow mushrooms on a commercial basis, according to our present knowledge of the subject, at a temperature much less than 50 degrees or greater than 63 degrees Fahrenheit. Any severe changes of temperature retard growth or else act injuriously, and many changes of temperature would entirely destroy the profits of the mushroom crop. From this it is evident that in many places mushrooms may not be grown as a summer crop. With artificial heat they may be grown almost anywhere throughout the winter. Moreover, it Is very probable that in this country open-air culture must be limited to a few sections, and restricted, commercially at least, to a single season. A second important factor is that of moisture. The place should not be very damp, or constantly dripping with water. Under such conditions successful commercial work is not possible. A place where it is possible to maintain a fairly moist condition of the atmosphere, and having such capability for ventilation as will cause at least a gradual evaporation is. by general practice and by the most extensive experimentation, shown to be necessary. With too rapid ventilation and the consequent necessity of repeated applications of water to the mushroom bed no mushroom crop will attain the highest perfection. Cellars, caves and abandoned mines, or specially constructed houses, are used for growing mushrooms, because in such places only can the conditions

of temperature and moisture be best regulated. Cold is less injurious to mushroom beds than heat. The former renders the bed for a time unproductive; but the latter stimulates the spawn to too rapid growth, which is usually followed by the production of unsalable mushrooms, or by the eventual death of the spawn, supposedly •by damping off. Mushrooms may often be grown In a very simply constructed shed or unused barn which will provide against eny sudden changes of the temperature, and when it Is possible to employ artificial heat the season for mush-

room production in such structures may be greatly extended. Cellars are very commonly used in producing mushrooms for family use. Natural or artificial caves are of the tjrst importance, however, for commercial work, since the- situation of these below the surface will best insure a temperature throughout almost the entire year more or less close to that Which is desired. In the growing of mushrooms for commercial purposes, the beds should be constructed of stable manure which has been fermented or composted. Many experiments have been made looking toward the substitution of other composts or waste products for stable manure, but nothing has yet been found which may be more highly recommended. Fresh manure should be obtained, and this should include the litter Used for bedding the animals, unless . the latter consists of coarse weeds. It is a great mistake, in a commercial way, to attempt use manure free from straw. Again, stable manure which has been well trampled is nearly always well preserved, and is frequently much richer than any other kind. The manure should be piled in .heaps about three feet deep tvhen well pressed down with the fork, and these piles may be of considerable extent. It should be watered until well moistened throughout, but not drenched. In the course of four or five days or a week It will be necessary to fork over or “turn” the manure. A second turning will be required usually in from seven to ten days, and it may be necessary to water again if the material has suffered considerable drying out...' If well pressed down and merely moist, the manure will not burn, and, moreover, there will be no tendency for a sour fermentation to become established. In from 15 to 21 days, depending upon the conditions, the

temperature will begin to fall, the violence of decomposition will begin to show a subsidence, and the compost will be ready for the construction of the beds. The bacteria of rapla decay will become less and less abundant, and finally, when the beds are prepared as subsequently described, the spawn will be able to grow in spite of the bacteria present. Mushroom beds are of two general types (1) the flat bed, and (2) the ridge bed known as the French type. In making the former the entire floor space may be utilized as a bed, or the beds may be arranged in the form of tiers or shelves. In low cellars or caves and Indeed wherever the amount of floor space is not the most important consideration, it would be well to avoid the use of shelves, but where the amount of floor space is an important factor they may be adopted to advantage, although the additional labor involved in the growing of a crop under such conditions as an item to be considered. When shelves are used one should be careful to whitewash these after each crop in order to avoid the increased danger from insect depredations. In any case, flat beds should be made from 8 to 10 inches deep. Ridge beds enable one to get a somewhat greater surface space in a given area, but they are also more expensive so far as the labor of construction is concerned. Nevertheless, they are very desirable. When a bed is in full bearing, the mushrooms should be gathered at least once in two days, and it is well to pick them every day, particularly if the temperature is up to 60 degrees Fahrenheit or more. Picking is itself an ar|, and the intelligent grower will soon find that the yield of a bed may be greatly lessened by lack of judge ment in picking. To satisfy the general demands of our markets at the

present time it is not recommended to take the buttons; yet if there is a fancy trade for these it should be met. Little or no gain of weight occurs in the mushroom, however, after the veil begins to break, so that the mushrooms should not be left after this time. Flat tops are a third-grade article, but these, as well as all defective mushrooms, should be sedulously removed from the bed every day. In picking, grasp the mushroom by the cap (a large one by both cap and stem), twisting it to remove it easily from the soil. Where the mushrooms come up in large united clusters, It will be best to cut them, in order not to disturb the mycelial connections of all. Some good growers practice “cutting” throughout, but the stubs must decay and are a source of danger. After all good mushrooms from a cluster have been taken, remove any fleshy

spawn masses adhering and add fresh loam. As they are picked, the mushrooms are put into shallow.baskets and taken to a sorting and packing table. The stems are cut off and any adhering loam is brushed from the cap. It is mushrooms keep somewhat better if the stub is left attached and the loam removed by rubbing, but except in special cases this procedure is not to be recommended. It is not necessary to cut the stem off short, but the market demands that there shall be few long shanks. For the best trade it is desirable to “sort” the mushrooms, placing only those of nearly the same size in the same packages. It is certainly not well to pack together “broilers” and buttons, if this can be avoided. De-

fective mushrooms should invariably be thrown out. Mushrooms should be treated as a first-grade product in every way, and therefore the package must be made an attractive one. Shipment should be made iu boxes of sizes demanded by the trade. Baskets afford excellent ventilation, yet boxes are sometimes preferred. The prices paid for mushrooms in American markets are unusually variable. Perhaps it is fair to say that one should consider from 35 to 50 cents per pound a goo<? average price. In many cities or towns 30 cents would be as much as could be obtained. On the other hand, a price of 75 cents is frequently paid. The quotation of one dollar or more is not to be expected. It is true that for a fine grade of mushrooms such prices are paid to retailers by the fancy trade and during special seasons or for special occasions. The grower may well look for the time, however, when the market demands will support a generous supply at a constant but fair price.

Under favorable circumstances a bed may come into bearing within sixweeks. It usually requires, however, a longer period, and eight weeks may more nearly represent the average conditions. If the conditions have been variable, and especially if at times a very low temperature has prevailed, bearing may be still further delayed. Again, the period of production or the profitable “life” of a successful bed may vary greatly, ranging from five weeks to as many months. As a rule, a bed which produces fine, heavy mushrooms will bear longer than one which yields plants of lighter weight. Many growers think that there is profit iir a bed which yields one-half pound per square foot of surface area. One should not be satisfied with less than this, and if the best conditions prevail this yield is far below’ what should be obtained.

Shelf Beds in Warm Cellar.

Mushrooms Packed for Shipment

Agaricus Campestris, the Cultivated Mushroom, Common in Fields and Pastures.