Evening star. [volume] (Washington, D.C.) 1854-1972, 1879-10-11
1HE MUsHsooM FOE FooD.


''ToAD-srooL" PREJUDICE, ETC, ETC.
The mushroom Is gradually coming into more
general favor hereabouts as an article OF food,
The popular error which COMPOUNDED this pala-
table esculent with the poisonous 'toad stool
had much to do with making 1t odlous with
these ignorant Of its value. An interesting
discussion by Prof Taylor, Mr.. VIM. Saunders,
Mr.. John Saul, Col Curtis. Mr.. j. T. c. Clark
ard others, at a recent meeting OF the District
OF Columbia Horticultural Society, as to the
nature, reproduction, manner aud time OF
growth OF the mushroom, awakened some In
Ierest in this subject with those so fortunate as
to be present. Among other things stated was
the fact that Mr.. Peter Guigon, for many years
successful gardener at Uniontown, had taken
up the
CULTIVATION OF THE MUSHROOM
making 1t a speciality for supplying the hotels,
with them. Some days ago a STAR reporter
being in the neighborhood OF Mr.. Gulgon's
place, called in and obtained many interesting
facts from that gentleman relative to this new
Industry. MIR. Guigon has a whole square OF
ground near the central part OF Uniontown all
IN use as general vegetable garden, from
which loads OF the choicest pl int5 are sent 10
our markets. His hotel experience prompted
him some ten or twelve years ago to attempt the
cutule OF the mushroom, and IN this he nas
been very successful, both as TO the production
and the pecuniary returns for his Labor The
space employed for this part OF his business Is
Qu1'e small, aid after being once started re-
lt.IeS |lttle uttcUllOD. tie mas at present what
he terms his flour beds" These are four shells,
each ore covering a cellar about six feet deep
from thirty to forty feet long, by about twelve
feet vide, one-haif being above and the other
hall below ground. The sides and loof are OF
plank closely fitted to exclude the air and 5ht
aslidiDg scufte betag constructed In the roof for
ventilation when necessary. Descending a few
steps, the entrance is through close fitting
door opening inwardS. On either Il lie OF The
the ground floor are the beds, about i've or six
feet wide, running the entire length of the
nrnn n IN, foot how
on plank floor, secured by timbers. are other
beds exactly like the lower ones, making four
in each building.
. IN THE PREPARATION OF THE MATERIAL
Tor these beds, proper attention as TO planting
1.-The spawn" keeping the requisite degree OF
moisture in the beds and temperature in the
rooms, lies the success OF the culture: 1t Is,
nov ever. very easy to learn, and considering
the profits derived, the wonder is that there
are not more engaged in the business. the
beds are made simply OF well fermented, horse
stable manure, from twelve to fifteen inches
thick, after being moderately compacted Then
lay er Of strong, rich, fresh mould, about two
or three inches thick, with level su face, is
put on, but not beaten down or too much COM
pressed, in wi Ii holes are made. about foot
apart every way. IntO these holes are placed
pieces or the spawn OF mushrooms usually taken
iron, from prepared DrleS IN which the spawn has
been preserved for the purpose or reproduction.
These holes are then filled with the top soil
and the bed is ready for the growth OF the fungi
which VIII begin to appear In the shape OF small
white buttons, all over the bed, In about one
month after planting. They then grow rap
idly and are
HARVESTED ONCE EVERY DAY,
and VIII keep growing so long as the conditions
as TO moisture and warmth, as above described
ale maintained. The size desirab for gen.
eral use is attained in twenty four hours growth
put II left they will grow to large size. Mr.
Gu1gon states that he has grown them weigh
ing eleven ounces, but this is not desirable eX-
cept in special cases when ordered. The maQ-
ner CT gathering them is by plucking them out
nv nd ltnrr no hpln nfpa
with mould. Nothing more is necessary than
to cut Off the root end of the stem, and In some
cases wash or rinse them with clear cold water
When QuSt or dirt has accumulated on them.
PROFITS OF THE CULTURE.
Mr. G. sells them by the pound, in this con-
dition, the present market price being forty
cents per pound. In the winter season they
command higher price, running Up as nign as
sixty cents per pound. His daily yield when
his beds are in good growing condition IS from
roIty TO n pounds per day
10 keep them from breaking.
THE MANNER OF COOKING
Mr.. Guigon states, depends on circumstances.
The most popular use is for garnishing, stuffing
and broiling, but IN general restaurant and
family use SteWS and sauces are often made.
For garnishing, the stems are trimmed OH to
near the cellular part OF the caps and the lat
ter put in saucepan. Then apply lemon juice
butter, pepper and salt and stew ten minutes
When done add any kind of sauce desired and
use for any kind of fowl, lamb or other meat.
L VI biOilluS, OAC up pdlO Is uoSu Ouly. Cut
OF the stem and invert the caps in the sauce
pan leaving the cells turned upward, then add
butter or sweet oil, and pepper and salt and
Dro1l for ten minutes. Sweet Oil is generally
preferred to butter.
For stuffing, take the stems and chop them
lille With onions and some herbs and crinoS
the same as for broiling, and place on top Of
the chopped preparation and put In the oven
Until Drowned. Any sauce desired may be
ADDED. Mr.. Gutgon states that mushrooms are
BoTH NUTRITIOUS AND HEALTHY,
and If properly cooked cannot fail TO tickle the
palate OF any one accustomed to good things.
He has been used to cultivattng and eating
mushrooms for the markets Is as much an IN
dustry as the raising OF potatoes, and they are
eaten quite as commonly, but more In lieu OF
meat. which is much more expensive. As 10
the amount of nutriment contained in them,
Mr.. Guigon says that they are juss as nutritious
as the same weight OF good beef steak, and
much more dlgestable in most cases, the way
beef Is generally cooked In this country. Mr.
G. expresses the belief that the good mush-
room. OF the coprinus comatus order, such as
ne raises, WILL In time, come into general use
throughout this country, as 1J becomes more
known, and the 'toad-stool" prejudice dies out.
HOW TO DISTINGUISH THE ToAD-sroOL
Persons not familiar with the varieties II fungi
should not NEEDLE with them, as ii is unsafe,
although to close observers the edible are easily
diStingutShabie from the poisonous kinds. There
is one family to which all or nearly all OF the
fatal cases are due. This is the common toad
stool, on the top OF which Is scurf or irregular
collection of warts. These are apt to be worn
off in older specimens but the gills and stem
are always pure white and the toad-stool Is
often very symmetrical and beautiful while
the gills OF the mushroom are OF a reddish
color.
The top of the toad-stool, according to the va
rtety, is white, drab, golden, red or greenish,
and Is soft and sticky when moist. The most
common has yellow spot in the center, shad-
ing gradually to pure white. The three marks
wrapper, ring and security top-Inust exist to-
geJher, and they then denote the dangerous
Sub-geBuS AnGnitG. With ordinary care the
many varieties OF the mushroom may be recog-
niZe without danger OF fatal error the edible
kinds, as before stated have reddish color In
the cellular portion OF the tops, q firm meat
when cut, and fresh, sweet smell.
PRESERVING THE SPAWN
To make the bricks In which the mushroom
spawn Is preserved for planting: Take fresh
manure from the COW or horse stable OF any
quantity desired Cow manure is preferred be-
cause 1t is more solid or compact when dried)
mix with good rich mould sufficient to cement
ii, making into free compost, and spread on
aIy floor where protected from the weather
and wei ventilated Let 1t lie until sufficiently
dry to cut into pieces about the size OF a brick.
This being done set them on edge, turning ire
uuently until half dry; then make two hoieS in
EACH Inserting piece OF good spawn about the
size of an acorn in each brick and cover over
with mould They should then be left until
perfectly dry. when they may be packed away
on shelf with a layer OF horse manure uuder-
meath and covering of the same: The gentle