文章
Miss Chen
2017年12月05日
Morel mushrooms belong to the Morchella genus, which contains at least six species. Cooks highly prize these mushrooms for their delicate, earthy flavor, especially in French cuisine. Morel mushrooms are difficult to grow on a large scale, so mushroom hunters meet commercial needs by harvesting wild morel mushrooms. Private gardeners also grow morel mushrooms indoors, although these mushrooms are slow to produce the fruiting bodies commonly known as caps.
Step 1
Punch drainage holes in the bottom of a shallow metal tray such as a cake pan to use as a fruiting tray. Clean the tray with a 5 percent solution of bleach to sterilize the pan.
Step 2
Prepare a substrate containing 50 percent organic compost, 30 percent potting soil and 20 percent sand. Add enough powdered limestone to this mixture to raise the soil pH to 7.2. Fill the trays to a depth of 2 inches with the substrate.
Step 3
Soak the substrate with water and allow it to drain completely. Add the morel mushroom spawn to the substrate according to the manufacturer's instructions.
Step 4
Place the fruiting tray indoors in a temperature-controlled growing room with no light. Maintain a temperature between 65 and 70 degrees Fahrenheit with at least 90 percent humidity. Hard lumps of mycelium known as schlerotia should form on the surface of the substrate in four to six weeks.
Step 5
Refrigerate the fruiting tray at 39 degrees Fahrenheit for two weeks. Slowly add 2 oz. of water to the fruiting tray for every square foot of the tray's surface area. Allow the water to drain from the fruiting tray for a full day.
Step 6
Place the fruiting tray back in the growing room. Keep the relative humidity of the room above 90 percent and maintain it at a temperature of about 72 degrees Fahrenheit. Use grow lights to provide 12 hours of light and 12 hours of darkness. The stalks of the morel mushrooms should appear within one week. Harvest the mushroom caps as they grow.
Step 1
Punch drainage holes in the bottom of a shallow metal tray such as a cake pan to use as a fruiting tray. Clean the tray with a 5 percent solution of bleach to sterilize the pan.
Step 2
Prepare a substrate containing 50 percent organic compost, 30 percent potting soil and 20 percent sand. Add enough powdered limestone to this mixture to raise the soil pH to 7.2. Fill the trays to a depth of 2 inches with the substrate.
Step 3
Soak the substrate with water and allow it to drain completely. Add the morel mushroom spawn to the substrate according to the manufacturer's instructions.
Step 4
Place the fruiting tray indoors in a temperature-controlled growing room with no light. Maintain a temperature between 65 and 70 degrees Fahrenheit with at least 90 percent humidity. Hard lumps of mycelium known as schlerotia should form on the surface of the substrate in four to six weeks.
Step 5
Refrigerate the fruiting tray at 39 degrees Fahrenheit for two weeks. Slowly add 2 oz. of water to the fruiting tray for every square foot of the tray's surface area. Allow the water to drain from the fruiting tray for a full day.
Step 6
Place the fruiting tray back in the growing room. Keep the relative humidity of the room above 90 percent and maintain it at a temperature of about 72 degrees Fahrenheit. Use grow lights to provide 12 hours of light and 12 hours of darkness. The stalks of the morel mushrooms should appear within one week. Harvest the mushroom caps as they grow.
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文章
Miss Chen
2017年12月04日
Many people are under the impression that the only easy way to grow mushrooms is with a kit, but this is not true. All a kit really provides is sterile substrate, usually a log, and mushroom spawn. Many garden supply stores and nurseries supply mushroom spawn, and you can collect and sterilize your own substrate. Growing mushrooms without a kit may be a bit more time-consuming, but the end result is worth the extra effort.
Step 1
Fill a large pot with water and bring it to a boil over high heat on your stove. Place the wheat straw into the pot and push it below the water, using a large spoon or spatula. Bring the water back to a boil, reduce the heat to medium and cover the pot.
Step 2
Allow the straw to simmer for 15 to 20 minutes, stirring occasionally to keep it from sticking to the bottom of the pot and burning. Remove a few pieces of straw and allow them to cool so you can check how tender they are. They should be a fairly soft consistency, not unlike well-cooked pasta. If the straw is still hard, continue simmering until it reaches the desired consistency.
Step 3
Place the colander in your sink and pour the straw and water into it to drain the straw. Allow the straw to cool to room temperature. While the straw is cooling, roll out a 1- to 2-foot length of plastic wrap on your table.
Step 4
Spread an even layer of straw over the plastic wrap once it reaches room temperature. Sprinkle the mushroom spawn over the prepared straw and press the entire thing together to form a tightly rolled log. Wrap the plastic wrap around the log.
Step 5
Place the wrapped log of straw in a warm, dark place. Make three to five slits across the top of the log. Do not water the log until you see a white substance form on the straw. Once this appears, water sparingly every other day or as necessary to keep the straw moist. Depending on the species you're growing, you should have mushrooms in one to two months.
Step 1
Fill a large pot with water and bring it to a boil over high heat on your stove. Place the wheat straw into the pot and push it below the water, using a large spoon or spatula. Bring the water back to a boil, reduce the heat to medium and cover the pot.
Step 2
Allow the straw to simmer for 15 to 20 minutes, stirring occasionally to keep it from sticking to the bottom of the pot and burning. Remove a few pieces of straw and allow them to cool so you can check how tender they are. They should be a fairly soft consistency, not unlike well-cooked pasta. If the straw is still hard, continue simmering until it reaches the desired consistency.
Step 3
Place the colander in your sink and pour the straw and water into it to drain the straw. Allow the straw to cool to room temperature. While the straw is cooling, roll out a 1- to 2-foot length of plastic wrap on your table.
Step 4
Spread an even layer of straw over the plastic wrap once it reaches room temperature. Sprinkle the mushroom spawn over the prepared straw and press the entire thing together to form a tightly rolled log. Wrap the plastic wrap around the log.
Step 5
Place the wrapped log of straw in a warm, dark place. Make three to five slits across the top of the log. Do not water the log until you see a white substance form on the straw. Once this appears, water sparingly every other day or as necessary to keep the straw moist. Depending on the species you're growing, you should have mushrooms in one to two months.
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文章
Miss Chen
2017年12月03日
Extravagant, rare and revered by culinary aficionados throughout the world, truffles are a pungent fungus that grows around the roots of hazelnut and other types of trees. Truffle varieties include white truffles and black truffles. To grow white truffles, you must purchase inoculated trees from a truffle farmer or a garden supplier that deals in fungi. White truffles are challenging to start, but when they become successfully established, you will reap the rewards of this delicacy for years to come. The primary climates where truffles can grow in the United States are the temperate regions of Washington, Oregon and Northern California.
Step 1
Choose a plot. Inoculated trees need be planted at least 4 feet from other plants and at least 20 feet from other trees. If you are planting several trees, plant rows spaced 12 feet apart with trees spaced 5 to 7 feet apart.
Step 2
Test the soil. Test kits are available from garden suppliers. Truffles need an alkaline soil with a pH between 7.5 and 7.9.
Step 3
Till the soil deeply. Use a rake for small plots and a rototiller for large plots. Add a 3-inch layer of compost. If your test results were below the requisite pH, add 8 oz. of hydrated lime per yard for each number the pH needs to be raised. Till the soil again to mix in the compost and lime.
Step 4
Plant sapling trees in early spring, while they are still dormant. Dig holes large enough to accommodate the roots, using a shovel. Remove the trees from their pots and insert them into the holes. Backfill the remaining space with soil and water thoroughly.
Step 5
Water your trees regularly to keep the soil moist. Do not add any fertilizer, compost or other soil additives for at least one year. Truffles will not begin growing for at least five years, perhaps longer. You may see bulges in the ground when truffles begin to grow. Pigs and trained dogs can also find truffles.
Step 6
Weed the plot regularly.
Step 7
Harvest truffles by carefully digging around them with a rigid stick.
Step 1
Choose a plot. Inoculated trees need be planted at least 4 feet from other plants and at least 20 feet from other trees. If you are planting several trees, plant rows spaced 12 feet apart with trees spaced 5 to 7 feet apart.
Step 2
Test the soil. Test kits are available from garden suppliers. Truffles need an alkaline soil with a pH between 7.5 and 7.9.
Step 3
Till the soil deeply. Use a rake for small plots and a rototiller for large plots. Add a 3-inch layer of compost. If your test results were below the requisite pH, add 8 oz. of hydrated lime per yard for each number the pH needs to be raised. Till the soil again to mix in the compost and lime.
Step 4
Plant sapling trees in early spring, while they are still dormant. Dig holes large enough to accommodate the roots, using a shovel. Remove the trees from their pots and insert them into the holes. Backfill the remaining space with soil and water thoroughly.
Step 5
Water your trees regularly to keep the soil moist. Do not add any fertilizer, compost or other soil additives for at least one year. Truffles will not begin growing for at least five years, perhaps longer. You may see bulges in the ground when truffles begin to grow. Pigs and trained dogs can also find truffles.
Step 6
Weed the plot regularly.
Step 7
Harvest truffles by carefully digging around them with a rigid stick.
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文章
Miss Chen
2017年12月03日
According to the West Virginia Department of Natural Resources more than 1,700 species of mushrooms grow in fields and wooded areas of the state. Six varieties of morels have been documented growing in deciduous forests throughout the state during a brief period between mid-April and mid-May. If you are planning to hunt morels, do you homework or hunt with a knowledgeable person to avoid collecting the poisonous conifer false morel.
Canaan Valley
Located in the northeastern portion of West Virginia, the Canaan Valley is a forested areas known to have morels. Since these mushrooms grow wild and tend to grow where annual conditions are optimal, there is no one area designated as morel country. Morels have been found by locals in many areas of the valley and some finds are concentrated around higher forest elevations near 3,000 feet after the snow pack has disappeared.
Eastern Panhandle
The Eastern Panhandle of West Virginia consists of the areas around Martinsburg. Morels have been found in rural forested areas north and east of town by local recreational morel hunters. Morels are also located in the forested regions that border the Maryland state line.
Monongahela National Forest
The Monongahela National Forest covers a 919,000-acre area in the central part of West Virginia. The Forest takes up parts of 10 West Virginia counties. The higher western elevations of the forest leading up to the highest point at 4,863-foot Spruce Knob, have been known to produce morels in the wet early spring months of mid-April through mid-May. Look for morels near trees that attract the fungi, such as elm and ash, two of the 75 types of trees found in the national forest. elm trees may be a safer bet since some of West Virginia's ash population has been killed and removed due to ash borer beetles.
Monongahela National Forest 200 Sycamore St. Elkins, WV 26241 304-636-1800 fs.usda.gov
Canaan Valley
Located in the northeastern portion of West Virginia, the Canaan Valley is a forested areas known to have morels. Since these mushrooms grow wild and tend to grow where annual conditions are optimal, there is no one area designated as morel country. Morels have been found by locals in many areas of the valley and some finds are concentrated around higher forest elevations near 3,000 feet after the snow pack has disappeared.
Eastern Panhandle
The Eastern Panhandle of West Virginia consists of the areas around Martinsburg. Morels have been found in rural forested areas north and east of town by local recreational morel hunters. Morels are also located in the forested regions that border the Maryland state line.
Monongahela National Forest
The Monongahela National Forest covers a 919,000-acre area in the central part of West Virginia. The Forest takes up parts of 10 West Virginia counties. The higher western elevations of the forest leading up to the highest point at 4,863-foot Spruce Knob, have been known to produce morels in the wet early spring months of mid-April through mid-May. Look for morels near trees that attract the fungi, such as elm and ash, two of the 75 types of trees found in the national forest. elm trees may be a safer bet since some of West Virginia's ash population has been killed and removed due to ash borer beetles.
Monongahela National Forest 200 Sycamore St. Elkins, WV 26241 304-636-1800 fs.usda.gov
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文章
Miss Chen
2017年12月01日
Mushrooms are collectibles and mushroom hunting is a venerable pastime. The fungi grow in woods on rotting logs, in the middle of a green lawn overnight and on clumps of decomposing cow dung in pastures. For thousands of years, people have been finding and consuming mushrooms for their taste, nutritional value and sometimes for their psychotropic effects. The mushrooms that grow on cow dung cover the spectrum from common edibles to exotic hallucinogens.
Edible
About 3,000 of the known 14,000 types of mushrooms are edible and one of the most common edible mushrooms is the simple 'button" mushroom, the Agaricus bisporus. Today those mushrooms are grown as a commercial cash crop in China and farmers use compost on bamboo shelves with steam humidity to force the fungi to grow. The compost can be made of easily obtained local materials and one simple mix is a base of paddy straw mixed with cow dung. In the U.S. button mushroom farmers use composts of decomposing plant matter with horse or poultry manure. White button mushrooms are sold fresh, canned, pickled and marinated and in soups and sauces.
Inedible
Mushrooms are fungi and some of them are highly poisonous, so it is safest to consume market mushrooms from a reputable source. The Cyathus striatus is one you should photograph and leave in the field. The mushrooms are brownish to reddish-brown on the exterior and black inside, under the cap. Younger Cyathus striatus are slightly shaggy or hairy looking but the cone-shaped caps smooth out with maturity. They grow very densely in North America on organic debris, all kinds of dung including cow patties, on wood chips, sawdust and even on soil that has been fertilized with manure. Their season is July through October and they should not be eaten so, if you stumble across them on a mushroom hunt, keep searching.
Illegal
The most famous cow dung fungi are members of the Psilocybe cubensis family – so-called psychedelic mushrooms or 'shrooms. They spring up all over the world where cattle have been grazing and prefer to grow directly on cow patties, most often those that are decomposing in the field. The 'shrooms grow in warm climates and appear from February to November. They have large yellow-brown caps that lighten as they mature and when bruised they turn blue. Their spores are spread by cattle egrets, Crested Caracara birds, the wind and by the feet of humans and cattle moving around the field. Traditionally, native tribes used, and still use, hallucinogenic mushrooms in rituals and P. cubensis is the most widely cultivated and consumed of the psychedelics. The mushrooms were extremely popular in the sixties and people still hunt for them at night in cattle pastures. It is illegal to possess P. cubensis in the United States.
Edible
About 3,000 of the known 14,000 types of mushrooms are edible and one of the most common edible mushrooms is the simple 'button" mushroom, the Agaricus bisporus. Today those mushrooms are grown as a commercial cash crop in China and farmers use compost on bamboo shelves with steam humidity to force the fungi to grow. The compost can be made of easily obtained local materials and one simple mix is a base of paddy straw mixed with cow dung. In the U.S. button mushroom farmers use composts of decomposing plant matter with horse or poultry manure. White button mushrooms are sold fresh, canned, pickled and marinated and in soups and sauces.
Inedible
Mushrooms are fungi and some of them are highly poisonous, so it is safest to consume market mushrooms from a reputable source. The Cyathus striatus is one you should photograph and leave in the field. The mushrooms are brownish to reddish-brown on the exterior and black inside, under the cap. Younger Cyathus striatus are slightly shaggy or hairy looking but the cone-shaped caps smooth out with maturity. They grow very densely in North America on organic debris, all kinds of dung including cow patties, on wood chips, sawdust and even on soil that has been fertilized with manure. Their season is July through October and they should not be eaten so, if you stumble across them on a mushroom hunt, keep searching.
Illegal
The most famous cow dung fungi are members of the Psilocybe cubensis family – so-called psychedelic mushrooms or 'shrooms. They spring up all over the world where cattle have been grazing and prefer to grow directly on cow patties, most often those that are decomposing in the field. The 'shrooms grow in warm climates and appear from February to November. They have large yellow-brown caps that lighten as they mature and when bruised they turn blue. Their spores are spread by cattle egrets, Crested Caracara birds, the wind and by the feet of humans and cattle moving around the field. Traditionally, native tribes used, and still use, hallucinogenic mushrooms in rituals and P. cubensis is the most widely cultivated and consumed of the psychedelics. The mushrooms were extremely popular in the sixties and people still hunt for them at night in cattle pastures. It is illegal to possess P. cubensis in the United States.
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文章
Miss Chen
2017年12月01日
If you have ever wanted to grow mushrooms to save money buying them, you might also consider growing them as a small start-up business. Once you learn the basics of mushroom cultivation, it does not take much more effort or training to grow them in sufficient quantities to market and sell. Because mushrooms remain in high demand and command many dollars per pound, you can sell them to wholesalers or offer them at retail prices and make a hefty profit.
Marketing
Step 1
Establish buyer accounts with retail markets such as local grocery stores known to work with local growers, farmers' markets or restaurants. Retail markets will charge either a shelf fee for your product, a commission on each sale, or they might purchase the product outright.
Step 2
Register accounts at food co-op websites like Skagitvalleyfoodcoop.com or Puget Sound Food Network (see resources), and schedule times to market your product line to vendors and distributors.
Step 3
Establish buyer accounts with local wholesale markets such restaurant owners or retailers wanting to carry a new product line. Wholesale customer require deep discounts, but they purchase in bulk. They also require consistent delivery of products.
Step 4
Obtain recipes to broaden your product base to include mushroom sauces and dried mushrooms. Although you will want to market your fresh products, you can create more sales with a larger product line.
Business Preparation
Step 1
Obtain a tax ID number for your business, commonly known as an employer identification number (EIN) by visiting IRS.gov and completing online form SS-4. You will receive your EIN immediately, and with it you can report your business income for tax purposes.
Step 2
Obtain your sales tax ID number by visiting the directory of state government sales tax departments at SkipMcgrath.com. Click your state to go to the appropriate state government website, and apply for your sales tax number by completing the online Retailers' Sales Compensating Use and Withholding Taxes form. You will receive your sales tax number immediately, and you can use it to establish vendor accounts, so you don't have to pay sales tax on item or ingredients used for resale products.
Step 3
Choose a name for your business by visiting website like Bizfiling.com or Mycorporation.com to determine the availability of your business name. To encourage initial sales, the business name should consist of a unique, catchy, customer-friendly name that clearly identifies your product.
Step 4
Visit your city hall to obtain your local licensing and permits that include fictitious name permit, local operating license, health department license and sales tax license. The fictitious name permit allows you to operate your mushroom business under the name you've chosen, and the local operating license allows you to conduct business from a location within the city limits. You need a health department license to sell food, and you can use your sales tax identification to obtain your local sales tax license.
Product Planning and Preparation
Step 1
Establish a location for mushroom cultivation, knowing that it should allow high humidity levels of 95 to 100 percent and near total darkness. Starting temperatures must remain at 70 degrees Fahrenheit, and general cultivation temperature should remain at 50 to 55 degrees Fahrenheit.
Step 2
Decide what types of mushrooms you want to grow, knowing that shiitake mushrooms provide an acceptable meat substitute for vegetarians and provide relatively easy cultivation. White button mushrooms offer a popular option for mushroom sellers, and portabello mushrooms require lengthy cultivation times as they represent the final stage of portobellini mushrooms.
Step 3
Purchase your operating and growing supplies that include heating pads, growing pots, fertilizer, spray bottles, garden shears, food-grade packaging, cellophane wrapping, 8 1/2- by 11-inch sheets of price stickers, laser or inkjet printer, a thermometer and a portable humidifier with automatic humidity monitoring.
Step 4
Purchase your spores or spawns either online at Earthstongue.com, Sporestore.com or Naturalmushrooms.com. Spores consist of the equivalent of mushroom seeds, and spawns consist of young mushrooms already growing.
Step 5
Purchase or prepare your growing mediums, which can include "grow logs" for shiitake mushrooms or shallow 2-inch or four-inch ceramic bowls for white button mushrooms or portobello mushrooms.
Growing and Harvesting
Step 1
Place the spores in the grow log or ceramic bowls, and heat them to 70 degrees Fahrenheit using the heating pad. Allow them to heat for approximately three weeks.
Step 2
Move the growing medium to the location designated as the growing location. It must remain between 50 and 55 degrees Fahrenheit at near total-dark conditions.
Step 3
Allow the mushrooms to cultivate for three to four weeks.
Step 4
Harvest the mushrooms when the mushroom umbrellas form fully and the hood clears the stem.
Step 5
Package and prepare for your markets.
Marketing
Step 1
Establish buyer accounts with retail markets such as local grocery stores known to work with local growers, farmers' markets or restaurants. Retail markets will charge either a shelf fee for your product, a commission on each sale, or they might purchase the product outright.
Step 2
Register accounts at food co-op websites like Skagitvalleyfoodcoop.com or Puget Sound Food Network (see resources), and schedule times to market your product line to vendors and distributors.
Step 3
Establish buyer accounts with local wholesale markets such restaurant owners or retailers wanting to carry a new product line. Wholesale customer require deep discounts, but they purchase in bulk. They also require consistent delivery of products.
Step 4
Obtain recipes to broaden your product base to include mushroom sauces and dried mushrooms. Although you will want to market your fresh products, you can create more sales with a larger product line.
Business Preparation
Step 1
Obtain a tax ID number for your business, commonly known as an employer identification number (EIN) by visiting IRS.gov and completing online form SS-4. You will receive your EIN immediately, and with it you can report your business income for tax purposes.
Step 2
Obtain your sales tax ID number by visiting the directory of state government sales tax departments at SkipMcgrath.com. Click your state to go to the appropriate state government website, and apply for your sales tax number by completing the online Retailers' Sales Compensating Use and Withholding Taxes form. You will receive your sales tax number immediately, and you can use it to establish vendor accounts, so you don't have to pay sales tax on item or ingredients used for resale products.
Step 3
Choose a name for your business by visiting website like Bizfiling.com or Mycorporation.com to determine the availability of your business name. To encourage initial sales, the business name should consist of a unique, catchy, customer-friendly name that clearly identifies your product.
Step 4
Visit your city hall to obtain your local licensing and permits that include fictitious name permit, local operating license, health department license and sales tax license. The fictitious name permit allows you to operate your mushroom business under the name you've chosen, and the local operating license allows you to conduct business from a location within the city limits. You need a health department license to sell food, and you can use your sales tax identification to obtain your local sales tax license.
Product Planning and Preparation
Step 1
Establish a location for mushroom cultivation, knowing that it should allow high humidity levels of 95 to 100 percent and near total darkness. Starting temperatures must remain at 70 degrees Fahrenheit, and general cultivation temperature should remain at 50 to 55 degrees Fahrenheit.
Step 2
Decide what types of mushrooms you want to grow, knowing that shiitake mushrooms provide an acceptable meat substitute for vegetarians and provide relatively easy cultivation. White button mushrooms offer a popular option for mushroom sellers, and portabello mushrooms require lengthy cultivation times as they represent the final stage of portobellini mushrooms.
Step 3
Purchase your operating and growing supplies that include heating pads, growing pots, fertilizer, spray bottles, garden shears, food-grade packaging, cellophane wrapping, 8 1/2- by 11-inch sheets of price stickers, laser or inkjet printer, a thermometer and a portable humidifier with automatic humidity monitoring.
Step 4
Purchase your spores or spawns either online at Earthstongue.com, Sporestore.com or Naturalmushrooms.com. Spores consist of the equivalent of mushroom seeds, and spawns consist of young mushrooms already growing.
Step 5
Purchase or prepare your growing mediums, which can include "grow logs" for shiitake mushrooms or shallow 2-inch or four-inch ceramic bowls for white button mushrooms or portobello mushrooms.
Growing and Harvesting
Step 1
Place the spores in the grow log or ceramic bowls, and heat them to 70 degrees Fahrenheit using the heating pad. Allow them to heat for approximately three weeks.
Step 2
Move the growing medium to the location designated as the growing location. It must remain between 50 and 55 degrees Fahrenheit at near total-dark conditions.
Step 3
Allow the mushrooms to cultivate for three to four weeks.
Step 4
Harvest the mushrooms when the mushroom umbrellas form fully and the hood clears the stem.
Step 5
Package and prepare for your markets.
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文章
Miss Chen
2017年11月30日
While the easiest method of growing mushrooms is to start with spawn that has been isolated by a professional mushroom-grower, for a big challenge you can grow mushrooms from store-bought mushrooms by creating an innoculation room and obtaining a sterile culture at home.
Reproduction
Mushrooms reproduce through spores. Fungal cell strands then grow together to form a mycelium. From the mycelium, mushrooms grow on wood or in wood products like sawdust.
Types
Pure fungal strains are isolated to produce spawn for specific species of mushroom such as shiitake, enoke, oyster, morel or button mushrooms, such as those commonly found at the grocery store.
Method
If you are industrious you can create an innoculation room in your home to use to isolate mushroom spawn. The room is a controlled space designed to decrease the competition in the natural environment so that mushroom spores are more likely to reproduce. By taking a sample of tissue from a store-bought mushroom and following the process of creating spawn, you can create the same strain of mushroom as the one you started with.
Reproduction
Mushrooms reproduce through spores. Fungal cell strands then grow together to form a mycelium. From the mycelium, mushrooms grow on wood or in wood products like sawdust.
Types
Pure fungal strains are isolated to produce spawn for specific species of mushroom such as shiitake, enoke, oyster, morel or button mushrooms, such as those commonly found at the grocery store.
Method
If you are industrious you can create an innoculation room in your home to use to isolate mushroom spawn. The room is a controlled space designed to decrease the competition in the natural environment so that mushroom spores are more likely to reproduce. By taking a sample of tissue from a store-bought mushroom and following the process of creating spawn, you can create the same strain of mushroom as the one you started with.
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文章
Miss Chen
2017年11月29日
Morel mushrooms belong to the Morchella genus, which contains at least six species. Cooks highly prize these mushrooms for their delicate, earthy flavor, especially in French cuisine. Morel mushrooms are difficult to grow on a large scale, so mushroom hunters meet commercial needs by harvesting wild morel mushrooms. Private gardeners also grow morel mushrooms indoors, although these mushrooms are slow to produce the fruiting bodies commonly known as caps.
Step 1
Punch drainage holes in the bottom of a shallow metal tray such as a cake pan to use as a fruiting tray. Clean the tray with a 5 percent solution of bleach to sterilize the pan.
Step 2
Prepare a substrate containing 50 percent organic compost, 30 percent potting soil and 20 percent sand. Add enough powdered limestone to this mixture to raise the soil pH to 7.2. Fill the trays to a depth of 2 inches with the substrate.
Step 3
Soak the substrate with water and allow it to drain completely. Add the morel mushroom spawn to the substrate according to the manufacturer's instructions.
Step 4
Place the fruiting tray indoors in a temperature-controlled growing room with no light. Maintain a temperature between 65 and 70 degrees Fahrenheit with at least 90 percent humidity. Hard lumps of mycelium known as schlerotia should form on the surface of the substrate in four to six weeks.
Step 5
Refrigerate the fruiting tray at 39 degrees Fahrenheit for two weeks. Slowly add 2 oz. of water to the fruiting tray for every square foot of the tray's surface area. Allow the water to drain from the fruiting tray for a full day.
Step 6
Place the fruiting tray back in the growing room. Keep the relative humidity of the room above 90 percent and maintain it at a temperature of about 72 degrees Fahrenheit. Use grow lights to provide 12 hours of light and 12 hours of darkness. The stalks of the morel mushrooms should appear within one week. Harvest the mushroom caps as they grow.
Step 1
Punch drainage holes in the bottom of a shallow metal tray such as a cake pan to use as a fruiting tray. Clean the tray with a 5 percent solution of bleach to sterilize the pan.
Step 2
Prepare a substrate containing 50 percent organic compost, 30 percent potting soil and 20 percent sand. Add enough powdered limestone to this mixture to raise the soil pH to 7.2. Fill the trays to a depth of 2 inches with the substrate.
Step 3
Soak the substrate with water and allow it to drain completely. Add the morel mushroom spawn to the substrate according to the manufacturer's instructions.
Step 4
Place the fruiting tray indoors in a temperature-controlled growing room with no light. Maintain a temperature between 65 and 70 degrees Fahrenheit with at least 90 percent humidity. Hard lumps of mycelium known as schlerotia should form on the surface of the substrate in four to six weeks.
Step 5
Refrigerate the fruiting tray at 39 degrees Fahrenheit for two weeks. Slowly add 2 oz. of water to the fruiting tray for every square foot of the tray's surface area. Allow the water to drain from the fruiting tray for a full day.
Step 6
Place the fruiting tray back in the growing room. Keep the relative humidity of the room above 90 percent and maintain it at a temperature of about 72 degrees Fahrenheit. Use grow lights to provide 12 hours of light and 12 hours of darkness. The stalks of the morel mushrooms should appear within one week. Harvest the mushroom caps as they grow.
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文章
Miss Chen
2017年11月29日
Morels are highly prized among mushroom hunters. Their emergence is influenced by soil temperatures. Taking the soil temperature in an area where morels are known to grow is an effective way to gauge when they may appear.
Morel Growth and Emergence
When soil temperatures are ideal, the body of the morel begins to fruit as a tiny knot on an underground network of mycelium, a complex of long, thread-like fungi cells. The knot rapidly enlarges until it becomes a tiny club that pushes its way to the soil surface.
Ideal Temperatures
Morels grown under controlled conditions for commercial purposes fruit when the soil reaches a consistent temperature of approximately 53 degrees F. Wild morels also appear under these conditions.
Taking Soil Temperature
Use a probe-type digital thermometer to take soil temperatures. Take the temperature daily and be consistent. Take it in the same spot, at the same time and at the same depth (preferably 2 to 6 inches).
Effects of Temperature Fluctuations
Many factors can influence the soil temperature, including the amount of leaf litter or debris on the ground, the amount of sunlight, rain and air temperature. When weather conditions cause the soil temperature to increase rapidly, morels will appear suddenly. If soil temperature warms slowly, morels take longer to develop.
Morel Growth and Emergence
When soil temperatures are ideal, the body of the morel begins to fruit as a tiny knot on an underground network of mycelium, a complex of long, thread-like fungi cells. The knot rapidly enlarges until it becomes a tiny club that pushes its way to the soil surface.
Ideal Temperatures
Morels grown under controlled conditions for commercial purposes fruit when the soil reaches a consistent temperature of approximately 53 degrees F. Wild morels also appear under these conditions.
Taking Soil Temperature
Use a probe-type digital thermometer to take soil temperatures. Take the temperature daily and be consistent. Take it in the same spot, at the same time and at the same depth (preferably 2 to 6 inches).
Effects of Temperature Fluctuations
Many factors can influence the soil temperature, including the amount of leaf litter or debris on the ground, the amount of sunlight, rain and air temperature. When weather conditions cause the soil temperature to increase rapidly, morels will appear suddenly. If soil temperature warms slowly, morels take longer to develop.
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文章
Miss Chen
2017年11月28日
Considered by some to be a delicacy surpassed only by truffles, morel mushrooms are one of the most highly coveted species of wild fungi. Because of their preference for growing in moist, but not wet areas, morel mushrooms grow predominantly in the wild in shaded areas of south facing slopes. As morels are one of the most easily recognizable of all wild mushroom species, you can easily tell if it's a morel mushroom by looking for a few unique characteristics.
Step 1
Look for an elongated, cone shaped cap. Morels have a cap that flares out from the top of the stem and almost immediately begins to taper to a rounded top.
Step 2
Examine the distinctively identifying irregular honeycomb, latticework structure covering the entire cap of the mushroom. The raised lattice-like ridges are highly discernable with deep, clearly defined cavities between ridges. This honeycomb characteristic alone is enough to positively identify a morel mushroom, as no other species of wild mushroom has this trait.
Step 3
Cut the morel lengthwise, down the middle of the stem and cap, with a knife. Both the stem and cap on morels are completely hollow.
Step 4
Inspect the cut stem of the mushroom. Neophyte mushroom hunters sometimes mistake "false morels" for actual morels. However, confusion is easily eliminated. False morels have a smooth, irregular shaped, wavy cap somewhat resembling brain matter. Additionally, the stem of false morels is solid and continues all the way to the top of the mushroom's cap. The stem of a true morel ends where the stem joins the base of its cap.
Step 1
Look for an elongated, cone shaped cap. Morels have a cap that flares out from the top of the stem and almost immediately begins to taper to a rounded top.
Step 2
Examine the distinctively identifying irregular honeycomb, latticework structure covering the entire cap of the mushroom. The raised lattice-like ridges are highly discernable with deep, clearly defined cavities between ridges. This honeycomb characteristic alone is enough to positively identify a morel mushroom, as no other species of wild mushroom has this trait.
Step 3
Cut the morel lengthwise, down the middle of the stem and cap, with a knife. Both the stem and cap on morels are completely hollow.
Step 4
Inspect the cut stem of the mushroom. Neophyte mushroom hunters sometimes mistake "false morels" for actual morels. However, confusion is easily eliminated. False morels have a smooth, irregular shaped, wavy cap somewhat resembling brain matter. Additionally, the stem of false morels is solid and continues all the way to the top of the mushroom's cap. The stem of a true morel ends where the stem joins the base of its cap.
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文章
Miss Chen
2017年11月27日
Considered by some to be a delicacy surpassed only by truffles, morel mushrooms are one of the most highly coveted species of wild fungi. Because of their preference for growing in moist, but not wet areas, morel mushrooms grow predominantly in the wild in shaded areas of south facing slopes. As morels are one of the most easily recognizable of all wild mushroom species, you can easily tell if it's a morel mushroom by looking for a few unique characteristics.
Step 1
Look for an elongated, cone shaped cap. Morels have a cap that flares out from the top of the stem and almost immediately begins to taper to a rounded top.
Step 2
Examine the distinctively identifying irregular honeycomb, latticework structure covering the entire cap of the mushroom. The raised lattice-like ridges are highly discernable with deep, clearly defined cavities between ridges. This honeycomb characteristic alone is enough to positively identify a morel mushroom, as no other species of wild mushroom has this trait.
Step 3
Cut the morel lengthwise, down the middle of the stem and cap, with a knife. Both the stem and cap on morels are completely hollow.
Step 4
Inspect the cut stem of the mushroom. Neophyte mushroom hunters sometimes mistake "false morels" for actual morels. However, confusion is easily eliminated. False morels have a smooth, irregular shaped, wavy cap somewhat resembling brain matter. Additionally, the stem of false morels is solid and continues all the way to the top of the mushroom's cap. The stem of a true morel ends where the stem joins the base of its cap.
Step 1
Look for an elongated, cone shaped cap. Morels have a cap that flares out from the top of the stem and almost immediately begins to taper to a rounded top.
Step 2
Examine the distinctively identifying irregular honeycomb, latticework structure covering the entire cap of the mushroom. The raised lattice-like ridges are highly discernable with deep, clearly defined cavities between ridges. This honeycomb characteristic alone is enough to positively identify a morel mushroom, as no other species of wild mushroom has this trait.
Step 3
Cut the morel lengthwise, down the middle of the stem and cap, with a knife. Both the stem and cap on morels are completely hollow.
Step 4
Inspect the cut stem of the mushroom. Neophyte mushroom hunters sometimes mistake "false morels" for actual morels. However, confusion is easily eliminated. False morels have a smooth, irregular shaped, wavy cap somewhat resembling brain matter. Additionally, the stem of false morels is solid and continues all the way to the top of the mushroom's cap. The stem of a true morel ends where the stem joins the base of its cap.
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文章
Miss Chen
2017年11月27日
Morel mushrooms belong to the Morchella genus, which contains at least six species. Cooks highly prize these mushrooms for their delicate, earthy flavor, especially in French cuisine. Morel mushrooms are difficult to grow on a large scale, so mushroom hunters meet commercial needs by harvesting wild morel mushrooms. Private gardeners also grow morel mushrooms indoors, although these mushrooms are slow to produce the fruiting bodies commonly known as caps.
Step 1
Punch drainage holes in the bottom of a shallow metal tray such as a cake pan to use as a fruiting tray. Clean the tray with a 5 percent solution of bleach to sterilize the pan.
Step 2
Prepare a substrate containing 50 percent organic compost, 30 percent potting soil and 20 percent sand. Add enough powdered limestone to this mixture to raise the soil pH to 7.2. Fill the trays to a depth of 2 inches with the substrate.
Step 3
Soak the substrate with water and allow it to drain completely. Add the morel mushroom spawn to the substrate according to the manufacturer's instructions.
Step 4
Place the fruiting tray indoors in a temperature-controlled growing room with no light. Maintain a temperature between 65 and 70 degrees Fahrenheit with at least 90 percent humidity. Hard lumps of mycelium known as schlerotia should form on the surface of the substrate in four to six weeks.
Step 5
Refrigerate the fruiting tray at 39 degrees Fahrenheit for two weeks. Slowly add 2 oz. of water to the fruiting tray for every square foot of the tray's surface area. Allow the water to drain from the fruiting tray for a full day.
Step 6
Place the fruiting tray back in the growing room. Keep the relative humidity of the room above 90 percent and maintain it at a temperature of about 72 degrees Fahrenheit. Use grow lights to provide 12 hours of light and 12 hours of darkness. The stalks of the morel mushrooms should appear within one week. Harvest the mushroom caps as they grow.
Step 1
Punch drainage holes in the bottom of a shallow metal tray such as a cake pan to use as a fruiting tray. Clean the tray with a 5 percent solution of bleach to sterilize the pan.
Step 2
Prepare a substrate containing 50 percent organic compost, 30 percent potting soil and 20 percent sand. Add enough powdered limestone to this mixture to raise the soil pH to 7.2. Fill the trays to a depth of 2 inches with the substrate.
Step 3
Soak the substrate with water and allow it to drain completely. Add the morel mushroom spawn to the substrate according to the manufacturer's instructions.
Step 4
Place the fruiting tray indoors in a temperature-controlled growing room with no light. Maintain a temperature between 65 and 70 degrees Fahrenheit with at least 90 percent humidity. Hard lumps of mycelium known as schlerotia should form on the surface of the substrate in four to six weeks.
Step 5
Refrigerate the fruiting tray at 39 degrees Fahrenheit for two weeks. Slowly add 2 oz. of water to the fruiting tray for every square foot of the tray's surface area. Allow the water to drain from the fruiting tray for a full day.
Step 6
Place the fruiting tray back in the growing room. Keep the relative humidity of the room above 90 percent and maintain it at a temperature of about 72 degrees Fahrenheit. Use grow lights to provide 12 hours of light and 12 hours of darkness. The stalks of the morel mushrooms should appear within one week. Harvest the mushroom caps as they grow.
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文章
Miss Chen
2017年11月26日
Grow edible mushrooms quickly in your home with a few supplies. The optimal growing environment produces mushrooms in about four weeks with harvest several weeks later, depending on the variety. Choose button (Agaricus bisporus), shiitake (Lentinula edodes) or oyster (Pleurotus species) mushrooms for the best results when growing mushrooms quickly at home.
Step 1
Make a mushroom grow box by cutting 11 sections that are each 50 inches long from 6-inch wide, untreated lumber planks. Attach four planks together at their ends with 2-inch long nails, making a box frame that is about 50 inches long and 6 inches deep. Nail the remaining seven planks along the box frame's bottom with 1-inch gaps between those planks to allow drainage. The length of planks can be adjusted to fit the space.
Step 2
Set the mushroom grow box in an area that remains dark, has an air temperature of 55 to 70 degrees Fahrenheit and maintains a humidity between 80 and 95 percent.
Step 3
Fill the bottom of the grow box with a 5-inch layer of composted horse manure. Moisten the compost with water, and work it with your hands until it reaches the consistency of a moist sponge.
Step 4
Add a 1/2-inch layer of clean, dry hay on top of the horse manure layer. Add a 1/4-inch layer of composted poultry manure on top of the hay. Moisten the hay and composted poultry manure with water, and work the mixture with your hands until it reaches the consistency of a moist sponge.
Step 5
Sprinkle ammonium nitrate and gypsum lightly on top of the grow box's contents.
Step 6
Let the grow box rest until the growing medium reaches a temperature of 70 to 80 degrees Fahrenheit. The growing medium should remain at that temperature during the mushroom growing process.
Step 7
Sprinkle mushroom spores evenly over the growing medium in the grow box, using the amount of spores listed for the grow box's size on the mushroom spores' package. Work the growing medium to a depth of 2 inches to incorporate the spores into the medium.
Step 8
Mist the top of the growing medium with water by using a water mister. Place two or three layers of newspaper on top of the growing medium. The newspaper holds in moisture and keeps light from the spores. Lift the edge of the newspaper layers every day to inspect the growing medium. Remove the layers of newspaper when white fungus appears on the top of the growing medium. Keep the light level dark after removing the newspaper.
Step 9
Mix equal portions of horticultural limestone and sphagnum moss. Sprinkle about a 1-inch layer of the mixture over top of the fungus in the growing bed for a casing treatment. The box's contents will mound slightly above the top of the box. Mist the growing bed with warm water, moistening the contents without making them wet. Repeat the water misting task several times each week, keeping the environment moist while mushrooms grow. Avoid letting the growing bed's contents dry out or become saturated with water.
Step 10
Monitor the mushrooms for the presence of fungus gnats and flies. Hang a sticky insect strip above the top of the mushroom grow box to kill catch the insects.
Step 11
Monitor the mushrooms for deformed or stunted growth, a sign of a fungal disease. Apply a food-safe fungicide if the mushrooms display either symptom after the casing treatment. Follow the fungicide package's instructions to determine the amount of fungicide to use for the grow box's size.
Step 1
Make a mushroom grow box by cutting 11 sections that are each 50 inches long from 6-inch wide, untreated lumber planks. Attach four planks together at their ends with 2-inch long nails, making a box frame that is about 50 inches long and 6 inches deep. Nail the remaining seven planks along the box frame's bottom with 1-inch gaps between those planks to allow drainage. The length of planks can be adjusted to fit the space.
Step 2
Set the mushroom grow box in an area that remains dark, has an air temperature of 55 to 70 degrees Fahrenheit and maintains a humidity between 80 and 95 percent.
Step 3
Fill the bottom of the grow box with a 5-inch layer of composted horse manure. Moisten the compost with water, and work it with your hands until it reaches the consistency of a moist sponge.
Step 4
Add a 1/2-inch layer of clean, dry hay on top of the horse manure layer. Add a 1/4-inch layer of composted poultry manure on top of the hay. Moisten the hay and composted poultry manure with water, and work the mixture with your hands until it reaches the consistency of a moist sponge.
Step 5
Sprinkle ammonium nitrate and gypsum lightly on top of the grow box's contents.
Step 6
Let the grow box rest until the growing medium reaches a temperature of 70 to 80 degrees Fahrenheit. The growing medium should remain at that temperature during the mushroom growing process.
Step 7
Sprinkle mushroom spores evenly over the growing medium in the grow box, using the amount of spores listed for the grow box's size on the mushroom spores' package. Work the growing medium to a depth of 2 inches to incorporate the spores into the medium.
Step 8
Mist the top of the growing medium with water by using a water mister. Place two or three layers of newspaper on top of the growing medium. The newspaper holds in moisture and keeps light from the spores. Lift the edge of the newspaper layers every day to inspect the growing medium. Remove the layers of newspaper when white fungus appears on the top of the growing medium. Keep the light level dark after removing the newspaper.
Step 9
Mix equal portions of horticultural limestone and sphagnum moss. Sprinkle about a 1-inch layer of the mixture over top of the fungus in the growing bed for a casing treatment. The box's contents will mound slightly above the top of the box. Mist the growing bed with warm water, moistening the contents without making them wet. Repeat the water misting task several times each week, keeping the environment moist while mushrooms grow. Avoid letting the growing bed's contents dry out or become saturated with water.
Step 10
Monitor the mushrooms for the presence of fungus gnats and flies. Hang a sticky insect strip above the top of the mushroom grow box to kill catch the insects.
Step 11
Monitor the mushrooms for deformed or stunted growth, a sign of a fungal disease. Apply a food-safe fungicide if the mushrooms display either symptom after the casing treatment. Follow the fungicide package's instructions to determine the amount of fungicide to use for the grow box's size.
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文章
Miss Chen
2017年11月26日
You can grow your own edible mushrooms in a portable 5-gallon bucket. Oyster mushrooms (Pleurotus spp.) are the best choice for bucket growing, because they are less sensitive to growing conditions and less picky about growing media than other varieties of mushrooms. You can grow the mushrooms indoors or outdoors, as long as the mushrooms have the necessary humidity levels and growing temperature.
Step 1
Drill about 10 holes, spaced approximately 6 inches apart, staggered around the center section -- the space that reaches from about 3 inches above the bottom of the bucket to about 3 inches below the top of the bucket -- of a 5-gallon plastic bucket. The mushrooms will grow out of these holes. Use a 1/2-inch drill bit. Dump the plastic shavings out of the bucket after all the holes are drilled.
Step 2
Fill the bucket about half full with moistened growing media. You can use coffee grounds, sawdust, straw or a mixture of the items to form the media.
Step 3
Open the bag of mushroom spawn. The bag is usually about the size of a loaf of bread with the spawn packed in straw or sawdust. Break off some of the spawn and mix it in with the media in the bucket. Continue adding media and mixing in spawn until you have used all the spawn and the mixture is about 1-inch from the top of the bucket.
Step 4
Cover the entire bucket loosely with a clear plastic bag. Cut 12 X-shaped holes around the top and sides of the bag to allow some air to get in. When you see fuzz start to appear, indicating the spawn is colonizing the media, remove the bag and cover the bucket with a lid or just leave the plastic bag cover over the bucket.
Step 5
Place the bucket in a humid environment at a temperature around 70 degrees Fahrenheit. Create humidity by misting the bucket daily or by setting the bucket in a tub that contains about 1 inch of water. If the bucket is covered with a bag, mist under the bag. Do not remove the lid from the bucket if you are using a lid. You are not trying to wet the growing media, you are just trying to raise the humidity around the bucket.
Step 6
Increase misting to three times a day when you see mushrooms start to appear in the bucket holes. This takes approximately three to four weeks. As the mushrooms appear, cut an "X" in the plastic bag over each hole that contains mushrooms if you covered the bucket with a bag rather than using a lid. This gives the mushrooms room to grow. Mist the mushrooms that emerge from the holes so they do not dry out. Wet the mushrooms enough that they are shiny, but not dripping or slimy.
Step 7
Break off the mushrooms when they get to the size you want. Mushrooms will continue to grow until the spawn is exhausted. If you do not see any new mushrooms for three weeks, the bucket is done producing.
Step 8
Empty the spent mushroom spawn and media and clean out the bucket to reuse it with a new batch of spawn.
Step 1
Drill about 10 holes, spaced approximately 6 inches apart, staggered around the center section -- the space that reaches from about 3 inches above the bottom of the bucket to about 3 inches below the top of the bucket -- of a 5-gallon plastic bucket. The mushrooms will grow out of these holes. Use a 1/2-inch drill bit. Dump the plastic shavings out of the bucket after all the holes are drilled.
Step 2
Fill the bucket about half full with moistened growing media. You can use coffee grounds, sawdust, straw or a mixture of the items to form the media.
Step 3
Open the bag of mushroom spawn. The bag is usually about the size of a loaf of bread with the spawn packed in straw or sawdust. Break off some of the spawn and mix it in with the media in the bucket. Continue adding media and mixing in spawn until you have used all the spawn and the mixture is about 1-inch from the top of the bucket.
Step 4
Cover the entire bucket loosely with a clear plastic bag. Cut 12 X-shaped holes around the top and sides of the bag to allow some air to get in. When you see fuzz start to appear, indicating the spawn is colonizing the media, remove the bag and cover the bucket with a lid or just leave the plastic bag cover over the bucket.
Step 5
Place the bucket in a humid environment at a temperature around 70 degrees Fahrenheit. Create humidity by misting the bucket daily or by setting the bucket in a tub that contains about 1 inch of water. If the bucket is covered with a bag, mist under the bag. Do not remove the lid from the bucket if you are using a lid. You are not trying to wet the growing media, you are just trying to raise the humidity around the bucket.
Step 6
Increase misting to three times a day when you see mushrooms start to appear in the bucket holes. This takes approximately three to four weeks. As the mushrooms appear, cut an "X" in the plastic bag over each hole that contains mushrooms if you covered the bucket with a bag rather than using a lid. This gives the mushrooms room to grow. Mist the mushrooms that emerge from the holes so they do not dry out. Wet the mushrooms enough that they are shiny, but not dripping or slimy.
Step 7
Break off the mushrooms when they get to the size you want. Mushrooms will continue to grow until the spawn is exhausted. If you do not see any new mushrooms for three weeks, the bucket is done producing.
Step 8
Empty the spent mushroom spawn and media and clean out the bucket to reuse it with a new batch of spawn.
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