Spawn according to directions on page 263. Soil according to directions on page 266; cover bed with straw or excelsior. =Second Method.=--Use horse droppings freed from the coarser material. Proceed as in _first_ method. =Third Method.=--Use horse droppings freed from coarser material. Pile and _pack firmly_. Do not let temperature rise above 130° F. When it has cooled to 100° F., make up the beds, at the same time mixing in an _equal quantity_ of rich loam or rotted sod. Spawn in a day or two. In beginning, practice on a small scale and study the conditions thoroughly, as well as the directions given in this chapter. FOOTNOTES: [D] I have not learned the history of the other kinds of spawn referred to above. CHAPTER XXI. RECIPES FOR COOKING MUSHROOMS. By MRS. SARAH TYSON RORER. As varieties of mushrooms differ in analysis, texture and density of flesh, different methods of cooking give best results. For instance, the _Coprinus micaceus_, being very delicate, is easily destroyed by over-cooking; a dry, quick pan of the "mushroom bells" retains the best flavor; while the more dense _Agaricus campestris_ requires long, slow cooking to bring out the flavor, and to be tender and digestible. Simplicity of seasoning, however, must be observed, or the mushroom flavor will be destroyed. If the mushroom itself has an objectionable flavor, better let it alone than to add mustard or lemon juice to overcome it. Mushrooms, like many of the more succulent vegetables, are largely water, and readily part with their juices on application of salt or heat; hence it becomes necessary to put the mushroom over the fire usually without the addition of water, or the juices will be so diluted that they will lack flavor. They have much better flavor cooked without peeling, with the exception of puff-balls, which should always be pared. As they lose their flavor by soaking, wash them quickly, a few at a time; take the mushroom in the left hand and with the right hand wash the top or pileus, using either a very soft brush or a piece of flannel; shake them well and put them into a colander to dry. AGARICUS.[E] The wild or uncultivated _Agaricus campestris_, which is usually picked in open fields, will cook in less time than those grown in caves and sold in our markets during the winter and spring. Cut the stems close to the gills; these may be put aside and used for flavoring sauces or soups. Wash the mushrooms carefully, keeping the gills down; throw them into a colander until drained.