, or four, or five pounds, as the case may be, the
mushrooms are emptied into the baskets, leveled down, and the baskets
closed for shipment. Others use more care in the packing of the
mushrooms; especially is this the case on the part of those who pick the
mushrooms when they are somewhat larger and more open, though the
practice of placing the mushrooms in a basket is followed even by those
who pick before the mushrooms are open. In placing them, one mushroom is
taken at a time and put stem downward into the basket, until the bottom
is covered with one layer, and then successive layers are placed on top
of these. The upper layers in the basket then present a very neat and
attractive appearance. In thus placing the mushrooms in the basket, if
there are any mushrooms which are quite large, they are placed in the
bottom. The custom of the operator here is different from that of the
grower of apples, or of other fruit, where the larger and finer samples
are often placed on top, the smaller ones being covered below. It is a
curious fact, however, that this practice of placing the largest
mushrooms below in the basket is due to the fact that usually the larger
mushrooms are not considered so marketable.

[Illustration: FIGURE 238.--View in packing room, Akron "tunnel," N. Y.
Mushroom Co.; placing mushrooms in basket. Copyright.]

There are several reasons why the larger mushrooms are not considered so
desirable or marketable as the medium-sized or smaller ones. In the
first place, the larger mushrooms, under certain conditions, especially
those grown in house culture at a comparatively high temperature, are
apt to be very ripe, so that the gills are black from over-ripe spores,
and are thus somewhat unsightly. Those grown at a lower temperature, as
is the case in some mines, do not blacken so soon, and are therefore apt
to be free from this objection. Another objection, however, is on the
part of the restaurant owner where mushrooms are served. In serving the
mushrooms broiled on toast, the medium-sized one is more desirable from
the standpoint of the restaurant owner, in that two medium-sized ones
might be sufficient to serve two persons, while one quite large one,
weighing perhaps the same as the two medium ones, would only be
sufficient to serve one person at the same price, unless the large
mushroom was cut in two. If this were done, however, the customer would
object to being served with half a mushroom, and the appear