The Columbus journal., 1886-06-16
THE MUSHROOM.
How the Halnty Edible Is Cultivated IN
Ir,-lce and America.

How the CaInty Edible Is Cultivated IN
Tr,-lce and America.
Every yeac thousands of quart cans
containing champignons, or fairy-ring
mushrooms are imported here from
France, and eaten in the leading hotels.
clubs, restaurants and such households
as can afford to use them. They are
costly, often selling at a dollar ps!
pound. In Europe they are caii,d
~..fairy-ringn mushrooms because of tn.
circles of from a few feet TO s'y.r3!
yards in diameter, of an intensely
br light green color, which are four i
here and there on the lawns and pat
ures of England. Ireland aud France.
They are caused by the mycoiliuim or
spawn of the mushroom. which havin.c
exhausted the soil within the rim. ii
constantly spreading and enlarSlng IN"
circle. France is the great mushroom
producing country Of the world. Far
nearly half Il century the of
Grand Montrenge. Arcucii. Chatiilon.
Bagneaux. Vitry, Maisons-Alfort ANA
Noisy-lc-Scc, all within reaching dis
lance from Paris. have been devoted
almost exclusively to mushroom Gull
tura. The soil in these districts is poor
and would produce nothing but short
grass and stuntcd fruit trees. Forty
seven years ago a country genius hit
upon the idea of utilizing the galleries
of the workcd-out and dismSci quarrioS
with which the entire district is under
mined. These quarrics are now the
greatest mushroom beds in the world.
andthc once struggling ci,ampignonfsts
are millionaircs in their way.
The galleries. rs u rule. are from
forty to seventy feet below the surface.
and 4 uniform temperature Of from
fifty to sixty degrees is maintained in
them. The beds are male of horse
manure, which undrrgocs a special
treatment before being used. 1t is
thrown in heaps or the sides of the
country rOadwayS. and turned day
after day until it is thoroughly sum-
dried. From it the beds are con-
structed. The manurc is laid down
from the walls to the center of the
gallery. being higher by several inches
next the walls. At regular intervals
small footpatllS run from the center
aisle to the walls, SO that growers may
gather the mushrooms without spelling
the beds, which are one anal 4 half
feet deep nearest the walls. On these
beds the spawn is scattered. How this
spawn or seed is gathered is the secret
of the mushroom grower. The beds are
then kept ut 4 temperature OF seventy
degrees. Three or four weeks later the
beds are covered with alaycr of fine loan
10 the depth ola half inch, and 4 fort
night later the mushrooms begin to APP
pear and are gathered every morning
or evening. according to the demands
of the trade. The men who work in
the mushroom galleries begin their toll
at five o'clock in the morning, and do
not cease until late i'm the evening.
They are paid from five to five and Il
half francs daily. As an instance
of the fecundity of the
French mushroom beds, it may be
mentioned that II bed ut Arceuil.
when in full bearing. sent3.000 pounds
of champignons to the Paris market
daily. In gathering, the stocks of the
mushrooms are never cut but twisted.
as cutting Injuries the flavor and spoils
the beds.
While. of course. the delicattcsScn
market of this country is. and vii! be
for years. supplied by France with
champignonS in the dry canned form.
stil lmushroOm culture has been adopted
as a profession 10y different parties in
this city and the surrounding suburbs
with varied degrees of success. and
some of the e~Npcrimenters have kept
on and are now making money. The
freshly-gathcred American champignon
is certainly superior TO the French dry
canned article in every way. but it will
take years before the general prejudice
against the native production will I've
overcome. OF course. the professional
cooks and restaurant keepers know the
difference and buy the American muSh-
room.-N. \. Mall and Express.