The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1907-02-17
PROFIT IN THE MUSHROOM.
New Orleans Man Has Developed q
Productive Industry.

From the New Orleans Picayune.
Mushrooms are now being grown in this
city in quantities, and the leading hotels
and French restaurants are being sup
piled from the local farm. the product OF
which Is said to equal If not surpass in
richness and flavor anything of this spe-
cies in the whole country.
Aug C. Frietag is the father of this
Industry in New Orleans. He takes per-
sonal pride in the work. He started out
largely as a matter of curiosity. Then
he grew a few mushrooms in boxes and
jars for his own table, and acquired such
skill that some of the famous French
: caterers of the city urged him to grow
the plant for the market. Last year he
had a mushroom farm of 115 square feet.
That SOUNDS small for Il farm, but farm
it was This year Mr.. Fretag has ex-
tended the scope of his industry, and al
ready has 800 square feet OF mushrooms
under cultivation. Next season, If ali
goes well he hopes to have three or four
times that amount
A fair yield is one pound to square
foot. The quoted price paid for these del
icacies by hotel and restaurants in New
Orleans is seventy-five cents per pound
II sold at private sale and in choice lots
the product brings 81 and sometimes 3l.oO
per pound. In Chicago the quoted price
in the market is 81 per pound.
There is something in the local climate
that suits the mushroom for its proper
maturity Cellars are the places to grow
them. The plant requires a damp, dark
place, with stationary temperature
around 50 to 50 degrees. The place must
be kept damp and not allowed to dry
II started last year as "A pure expert
e. Igxfat ,J.- 1T -,
industry. THE experiment was n sue
cess so far as the growing and market
ing was concerned. The product met
ready sale here People became interest
ed especially the French restaurants and
they wanted more than ! could possibly
produce with my limited facilities This
season ] determined to widen out. and 1
have about 900 feet under cultivation, but
am not thoroughly equipped as yet for
the industry. The basement | am using
Is exposed on three sides. which permits
of too rapid changes in the temperature.
and IT does rot retain moisture as II
should.
Fresh cultivated mushrooms gathered
daily during the season. say December
to May T. az the beds produce. is luxury
the public Of New Orleans does not fully
appreciate. We nave been i'm the habit
OF eating canned mushrooms. or those wild
specimens gathered by irresponsible per.
sons. in many instances. and found for
sale on market stalls. For the sake Of
safety these specimens should he rejected
unless the buyer Is able 70 Judge between
the edible and the unwhoesome. In or
der to be perfectly safe. one should relp
only on mushrooms grown at home and
grown under careful supervision Theit
YOU kuow they are all right and that
they are wholesome. The mushrooms We
are growing here in New Orleans are the
choicest edible species. l. e.. Agrarlcus
campcstris."
Mr. Frietag prepares the mushroom
spawn. from which the mushrooms are
grown This IS largely a laboratory pro
cess in which greatest care IS required.
II Is tissue culture.