June, 1917 
WISCONSIN HORTICULTURE 
155 
COMMON GARDEN INSECTS OF WISCONSIN 
Vegetable 
Insect 
Stage m which 
damage is done 
Damage 
Control 
method 
Peas 
Pea aphis (louse) 
All stages 
Sucks juice from foliage 
6 
2-7 
Adult 
2-7 
Adult 
1-2-7 
Beet aphis (louse) 
All stages 
Sucks juice from foliage 
6 
Cabbage maggot 
Larva 
Base of stem and roots. 
8-9 
Cabbage worms 
Larva. 
2-10-1 1 
(See gen- 
Cabbage (aphis) 
All stages 
Sucks juice from foliage 
eral) 
6 
Cabbage leaf miner.. 
Cucumber beetle 
Larva 
Adult larva 
Mines through leaves 
Eats foliage — destroys 
roots 
Sucks juice from foliage 
12 
2-13-14 
Squash bug 
Adult-larva 
1-13-14- 
Larva 
and stems 
15-16 
1-10 
Melon aphis 
AJ1 stages 
Sucks juice from foliage 
6 
Squash vine borer — 
Larva 
Burrows in vine 
1-12 
Celery caterpillar 
Larva 
14 
Cut worm 
Larva 
See gen- 
Melon 
Corn ear worm 
Same as for 
cucumber 
Larva 
Larva 
Eats seed on cob 
eral 
2-19 
No satis- 
Squasli 
Radish 
Same as for 
cucumber 
Maggot 
Larva 
Burrows in roots 
factory 
method 
No satis- 
factory 
method 
2-7-13-14 
Potato flea beetle 
Adult-larva 
Eats foliage 
2-7 
2-7 
Potato stalk borer.. 
Tomato worm 
0 
Larva 
Eats foliage 
14 
Tomato stalk borer. 
<> 
Eats foliage 
2-7 
Potato beetle 
A .'"It-larva 
Eats foliage 
Eats foliage and base 
of stems 
Eats foliage 
2-7-14 
17-18 
1-2-7 
Adult 
1-2-7 
W..ite grubs 
Larva 
Eats roots and liases of 
19 
stems 
Fungus diseases — Use Bordeaux mixture both to prevent infection and spread of disease. 
emulsion, is necessary. On the 
other hand, if the attack is on the 
interior of the plant, removal of 
the part, or in the case of seed, 
fumigation may be necessary. 
Some knowledge of various in- 
sects is necessary in order to iden- 
tify some of our less common in- 
sect pests which at times are very 
troublesome, but descriptions of 
them cannot be undertaken in this 
article. 
Below is given a list of the more 
common insect pests of vegetables, 
with methods of control and form- 
ulae for spray mixtures. 
Methods of Control. 
1. Trap plants. 2. Dust plant 
with air slaked lime and Paris 
Green or Arsenate of lead. Re- 
peat at intervals as often as in- 
s e c t reappears. 3. Fumigate 
seed with Bisulphide of carbon 
before planting. 4. Soak for 1 
minute in boiling water. 5. Same 
as 3 but as soon as harvested. 
6. Kerosene emulsion or nicotine 
sulphate. Nicotine sulphate at 
times gives undesirable flavors to 
salad crops. 7. Bordeaux mix- 
ture containing arsenate of lead 
or Paris Green. 8. Protect plant 
by tarred paper protector about 
3 inches in diameter fitted closely 
around base of plant. 9. Burn 
badly infected plants as soon as 
discovered. 10. Apply arsenate 
of lead or Paris Green in liquid 
form. 11. Fresh hellebore or 
pyrethrum may be substituted for 
10. 12. Destroy infected part as 
soon as discovered. 13. Cover 
plants with hill protectors. 14. 
Hand picking — should be done 
daily until further injury is un- 
important. 15. Use traps — boards, 
sticks, clods, stones, adult insect 
hides under them. May be found 
in early morning or late evening. 
16. Mash eggs — usually found on 
under surface of leaves. 17. Poi- 
son bait — (1) vegetable — spray 
clover with Paris Green or arsen- 
ate of lead, scatter fresh material 
around plants in evening. (2) 
Bran mash — White arsenic or Par- 
is Green one-fourth pound, brown 
sugar one-fourth pound, bran ten 
pounds. Mix thoroughly and 
add enough water to make a damp 
mash. 18. Dirt bands, tin or 
strawberry box protectors. 19. 
Fall tillage. 
How to Make the Sprays. 
Arsenate of lead (powder) or 
Paris Green, liquid — 1 oz. to 6 gal. 
water. 
Arsenate of lead (powder) or 
Paris Green, dry — 1 oz. to 3 or 4 
lbs. air-slaked lime or flour. 
Kerosene Emulsion — 5 to 7% 
kerosene. 
Nicotine sulphate (40%) 1 part 
to 700 to 800 parts water. Add 
small amount of soap solution. 
Bordeaux mixture 4-4-50 form- 
ula. 
Without apology we present sev- 
eral articles by Prof. Moore and 
Mr. Roberts. These were sent to 
all of the newspapers in the state 
earlier in the season and probably 
widely published but all will bear 
reading a second time. These notes 
are all thoroughly practical and 
remarkably we’l presented for am- 
ateur consumption. 
