Warning to Mushroom Growers.—As the result of a serious case of mushroom poisoning in a mushroom grower's family recently, the mushroom specialists of the U. S. Department of Agriculture have issued a warning to commercial and other growers of mushrooms to regard with suspicion any abnormal mushrooms which appear in their beds. It seems that occasionally sporadic forms appear in mushroom beds, persist for a day or two, and then disappear. These are generally manure-inhabiting species and may be observed shortly after the beds have been cased. In the instance cited, however, these fungi appeared in considerable numbers at the time the edible Agaricus campestris should have been ready for the market, and the dealer supposed it was probably a new brown variety and tried it in his own family. As a result, five persons were rendered absolutely helpless and were saved after several hours only through the assistance of a second physician who had had experience with this type of poisoning.
In the opinion of the Department, this case is peculiarly significant and demonstrates that the grower must be able to distinguish Agaricus campestris from any of the wild forms of mushrooms that may appear in the beds. Under the circumstances, the Department strongly urges every grower to make himself thoroughly familiar with the cultivated species. Complete descriptions, with pictures of poisonous and cultivated species, are contained in Department Bulletin 175, "Mushrooms and Other Common Fungi," which can be purchased for 30 cents from the Superintendent of Documents, Government Printing Office, Washington, D. C.
Manufacture of Cider Vinegar from Minnesota Apples.
PROF. W. G. BRIERLY, HORT. DEPT., UNIVERSITY FARM, ST. PAUL.
Cider making is an old process, carried on in a small way on the farm or more extensively in the commercial "quick process." From apple cider many different products are obtained, chief of these being vinegar and others being bottled cider, boiled cider, apple butter and, more recently, concentrated cider and cider syrup. This discussion will consider only the manufacture of vinegar.
As a farm process, the making of cider vinegar utilizes an otherwise waste product, the culls or unmarketable varieties. It can be done on rainy days or when other work is slack. For the best results, however, as in any form of marketing, some vinegar should be made each year so that the market may be supplied regularly, and, further, to give the necessary experience which will mean a better quality of vinegar.
As a commercial process we find the making of cider is a regularly conducted manufacturing enterprise in which a considerable amount of capital is needed. Expert knowledge of vinegar making, especially of the "quick process," is essential. On this basis it is not open to the apple grower and is a doubtful venture on a co-operative plan without the help of experts. Where a vinegar factory is established, however, it gives to the orchardist a means to dispose of his cull apples.