>B 353 
 B8 
 )opy 1 
 
 ■B 3 
 
 ./ 
 
'P 3S3 
 
 v 
 
 i 
 
The Truth About 
 
 Mushrooms 
 
 Copyright 1912 
 by 
 
 Bureau of Mushroom Industry 
 
 1342 No. Clark Street 
 
 Chicago, U. S. A. 
 
INTRODUCTION. 
 
 This little book has just one purpose. It's as simple as A. 
 B. C. Its purpose is to tell the whole truth about Mushrooms 
 and Mushroom Culture — why failures have been made in it 
 by some people, and how success has been achieved and a 
 steady and handsome income is derived by those who are will- 
 ing to do things the right way. 
 
 There has been a world of misinformation on the whole sub- 
 ject of mushrooms and mushroom growing. Yet, it is really a 
 simple matter to succeed, simple, easy and enjoyable. More- 
 over it is very profitable, and this is probably why those who 
 are making easy money in the cultivation of mushrooms foster 
 the prevailing impression that deep secrets are involved in the 
 production of this highly prized and much sought delicacy. 
 
 Bureau of Mushroom Industry. 
 
 SCU3205 04 
 
t * The Truth About Mushrooms* t 
 
 riiiiiiiiii[]iiiiiiitiiiiGiilHii>iiiit}iiiiiiiiiriit]iiiiiiiiiiJiciiiiiiiiiiiiic]iiiiJiMiiiir]iliiiilliiiia<lllllillillt4(» 
 
 Before entering upon a discussion of the cause or causes of 
 failures by some people in the cultivation of mushrooms, we 
 will at the start give out the five so-called secrets of the business 
 and state in a nut shell the underlying principles upon which 
 uniform success is based. 
 
 THE FIVE CARDINAL POINTS 
 
 Mushrooms may be grown anywhere, at any time and by 
 anyone where the following conditions fairly obtain: 
 
 1. Good fresh spawn. 
 
 2. A properly prepared bed with reasonable protection 
 against weather extremes. 
 
 3. A temperature not greatly exceeding 60 degrees F., nor 
 much lower than 50 degrees F. 
 
 4. A fairly moist atmosphere, avoiding the frequent direct 
 application of water to the beds. 
 
 5. A gradual renewal of the air, avoiding draughts. 
 
 The above principles stated in the order of their importance, 
 embody all the famous secrets of mushroom culture. 
 
 By reference to these five conditions it is at once apparent 
 that all but the first are within the easy control of the grower. 
 Above all things he must have good seed, good Spawn, fresh 
 spawn, fertile spawn. In nine cases out of ten the cause of 
 failure has been dead spawn. The real "secret" of mushroom 
 growing and mushroom success is therefore SPAWN. 
 
 MUSHROOM SPAWN. 
 
 Much of the mushroom spawn sold by the so-called spawn 
 dealers, experts, "farms," and by seedsmen, is what is known as 
 English, virgin or mill track spawn. It is wild spawn, as un- 
 certain as any wild thing must be. Ypu could no more be cer- 
 
 8 
 
tain of a crop with such spawn than you could with any wild 
 seed. The mushrooms from such spawn, when it does produce 
 any mushrooms at all, are of all sizes and range in color from 
 deep brown to lighter shades when, as the experienced grower 
 knows, the pure white or cream colored mushroom is the mush- 
 room for which the demand exists and for which high prices 
 are secured. 
 
 Wild English spawn is cheap, however — for the man who sells 
 it. It is of so little actual value that it comes into this country 
 classed as fertilizer, not as seed at all. It is so low in value 
 that with cost of the spawn, duty and freight all paid, it rarely 
 costs the dealer or "farm" over five cents a brick, and then 
 the dealer or farm proceeds to sell it at 600 to 1,000 per cent 
 
 'Pure Culture Spawn" 
 
 profit. No wonder such spawn has made some people wonder 
 whether after all there is anything in mushroom culture. 
 
 The other kind of spawn — the kind that the big old growers, 
 and the smaller successful growers as well, use, is known as 
 Pure Culture Spawn. 
 
 Pure Culture Spawn, as the name indicates, is the result 
 of years of work on the part of the United States Department 
 of Agriculture and certain practical mushroom growers, and 
 is not wild spawn but spawn (mushroom seed) produced in 
 this country from cultivated mushrooms of known varieties, 
 white or cream colored, and of even, big size, for which the 
 highest prices are obtainable always because the demand is 
 
 i 
 
for this kind of mushroom. The difference between the or- 
 dinary spawp and Pure Culture Spawn is the difference between 
 wild and cultivated seeds — the difference between guesswork 
 and certain results — the difference between failure and success. 
 It is to assure any one desiring to procure Pure Culture Spawn 
 and truthful and complete information that the "Bureau of 
 Mushroom Industry" has been established and located cen- 
 trally in Chicago. \ 
 
 Highest Award Universal Exposition, St. Louis, 1904 
 
 THE SELECTION OF SPAWN. 
 
 Many dealers profess to sell "Selected Mushroom Spawn" 
 that is selected by themselves. They will not, however, dis- 
 close their source of supply, and it is but natural to suppose 
 that they will select the grade of spawn which yields them the 
 largest margin of profit. It is human nature, and by some it 
 is considered good business. 
 
 It has now been well established, however,' that the ex- 
 perienced mushroom grower is not looking for cheap spawn, 
 
he will have none but fresh and the very best — he is looking 
 for results. The commercial grower cannot afford to experi- 
 ment with wild spawn which has been shipped across the 
 ocean and killed in the close and hot hold of a slow freighter. 
 For similar reasons loose of flake spawn has resulted in most 
 instances in absolute failure. The loose texture of this spawn 
 allows the "mycelium" to deteriorate and lose its vitality so 
 rapidly that it will not stand transportation or storage. The 
 brick is now considered the safest carrying medium for the deli- 
 cate growth known as the "mycelium" of the spawn. 
 
 After a careful investigation and test of the various makes 
 of spawn on the market, the Bureau has found that the old adage 
 is still true, "the best is the cheapest." Cheap spawn is 
 worthless. 
 
 The Bureau of Mushroom Industry has therefore also made 
 a selection of spawn for its patrons, but it is willing to take them 
 into its confidence. It has found but one grade of spawn 
 which comes up fully to the high standard of its requirements. 
 It is "Lambert's Pure Culture Spawn" made by the American 
 Spawn Company. While this high grade spawn is the dearest 
 in the market, it is by far the best and therefore the cheapest, 
 when measured by results. 
 
 The makers of "Lambert's Pure Culture Spawn" were the 
 first to put in practice the important discovery of the pure 
 culture method and, in collaboration with experts of the United 
 States Department of Agriculture have steadily improved these 
 methods, until now their spawn stands alone in its class unex- 
 celled by any spawn in the world. They have recently intro- 
 duced "spores" in their pure cultures, and the result has been 
 such added vigor to the growth that mushrooms will appear on 
 the beds and a total yield may be obtained in a much shorter 
 time. 
 
 The American Spawn Company does not retail its product. 
 It is only obtained in limited quantities by a few leading seeds- 
 men and dealers for the use of large commercial growers who 
 are under contracts to furnish mushrooms at stated times and 
 in certain quantities. These experienced men are thus elimin- 
 ating all elements of uncertainty from their business, and enjoy 
 a large and steady income increasing every year. 
 
 Notwithstanding the pressing demand for this spawn, the 
 Bureau of Mushroom Industry has succeeded in arranging with 
 
 6 
 
the makers for a limited supply and has received assurances of 
 an increased and continuous supply in the near future. 
 
 We are therefore in a position to now supply our customers 
 with this spawn in limited quantities, and in order to build a 
 foundation for future and permanent relations with our patrons, 
 we are for the present practically eliminating our margin of 
 profit, and will sell "Lambert's Pure Culture Spawn" at prices 
 quoted by many dealers for the inferior or worthless article. 
 (See prices on last page.) 
 
 TRADE MARK. 
 
 The phenomenal success of Lambert's spore cultures has 
 brought into the market many cheap grades sold as "Pure Cul- 
 ture Spawn." They are even stamped with a close imitation 
 of the trade mark which appears on every brick of "Lambert's 
 Pure Culture Spawn." The genuine article is stam'ped with 
 the letters PC enclosed in a diamond, not a circle, heart or 
 square. 
 
 PC 
 
 Realizing that the discovery of Pure Culture Spawn will 
 soon result in the abandonment of English and other forms of 
 wild spawn, some importers of the old fashion wild spawn have 
 attempted to meet the situation by offering such spawn, at a 
 reduced price, under the name of "English Pure Culture" 
 spawn. They are unable, however, to name the specific variety 
 of mushrooms which this so-called "English Pure Culture" 
 spawn will produce. Since that is the fundamental distinction 
 between pure culture spawn and wild spawn the deception is 
 easily exposed. 
 
 MONEY IN MUSHROOMS 
 
 To a great many people, money-making is a mystery. They 
 wonder how some folks, with apparently little brains get rich 
 almost in spite of themselves. As a rule, no man ever makes 
 considerable money by sheer luck. It is in seeing his opportun- 
 ity and hanging onto it.' Hundreds of people who you would 
 
 7 
 
least expect are today growing mushrooms in a small way. 
 But a small start is all they need to become independent in 
 a very short time. Hundred of big growers all over the country, 
 who started with only a few dollars are now solving the "mys- 
 tery of money-making" for themselves and are rolling up a 
 big bank account, while other thousands are groping around and 
 "cussing" their luck. 
 
 It may be said there is hardly a business on earth that pays 
 as well as pure culture mushroom growing. There is hardly 
 a business known which requires so little labor and trouble, and 
 so little capital, to make it successful. 
 
 The average grower who has found that the secret of suc- 
 cessful mushroom culture lies in the use of Pure Culture spawn, 
 you will find is a man who enjoys more than the ordinary com- 
 forts of life. He started possibly even by borrowing the few 
 dollars required, put his odd moments to starting his beds in 
 an old barn, or an old building, or in a cellar. The little lumber, 
 the small amount of dirt required, cost him nothing. The 
 "corner in the cellar" or the old barn wasn't being used anyway, 
 so he got busy installing his little plant instead of going around 
 with his empty hands in his pockets worrying about how he 
 could "make some money quick." 
 
 The average big money maker in the mushroom industry today 
 is the man who started with little capital and no experience, and 
 stuck to it. You will find him owning his own home, or a farm, 
 or other real estate that he has bought and paid for out of his 
 mushroom earnings. There are today countless elderly men, 
 young men, farmers, business men, salaried men, clerks, ener- 
 getic women and ambitious boys, in the country or in the su- 
 burbs of cities, rapidly building up for themselves a steady in- 
 dependent income in this simple industry. 
 
 WHERE MUSHROOMS MAY BE GROWN. 
 
 Mushroom growing is a domestic occupation, a profitable 
 and inexpensive diversion in which the housewife or children 
 may indulge as well as the man who grows mushrooms on a lar- 
 ger scale as a business. In fact the successful and prosperous 
 growers have all gained their knowledge by experimenting in a 
 small way, where mistakes or cultural errors are of little conse- 
 quence but carry with them a valuable lesson and a practical 
 experience which cannot be acquired in any other way. 
 
 8 
 
It is remarkable how easily the proper facilities for success- 
 fully growing mushrooms may be provided. In the country, 
 the suburbs, and even in the city a rough and ready place may 
 nearly always be found for stating a profitable mushroom bed. 
 If you live in the country, an old barn, or cellar; if you live in 
 the suburbs, a part of the basement or a shed may very well be 
 used for this purpose. With these and a few hours of your spare 
 time, a bed can be quickly started which should net you from 
 310 to 350 a week, depending,- of course, dn the size of the bed. 
 Even on a bed netting you a considerable sum per week, it 
 should not be necessary to sacrifice any of the time taken up by 
 
 Cellar Shelves 
 
 your regular occupation. There i-s nothing which so ideally 
 combines a full measure of outdoor recreation with great finan- 
 cial profit. 
 
 Farmers are more and more coming to realize the extra- 
 ordinary profits to be gained in this industry and the splendid 
 facilities they have ready at hand for the purpose. During the 
 idle time on the farm, a series of mushroom beds can be made to 
 produce a revenue often exceeding the profits from other croDS. 
 
 Those who live in the suburbs are also in a particularly 
 favorable position for successfully growing mushrooms. Many 
 grow them primarily for their own use, and with hardly any 
 
 9 
 
more labor, time or expense, have a considerable surplus of the 
 crop left over to sell, making up a very tidy sum as clear profit 
 every year. In fact, many large growers have made their be- 
 ginning in just this way, building up a remarkably profitable 
 business almost before they begin to realize its enormous 
 possibilities. If you live in the suburbs start now, with a few 
 hours of your spare time. Get you beds ready in the cellar, 
 in the barn, tool-house or old building, and be sure of a good 
 profit before many months have passed. You can do it if you 
 want to. 
 
 
 Floor Beds 
 
 For florists and gardeners, it is a business which yields al- 
 most clear profit, and should not be overlooked. Every ma- 
 terial is at hand without a cent of cost, and even if it should be 
 desirable to build an extra place or shed for the purpose, the 
 profit will exceed any obtained from the products of the garden 
 or greenhouse. 
 
 EASY FOR WOMEN. 
 
 There are hundreds of women who are dependent upon their 
 own efforts who are now engaged in the business, enjoying a good 
 income, gradually accumulating a comfortable surplus. There 
 is no hard work to it, surely no such work as a woman herself 
 cannot easily do. It is a real pleasure, a recreation. It yields 
 more than merely pin money — it is a producer upon which you 
 can always depend, and upon which a woman can build firmly 
 for the future. It makes her a business woman from the start. 
 
Many housewives have maintained their mushroom beds and 
 greatly increased their incomes without interference with their 
 regular duties. It's simply a matter, again, of using genuine 
 Pure Culture Spawn. 
 
 Boys and Girls have raised Pure Culture mushrooms with 
 success, and parents looking for something to keep the hands 
 and minds of the children busy, can do no better than to allow 
 them to start a mushroom bed. 
 
 A Large Mushroom Plant 
 
 reff6PecT/t/^ 0/= HtATiNq p/Pfs. 
 
 From these small beginnings, profitable from the start, and 
 the experience thus acquired, business plants have been gradu- 
 ally erected and steadil}' added to until there are today single 
 growers who ship from 500 to 1000 pounds of fresh mushrooms 
 per day. Most of these plants have been established within 
 recent years, since the advent of Pure Culture Spawn has elim- 
 inated the element of uncertainty from the business. 
 
 WHEN TO GROW MUSHROOMS 
 
 This is a common question: it should not be put in that form. 
 If expressed thus "When should mushrooms not be grown" 
 it can more readily be answered. Mushrooms should not be 
 grown where the temperature cannot be kept down below 60 
 or 62 degree F. It follows that the planting of the spawn should 
 be timed so that the crop will not come into bearing during the 
 hot summer months, except in cool cellars, caves, mines and 
 other places where the temperature can be controlled. Except 
 as above they may be grown throughout the year for it is or- 
 dinarily an easy matter to raise the temperature of the room a 
 few degrees when it falls much below 50 degrees. 
 
 11 
 
CULTIVATION OF THE MUSHROOM 
 
 It must be well understood from the start that there is no 
 exclusive method of growing mushrooms. There is in fact much 
 difference in the details of the methods employed by various 
 growers. But all successful methods are based upon the car- 
 dinal principles outlined in the beginning of this pamphlet. 
 The limited scope of this little book forbids any extended re- 
 marks on cultural requirements. This subject is fully treated 
 in our larger book "The Cultivated Mushroom" with il- 
 lustrations. This valuable book contains all the information 
 required for a sljccessful beginning as well as the latest develop- 
 ments of science on the subject for the information of the large 
 and experienced growers. 
 
 To give the reader a general idea of the methods employed, 
 we quote below briefly from a recognized American authority: 
 
 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 cream 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 thirty five cents to one dollar and fifty cents per 
 pound, according to season, demand and supply. 
 
 ESSENTIAL CONDITIONS. 
 
 "Mushrooms can be grown in any climate and in any season 
 where the essential conditions may be found, obtained or 
 
 12 
 
controlled. These conditions are, first, good spawn, second, 
 a temperature ranging from 53 to 60 F., with extremes of 
 50 to 60, third, an atmosphere saturated (but not dripping) 
 with moisture, fourth, proper ventilation, fifth, a suitable me- 
 dium or bed. It may be seen that in the open air, these condi- 
 tions are rarely found together for any length of time. It is 
 therefore necessary, in order to grow mushrooms on a commer- 
 cial basis, that one or more of these elements be artificially 
 supplied or controlled. This is usually done in cellars, caves, 
 mines, greenhouses, or especially constructed mushroom houses. 
 Where abandoned mines, natural or artificial caves are available 
 the required atmospheric conditions are often found combined 
 and may be uniformly maintained throughout the year. 
 
 TEMPERATURE. 
 
 "Within the limits prescribed, the temperature should be 
 uniform throughout the growth of the crop. When too cold, the 
 development of the spawn will be retarded or arrested. A high 
 temperature will favor the development of molds and bacteria 
 which will soon destroy the spawn or the growing crop. The 
 cultivation of the mushroom, as a summer crop, is therefore 
 greatly restricted. As a fall, winter or spring crop it may be 
 grown wherever means are at hand to raise the temperature 
 to about 58 F. Many florists are utilizing the waste space 
 under the benches for that purpose; they have the advantage 
 of being able to use the expended material of mushroom beds 
 in growing flowers. 
 
 MOISTURE. 
 
 "Moisture is an important factor in the cultivation of the 
 mushroom, and demands intelligent application. The mush- 
 room requires an atmosphere nearly saturated with moisture, 
 and yet the direct application of water on the beds is more or 
 less injurious to the growing crop. It is therefore essential that 
 the beds, when made, contain the requisite amount of moisture, 
 and that this moisture be not lost by excessive evaporation. 
 They should be protected from a dry atmosphere or strong 
 draughts. Where watering becomes necessary, it should be 
 applied in a fine spray around the beds with a view of restoring 
 the mositure to the atmosphere and on the beds after the mush- 
 rooms have been gathered. 
 
 13 
 
VENTILATION 
 
 "Pure air is essential to a healthy crop. Provision should 
 therefore be made for a gradual renewal of the air in the mush- 
 room house. However, draughts must be avoided as tending 
 to a too rapid evaporation and cooling of the beds, an unfor- 
 tunate condition which cannot thereafter be entirely remedied. 
 
 THE BEDS. 
 
 "The most common type of beds is known as the "flat bed." 
 It is made on the floor or on shelves as shown in the illustrations. 
 It is usually about lOOi inches deep. Another type, principally 
 used in France is known as the "ridge bed" and requires more 
 labor than the flat bed. The mushroom house and shelves, if 
 used, should be frequently disinfected and whitewashed in 
 order to avoid damage from insects ^nd bacteria. The prep- 
 aration of the beds and subsequent operations will be shown in 
 connection with the other subjects. 
 
 PREPARATION OF THE MANURE. 
 
 "The best manure is obtained from horses fed with an abun- 
 dance of dry and nitrogenous food. The manure of animals 
 fed on greens is undesirable. Growers do not all follow the 
 same method of fermenting or composting the manure. When 
 first unloaded, the manure is left in its original state for a few 
 days. It is then piled in heaps about three feet deep and well 
 pressed down. In this operation the material should be carefully 
 forked and well mixed, and wherever found too dry, it should 
 be lightly sprinkled. It is allowed to remain in that condition 
 for about six days when it is agains well forked and turned. 
 In the latter operation it receives an additional light sprinkling; 
 the dry portions are turned inside in order that the whole mass 
 may be homogenous and uniformly moist, and the heap is again 
 raised to about 3 feet. About six days later the operation is 
 repeated, and in about three days the manure should be ready 
 for the beds. It is then of a dark brown color mixed with white, 
 free from objectionable odor. It is unctuous, elastic and moist, 
 though not wet, and should not leave any moisture in the hand. 
 Of course, the above rules are subject to modification according 
 to the condition of the manure, its age and previous handling. 
 
 ]4 
 
SPAWNING. 
 
 "The manure, having been properly composted, is spread 
 evenly on the floor or shelves and firmly compressed in beds 
 about 10 inches in depth. The temperature of the bed is then 
 too high for spawning and will usually rise still higher. It 
 should be carefully watched with the aid of a special mushroom 
 thermometer. When the temperature of the beds has fallen 
 to about 70 or 75 they may be spawned. The beds must be 
 spawned when the temperature falls, never when it rises. 
 The bricks of spawn are broken into 8 or 10 pieces, and these 
 pieces are inserted from 1 to 2 inches below the surface, and about 
 9 or 12 inches apart. The bed is then firmly compressed. 
 An advantage is found in breaking and distributing the spawn 
 over the surface of the bed a few days before spawning; this al- 
 lows the mycelium to absorb some moisture and swell to some 
 extent. If the bed is in proper condition, it should not require 
 watering for several weeks. 
 
 CASING THE BEDS. 
 
 "As soon as the spawn is observed to "run," or from 8 days 
 to 2 weeks, the beds are cased or covered with a layer of about 
 1 inch of light garden loam, well screened. The loam should 
 be slightly moist, and free from organic matter. The beds 
 should now be watched and should not be allowed to evaporate 
 or dry out. 
 
 PICKING. 
 
 "Mushrooms should appear in from five to ten weeks after 
 spawning, and the period of production of a good bed ranges 
 from two to four months. In picking the mushrooms an in- 
 telligent hand will carefully twist it from the soil and fill the 
 hole left in the bed with fresh soil. Pieces of roots or stems 
 should never be allowed to remain in the beds, otherwise decay 
 might set in and infect the surrounding plants. A good mush- 
 room bed will yield a crop of from 1-2 to 2 pounds per square 
 foot. Mushrooms should be picked every day or every other 
 day; they should not be left after the veils begin to break. 
 
 "For the market, the mushrooms are sorted as to size and 
 color, and packed in one, two or five pound boxes or baskets. 
 Since they are very perishable, they must reach the market 
 in the shortest time. 
 
OLD BEDS. 
 
 "It is not practicable to raise another crop of mushrooms in 
 the material of an old bed, although this material is still valuable 
 for garden purposes. The old material should be entirely re- 
 moved, and the mushroom house thoroughly cleaned before 
 the new beds are made. If this precaution be omitted, the next 
 crop may suffer from the disease or enemies of the mushroom. 
 
 SPAWN. 
 
 "The cultivated mushroom is propagated from, "spawn," 
 the commercial name applied to the mycelium; the term "spawn' 
 includes both the mycelium and the medium in which it is 
 carried and preserved. Spawn may be procured in the market 
 in two forms, flake spawn and brick spawn. In both forms the 
 mycelium growth is~ started on a prepared medium mainly 
 consisting of manure, and then arrested and dried. The flake 
 spawn is short lived by reason of its loose form in which the 
 mycelium is easily accessible to the air and destructive bacteria. 
 It deteriorates rapidly in transportation and storage and can 
 only be used to advantage when fresh. Growers, especially 
 in the United States, have therefore discarded it in favor of 
 brick spawn which affords more protection to the mycelium and 
 can be safely transported and stored for a reasonable period. 
 
 "Until recently the manufacturer of spawn was compelled 
 to rely entirely upon the caprice of nature for his supply. The 
 only method known consisted in gathering the wild spawn 
 wherever nature had deposited it and running the same into 
 bricks or in loose material without reference to variety. Neither 
 the manufacturer nor the grower had any means of ascertaining 
 the probable nature of the crop until the mushrooms appeared. 
 
 PURE CULTURE SPAWN. 
 
 "The recent discovery of pure culture spawn in this country 
 has made possible the selection and improvement of varieties 
 of cultivated mushrooms with special reference to their hardi- 
 ness, color, size, flavor and prolificness, and the elimination of 
 inferior or undesirable fungi in the crop. The scope of this 
 article precludes a description of the pure culture method of 
 making spawn. It is now used by the large commercial grow- 
 
 16 
 
ers and has in many sections entirely superceded the old English 
 spawn and other forms of wild spawn. As now manufactured 
 it resembles much in appearance the old English spawn. Some 
 remarkable results have been obtained by the use of pure cul- 
 ture spawn. 
 
 *'We illustrate a cluster of 50 mushrooms on one root grown by 
 Messrs. Miller & Rogers, of Mortonville, Pa., from "Lambert's 
 Pure Culture Spawn" produced by the American Spawn Com- 
 pany. Several promising varieties have already been developed 
 by the new method, and can now be reproduced at will. 
 
 HOW TO COOK MUSHROOMS. 
 
 "To the true epicure there are but four ways of cooking mush- 
 rooms — boiling, roasting, frying them in sweet butter and 
 stewing them in cream. 
 
 "In preparing fresh mushrooms for cooking wash them as 
 little as possible, as washing robs them of their delicate flavor. 
 Always bear in mind that the more simply mushrooms are cook- 
 ed the better they are. Like all delicately flavored foods, they 
 are spoiled by the addition of strongly flavored condiments. 
 
 17 
 
"BROILED MUSHROOMS— Select fine, large flat mush- 
 rooms, and be sure that they are fresh. If they are dusty just 
 dip them in cold salt water. Then lay them on cheese cloth 
 and let them drain thoroughly. When they are dry cut off 
 the stem quite close to the comb. Or, what is better, carefully 
 break off the stem. Do not throw away the stems. Save them 
 for stewing, for soup or for mushroom sauce. Having cut or 
 broken off the stems, take a sharp silver knife and skin the 
 mushroom, commencing at the edge and finishing at the top. 
 Put them on a gridiron that has been well rubbed with sweet 
 butter. Lay the mushrooms on the broiling iron with the combs 
 upward. Pour a small quantity of butter, a little salt and pep- 
 per in the center of each comb from where the stem has been 
 removed and let the mushroom remain over the fire until the 
 butter melts. Then serve them on thin slices of buttered and 
 well browned toast, which should be cut round or diamond 
 shape. 
 
 "Serve the mushrooms just as quickly as possible after they 
 are broiled, as they must be eaten when hot. So nourishing 
 are broiled mushrooms that with a light salad they form a 
 sufficient luncheon for anyone. 
 
 "FRIED MUSHROOMS— Clean and prepare the mush- 
 rooms as for broiling. Put some sweet, unsalted butter in 
 a frying pan — enough to swim the mushrooms in. Stand the 
 frying pan on a quick fire, and when the butter is at boiling heat 
 carefully drop the mushrooms in and let them fry three minutes, 
 and serve them on thin slices of buttered toast. 
 
 "Serve a sauce of lemon juice, a little melted butter, salt and 
 pepper with fried mushrooms. 
 
 "STEWED MUSHROOMS— Stewed mushrooms after the 
 following recipe make one of the most delicious of breakfast 
 dishes: It is not necessary to use large mushrooms for stew- 
 ing — small button ones will do. Take the mushrooms left 
 in the basket after having selected those for broiling, and also 
 use the stems cut from the mushrooms prepared for broiling. 
 After cleaning and skinning them put them in cold water with 
 a little vinegar, and let them stand half an hour. If you have 
 a quart of mushrooms, put a tablespoonful of nice fresh butter 
 in a stew pan and stand it on the stove. When the butter be- 
 gins to bubble drop the mushrooms in the pan, and after they 
 
 18 
 
have cooked a minute season them well with salt and black 
 pepper. Now take hold of the handle of the stew pan and, 
 while the mushrooms are gently and slowly cooking, shake the 
 pan almost constantly to keep the butter from getting brown 
 and the mushrooms from sticking. After they have cooked 
 eight minutes pour in enough rich, sweet cream to cover the 
 mushrooms to the depth of half an inch, and let them cook 
 about eight or ten minutes longer. Serve them in a very hot 
 vegetable dish. Do not thicken the cream with flour or with 
 anything, just cook them in this simple way. You will find 
 them perfect." 
 
 A GROWER'S EXPERIENCE. 
 
 As illustrating the different methods used successfully by 
 mushroom growers we reproduce an article written by an en- 
 thusiastic grower and published in one of the leading dailies 
 of the country: 
 
 "HOW TO GROW THE FESTIVE MUSHROOM— Any 
 Cellar Can be Utilized at Small Expense and With a 
 Profit That Looks Good — Small Clumps Sometimes 
 Yield More than a Pound — And Then the Pleasure 
 
 of it.~By. J. C. N. 
 
 "If you have any love for seeing things grow, some knack of 
 making things grow in the garden, and a basement heated to 
 55 degrees or over, you can raise mushrooms hand over fist and 
 at an outlay of effort ridiculously small compared with results 
 easily attained. 
 
 "Most modern houses have a basement temperature around 
 70 degrees. Many have their storage room for storm sash and 
 screens. Where there is such a room it will be found, I think, 
 that some three feet of the bottom can be "pinched out" for 
 mushroom beds, the screens fitting nicely on rough tables leav- 
 ing room for the beds underneath. If the room is wide enough, 
 say eight or nine feet, make a rough table on each side with a 
 passageway in the center, two or three feet wide. The table 
 legs can be of 2x4, and a 12 inch board running along the bottom 
 makes the sides of the bed. 
 
 Ordinary Cellar Temperature Suitable 
 
 "If the room is not too close to the furnace, you may find that 
 with the door closed you have a temperature of about 60 degrees, 
 
 19 
 
which is all right. If temperature is much above this and the 
 room has a window, bore about four half inch holes in the sash 
 to admit cold air. In very cold weather put corks in some or 
 all of the holes, being governed by a thermometer. Since a 
 range of from 50 degrees, or even lower, to 60 degrees can do 
 no harm, it will be seen that there need not be much fussing 
 with the corks. While a bed will not be especially injured by 
 a temperature as low as 40 degrees, at lower than 55 the crop 
 does not come along as it should, and it is best to strike as near 
 60 as can be done without too much trouble. If the room is 
 too hot and has no window, cold air can be brought to ,it from 
 a nearby window through a tin tubeabout li<^inches in diameter. 
 If the basement is not divided off into rooms, but has space that 
 can be used almost anywhere, use a thermometer first in one 
 location, then in another until you have a place where it will 
 not go above 62 degrees. 
 
 If Not a Cellar, What? 
 
 "A bed of any desired length, 33/^ feet wide, can be made next 
 to wall, with 12 inch boards for the sides and ends. If you find 
 it too hot everywhere, and still want mushrooms, sheet up a room 
 using 2x4 uprights and nailing on horizontally the tight dry 
 matched sheathing and have your room include all or part of 
 a window to furnish the air needed to lower the temperature. 
 A corner situation gives most room for least outlay. If a cor- 
 ner can be had with a window it is the ideal spot. Mushrooms 
 do not need light to grow, but light from a west window pro- 
 longs their growing season. 
 
 "Make your room nine feet wide and any desired length, 
 say six to ten feet. Put the door in the center opening into a 
 passage-way two feet wide. Use the 12 inch boards for sides 
 of bed and let the passsage stop 33^ feet all around. The mush- 
 rooms will show soonest where the light falls strongest. Other 
 parts of the bed will "trail" giving the desired succession. 
 
 Good Spawn Necessary 
 
 "Reliable, live spawn is of the first importance. If your 
 spawn isn't first-class your labor is gone for nothing. I tried 
 spawn twice from an Eastern house, most reliable in its seeds. 
 I planted it in the same bed as spawn procured here and neither 
 time did it give a mushroom, while the home spawn gave its 
 pound and more of mushrooms to the square foot. 
 
 20 
 
"Only within the past six or seven years has there been any 
 dependence to be placed on mushroom spawn. After experi- 
 menting about twenty years, Dr. Duggar, now I think of the 
 Department of Agriculture, Washington, succeeded in produc- 
 ing Pure Cultures which means that now the grower is as cer- 
 tain of his variety as the apple grower is certain of his pippins 
 or his Jonathans. 
 
 To Prepare the Bed 
 
 "Mushrooms are grown in horse manure, the fresher the bet- 
 ter, composted. A good two-horse load would be enough for 
 the beds in the room last described, and it should not include 
 any black decomposed stuff. Work it into a snug pile three or 
 four feet high, layering it and pressing it with the back of fork, 
 as you proceed (tramping causes too violent heating,). Sprinkle 
 it liberally every live or six inches as you work the pile up. 
 A total of twenty gallons will not be too much, as manure 
 usually runs. Cover with an old door or two, or loose boards, 
 to prevent drenching by rain. In six or seven day make it 
 into a fresh heap the same way, working the outside into the 
 middle and sprinkle again. In six or seven days more do it 
 again the same way. Then in another week it should be ready 
 for the beds. The straw in it will have shortened and most of 
 the gases be thrown off, but unless pretty moist I would advise 
 doing it just once more with liberal sprinkling, and then in three 
 days it will make up fine. As it is made into the beds it should 
 be quite moist though not wet enough so water could be squeezed 
 out of it. . 
 
 Ready for the Spawn 
 
 "The compost, now short and crumbly, can be wheeled and 
 thrown in through a window or carried in baskets. Spread 
 it about two inches thick over bottom of bed and firm down with 
 a piece of board or scantling. Repeat this until bed is filled 
 to within two inches of top. It may be steaming hot, or may 
 not be. In any case it will be cool in a couple of hours, but a 
 secondary fermentation may take place in two or three days, 
 so when bed is made leave it about four days, when, if it hasn't 
 heated, the spawn can be planted. A dairy thermometer 
 (25 cents) can be plunged in bed to give notice of rise in temper- 
 ature. If it occurs, the spawn must not be planted until heat 
 has dropped back to about 70 degrees. While the beds are 
 
 21 
 
being made up the compost gives out an odor, not unpleasant, 
 but an hour afterward your nose would not apprise you of its 
 presence. 
 
 Planting the Spawn 
 
 "The spawn comes in thin bricks which should be broken 
 into a dozen pieces each. Use a dibble or small pointed stick 
 to make the holes (ten inches apart), and fill up snug around the 
 raw edges, the top of the spawn being about half an inch be- 
 low the surface. Twelve days after spawning, and not sooner, 
 cover with one and a half inches of the nicest cleanest loam ob- 
 tainable. Have it as moist as possible without being muddy. 
 In about four weeks the crop will begin to appear. In the mean- 
 time the top soil or "casing" will have begun to show pretty 
 dry at the end of the first week and will thereafter have to be 
 lightly sprinkled at intervals, just enough to keep it moist, 
 and not enough so that much of any water goes through to the 
 compost. After growth starts pretty strong, more liberal 
 sprinkling can be made, as plants use up moisture. As the end 
 of the bearing season approaches, stimulation can be obtained 
 by using about a tumblerful of liquid household ammonia to 
 five or six gallons of water. Operations begun in early Septem- 
 ber will give mushrooms galore from Thanksgiving to New Years 
 and in decreasing quantity for one or two months longer. In 
 the spring every vestige of the stuff should be removed'as dress- 
 ing for lawn or garden, and the place whitewashed. 
 
 How to Kill Mushroom Midge 
 
 "Mushrooms have their pests, a small fly or midge. I dis- 
 covered this year a plan to settle them. A four candle power 
 electric bulb left lighted occasionally for a couple of hours in 
 the early evening with fly paper tacked on the wall back of it 
 and door of room where beds are left slightly open, has done 
 the business slick and clean. A small kerosene lamp (set it 
 firmly in galvanized iron bushel basket, so no fire could possible 
 result, should you forget to put it out before going to bed) can 
 be used for the same purpose. The midge will find either at 
 a considerable distance and will destroy himself. 
 
 The Cost 
 
 "The cost.^ In the present inflated state of the labor market 
 and including carpenter's expense of making a room, where 
 
 22 
 
such might be necessary, it ought to be, including the spawn 
 and the manure, less than ^5.00 and this means the other fel- 
 low does the work, all but the sprinkling- and picking. And, 
 by the way, the picking should be done carefully and cleanly. 
 The holes filled in, all broken and cut off stems burned. I 
 try to leave the roots in the ground and put a pinch of earth 
 over fresh break to foil the small midge, but sometimes the roots 
 come and I cut them off and burn them. Fifty square feet 
 should yield fifty pounds, worth 325 to $30 and then the fun. 
 Why, if you're half the man I think you are you will have pipe 
 and armchair in the basement and put in half your spare time 
 watching them grow. 
 
 "Note — If you will at the second close stacking, sandwich 
 an inch of loam between five inches of the manure throughout, it 
 will mix more or less at the third stacking and will, when the 
 beds are made, prevent the secondary fermentation and the 
 spawn can be planted at once without danger of being killed 
 by the heating of the compost. The sprinkling should be done 
 layer by layer before loam is put on. J. C. N. 
 
 MARKETS. 
 
 The market for mushrooms is practically unlimited. They 
 are quoted like fruit and other produce in the leading cities of 
 the United States. To get the best results, however, a little 
 discrimination should be used. First class hotels and restau- 
 rants are very anxious to secure a steady supply of fresh mush- 
 rooms. In fact no hotel or restaurant pretends to be "first class" 
 unless "fresh mushrooms" are listed on the bill of fare. At 
 least that is the test applied to them by the public, and they 
 know that in the final analysis the public decides these questions. 
 Best prices are therefore obtainetl by private contracts w^ith 
 hotels, restaurants or grocers of your own city or neighboring 
 cities. The best market for the mushroom grower lies within a 
 radial distance which may be covered by a passenger train 
 in one night's ride. This enables express companies to make 
 morning deliveries of mushrooms shipped on the preceding day. 
 
 23 
 
Growers who are selecting their market are receiving from 50 
 cents to one dollar for every pound raised. On the Pacific 
 coast one dollar and fifty cents per pound is often realized. 
 
 To obtain best prices mushrooms should be assorted and 
 packed in attractive boxes, such as the box illustrated below. 
 
 '"'"■'».Mt,^.,,y'' 
 
 M%.^ 'y-.-^-.*-* ., 
 
 \mk NiySHROOMS, EUARAMTEEO 
 
 Guaranteed to be raised fro,« 
 l^bert^s Pure Culhire Sp 
 
 »»d therefor* 
 
 ^fa^toely Safe 
 
 awn 
 
 
 "'"'^ fcom «h, „^„^ ^^ ^^ 
 
 AND Al^DRi^ss a^ Qt^o. 
 
 V£J{ 
 
 w 
 
 A One-Pound Ventilated Mushroom Box For Market 
 
 This Bureau will be pleased to assist its patrons in the se- 
 lection of markets. 
 
 TESTIMONIALS. 
 
 Some houses deem it quite necessary to publish pages upon 
 pages of testimonials, bearing upon the quality of their goods. 
 Since this Bureau is not selling any goods of its own, but has used 
 its judgment in selecting the best that others are producing, 
 it will be sufficient to refer its patrons to its own sources of in- 
 formation as to the standard of excellence of "Lambert's Pure 
 Culture Spawn." These sources are the U. S. Department of 
 Agriculture, the leading commercial growers of the United 
 States and Canada, and the Bureau's personal investigations 
 and conclusive tests. 
 
Perhaps an illustrated sample of many letters of like tenor 
 may give an idea of the opinion held by the users of this spawn: 
 
 "Gentlemen: 
 
 "The cut I am sending you represents a section of my mush- 
 room house of 88 square feet from which I picked the day this 
 photo was taken 273^ lbs. of very fine white mushrooms, or a 
 little over 1-3 of a pound per square foot. My house has 
 8640 square feet in it, and the total crop yielded 9,450 pounds. 
 Now nearly 1-3 of this surface was spawned with another make 
 which yielded very little. So that I feel confident that where 
 your spawn was used 2 lbs. per square foot is a very moderate 
 estimate of the yield. Do you wonder that this same house 
 is planted this time entirely with "Lambert's.'" 
 
 Respectfully yours, 
 
 W. A. C. 
 
A Bed from Old Spawn 
 
 The following photograph was received from a grower who 
 had kept the spawn on hand a year before planting, and illus- 
 trates the remaining vitality of "Lambert's Pure Culture 
 Spawn" under this severe test. 
 
 We would not advise, however, keeping spawn on hand more 
 than a few months before planting, as ideal conditions for stor- 
 age, a cool and dry place, are not always available. 
 
 26 
 
A Fleshy Mushroom 
 
 At the rate of three mushrooms to the pound, it would not 
 require many of them for a square meal. An enthusiastic 
 grower relates his experience in the photograph illustrated be- 
 low. 
 
 Four Pounds of Mushrooms in Each Basket, Grown From 
 Lambert's Pure Culture Spawn 
 
 Further testimonials could be published ad libitum, but 
 they would only emphasize what the world already knows 
 about this spawm. 
 
WHEN TO ORDER SPAWN. 
 
 This is probably one of the most important considerations 
 in the business of mushroom growing. It is surprising how 
 many failures are due to neglect in making seasonable arrange- 
 ments for a supply of spawn when needed. We receive every 
 day orders for spawn accompanied with the remark "Hurry, my 
 beds are ready to plant." Sorry, but if that is true, your labor 
 is lost, for you will either have a failure or a measly crop. And 
 here is the reason: 
 
 A vital and essential cultural requirement is that you should 
 plant your spawn when the temperature of you bed falls (not 
 when it rises) to about 70 F., not before, not after. It may 
 not remain there more than a day or even less. If this favor- 
 able condition is lost by neglect or delay a very serious mis- 
 take has been made; the spawn has not been given a favorable 
 start, and a partial or total failure is the result. We are em- 
 phasizing this point very strongly because we realize its im- 
 portance, and because we know that the average beginner does 
 not. 
 
 The beginner ordinarily delays ordering his spawn under the 
 belief that it will be that much fresher when he receives it. 
 Good spawn stored in a cool place in the ordinary cellar will 
 not perceptibly lose any of its vitality for many months, and 
 then will give a better crop when planted at the right time than 
 fresh spawn planted too late, when the beds have cooled off. 
 
 Realizing the contingencies of delays or accidents in trans- 
 portation, the careful grower will order his spawn before Start- 
 ing to prepare his compost or to make his beds. He will take 
 no chances. Not hearing from the shipment within a reason- 
 able time he will make an inquiry. In other words he will 
 make dead sure of his supply of spawn before he risks any labor 
 or expense. Should the spawn arrive promptly, it -is only 
 necessary to leave it in the cellar and it will be in prime condi- 
 tion for use when needed. There will then be no danger of 
 missing the critical period when spawning must take place. 
 
 To the beginner this is especially important in view of the 
 fact that the book of complete instructions accompanying the 
 first order contains many valuable pointers and easy methods 
 of composting the material and' preparing the beds. This 
 knowledge he should acquire before making any start. 
 
 28 
 
REGISTERED SPAWN 
 
 The makers of "Lambert's Pure Culture Spawn" have a per- 
 fect record system by means of which they are able to trace 
 every brick back to the laboratory spore culture. The spawn 
 is "registered." Every case received by this Bureau bears 
 a registered number; a corresponding number is in turn stamped 
 on every package shipped by this Bureau, and is also entered 
 in our records. This makes it possible to investigate thorough- 
 ly any complaint and determine the cause. 
 
 29 
 
PRICE LIST OF 
 Lambert's Pure Culture Spawn 
 
 The best and most vigorous high grade spawn in the world. Estimate 
 one brick for about 8 square feet of beds. 
 
 A most necessary book, "The Cultivated Mushroom," il- 
 lustrated, price $1 .00 
 
 This book will be given free with first order for 7 or more 
 bricks of spawn. 
 
 7 bricks, sufficient for 50 sq. ft., price 32.00 
 
 14 bricks, sufficient for 100 sq. ft., price 3 . 75 
 
 28 bricks, sufficient for 200 sq. ft., price 6.00 
 
 .42 bricks, sufficient for 300 sq. ft., price 8.00 
 
 Special prices on larger quantities. 
 Shipments are made immediately. 
 
 CANADA — There is no duty on spawn shipped into Canada. 
 
 Each brick of "Lambert's Pure Culture Spawn" measures 
 9 inches in length, 51:4 inches in width and is about 1)^ inches 
 thick. The weight may vary from 1 to 1}4, pounds per brick. 
 
 Express Charges — Mushroom spawn is rated as seed, and 
 is therefore carried by express companies at lowest rates. Ex- 
 press companies always meet postal rates. The parcel post law, 
 just passed, will therefore insure the very lowest rates obtain- 
 able. We watch express charges very carefully, and always 
 secure the lowest. 
 
 Remittances — Always remit by post office or express money 
 order, or by registered mail. To personal checks or bank 
 drafts, add 15 cents for exchange or cost of collecting it. 
 
 Orders — When ordering use preferably the order blank op- 
 posite this page, filling in all blanks. Write name and address 
 plainly to avoid misdirection of shipment. Use enclosed en- 
 velope in ordering and remitting. 
 
 C. O. D. Shipments — No shipments arc made C. O. D. 
 
 Adress all communications and make all money orders, drafts, 
 etc, payable to 
 
 BUREAU of MUSHROOM INDUSTRY 
 
 1342 North Clark Street CHICAGO, U. S. A. 
 
 30 
 

 XJ "T! 
 
 
 C/2 
 
 - O 
 
 X bo 
 
 !- OS 
 
 ■^ CJ 
 
 o ^ 
 
 O i-H 
 
 1-. OS 
 O o) 
 
 ^ CO 
 
 
 U 
 
 p 
 
 ■!-> 
 
 Ph 
 
 3 
 
 
 
 en 
 
 
 
 
 ■i-J 
 
 
 Lh 
 
 tn 
 
 UJ 
 
 3 
 
 X> 
 
 
 
 B 
 
 >^ 
 
 OS 
 
 i-, 
 
 ^ 
 
 (U 
 
 CJ 
 
 CO (L) 
 
 " 1-, 
 
 -^ s 
 
 s ° 
 
 <U en 
 
 CO Cl, 
 c« 
 
 CL <U 
 
 CO 
 
 ^ s- P 
 
 , ^ s 
 
 3, b2 
 
 o 
 
 o 
 
 en 
 
 be 3 
 IS ni 
 
 o 
 
 o 
 
 X 
 
 m 
 
 CJ G <u 
 
 c fe <u c 
 
 13 
 13 
 
 d ^ 
 
 a 
 
 an 
 
 3 
 
 Cl. 
 
 pL, 
 
 O ^ 
 
 '■5 O 
 j:3 
 
 3 
 O 
 
 P i-( ^ 
 
 (_) O 03 
 CJ t. -C 
 
 en ^ 
 
 13 
 
 13 
 13 
 
LIBRARY OF CONGRESS 
 002 763 823 5 W 
 
■ uiv"M%i Kff UUINGI 
 
 000E7b3fiE 
 
 Hollinger O: 
 pH8.5 
 
LIBRARY OF CONGRESS 
 
 00Da7t,3fiE35 
 
 HolUng«r Corp. 
 pH8.5