Agaricus, Lepiota, Coprinus, Lactarius, Tricholoma, and Russula are especially fine for this method of preparation.
CHAPTER XIX.
CULTIVATION OF THE MUSHROOM.
BY PROF. LAMBERT,
The American Spawn Co., St. Paul, Minn.
GENERAL CONSIDERATIONS.—Commercially, and in a restricted sense, the term "mushroom" is generally used indiscriminately to designate the species of fungi which are edible and susceptible of cultivation. The varieties which have been successfully cultivated for the market are nearly all derived from Agaricus campestris, Agaricus villaticus, and Agaricus Arvensis. They may be white, cream or creamy-white, or brown; but the color is not always a permanent characteristic, it is often influenced by surrounding conditions.
Mushrooms are grown for the market on a large scale in France and in England. It is estimated that nearly twelve million pounds of fresh mushrooms are sold every year at the Central Market of Paris. A large quantity of mushrooms are canned and exported from France to every civilized country. This industry has recently made remarkable progress in the United States, and fresh mushrooms are now regularly quoted on the markets of our large cities. They are sold at prices ranging from twenty-five cents to one dollar and fifty cents per pound, according to season, demand and supply.
Figure 498.—Mushroom Beds in a Cellar.