The Marion daily mirror. (Marion, Ohio) 1892-1912, 1909-03-19
MUSHROOM GROWING.

As a general result Of his experi-
ence In mushroom culture, Professor
Waugh expresses the opinion that
mushrooms can often be grown profit
ably as a catch crop in cellars or un-
der greenhouse benches, where condi-
tions are favorable. II is quite plain,
however, from our experience, that the
stories Of sudden wealth, accommodating
from mushroom growing, are mostly
fictitious"
e. f. Pernot, OF the Oregon station,
urges that while the growing of
mushrooms Is an easy matter, requir-
ing but little time and attention, we
must not neglect to utilize the abund-
ance which grow wild, requiring only
the effort OF gathering and preserving
them for future use" He states that
mushrooms may be canned easily as
fruit and much easier than some vege
tables" He says: THE buttons, rang
ing in size from the smallest to those
with the cup breaking from the stem,
are the most desirable for canning, as
they remain firm and white after be-
ing heated. When SUFFICIENT buttons
are gathered they are cleaned by peel
ing. or by wiping with cloth, remov-
ng any soiled spots or earth which
may have adhered to them the stems
are cut of, leaving from one-half to
one inch remaining attached to the
cap They may then be placed in
granite-iron kettle and heated with
out water until shrinkage ceases,
after which they are placed in cans
that have previously been cleaned and
soalded, and the liquor poured over
them, completely filing the can.
III desired, the mushrooms may be
stewed in milk, or prepared in any
manner for the table and then canned.
When the can is opened they require
heating only before serving.
"a good use to make OF the older
mushrooms is to dry them. This may
be done after they have been peeled
or cleaned by placing them upon
boards or drying racks only one deep,
and exposing them to the sun and air
Beginning with the cap side down,
they should be turned over every day
and must not be left out during the
night, as they absorb moisture very
rapidly. They may also be dried upon
wooden trays in a warm room When
dried by either method until they feel
dry to the touch, finish them in the
oven and while brittle grind them into
powder with a spice mill, or even
coffee mill will answer the purpose.
The powder should at once be placed
into well-stoppered. dry bottles or
fruit Jars, well sealed and kept in a
warm, dry place. Mushrooms that
are wet cannot be successfully dried.
The best are those which grow and are
gathered dry.
Mushroom powder keeps very we'll
and II is one OF the most delicious
havoring condiments of the kitchen. II
milk is used in making meat gravy or
other dishes, the flavor is much more
pronounced
Take all the mushrooms that can
not be used for canning and drying, or
all goods ones, II desired, place them
In an earthen jar and sprinkle salt
over them, stirring SO that all receive
the SALT allow them to stand for
twelve hours then mash and strain
through cloth. For every quart OF
the liquid add one-half teaspoonful
ground ginger and one-half teaspoon
full black pepper. Boil In granite
iron kettle until It is reduced not less
than one-third. Prepare the bottles
by cleaning and thoroughly boiling
them and their corks. then fill TO the
neck with hot catsup, cork tightly and
when the cork has dried and before
they are cold, dip the cork and about
half an inch of the bottle neck into
hot canning wax, previously melted
In a cup or can. II Is advisable to
use rather small-sized bottles so that
the contents may be used before re-