logs as above
described for from two to three years, they are immersed in water for
twenty-four hours in the middle of November, and again laid one upon
another for about four days; if it is in a cold district, the pile is
covered with straw or mats. At the expiration of the fourth day the logs
are obliquely tilted against poles fixed horizontally to the trees at a
height of about 4 feet in a well-ventilated and sunny situation. The
mushrooms soon appear in quantity, and, after twenty or thirty days'
growth, are ready for harvesting."

Recent reports of the Japanese Agricultural Department show the total
value of the annual export of "Shiitake" to be nearly five hundred
thousand "yen" (silver).

MANUFACTURE OF SPAWN.

As many tons of artificial spawn are yearly imported into this country,
it would seem that the manufacture of spawn in the United States might
prove a profitable form of investment.

"BRICK SPAWN."

For commercial purposes the English method of making the spawn into
bricks has some advantages over the French "flake" process. Its compact
and uniform shape makes the brick more convenient for storage and
general handling, and greatly facilitates its transportation to long
distances. Brick spawn is made in the following manner: Clean horse
droppings, cow manure, loam, and road sweepings are beaten up in a
mortar-like consistency and then formed into bricks, moulds being used,
slightly differing in shape with different makers, but usually thinner
and wider than common building bricks. The following proportions are
given: (1) Horse droppings the chief part; one-fourth cow dung;
remainder loam. (2) Fresh horse droppings mixed with short litter for
the greater part; cow dung, one third; and the rest mould or loam. (3)
Horse dung, cow dung, and loam, in equal parts. When about half dry,
depressions are made in the bricks, sometimes in the centre, and
sometimes in each corner, and small pieces of good spawn are placed in
these depressions, and plastered over with the material of the brick.
The cakes are then laid out to dry, standing on their edges, and when
nearly dry are piled in pairs with the spawn-larded surfaces face to
face. The bricks are then stacked away, and covered with sweet
fermenting litter, sufficiently to cause a heat of 60 F. It should not
be over 70 F. One spawn manufacturer says that the most rapid and
successful growth of the mycelium is attained when the temperature is
from 63 F. to