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506 ANALYSIS OF BASIC MATERIALS Material Distillery stillage, strained Durra grain Emmergrain Feterita grain Feterita head chops Fish-liver oil meal Fish meal, all analyses Fish meal, over 63% protein Fish meal, 58-63% protein Fish meal, below 58% protein Fish meal, herring Fish meal, menhaden Fish meal, redfish Fish meal, salmon Fish meal, sardine Fish meal, tuna Fish meal, whitefish Fish solubles, condensed Flaxseed Flaxseed screenings Flaxseed screenings oil feed Garbage Garbage, processed, high in fat Garbage, processed, low in fat Grapefruit pulp, dried Grape pomace, dried Hegari grain Hegari head chops Hempseed oil meal Hominy feed, 5% fat or more Hominy feed, low in fat Horsebeans Ivory nut meal, vegetable Jack beans Kafir grain Kafir head chops Kalo sorghum grain Kaoliang grain Kelp, dried Lamb's-quarters seed Lespedeza seed, annual Lespedeza seed, sericea Lemon pulp, dried Linseed meal, old process, all analyses Linseed meal, 0_p., 37% protein or more Linseed meal, o.p., 33-37% protein Total dry Protein Fat matter Per ci. Per ci. Per ci. 3.8 1.1 0.4 89.8 10.3 3.5 91.1 12.1 1.9 89.4 12.2 3.2 89.6 10.7 2.6 92.8 62.8 17.3 92.9 63.9 6.8 92.7 66.8 5.3 93.1 60.9 8.1 93.2 56.2 11 .0 93.5 72.5 7.3 93.6 62.2 8.5 94.2 56.7 11 .4 92.8 59.4 9.8 93.1 67.2 5.0 90.1 58.2 7.9 90.4 63.0 6.7 49.5 29.3 8.4 93.8 24.0 35.9 91.1 16.4 9.4 91.9 25.0 7.1 39.3 6.0 7.2 95.9 17.5 23.7 92.3 23.1 3.5 91.7 49 1.1 91.0 12.2 6.9 89.7 9.6 2.6 89.6 10.0 2.1 92.0 31.0 6.2 90.4 11.2 6.9 89.7 10.6 4.3 87.5 25.7 1.4 89.4 4.7 0.9 89.3 24.7 3.2 89.8 10.9 2.9 89.2 10.0 2.6 89.2 11 .8 3.2 89.9 10.5 4.1 91.3 6.5 0.5 90.0 20.6 4.5 91.7 36.6 7.6 92.3 33.5 4.2 92.8 6.4 1.2 91.0 35.4 5.8 90.9 38.0 5.9 91.0 35.0 5.7 Fiber N-free Total Calcium Phos- Nitro- Potasextract minerals phOrUs yen slum Per ct. Per ct. Per ci. Per ct. Per ct. Per ci. Per ct. 0.2 1.8 1.6 72.4 9.8 63.6 2.2 70.1 0.3 0.004 0.05 0.18 — 2.0 — — 1.64 — 3.7 — 0.33 1.94 0.47 1.7 0.02 0.33 1.96 — 7.4 65.7 1.2 5.4 0.6 4.0 0.5 4.5 0.8 3.5 3.2 — — 1.71 — 6.1 — — 10.04 — 17.6 4.14 2.67 10.22 0.40 15.6 — — 10.69 — 19.8 — — 9.74 — 0.7 2.9 22.4 — — 8.99 — 0.7 1.5 11.5 2.97 2.08 11.60 — 0.7 4.2 18.0 5.30 3.38 9.96 — 0.9 0.9 24.3 4.01 2.44 9.07 — 0.3 4.3 19.0 5.49 3.65 9.50 — 0.6 5.4 14.9 4.21 2.54 10.76 0.33 0.7 3.4 19.9 4.80 3.10 9.31 — 0.1 0.1 20.5 — — 10.08 — — 2.2 9.6 — — 4.69 — 6.3 24.0 3.6 0.26 0.55 3.84 0.59 12.7 45.8 6.8 0.37 0.43 2.62 — 11.7 40.3 7.8 — — 4.00 — 1.1 22.2 2.8 — — 0.96 — 20.0 21.8 12.9 — 0.33 2.80 0.62 13.5 38.1 14.1 — — 3.70 — 11.9 69.6 4.2 — — 0.78 — 30.2 36.7 5.0 — — 1.96 — 2.0 73.9 1.6 0.18 0.30 1.54 — 11.9 60.6 5.0 — — 1.60 — 23.8 22.0 9.0 0.25 0.43 4.96 — 5.2 64.2 2.9 0.22 0.71 1.79 0.61 5.0 67.4 2.4 — — 1.70 — 8.2 48.8 3.4 0.13 0.54 4.11 1.16 7.2 75.5 1 .1 — — 0.76 — 8.2 50.4 2.8 — — 3.96 — 1.7 72.7 1.6 0.02 0.31 1.74 0.34 6.9 66.4 3.3 0.08 0.27 1.60 — 1.6 70.9 1.7 — — 1.89 — 1.6 71.8 1.9 — — 1.68 — 6.5 42.6 35.2 2.48 0.28 1.04 — 15.1 40.2 9.6 — — 3.30 — 9.6 32.8 5.1 — — 5.86 — 13.5 37.3 3.8 — — 5.36 — 15.0 65.2 5.0 — — 1.02 — 8.2 36.0 5.6 0.39 0.87 5.66 1.24 7.7 33.7 5.6 0.39 0.86 6.08 1.10 8.3 36.4 5.6 0.41 0.86 5.60 1.14 PDF compression, OCR, web-optimization with CVISION's PdfCompressor
Material ANALYSIS OF BASI C MATERIAL S 507 Total dry Protein Fat Fiber N-free Total Calcium Phos. Nitro- Potas- matter Per Ct. Per ci. Per ci. Per ct. extract minerals Per ct. Per Ct. phorus Per ct. Per ci. gen slum Per ci. Per Ct. Linseed meal, 0_p., 31-33% protein 91.0 32.4 5.9 8.3 38.7 5.7 0.36 0.90 5.18 1.40 Linseed meal, solvent process, older analyses 90.4 36.9 2.9 8.7 36.3 5.6 — — 5.90 — Linseed meal and screenings oil feed (linseed feed) 90.5 31.2 5.4 10.1 37.0 6.8 0.43 0.65 4.99 — Liver meal, animal 92.3 66.2 16.4 1.4 1.9 6.4 0.62 1.27 10.59 — Locust beans and pods, honey 88.4 93 2.4 16.1 57.1 3.5 — — 1.49 — Lupine seed, sweet, yellow 88.9 39.8 4.9 14.0 25.7 4.5 0.23 0.39 6.37 0.81 Malt, barley 90.6 14.3 1.6 1.8 70.6 2.3 0.08 0.47 2.29 — Malt sprouts 92.6 26.8 1.3 14.2 44.3 6.0 — — 4.29 — Meat scraps, or dry-rendered tankage, 60% protein grade 93.8 60.9 8.8 2.4 1.1 20.6 6.09 349 9.74 — Meat scraps, or dry-rendered tankage, 55% protein grade 939 55.8 9.3 2.1 1.3 25.4 8.33 4.04 8.93 Meat scraps, or dry-rendered tankage, 55% protein grade, low fat 93.0 56.0 3.5 2.6 1.5 29.4 — — 8.96 — Meat scraps, or dry-rendered tankage, 52% protein grade 93.1 52.9 7.3 2.2 4.3 26.4 — — 8.46 — Meat and bone scraps, or dry-rendered tankage with bone, 50% protein grade 93.9 51.0 10.1 2.1 1.6 29.1 9.71 4.81 8.16 — Meat and bone scraps, or dry-rendered tan kage with bone, 45% protein grade 94.5 46.3 12.0 2.0 2.3 31.9 11.21 4.88 7.41 — Mesquite beans and pods 94.0 13.0 2.8 26.3 47.4 4.5 — — 2.08 — Milk, cow's 12.8 3.5 3.7 0 4.9 0.7 0.12 009 056 0.14 Milk, ewe's 19.2 6.5 6.9 0 4.9 0.9 0.21 0i2 1.04 0.19 Milk, goat's 12.8 3.7 4.1 0 4.2 0.8 0.13 0.10 0.59 0.15 Milk, mare's 9.4 2.0 1.1 0 5.9 04 0.08 0.05 0.32 0.08 Milk, sow's 19.0 5.9 6.7 0 5.4 1.0 — — 0.94 — Milk albumin, or lactalbumin, commercial 92.0 49.5 0.9 1.0 12.8 27.8 — — 7.92 — Milk, whole, dried 96.8 24.8 26.2 0.2 40.2 5.4 — — 3.97 — Millet seed, foxtail varieties 89.1 12.1 4.1 8.6 60.7 3.6 — 0.20 1.94 0.31 Millet seed, hog, or proso 90.4 11.9 34 8.1 63.7 33 0.05 0.30 1.90 0.43 Millet seed, Japanese 89.8 10.6 4.9 14.6 54.7 5.0 — 0.44 1.70 0.33 Milo grain 89.4 11.3 2.9 2.2 71.3 1.7 0.03 0.30 1.81 0.36 Milo head chops 90.1 10.2 2.5 6.9 66.2 4.3 0.14 0.26 1.63 — Molasses, beet 80.5 8.4 0 0 62.0 10.1 0.08 0.02 1.34 4.77 Molasses, beet, Steffen's process 78.7 7.8 0 0 62.1 8.8 0.11 0.02 1.25 4.66 Molasses, cane, or blackstrap 74.0 2.9 0 0 62.1 9.0 0.74 0.08 0.46 3.67 Molasses, cane, high in sugar 79.7 1.3 0 0 74.9 3.5 — — 0.21 — Molasses, citrus 69.9 4.0 0.2 0 61.3 4.4 — — 0.64 — Molasses, corn sugar, or hydrol 80.5 0.2 0 0 77.8 2.5 — — 0.03 — Mustard seed, wild yellow Oat clippings, or clipped-oat by-product Oat kernels, without hulls (oat groats) Oat meal, feeding, or rolled oats without hulls Oat middlings 95.9 23.0 922 8.8 90.4 16.3 90.8 16.0 91.4 15.9 38.8 2.3 6.1 5.5 5.2 5.0 25.3 2.1 2.7 3.3 23.6 5.5 — — 449 10.9 — — 63.7 2.2 0.08 0.46 64.2 2.4 0.07 0.46 64.6 2.4 0.08 0.45 3.68 — 1.41 — 2.61 0.39 2.56 0.37 2.54 0.57 Oat mill feed 92.4 5.6 1.8 27.9 50.8 6.3 0.13 0.16 0.90 0.60 PDF compression, OCR, web-optimization with CVISION's PdfCompressor
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GROWING GOURMET and MEDICINAL MUSHR
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This book should help advance the c
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GROWING GOURMET AND MEDICINAL MUSHR
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CHAPTER 1 Mushrooms, Civilization &
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Immortality (1976) where he postula
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CHAPTER 2 The Role of Mushrooms in
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tive species and planted in plots s
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ducing organ: the mushroom. Further
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fungi first to capture a twig, a bl
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The Global Environmental Shift and
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nm peroxidases and cellulases which
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CHAPTER 3 S electing a Candidate fo
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SELECTING A CANDIDATE FOR CULTIVATI
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N atural CHAPTER 4 Natural Culture:
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NATURAL CULTURE: CREATING MYCOLOGIC
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CHAPTER 5 The Stametsian Model: Per
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PERMACULTURE WITH A MYCOLOGICAL TWI
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PERMACULTURE WITH A MYCOLOGICAL TWI
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CHAPTER 6 Materials for Formulating
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MATERIALS FOR FORMULATING A FRUITIN
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CHAPTER 7 Biological Efficiency: An
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BIOLOGICAL EFFICIENCY: AN EXPRESSIO
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CHAPTER8 Home-made vs. Commercial S
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HOME-MADE VERSUS COMMERCIAL SPAWN 6
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CHAPTER 9 The Mushroom Life Cycle W
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Figure 44. Scanning electron microg
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scape, the inycosphere, will give r
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Figure 51. A fully mature basidium.
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posites. The method of spore ejecti
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C ultivating CHAPTER 10 The Six Vec
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floor. After a minute or two, the c
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The best one can hope is that conta
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Figure 60. Storing petri mobile cre
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S terile CHAPTER 11 Mind and Method
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MIND AND METHODS FOR MUSHROOM CULTI
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MIND AND METHODS FOR MUSHROOM CULTI
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CHAPTER 12 Culturing Mushroom Mycel
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CULTURING MUSHROOM MYCELIUM ON AGAR
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E very CHAPTER 13 The Stock Culture
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If one has ten or more replicates,
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eads: FVITC P2 11/16/92 C # 0825905
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Figure 87. Rhizomorphic mycelium di
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exemplified by Laetiporus suiphureu
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molds belonging to Penicillium, Asp
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duce odors which humans can recogni
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CHAPTER 14 Evaluating a Mushroom St
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Figure 96. Healthy mushroom myceliu
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EVALUATING sustained. Without secon
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14. Duration between 1st, 2nd and 3
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substantially in flavor. The cultiv
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G rain CHAPTER 15 Generating Grain
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Figure 101. One memod for preparing
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is added proportionately. Whereas t
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grams. 4 cups is approximately a li
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t .,..,..,,,.. ,'"'•• Figure 10
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Figure 111. Grain inoculated with m
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Figure 113. Gallon jars of 3rd gene
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ag resembles those still widely in
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Figure 116. Scanning electron nucro
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F— GENERATING GRAIN SPAWN 145 Fig
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Figure 120. Actively growing myceli
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Figure 122. Inoculating mycelium in
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the norm. The jars normally grow ou
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Figure 124. (Jyster mushrooms out"
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S awdust CHAPTER 16 Creating Sawdus
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Figure 125. Sawdust spawn of Reishi
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Figure 129. Dispersing the spawn th
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CHAPTER 17 Growing Gourmet Mushroom
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GROWING GOURMET MUSHROOMS ON ENRICH
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C H A P T E R 1 8 Cultivating Gourm
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ice, oat and sorghum straws are the
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Figure 146. A brick keeps the straw
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Figure 149. Newly constructed, scre
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spawn is gravity fed or hand broadc
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C hoosing CHAPTER 19 Cropping Conta
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onments typically ensue until the p
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Figure 158. The Phoenix Oyster, Ple
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Figure 162. The hinged wall-frame
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Figure 167. Bouquets of Golden Oyst
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Figure 171. By slamming the culumn
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latedsubstrate.An 8-ft. longcolumn,
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came a template for the cultivation
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CROPPING CONTAINERS 207 Figures 182
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CHAPTER 20 Casing: A Topsoil Promot
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CHAPTER 21 Growth Parameters for Go
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Figure 188. The Button mushroom (Ag
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of the surface, the region supporti
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other gourmet and medicinal mushroo
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INDOOR GROWTH PARAMETERS The Gilled
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Figure 193.20 days after inoculatio
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Growth Parameters Spawn Run: Incuba
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Harvest Hints: Since this mushroom
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The Enoki Mushroom Fkxmmulina velut
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GROWTH PARAMETERS 233 aspen, willow
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GROWTH PARAMETERS 235 short period
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Introduction: Before the publicatio
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GROWTH PARAMETERS 24f doors, this m
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Figure 216. Inoculated logs of Kuri
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GROWTH PARAMETERS 247 spores of spe
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In Japan, H. tessulatus is marketed
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I Figure 224. Commercial cultivatio
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GROWTH PARAMETERS 255 Figures 226 a
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The Shiitake Mushroom of the Genus
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GROWTH PARAMETERS 261 Figure 231 &
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Figure 235. After soaking, logs can
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GROWTH PARAMETERS 265 Figure 240. A
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GROWTH PARAMETERS 269 This species
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Figure 249. The "Donko" form of Shi
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When I was a impoverished, near-sta
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GROWTH PARAMETERS 275 nated) for 24
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The Nameko Mushroom of the Genus Ph
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GROWTH PARAMETERS 281 Natural Metho
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The Oyster Mushrooms of the Genus P
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Introduction: Few mushrooms are as
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259. Bottle culture of P. cttrtnopl
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Figure 262. A beautiful clustered b
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oom Kit. ri Pertecti's oyster Musn-
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Figure Wild fruiting of P cystidios
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Pleurotus djamor (Fries) Boedjin se
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GROWTH PARAMETERS 299 studies are c
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Medicinal Properties: Not known to
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Figure 275 and 276. P. eryngii frui
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GROWTH PARAMETERS 309 Pleurotus euo
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GROWTH PARAMETERS 313 Pleurotus ost
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Figure 282. A sporeless strain of P
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Suggested Agar Culture Media: MYPA,
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Spawn Run: Temperature: 75° F. (24
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Plate 1. Fruiting culture of Agrocy
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Plate 7. Flammulina velutipes, the
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Plates 14. Shiitake mushrooms, Lent
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Plate 22. Pleurotus eryngii, the Ki
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Plate 44. Two strains of Ganoderma
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Plate 51. Succulent bouquet of .Mai
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Pleurotuspulmonarius (Fries) Quelet
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Figure 287. F. pulmonarius fruiting
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GROWTH PARAMETERS 327 The Caramel C
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GROWTH PARAMETERS 329 Psilocybe whi
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dicinal properties, instead focusin
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The King Stropharia of the Genus St
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Figure 297. Azureus Stamets holding
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GROWTH PARAMETERS 341 room can also
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GROWTH PARAMETERS 343 The Paddy Str
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Figure 303. Soaked straw is thrown
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GROWTH PARAMETERS 349 Figure 312—
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INDOOR GROWTH PARAMETERS T he The P
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GROWTH PARAMETERS 353 tude sickness
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GROWTH PARAMETERS 355 Ganoderma luc
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figure 318. U. lucidum (F'orintek's
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Natural Habitat: An annual mushroom
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GROWTH PARAMETERS 361 Figure 323—
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GROWTH PARAMETERS 363 Figures 327
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GROWTH PARAMETERS 367 Natural Metho
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GROWTH PARAMETERS 369 Comments: A s
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GROWTH PARAMETERS 371 form. Microsc
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Iligure 335. Maitake usually truits
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GROWTH PARAMETERS 377 1992, dried M
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GROWTH PARAMETERS 379 Fruitbody dev
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Figure 341. Sclerotia of North Amer
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GROWTH PARAMETERS 385 placed into a
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INDOOR GROWTH PARAMETERS The Lion's
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GROWTH PARAMETERS 389 Description:
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GROWTH PARAMETERS 393 Figure 349. W
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INDOOR GROWTH PARAMETERS The Wood E
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GROWTH PARAMETERS 397 A. polytricha
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INDOOR GROWTH PARAMETERS M orels Th
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GROWTH PARAMETERS 403 Figure 357. T
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GROWTH PARAMETERS 405 thousands per
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Figure 363. A Morel primordium form
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Common Names: The Black Morel The C
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GROWTH PARAMETERS 413 Figure 372 &
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T e m p e r a U r e (°C) Profile o
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Figure 375. This mycological experi
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Growth Parameters* Spawn Run: Incub
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CHAPTER 22 Maximizing the Substrate
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dergoes another 50% reduction in ma
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CHAPTER 23 Harvesting, Storing, and
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Figure 378. Bouquets of Pleurotus o
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Figure 380. An example of poor pack
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P. a large blower located at one en
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CHAPTER 24 Mushroom Recipes: Enjoyi
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MUSHROOM RECIPES 433 Jack Czarnecki
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MUSHROOM RECIPES 435 Hope & Orson M
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MUSHROOM RECIPES 437 Robert Roselli
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Andrew Weil's Shiitake Teriyaki MUS
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MUSHROOM RECIPES 441 Recommended Mu
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T his CHAPTER 25 Cultivation Proble
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TROUBLESHOOTING 445 small tree frog
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Contaminants localized to point of
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TROUBLESHOOTING 449 PROBLEM CAUSE S
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Page 487 and 488: APPENDIX I Descriptions of Environm
Page 489 and 490: proof electrical fixtures are essen
Page 491 and 492: neer systems with mushroom preserva
Page 493 and 494: APPENDIX II Designing and Building
Page 495 and 496: DESIGNING AND BUILDING A SPAWN LABO
Page 501 and 502: APPENDIX III The Growing Room: An E
Page 503 and 504: MOUTH MUSHROOM-CAVE NEAR PARI& THE
Page 505 and 506: Many farms employ pass-through curt
Page 507 and 508: move debris from the feet and enhan
Page 509 and 510: changes per hour required during th
Page 511 and 512: After washing, the growing room fee
Page 513 and 514: APPENDIX IV Resource Directory T he
Page 515 and 516: Mushroom Book Suppliers Fungi Perfe
Page 517 and 518: Mushroom Cultivation Seminars & Tra
Page 519 and 520: RESOURCE DIRECTORY 487 Chibougamau
Page 521 and 522: RESOURCE DIRECTORY 489 Nutmeg Mycol
Page 523 and 524: Centre for Land & Biological Resear
Page 525 and 526: J. B. Swayne Spawn (215) 444-0888 8
Page 527 and 528: RESOURCE DIRECTORY 495 The Mushroom
Page 529 and 530: Material APPENDIX V Analysis of Bas
Page 531 and 532: Material ANALYSIS OF B ASIC MAT ERI
Page 533 and 534: Material ANALYSIS OF BASI C M ATERI
Page 535 and 536: Material ANALYSIS OF B ASI C M ATER
Page 537: Material ANALYSIS OF BASI C M ATERI
Page 541 and 542: Material ANALYSIS OF BASI C MATERIA
Page 543 and 544: Material ANALYSIS OF BASI C M AT ER
Page 545 and 546: APPENDIX VI Data Conversion Tables
Page 547 and 548: 1°F. = •5550 Kelvin 1° F = (.55
Page 549 and 550: DATA CONVERSION TABLES 517 Miscella
Page 551 and 552: Glossary A agar: a product derived
Page 553 and 554: droplets of spore bundles on relati
Page 555 and 556: mycophagist: a person or animal tha
Page 557 and 558: metabolic heat released as fungi, b
Page 559 and 560: Bibliography Adachi, K., H. Nanba,
Page 561 and 562: BIBLIOGRAPHY 529 Chang, S.T. &W.A.
Page 563 and 564: ______ BIBLIOGRAPHY 531 Gormanson,D
Page 565 and 566: _____1995. BIBLIOGRAPHY 533 Ito, T.
Page 567 and 568: wheat straw. Mushroom Journal of th
Page 569 and 570: _____J.A. 1991. Manual on mushmom c
Page 571 and 572: _____1987b. BIBLIOGRAPHY 539 Royse,
Page 573 and 574: _____,A. BIBLIOGRAPHY 541 Stijve, T
Page 575 and 576: 543 1993. Boost immunity with medic
Page 577 and 578: A agaricum 351 agarikon 351 agar me
Page 579 and 580: ganoderic acids 368 Ganoderma 353,
Page 581 and 582: N Nuematoloma N. capnoides 237 N. f
Page 583 and 584: spore germination 100 spore load 24
Page 585 and 586: Alan Bessette Figures 52, 53 Julie
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