A small insect called "springtail" appears at times where mushrooms are grown in caves, but this condition is due mainly to carelessness in cleaning out. The larvae of a species of small fly is also injurious on occasions but both of these latter may easily be destroyed by fumigating with carbon bisulphide.

Mushrooms are subject to some diseases, but as these are chiefly the result of improper conditions and lack of care they may be avoided by securing the right conditions and exercising care in handling the growing crop.

In addition to the bed method, mushrooms are often grown in cool greenhouses such as are used for carnations and vegetables. In such cases the pieces of spawn are buried directly in the rows, between the plants, and are given no special care, being put in simply as a catch crop. The expense of planting is not great and the results are often surprisingly good.

They have also been grown in the same way in kitchen gardens among coarse-leaved plants such as beans, which furnish a maximum amount of shade.

A measure of success too has been attained from plantings made in lawns and pastures during the summer time, the crop

appearing in the fall. Only well-drained spots should be selected and the spawn inserted just below the turf.

These methods are, of course, haphazard, but if the season. should be favorable the results are well worth the slight expenditure for spawn.

ABOUT SPAWN

The three leading types of spawn on the market are:

French

or flake, English and American. The latter two are in brick

form. Of the three varieties, the French is probably the least desirable as it dries out more quickly than the others, and fresh spawn is always the most desirable. The American is probably the best and is used more extensively than any other. It is scientifically prepared and moreover the purchaser has the opportunity of selection of type according to style, size, hardiness, yield and color.

All of the leading seed houses carry the different kinds in stock, both American and foreign, and can fill orders on short notice.

SUMMARY

In conclusion it will be well to emphasize the important points in mushroom culture, namely: proper preparation of manure and beds; careful attention to moisture supply; fresh spawn, and above all, care constant watchful care from start to finish, omitting no details, but giving attention to them at the proper time and not twenty-four hours afterward when the damage may be done and the prospects of a crop ruined.

HORSE RADISH

EDWARD VAN ALSTYNE, KINDERHOOK, N. Y.

Director of Farmers' Institutes

CONCERNING THE CROP

Horse radish is now extensively used as a condiment by hotels and restaurants during the entire year. The demand is increasing and the price is high, for it is not generally grown as a crop. There are several reasons for this, such as lack of the right kind of soil, the difficulty that when once established it is hard to eradicate, and the fact that formerly there was no established trade for it, it having only been known in a wild state. Were people to grow it generally, doubtless the supply would soon be greater than the demand. Because it can be grown so inexpensively, with a ready sale and good prices, it is to be recommended as a profitable crop where one has the right kind of land near a good market.

For those who like it for home use a couple of dozen plants set in some convenient corner will supply the needs of an ordinarly family. The only attention needed is to keep out weeds and see that new plants are set to replace those taken out.

SOIL

In its native state horse radish is found growing in small plots in swampy places or along streams. Where one has such soil it may be utilized for growing these roots with practically no expense for culture, although when grown under these conditions they will not be so large or smooth as when grown on good soil with abundant cultivation.

Horse radish thrives best on a deep rich soil abundantly supplied with humus. There, with good cultivation such as should be given corn or potatoes, the roots will be large and a goodly amount will be obtained from an acre.

PLANTING

The amount of seed produced is generally small, and much more time and attention is required to start it from seed than from

cuttings, as is usually done. These are small roots from four to six inches long and from one-fourth to a half an inch in diameter, discarded when preparing the large roots for market. Such can be purchased from seedsmen for about twenty-five cents a dozen in large quantities for much less. The tops may be cut off and reset, but thus set they require a longer time to mature than from the cuttings or side roots, and their use is recommended only for the home plat where land is abundant. The cuttings may be bunched in the fall and held in a cellar over winter for spring planting.

For a market crop on tillable land the rows should be three feet apart, with the plants from a foot to eighteen inches in the row. These should be set deep in a furrow, or by using a small bar or dibble to make the hole. Such planting is usually — and is better done in the spring; but it may be done at any convenient time. If desired, beets, cabbage or some such early vegetable may be grown between the rows the first season. This practice is not to be recommended except where land is scarce or very high in price, as much more hand hoeing is required and the growth of the radish is apt to be checked. When grown by itself a horse cultivator can be used and no other care is needed other than to keep out the weeds.

HARVESTING

The roots should be large enough to dig the second season. They may be dug in the fall or left in the ground all winter as are parsnips. It is usually wise to have a portion of the crop dug in the fall to supply the winter trade, and that required in early spring while frost is in the ground or it is too wet and muddy. The roots may be grated, treated with salt and vinegar, and bottled for future use.

The price received in the market for horse radish ranges from eight to ten cents per pound.

THE IMPORTANCE OF VEGETABLES IN THE

DIETARY

IDA S. HARRINGTON

Bureau of Farmers' Institutes, Department of Agriculture, Albany, N. Y.
Come, ye thankful people, come,
Raise the song of Harvest-Home:
All is safely gathered in,

Ere the winter storms begin;
God, our Maker, doth provide
For our wants to be supplied;
Come to God's own temple, come,
Raise the song of Harvest-Home."
-HENRY ALFORD.

In words like these we give thanks at harvest time for the products of the good brown earth, of summer sun and rain. Too often we fail in the thanks that consist in "safely gathering in" and using the bounty of orchard, garden and field. We are told that over one-half of this is wasted by us every year, while over one-half of the world goes hungry.

Our canning club specialist at Washington, Mr. O. H. Benson, is right in saying that the diet of American people consists too largely of meat, coffee, bread, butter, eggs, and patent medicines. Improper feeding is responsible for over 80 per cent. of human ailments. This is not so much a question of over-or under-feeding as of wrong feeding. Good feeding consists of two things: the right food, and the ability of the body to use it. We may starve in the midst of plenty if our digestion is poor. Inefficient powers of digestion may be due to a poor inheritance, to lack of fresh air, or to a lack of sufficient water; but the chief cause is found in a poorly balanced dietary. Poor feeding in childhood is sure to result in poor adult health.

The body's needs have not been met when we have supplied protein foods for the building and repairing of tissue, and starches, sugars, and fats to furnish energy. Such foods as meats, cereals,

[1549]