282 



GARDENING. 



June 



Published the 1st and 15th of each Month 



BY 



THE GARDENING COMPANY, 



Monon Building, CHICAGO. 



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 tising rates on application. 



Entered at Chicago postofflce as second-class matter 

 Copyright, 1SI7, by The Gardening Co. 



Address all communications to The Garden- 

 ing Co., Monon liuilding, Chicago. 



Gardening Is gotten up for Its readers and in their 

 interest, and It behooves you, one and all. to make it 

 Interesting. If It does not exactly suit your case, 

 please write and tell ub what you want. It Is our 

 desire to help you. 



ask any questions you pleaBe about plants, 

 dowers, frulta, vegetables or other practical gardening 

 matters. We will take pleasure In answering them. 



Send us Notes of your experience In gardening In 

 any line; tell us of your successes that others may be 

 enlightened and encouraged, and of your failures, 

 perhaps we can help you. 



Send us Photographs or Sketches of your 

 flowers, gardens, greenhouses, fruits, vegetables, or 

 horticultural appliances that we may have them en- 

 graved lor Gardening. 



CONTENTS. 

 the flower garden. 



Eulalia gracillima univittata (illus ) 273 



Plants in bloom May 15 273 



Wild gardening (2 illus ) 275 



Tall growing hardy ferns 275 



Clematises (2 illus.) 276 



Herbaceous plant notes 276 



Ants— Daffodils-Mulching 277 



How things wintered at Egaudale 277 



The Ion house, Highland Park, 111. (3 illus ) . . 278 



Notes from Egandale 278 



Dividing hardy herbaceous plants 278 



TREES AND SHRUBS. 



Some viburnums 279 



Pyrus (Cydonia) japonica 280 



Lagerstroiuias (ilius ) . . 280 



Hawthorns. . . 280 



Some uncommon trees and shrubs 280 



THE FRUIT GARDEN. 



Leaf spot of plums and cherries 281 



Gooseberries .... ... 281 



THE VEGETABLE GARDEN. 



A talk about vegetables 282 



Onion cut worms 286 



The wtFE of Mr. P. J. Berckmans, 

 Augusta, Ga., president of the American 

 Pomological society, died May 12. Mr. 

 Berckmans will have the sincere sympa- 

 thvofahost of friends in horticultural 

 circles. 



The native Azalea calendulacea is 

 very showy now, its orange flame 

 flowers making a great show. The 

 Ghents are also excellent, as they 

 are so covered with flowers in good sea- 

 sons like the present. 



Cercis Canadensis is now one of the 

 showiest blooming trees in Lincoln Park, 

 Chicago. These specimens are some fif- 

 teen feet high, *nd having reached their 

 full blooming age, are a mass of light red 

 bloom completely hiding the leafless 

 branches. 



The summer meeting of the Missouri 

 State Horticultural Society will be held 

 at Springfield, Mo., June 8, 9 and 10, on 

 invitation of the Greene County Hort. 

 Society. There will be an exhibition of 

 fruits and flowers in connection with the 

 meeting. L. A.Goodman, Westport, Mo., 

 is secretary. 



Where a permanent support is not 

 provided for any of the varieties of climb- 

 ing clematis, use a strong hempen wrap- 

 ping twine not any thicker than the lead 

 in an ordinary lead pencil. This is strong 

 enough to carry it through the season. 

 When fall comes cut the string at the top, 

 and vine and string a foot above ground, 

 and the whole thing is done in a minute. 

 Chicken wire or any meshed wire ol sim- 

 ilar character warps and always looks 

 untidy. 



Pyrus (Malus) Parkmani, planted 

 some years ago by Mr. Pettigrew east ot 

 the propagating houses in Lincoln Park, 

 is now in full bloom for the first time. 



The Horticultural Society of Toronto, 

 Out., recently held a meeting devoted ex- 

 clusively to a discussion of pansy culture. 

 An exhibition of pansy flowers added to 

 the interest. 



The trustees of the Missouri Botan- 

 ical Garden, St. Louis, recently enjoyed 

 the eighth annual banquet provided tor 

 by the will of the late Henry Shaw, who 

 presented the garden to the state and 

 also liberally endowed it. Many distin- 

 guished botanists, entomologists, land- 

 scape architects and horticulturists par- 

 ticipated. Mr. Shaw also provided for 

 an annual flower sermon, which was this 

 year delivered by an eminent New York 

 divine who visited the city to attend the 

 banquet above noted. 



John Saul, the veteran horticulturist 

 of Washington, D. C, died May 11, aged 

 77 years. Mr. Saul was born in Lismore 

 County, Ireland, December 25, 1819, and 

 was educated in the art of landscape gar- 

 dening. When he reached his majority 

 Mr. Saul went to the Isle of Wight and a 

 few years later to Bristol, England, man- 

 aging large nurseries in both places. In 

 May, 1851, he came to Washington. 

 Shortly after his arrival he was employed 

 by the government to lay out Smithson- 

 ian and Lafayette Parks and several 

 other public squares in the city. He was 

 also engaged by the late W. W. Corcoran 

 to beautify Harewood Park. A year 

 after his arrival here Mr. Saul bought the 

 site on which he built the house in which 

 he died. His business as florist and nur- 

 seryman acquired a national reputation. 

 He was particularly fond of rare and odd 

 plants and what could not be found else- 

 where could generally be secured from 

 him. He was a member of the Society of 

 American Florists, the American Pomo- 

 logical Society, and many other organi- 

 zations. He was for many years chair- 

 man of the District Park Commission, 

 and held this posilion still at the time of 

 his death. 



The Vegetable Garden. 



A TALK ABOUT VEGETABLES. 



BY .1. OTTO THILOW. 



[Read before the Pennsylvania Hoiticultinal So- 

 fiely April ».] 



The subject "Vegetables" is of wide 

 range with many phases. Each of the 

 branches pertaining thereto, viz , varie- 

 ties, quality, soil and treatment, fertili- 

 zers, etc., could be dwelt upon quite ex- 

 tensively. 



It would be rare to find any one not 

 interested in vegetables in some way; if 

 not in the studying and cultivation of 

 them, why surely in preferring one or the 

 other varieties as food. The average per- 

 son is generally a judge of good vegeta- 

 bles when cooked. While such is the gen- 

 eral opinion, would it not be well to 

 dwell for a moment on the matter of 

 selection of vegetables for the table, which 

 is a privilege given us every day in the 

 year, as one or the other of these products 

 is placed at our disposal throughout the 

 entire year, the new crops being ready for 

 use when the old ones are just done. 

 Since the mode of transportation connects 

 the extreme parts of the country, north 

 and south, by a few hours, it is quite the 

 custom now to cut asparagus in Georgia 

 and the Carolinas and use them twenty- 



four hours later in Philadelphia or New 

 York; hence the long season given this 

 excellent vegetable by having so wide a 

 range of country to draw from. The 

 same is also true of beans, beets, peas, 

 potatoes, lettuce, cucumbers, kale, spin- 

 ach, melons, etc. 



Just here it is well to emphasize the im- 

 portance of care and judgment in select- 

 ing vegetables for the table. A close 

 inspection will reveal any imperfections 

 and decay which must be avoided. Be- 

 ware of kale with yellow twigs, spinach 

 with browned ends, lettuce which shows 

 decay at the stem, tomatoes with shriv- 

 elled and leathery skin, peas with yellow 

 and shrivelled pods, radishes with decayed 

 tops, corn with husk dry and yellow or 

 with contracted grain; in this vegetable 

 it is especially necessary to get fresh, or 

 it will not be sweet. Egg plant should 

 not be fully grown. Cucumbers only as 

 long as the seeds do not interfere in slic- 

 ing. Kohl rabi, half grown; these would 

 be unfit for use if fully matured. Okra in 

 same condition as cucumber; as long as 

 the seed is soft enough to cut through in 

 slicing. Salsify can be used in any size, 

 same as parsnips, as size does not inter- 

 fere with tenderness and quality. Squash, 

 summer sorts only while tender, but the 

 fall and winter sorts must be matured. 



The above are some of the leading types 

 of vegetables which require judgment in 

 selecting, and this selection also applies 

 to the gardener growing them. He must 

 use discretion in gathering his crops. It 

 is much better to plant frequently, at 

 stated times, and have the supply abund- 

 ant and rather discard the overgrown 

 stock entirelj', as the skill of selecting 

 vegetables in proper condition for the 

 table is of as much importance as grow- 

 ing. Those who have not the opportu- 

 nity of gathering these from their own 

 gardens have the chance (if they live in 

 cities) of securing from local truckers veg- 

 etables fresh and in good condition, as 

 these are always gathered in the after- 

 noon betore market days and kept in 

 fresh condition, protected from the dry- 

 ing winds. 



There are several sorts of the finer 

 types of vegetables not grown by our 

 market gardeners, which can be readily 

 grown, viz.: Globe artichoke, also the 

 Jerusalem artichoke, of which the tuber 

 is used; this latter variety is an excellent 

 vegetable, although the seed catalogues 

 describe it as useful only for pigs; prop- 

 erly pregared it is very good for the table; 

 Brussels sprouts are not generally grown 

 in this latitude but can be; cardoon, now 

 coming into cultivation by private gar- 

 deners; dandelion for salads. Sea kale, 

 used like asparagus, is also one of the del- 

 icate flavored vegetables which should be 

 in every garden. Sorrel should be grown 

 more extensively; it is one of the acid veg- 

 etables which add much to the taste of 

 salads. Too much cannot be said in favor 

 of the herb family. No garden is com- 

 plete without a collection of the leading 

 sorts of these useful plants. Borage is 

 especially fine for salad. 



It is true that all vegetables do not and 

 cannot exist and produce under the same 

 treatment, same fertilizers and cultiva- 

 tion; and, from information given out by 

 our Experimental Stations after their 

 exhaustive experiments with fertilizers, 

 we are inclined to believe that each type 

 of vegetable needs its individual fertilizer. 

 But rather than confuse the average am- 

 ateur with this intricate mode of proced- 

 ure, I would suggest some of the general 

 principles upon which successful vegetable 

 growing can be conducted. 



Fertilizers are important. It is well 



