Pounds sterling per statute acre:
Very early gooseberries, 100; onions, 192; early lettuces, 100; plums, 100; potatoes, 100; strawberries, 150; black currants, 168; filberts, 200.
It will be seen that onions and filberts head the list, but the product of an acre of mushrooms has been shown to be worth more than double that of either filberts or onions.
In the localities specially favorable to hop growing 30 cwt. of hops to the acre is considered exceptional, while the average price has been quoted at 3 pounds sterling, or about one-fifth of the sum obtained from Mr. Barter's acre of mushrooms. Three months in the year the weather does not favor outdoor culture, and these months Mr. Barter spends in manufacturing brick spawn, which he exports to this and other countries. Among those who have been very successful in indoor culture are Mr. William Robinson, editor of the "London Garden," and Mr. Horace Cox, manager of the "Field."
In America, where mushroom culture is still comparatively in its infancy, there have already been obtained very encouraging results by painstaking growers. Most of the cultivation has been in the northern and midwestern States, where the climatic conditions seemed most favorable to indoor culture. A few figures as to the revenue obtained in this way may be interesting to readers.
An experienced Pennsylvania grower states that from a total area of 5,500 square feet of beds, made up in two mushroom houses, he obtained a crop of 5,000 pounds of mushrooms in one season, or about one pound to the square foot. These sold at an average of a little over 50 cents per pound. A third house, with 19,000 square feet of beds, produced 2,800 pounds, or one and one-half pounds to the square foot. This house yielded a net profit of one thousand dollars. This, however, can be quoted only as showing the possibilities of careful culture by experienced growers under very favorable circumstances. Amateurs could scarcely expect such good results. Three-fourths of a pound to the square foot would probably come nearer the average. A Philadelphia grower gives the average price secured from fifty shipments of mushrooms in one season at 54 cents per pound. New York dealers report higher rates than this. A Washington florist who utilizes the lower shelves of his propagating houses for the purpose of mushroom growing informed me that during two seasons he received 60 cents per pound wholesale, shipping to New York, and that he sold one thousand dollars worth in one season. Mr. Denton, a market gardener of Long Island, who cultivates in houses built for the purpose, markets from 1,700 to 2,500 pounds per year.
Thus far the market is in the hands of a comparatively few dealers in the neighborhood of large cities, but there is certainly no good reason why the growing of mushrooms should not be more generally undertaken by the farming community. Certainly no one has better facilities than are at the command of the enterprising American farmer. On most farms the conditions are favorable or could easily be made so for mushroom culture, on a moderate scale, at least. Generally there are disused sheds, old barns, etc., which with a small outlay could be transformed into mushroom houses, and where timber is plentiful the cost of building a small mushroom house would be repaid by the profits accruing from the business.
In the culture of mushrooms there are open, to the enterprising with small capital, four sources of profit: first, the sale of the fresh mushrooms; second, the manufacture of mushroom catsup; third, the canning of the small button mushroom for exportation; and, fourth, the manufacture of spawn.
It is well in this, as in all new industries, to begin in a small way, and if success is attained it is easy to extend operations on a larger scale. My advice to amateurs is to begin with one or two beds in a well-drained cellar or shed where good ventilation and even temperature can be secured at moderate cost. In the underground cellar economy is secured by the saving in fuel. The beds can be made on the floor, flat, ridged or banked against the wall, ten or twelve inches deep in a warm cellar, and from fifteen to twenty inches in a cool cellar. The boxing for the sides and ends may be built six or eight inches higher than the beds to give the mushrooms plenty of head room.