GRAPE PESTS—GREENS 
Life History 
The adult beetles emerge from hiber- 
nating quarters in the spring and deposit 
their eges upon the vines. These hatch 
very soon and the young grubs begin 
to feed upon the foliage, completely 
skeletonizing the leaves. When full- 
grown they drop to the ground and spin 
a coccoon in the soil in which to pupate. 
The adult beetles are very active, jump- 
ing quickly when disturbed. They also 
fly freely. 
Food Plants 
All stages of the pest are very de- 
structive to the young and tender foli- 
age of the grapevine—though they also 
attack various vegetables and elms. 
Control 
Same as for the grape root worms 
(Adoxus obscurus). Poisoned sprays are 
especially recommended for the flea 
beetle. EK. O. Essie 
Wauite-LingpD SPHINX. See Cantaloup 
Pests. 
WuHitrt Peach Scare. See Peach Pests. 
Wire Worms 
Hlatridae 
The larvae of the click beetles. The 
fact that they work in the soil makes con- 
trol uncertain and difficult. Salty fer- 
tilizers, such as Kainit or nitrate of soda 
have been used with good effect as repel- 
lants to wire worms. Clean cultivation 
and the use of poisoned baits, such as 
green alfalfa treated with strychnine 
and placed under boards or buried in the 
ground are effective; poisoned slices of 
potatoes, carrots or other vegetables are 
excellent baits. E. O. Essie 
Miscellaneous Insects 
Quite a large number of insects which 
make the vines one of their food plants 
but never attaining any great impor- 
tance, may be Kept in subjection by prac- 
ticing clean culture and cleaning the 
vineyard of all refuse and burning it 
as well as keeping down weeds and rub- 
bish along fences and lanes. 
GRAPE, Prorits From. See Alabama. 
Green APPLE ApHis. See article on 
Aphids. 
1141 
Greens 
The word “greens” is used to designate 
the leaves and stems of certain varieties 
of young plants used as food. These 
plants were generally boiled, sometimes 
with a piece of bacon, and when cooked 
were eaten with salt and vinegar. Rather 
a large list of plants is used in this 
way, among them the following: 
California Peppergrass; Cardoon, the 
prickly artichoke, native of the Mediter- 
rean region; Chard, a variety of white 
beets, cultivated for its large leaves, leaf 
stalks and midribs; Chervil, a garden 
herb, native of Europe, of the parsley 
family, the young leaves of which are 
used for greens, soups and salads; Chic- 
ory, 2 perennial herb of the aster family, 
native of Europe and Asia, naturalized in 
the United States, has a dandelion-like 
root and heads of bright blue flowers; 
Chinese Amaranth; Chinese Artichoke; 
Chinese Cabbage; Chinese Mustard; 
Chives, small perennial herb of the lily 
family, allied to the leek and onion; 
Corn-salad, called also lamb’s lettuce; 
Cress (see Index); Dandelion, a peren- 
nial or a biennial herb of the aster family 
with a large yellow flower, the leaves 
sometimes used for food; Dock, of which 
there are many varieties or species, but 
it is the leaves of the yellow dock which 
are used for food, Endive, of which 
there are numerous varieties, forming 
two groups, viz., the curled and nar- 
row leaved, and the Batavian or broad 
leaved (see index); Globe Artichoke; 
Goosefoot, called also lamb’s quarters, 
pigweed; Ice Plant, a creeping plant of 
the fig-marigold family; Kale, a variety 
of headless cabbage, yielding curled and 
wrinkled leaves; Lettuce; Malabar Night- 
shade, a slender climbing plant of the 
goosefoot family—care should be used 
in nightshade, for some varieties are 
poisonous; Mustard; Nasturtiums; 
Orache, the garden orach or mountain 
spinach; Parsley, much used in garnish- 
ing dishes and flavoring soups; Pepper- 
grass; Pigweed, a plant that belongs to 
the goosefoot family and the variety used 
for greens is sometimes called “lJamb’s 
quarters;” Pokeweed, a stout, smooth, 
