The mushroom cultivator. A practical guide to growing mushrooms at home

Paul Stamets. The mushroom cultivator. A practical guide to growing mushrooms at home. - Agarikon press, 1983

Содержание

FOREWORD by Dr. Andrew Weil

PREFACE

I. INTRODUCTION TO MUSHROOM CULTURE

II. STERILE TECHNIQUE AND AGAR CULTURE

III. GRAIN CULTURE

IV. THE MUSHROOM GROWING ROOM

V. COMPOST PREPARATION

VI. NON-COMPOSTED SUBSTRATES

VII. SPAWNING AND SPAWN RUNNING IN BULK SUBSTRATES

VIII. THE CASING LAYER

IX. STRATEGIES FOR MUSHROOM FORMATION (PINHEAD INITIATION)

X. ENVIRONMENTAL FACTORS: SUSTAINING THE MUSHROOM CROP

XL GROWING PARAMETERS FOR VARIOUS MUSHROOM SPECIES

XII. CULTIVATION PROBLEMS AND THEIR SOLUTIONS: A TROUBLESHOOTING GUIDE

XIII. THE CONTAMINANTS OF MUSHROOM CULTURE: IDENTIFICATION AND CONTROL

XIV. THE PESTS OF MUSHROOM CULTURE

XV. MUSHROOM GENETICS

APPENDICES

GLOSSARY

BIBLIOGRAPHY

INDEX

PHOTOGRAPHY AND ILLUSTRATION CREDITS

ACKNOWLEDGEMENTS

OCR
Appendix VI: Analyses of Materials/379

Material
Linseed meal, 0_p., 31-33% protein
Linseed meal, solvent process, older analyses
Linseed meal and screenings oil feed
(linseed feed)

Liver meal, animal
Locust beans and pods, honey
Lupine seed, sweet, yellow
Malt, barley
Malt sprouts
Meat scraps, or dry-rendered tan kage, 60%
protein grade
Meat scraps, or dry-rendered tankage, 55%
protein grade
Meat scraps, or dry-rendered tankage, 55%
protein grade, low fat
Meat scraps, or dry-rendered tankage, 52%
protein grade
Meat and bone scraps, or dry-rendered tankage

with bone, 50% protein grade

Fat

Fiber

Per ct.

Per ct.

Per ci.

91.0 32.4
90.4 36.9

5.9
2.9

Total dry Protein
matter
Per Ct.

90.5 31.2 5.4
92.3 66.2 16.4
88.4

Total Calcium PhosN-free
phorus
extract minerals
Per ci. Per ci. Per ci. Per ci.

8.3 38.7
8.7 36.3
10_i
1 .4

37.0
1.9
57.1

92.6 26.8

2.4 16.1
4.9 14.0 25.7
1.6
1.8 70.6
1.3 14.2 44.3

93.8 60.9

8.8

2.4

93.9 55.8

9.3

2.1

93.0 56.0

3.5

2.6

9.3

88.9 39.8
90.6 14.3

with bone, 45% protein grade
Milk, cow's
Milk, ewe's
Milk, goat's
Milk, mare's
Milk, sow's
Milk albumin, or lactalbumin, commercial
Milk, whole, dried
Millet seed, foxtail varieties

Potas-

gen

slum
Per ci.

5.7 0.36 0.90 5.18 1.40
5.6





5.90



6.8 0.43 0.65 4.99 —
6.4 0.62 1.27 10.59 —
3.5





1.49



4.5 0.23 0.39 6.37 0.81
2.3 0.08 0.47 2.29 —
4.29



1.1

20.6 6.09 3.49 9.74



1.3

25.4 8.33 4.04 8.93



6.0





1.5 29.4





8.96



.

52.9

7.3

2.2

4.3 26.4





8.46



93.9 51.0

10.1

2.1

1.6 29.1

9.71

4.81

8.16



93.1

Meat and bone scraps, or dry-rendered tan kage
Mesquite beans and pods

Nitro-

Per ci.

94.5 46.3 12.0 2.0 2.3 31.9 11.21
94.0 13.0 2.8 26.3 47.4 4.5 —
4.9 0.7 0.12
3.7
0
12.8
3.5
4.9 0.9 0.21
6.9
0
19.2
6.5
0.8 0.13
4.2
4.1
0
3.7
12.8
0.4 0.08
5.9
1.1
0
9.4 2.0
6.7
92.0 49.5 0.9
96.8 24.8 26.2
19.0

89.1

5.9

12.1

4.1

0
1.0

5.4

1.0

12.8 27.8
5.4
0.2 40.2
8.6 60.7 3.6






3.4 8.1 63.7 3.3 0.05
5.0 —
4.9 14.6 54.7
1.7 0.03
2.9 2.2 71.3
4.3 0.14
6.9 66.2
2.5
62.0 10_i 0.08
0
0


4.88 7.41

2.08 —
0.09 0.56 0.14
0.12 1.04 0.19
0.10 0.59 0.15

0.05 0.32 0.08

0.94 —

7.92


3.97

0.20 1.94 0.31
0.30
0.44
0.30
0.26
0.02

1.90 0.43

Millet seed, hog, or proso

90.4 11.9

Millet seed, Japanese
Milo grain

89.8

Milo head chops

90.1

10.2

Molasses, beet

80.5

8.4

Molasses, beet, Steffen's process
Molasses, cane, or blackstrap
Molasses, cane, high in sugar
Molasses, citrus
Molasses, corn sugar, or hydrol

78.7
74.0
79.7
69.9
80.5

7.8
2.9

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


3.68
95.9 23.0 38.8 5.0 23.6 5.5 —

1.41
92.2 8.8 2.3 25.3 44.9 10.9 —
90.4 16.3 6.1 2.1 63.7 2.2 0.08 0.46 2.61
90.8 16.0 55 2.7 64.2 2.4 0.07 0.46 2.56
91.4 15.9 5.2 33 64.6 2.4 0.08 0.45 2.54

Oat mill feed

92.4

10.6

89.4 11.3

0

1.3

0
0
0

40

0.2

0.2

0

0
0

5.6

0
0

1.70
1.81

1.63



62.1
62.1

8.8 0.11 0.02 1.25 4.66

74.9

3.5

9.0 0.74 0.08 0.46


61 .3

44 —

77.8

2.5

1.8 27.9 50.8







0.21

0.64
0.03







6.3 0.13 0.16 0.90 0.60

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