Co-operation Amongst French Farmers. 175 



their growing crops from destruction by insect and fungoid 

 attacks. 



Among insects which call for energetic measures on the 

 Continent is the cockchafer, especially its larva, and numerous 

 associations have been formed to combat its ravages, particu- 

 larly at the periods of its triennial swarms. Usually the 

 members of a syndicate contribute to its funds in proportion 

 to the area they cultivate, while children are paid by the 

 association to collect the grubs and mature insects, a half- 

 penny per pound being a not uncommon price. But other 

 insects also form the object of co-operation. An association 

 exists at Pontivy for the destruction, by means of sulphate of 

 copper solutions, of the apple blossom weevil iAiithonomiis). 

 Still more numerous are the syndicates formed for the 

 protection of the vine from the attacks of the phylloxera and 

 various fungoid diseases, as well as against frosts (this last is 

 done by burning some material yielding a heavy thick smoke, 

 and so covering the vineyards with an artificial cloud). Other 

 syndicates exist for protecting the crops against the depre- 

 dations of game, for maintaining country roads in good order, 

 and other purposes. 



Mutual insurance, by co-operation among the inhabitants 

 of a locality, against the destruction of crops by hail is not 

 considered practicable, on account of the heavy risks and the 

 too limited area covered by such associations. But syndicates 

 can usefully negotiate with hail insurance companies to 

 secure advantageous terms for their members, and this has 

 been successfully done in many districts. 



Pi'eparatioit of Preserves. 



The business of preserving fruits and vegetables is also 

 one which has been successfully organised on a co-operative 

 basis, particularly in districts where these products find no 

 remunerative outlet in a fresh condition, more especially in 

 seasons of great abundance. When the markets are encum- 

 bered with fresh fruits and vegetables, French producers have 

 found it advantageous to form associations for the prepara- 

 tion of preserves of fruits, peas, beans, tomatoes, and other 

 products, either by evaporation, as in America, or by other 

 processes. The manufacture of fruit pulp from apricots has 



