We will next turn to the culture of the mushroom in the open air near Paris. In old times the market-gardeners there used to grow it amongst their ordinary crops with great profit, but since the champignonnistes cultivate it under no danger from cold in the caves, the market-gardeners, who used to raise it to a great extent in the open air, do so now in a less degree. They begin with the preparation of the manure, and collect that of the horse for a month or six weeks before they make the beds; this they prepare in some firm spot of the market-garden, and take from it all rubbish, particles of wood, and miscellaneous matters; for, say they, the spawn is not fond of these bodies. After sorting it thus, they place it in beds two feet thick, or a little more, pressing it with the fork. When this is done the mass or bed is well stamped, then thoroughly watered, and finally again pressed down by stamping. It is left in this state for eight or ten days, by which time it has begun to ferment, after which the bed ought to be well turned over and re-made on the same place, care being taken to place the manure that was near the sides of the first-made bed towards the centre in the turning and re-making. The mass is now left for another ten days or so, at the end of which time the manure is about in proper condition for making the beds that are to bear the mushrooms. Little ridge-shaped beds--about twenty six inches wide and the same in height--are then formed in parallel lines at a distance of twenty inches one from the other.