July, 1890. 
137 
/ ORCHRRD 2 ™°$- G R R D E N \ 
to the time of ripening of the fruit, when 
all the plums still on the trees were exam- 
ined to complete the record. 
The follow ing conclusions seem to be fair- 
ly drawn from the experiments and obser- 
vations of the past summer. 
1. The gouger appears upon the trees 
much earlier in the spring than does the 
curculio. 
2. The gouger is much more injurious 
than the curculio to native plums on the 
grounds of the Iowa Agricultural College. 
3. The gouger very much prefers the na- 
tive to the domestic varieties. 
4. The examination of over 24.000 native 
plums from not less than 18 different trees 
of many varieties showed a little over 27 
per cent of their fruit to be injured by the 
gouger. 
5. The gougers take no food in the fall 
after emerging from the plums. 
6. The gouger has at least one parasite 
that preys upon it while in the pupa state. 
The parasite is Sigalpus canadensis. 
7. The season's experiments indicate that 
London purple, as recommended for the de- 
struction of the curculio, is of little value 
for the destruction of the gouger. 
8. The gouger is not able to come to ma- 
turity in fruit that falls from the trees be- 
fore the middle of July. 
9. Fruit infesied by the gouger does not 
ripen or fall prematurely. 
10. About 26 per cent of the punctures 
of the gouger result in the production of a 
beetle. 
11. Jarring the trees and collecting the 
beetles and gathering stung fruit from the 
trees before the first of August are the best 
remedies at present known for the gouger. 
12. The curculio prefers the domesticat- 
ed to the native varieties of plums. 
13. When eggs are deposited in native 
plums the curculio develops as well in 
them as in the domestic varieties. 
14. Native varieties are not a protection 
to domestic varieties. The fact that two 
Yellow Mira Belle trees growing in the im- 
mediate vicinity of many natives had 66 
per cent of their plums destroyed by the 
curculio, while the natives had less than 10 
per cent of their fruit punctured, is suffi- 
cient proof of this. 
15. That succulent, quick growing plums 
are not less attacked than slow growing 
varieties. 
16. The curculio develops readily in the 
Duchess apple. 
17. The curculio is not double brooded 
in Iowa, but the eggs deposited late in July 
and August are from belated females. 
18. Two applications of London purple 
in water, although not made at the times 
best suited to destroy the curculio, appar- 
ently gave a protection of 44 per cent against 
the ravages of this insect. 
19. London purple in water in the pro- 
portion of one pound to one hundred and 
twenty gallons is much too strong a mixture 
for plum trees. One half this strength is 
as strong a mixture as should be used,” 
II. S. Mall. 
[All our readers are iuvlted to write to the editor of 
this department in regard to any matters in which 
they are interested. Extracts from letters will be 
printed from month to month.] 
Several correspondents send recipes for 
ices and ice cream for the benefit of “Mrs. 
J. T. R.” whose inquiry was published in 
May, and we publish them all, knowing 
that many other readers will be glad to use 
them. 
RASPBERRY ICE. 
A pint of raspberry juice, three quarters 
of a pint of sugar, the juice of half a lemon. 
Boil the water and sugar together fifteen 
minutes. Put all together and freeze. 
FROZEN RASPBERRIES. 
A quart of raspberries, nearly a pint of 
sugar, a pint of water. Boil the water and 
sugar together twenty minutes, add the 
raspberries and cook twenty minutes long- 
er. Let it cool, add the juice of a lemon 
and freeze. 
LEMON ICE. 
Six lemons. 2 oranges, 1% pints water, 1 
pint sugar. Mix, strain and freeze. 
ICE CREAM. 
3 quarts cream. Whip it, then flavor 
with the juice of any fresh fruit. Make it 
pretty sweet, then add three eggs, whites 
and yolks beaten separately. Freeze. 
Our first enquiry this month is from 
“Constant Reader,” who says: 
“Can anybody can corn so that It won’t spoil? I have 
tried so many times and always had bad luck that I’m 
going to wait now till somebody tells me a way that 
she’ll warrant. I thought perhaps Orchard and Gar- 
den could help me.’’ 
Here is a reliable method, and the only 
way we know r that is to be depended on. 
With a very sharp knife, cut off a thin slice 
of the kernels, then scrape the cob. Add a 
little salt, then put the corn into glass jars, 
pressing it down till as full as possible. 
Then put on the rubbers and screw down 
the tops. Put the cans in a wash-boiler, 
with cloths between them and the metal 
bottom. Nearly cover them with cold 
water and let it come slowly to a boil. Boil 
hard four hours, adding boiling water 
as it boils away. Every hour, take out the 
jars and tighten the tops; do this also when 
the corn is done. If the cans are perfectly 
tight, the com will keep without fail. 
When opened in the winter, simply season 
and heat; do not allow it to cook. 
J. L. Sloan, Martinsburg, Ind., writes: 
“Will some one tell me through the columns of Or- 
chard and Garden how to can up pumpkins and 
squashes so they will keep good.” 
As this question has come in good season, 
we shall hope to receive reliable directions 
which may be printed next mouth. 
In warm weather refrigerators should be 
washed with cold water with soda dissolv- 
ed in it. 
How to Keep Well in Warm Weather. 
Don’t overdo, nor overeat. Many people 
forget that extreme heat is, in itself, a drain 
upon the system, and they work just as hard 
in July as they did in January, and then 
wonder why they are not well. There are 
cases where it is necessary for people to 
work beyond their strength; but, many 
times, the necessity is not real but fancied. 
A simpler manner of living, an indifference 
to what others will think, would often 
make rest possible. Through the summer, 
at least, most of us can neglect some work 
to advantage, and we ought not to think ol 
undertaking much outside of the necessary 
routine. 
Another thing that is frequently forgot- 
ten is the fact that food creates heat, conse- 
quently we do not need as much in the sum- 
mer as in the winter, nor should it be of the 
same nature. Most of the digestive diffi- 
culties that are so prevalent now are caused 
by eating too much or the wrong kind of 
food. Care in regard to the diet will usu- 
ally prevent such attacks. Another cause 
of illness in the summer is insufficient cloth- 
ing. There are many who, with the first 
warm weather, exchange their flannels for 
gauze or other light underwear which they 
keep on till autumn, in spite of many cool 
days and the constant changes of the most 
fickle of climates. If they would only 
change their underclothing with the weath- 
er, they would avoid many difficulties. 
When this is not practicable, as of course it 
is not always, then warm outer garments 
should be at hand and put on as soon as the 
change of weather is felt. Mothers need to 
be especially careful in watching their chil- 
dren during the summer months, keeping 
them from playing too hard, from eating 
things that they ought not, and from being 
improperly clothed. With such care, the 
end of summer will find strong and vigor- 
ous boys and girls, ready for the school 
work which awaits them. 
Simplify. 
Though summer is a time of rest and leis- 
ure for thousands of women, for many more 
it is a season of hard work. The average 
country housekeeper finds it the hardest 
time of the year. It is the pleasantest sea- 
son to entertain her friends; but, much as 
she enjoys their visits, she finds that an in- 
crease in the size of the household means 
an increase of care and labor. People must 
eat, though the weather be warm, and it is 
impossible to keep a supply of food on hand 
as in winter; consequently a good deal of 
work in a hot kitchen is necessary every 
day in order to keep the tattle supplied. 
Then, washings and ironings are much larg- 
er than at any other time in the year; the 
children are not in school, and hence make 
more interruptions and demands upon her 
time; while the heat often renders any exer- 
tion burdensome. 
Yet, in spite of all of this, it is possible 
for a housekeeper, by skillful arrangement, 
to lessen the fatigue and discomfort of her 
summer’s work. It may be that she can 
