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of this disease, or upon the first appearance, spray thoroughly with Bordeaux, 5-5-50, and repeat every ten days or so. The spraying seems to be more effective on cucumbers than on melons. _Cut-worm:_--The cut-worm is perhaps the most annoying of all garden pests. Others do more damage, but none is so exasperating. He works at night, attacks the strongest, healthiest plants, and is content simply to cut them off, seldom, apparently, eating much or carrying away any of the severed leaves or stems, although occasionally I have found such bits, especially small onion tops, dragged off and partly into the soil. In small gardens the quickest and best remedy is hand-picking. As the worms work at night they may be found with a lantern; or very early in the morning. In daytime by digging about in the soil wherever a cut is found, and by careful search, they can almost invariably be turned out. As a preventive, and a supplement to hand-picking, a poisoned bait should be used. This is made by mixing bran with water until a "mash" is made, to which is added a dusting of Paris green or arsenate of lead, sprayed on thickly and thoroughly worked through the mass. This is distributed in small amounts--a tablespoonful or so to a place along the row or near each hill or plant--just as they are coming up or set out. Still another method, where only a few plants are put out, is to protect each by a collar of tin or tar paper. _Flea-beetle:_--This small, black or striped hard-shelled mite attacks potatoes and young cabbage, radish and turnip plants. It is controlled by spraying with kerosene emulsion or Bordeaux. _Potato-beetle:_--The striped Colorado beetle, which invariably finds the potato patch, no matter how small or isolated. Paris green, dry or sprayed, is the standard remedy. Arsenate of lead is now largely used. On small plots hand-picking of old bugs and destruction of eggs (which are laid on under side of leaves) is quick and sure. _Potato-blight:_--Both early and late forms of blight are prevented by Bordeaux, 5-5-50, sprayed every two weeks. Begin early-- when plants are about six inches high. _Potato-scab:_--Plant on new ground; soak the seed in solution prepared as directed under No. 10, which see; allow no treated tubers to touch bags, boxes, bins or soil where untreated ones have been kept. _Root-maggot:_--This is a small white grub, often causing serious injury to radishes, onions and the cabbage group. Liming the soil and rotation are the best preventives. Destroy all infested plants, being sure to get the maggots when pulling them up. The remaining plants should be treated with a gill of strong caustic lime water, or solution of muriate of potash poured about the root of each plant, first removing an inch or so of earth. In place of these solutions carbolic acid emulsion is sometimes used; or eight to ten drops of bisulphide of carbon are dropped into a hole made near the roots with the dibber and then covered in. Extra stimulation, as directed for _Club-root_, will help carry the plants through. _Squash-bug:_--This is the large, black, flat "stink-bug," so destructive of squash and the other running vines. Protection with frames, or hand-picking, are the best home garden remedies. The old bugs may be trapped under boards and by early vines. The young bugs, or "sap-sucking nymphs," are the ones that do the real damage. Heavy tobacco dusting, or kerosene emulsion will kill them. _White-Fly:_--This is the most troublesome under glass, where it is controlled by fumigation, but occasionally is troublesome on plants and tomato and cucumber vines. The young are scab-like insects and do the real damage. Spray with kerosene emulsion or whale-oil soap. _White-grub_ or _muck-worm:_--When lawns are infested the sod must be taken up, the grubs destroyed and new sward made. When the roots of single plants are attacked, dig out, destroy the grubs and, if the plant is not too much injured, reset. The remedies given in the table above are prepared as follows: MECHANICAL REMEDIES 1.--_Covered boxes:_--These are usually made of half-inch stuff, about eight inches high and covered with mosquito netting, wire or "protecting cloth"--the latter having the extra advantage of holding warmth over night. 2.--_Collars_ are made of old cans with the bottoms removed, cardboard or tarred paper, large enough to go over the plant and an inch or so into the ground. 3.--_Cards_ are cut and fitted close around the stem and for an inch or so upon the ground around it, to prevent maggots going down the stem to the root. Not much used. DESTRUCTIVE REMEDIES 4.--_Hand-picking_ is usually very effective, and if performed as follows, not very disagreeable: Fasten a small tin can securely to a wooden handle and fill one-third full of water and kerosene; make a small wooden paddle, with one straight edge and a rather sharp point; by using this in the right hand and the pan in the left, the bugs may be quickly knocked off. Be sure to destroy all eggs when hand-picking is used. 5.--_Kerosene emulsion_ is used in varying strengths; for method of preparing, see Chapter XVII. 6 and 7.--For use of whale-oil soap and miscible oils, see Chapter XVII. 8.--_Tobacco dust:_--This article varies greatly. Most sorts are next to worthless, but a few of the brands especially prepared for this work (and sold usually at $3 per hundred pounds, which will last two ordinary home gardens a whole season) are very convenient to use, and effective. Apply with a duster, like that described in Implements. 9.--_Carbolic acid emulsion:_--1 pint crude acid, 1 lb. soap and 1 gal. water. Dissolve the soap in hot water, add balance of water and pump into an emulsion, as described for kerosene emulsion. 10.--_Corrosive sublimate_ is used to destroy scab on potatoes for seed by dissolving 1 oz. in 7 gals, of water. The same result is obtained by soaking for thirty minutes in a solution of commercial formalin, at the rate of 1 gill to 15 gals. of water. 11.--_Bordeaux mixture:_--See Chapter XVII. POISONOUS REMEDIES 12.--_Paris green:_--This is the standard remedy for eating-bugs and worms. With a modern dusting machine it can be put on dry, early in the morning when the dew is still on. Sometimes it is mixed with plaster. For tender plants easily burned by the pure powder, and where dusting is not convenient, it is mixed with water at the rate of 1 lb. to 50 to 100 gals. and used as a spray. In mixing, make a paste of equal quantities of the powder and quicklime, and then mix thoroughly in the water. It must be kept stirred up when using. 13.--_Arsenate of lead:_--This has two advantages over Paris green: It will not burn the foliage and it will stay on several times as long. Use from 4 to 10 lbs. in 100 gals. of water; mix well and strain before putting in sprayer. See also Chapter XVII. 14.--_Hellebore:_--A dry, white powder, used in place of Nos. 12 or 13 on vegetables or fruit that is soon to be eaten. For dusting, use 1 lb. hellebore to 5 of plaster or flour. For watering or spraying, at rate of 1 lb. to 12 gals. of water. PRECAUTIONS So much for what we can do in actual hand-to-hand, or rather hand-to- mouth, conflict with the enemy. Very few remedies have ever proved entirely successful, especially on crops covering any considerable area. It will be far better, far easier and far more effective to use the following means of precaution against plant pest ravages: First, aim to have soil, food and plants that will produce a rapid, robust growth without check. Such plants are seldom attacked by any plant disease, and the foliage does not seem to be so tempting to eating- insects; besides which, of course, the plants are much better able to withstand their attack if they do come. Second, give clean, frequent culture and keep the soil busy. Do not have old weeds and refuse lying around for insects and eggs to be sheltered by. Burn all leaves, stems and other refuse from plants that have been diseased. Do not let the ground lie idle, but by continuous cropping keep the bugs, caterpillars and eggs constantly rooted out and exposed to their natural enemies. Third, practice crop rotation. This is of special importance where any root disease is developed. Fourth, watch closely and constantly for the first appearance of trouble. The old adages "eternal vigilance is the price of peace," and "a stitch in time saves nine," are nowhere more applicable than to this matter. And last, and of extreme importance, be prepared to act _at once_. Do not give the enemy an hour's rest after his presence is discovered. In almost every case it is only by having time to multiply, that damage amounting to anything will be done. If you will keep on hand, ready for instant use, a good hand-sprayer and a modern powder gun, a few covered boxes, tobacco dust, arsenate of lead and materials for kerosene emulsion and Bordeaux mixture, and are not afraid to resort to hand-picking when necessary, you will be able to cope with all the plant enemies you are likely to encounter. The slight expense necessary--considering that the two implements mentioned will last for years with a little care--will pay as handsome a dividend as any garden investment you can make. CHAPTER XIV HARVESTING AND STORING It is a very common thing to allow the garden vegetables not used to rot on the ground, or in it. There is a great deal of unnecessary waste in this respect, for a great many of the things so neglected may just as well be carried into winter, and will pay a very handsome dividend for the slight trouble of gathering and storing them. A good frost-proof, cool cellar is the best and most convenient place in which to store the surplus product of the home garden. But, lacking this, a room partitioned off in the furnace cellar and well ventilated, or a small empty room, preferably on the north side of the house, that can be kept below forty degrees most of the time, will serve excellently. Or, some of the most bulky vegetables, such as cabbage and the root crops, may be stored in a prepared pit made in the garden itself. As it is essential that such a pit be properly constructed, I shall describe one with sufficient detail to enable the home gardener readily to construct it. Select a spot where water will not stand. Put the vegetables in a triangular-shaped pile, the base three or four feet wide, and as long as required. Separate the different vegetables in this pile by stakes about two feet higher than the top of the pile, and label them. Then cover with a layer of clean straw or bog hay, and over this four inches of soil, dug up three feet back from the edges of the pile. This work must be done late in the fall, as nearly as one can judge just before lasting freezing begins, and preferably on a cold morning when the ground is just beginning to freeze; the object being to freeze the partly earth covering at once, so that it will not be washed or blown off. The vegetables must be perfectly dry when stored; dig them a week or so previous and keep them in an airy shed. As soon as this first layer of earth is partly frozen, but before it freezes through, put on another thick layer of straw or hay and cover with twelve inches of earth, keeping the pile as steep as possible; a slightly clayey soil, that may be beaten down firmly into shape with a spade, being best. The pile should be made where it will be sheltered from the sun as much as possible, such as on the north side of a building. The disadvantage of the plan is, of course, that the vegetables cannot be got at until the pile is opened up, in early spring, or late if desired. Its two advantages are that the vegetables stored will be kept in better condition than in any cellar, and that cellar or house room will be saved. For storing small quantities of the roots, such as carrots or beets, they are usually packed in boxes or barrels and covered in with clean sand. Where an upstairs room has to be used, swamp or sphagnum moss may replace the sand. It makes an ideal packing medium, as it is much lighter and cleaner than the sand. In many localities it may be had for the gathering; in others one may get it from a florist. In storing vegetables of any kind, and by whatever method, see to it that: (1) They are always clean, dry and sound. The smallest spot or bruise is a danger center, which may spread destruction to the lot. (2) That the temperature, whatever required--in most cases 33-38 degrees being best--is kept as even as possible. (3) That the storage place is kept clean, dry (by ventilation when needed) and sweet (by use of whitewash and lime). (4) That no rats or other rodents are playing havoc with your treasures while you never suspect it. So many of the vegetables can be kept, for either part or all of the winter, that I shall take them up in order, with brief directions. Many, such as green beans, rhubarb, tomatoes, etc., which cannot be kept in the ordinary ways, may be easily and cheaply canned, and where one has a good cellar, it will certainly pay to get a canning outfit and make use of this method. _Beans:_--Almost all the string and snap beans, when dried in the pods, are excellent for cooking. And any pods which have not been gathered in the green state should be picked, _as soon as dry_ (as wet weather is likely to mould or sprout them), and stored in a dry place, or spread on a bench in the sun. They will keep, either shelled or in the dry pods, for winter. _Beets:_--In October, before the first hard frosts, take up and store in a cool cellar, in clean, perfectly dry sand, or in pits outside (see Cabbage); do not cut off the long tap roots, nor the tops close enough to cause any "bleeding." _Brussels sprouts:_--These are improved by freezing, and may be used from the open garden until December. If wanted later, store them with cabbage, or hang up the stalks in bunches in a cold cellar. _Cabbage:_--If only a few heads are to be stored, a cool cellar will do. Even if where they will be slightly frozen, they will not be injured, so long as they do not freeze and thaw repeatedly. They should not be taken in until there is danger of severe freezing, as they will keep better, and a little frost improves the flavor. For storing small quantities outdoors, dig a trench, a foot or so deep, in a well drained spot, wide enough to admit two heads side by side. Pull up the cabbages, without removing either stems or outer leaves, and store side by side, head down, in the bottom of the trench. Now cover over lightly with straw, meadow hay, or any refuse which will keep the dirt from freezing to the cabbages, and then cover over the whole with earth, to the depth of several inches, but allowing the top of the roots to remain exposed, which will facilitate digging them up as required. Do not bury the cabbage until as late as possible before severe freezing, as a spell of warm weather would rot it. _Carrots:_--Treat in the same way as beets. They will not be hurt by a slight freezing of the tops, before being dug, but care must be taken not to let the roots become touched by frost. _Celery:_--That which is to be used early is blanched outside, by banking, as described in Chapter XI, and as celery will stand a little freezing, will be used directly from the garden. For the portion to be kept over winter, provide boxes about a foot wide, and nearly as deep as the celery is high. Cover the bottoms of these boxes with two or three inches of sand, and wet thoroughly. Upon this stand the celery upright, and packed close together. In taking up the celery for storing in this way, the roots and whatever earth adheres to them are kept on, not cut, as it is bought in the stores. The boxes are then stored in a cellar, or other dark, dry, cold place where the temperature will not go more than five degrees below freezing. The celery will be ready for use after Christmas. If a long succession is wanted, store from the open two or three different times, say at the end of October, first part of November and the latter part of November. _Cucumbers, Melons, Egg-plant:_--While there is no way of storing these for any great length of time without recourse to artificial cold, they may be had for some time by storing just before the first frosts in a cool, dark cellar, care being taken in handling the fruits to give them no bruises. _Onions:_--If the onions got a good early start in the spring, the tops will begin to die down by the middle of August. As soon as the tops have turned yellow and withered they should be pulled, on the first clear dry day, and laid in windrows (three or four rows in one), but not heaped up. They should be turned over frequently, by hand or with a wooden rake, and removed to a shed or barn floor as soon as dry, where the tops can be cut off. Keep them spread out as much as possible, and give them open ventilation until danger of frost. Then store in a dry place and keep as cool as possible without freezing. A few barrels, with holes knocked in the sides, will do well for a small quantity. _Parsley:_--Take up a few plants and keep in a flower-pot or small box, in the kitchen window. _Parsnips:_--These will stay in the ground without injury all winter, but part of the crop may be taken up late in the fall and stored with beets, carrots and turnips, to use while the ground is frozen. _Potatoes:_--When the vines have died down and the skin of the new potatoes has become somewhat hardened, they can be dug and stored in a cool, dry cellar at once. Be sure to give plenty of ventilation until danger of frost. Keep from the light, as this has the effect of making the potatoes bitter. If there is any sign of rot among the tubers, do not dig them up until it has stopped. _Squash and Pumpkins:_--The proper conditions for storing for winter will be indicated by the drying and shrinking of the stem. _Cut_ them from the vines, being careful never to break off the stem, turn over, rub off the dirt and leave the under side exposed to a few days' sunlight. Then carry in a spring wagon, or spring wheelbarrow, covered with old bags or hay to keep from any bruises. Store in the dryest part of the cellar, and if possible where the temperature will not go below forty degrees. Leave them on the vines in the field as late as possible, while escaping frosts. _Tomatoes:_--Just before the first frosts are likely to begin, pick all of the best of the unripened fruits. Place part of these on clean straw in a coldframe, giving protection, where they will gradually ripen up. Place others, that are fully developed but not ripe, in straw in the cellar. In this way fresh tomatoes may frequently be had as late as Christmas. _Turnip:_--These roots, if desired, can be stored as are beets or carrots. It is hard to retain our interest in a thing when most of its usefulness has gone by. It is for that reason, I suppose, that one sees so many forsaken and weed-grown gardens every autumn, where in the spring everything was neat and clean. But there are two very excellent reasons why the vegetable garden should not be so abandoned--to say nothing of appearances! The first is that many vegetables continue to grow until the heavy frosts come; and the second, that the careless gardener who thus forsakes his post is sowing no end of trouble for himself for the coming year. For weeds left to themselves, even late in the fall, grow in the cool moist weather with astonishing rapidity, and, almost before one realizes it, transform the well kept garden into a ragged wilderness, where the intruders have taken such a strong foothold that they cannot be pulled up without tearing everything else with them. So we let them go--and, left to themselves, they accomplish their purpose in life, and leave upon the ground an evenly distributed supply of plump ripe seeds, which next spring will cause the perennial exclamation, "Mercy, John, where did all these weeds come from?" And