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WISCONSIN HORTICULTURE 
May, 1919 
CRANBERRY CULTURE 
Edited by Mrs. S. N. Whittlesey, Cranmoor, Secretary Wisconsin 
Cranberry Growers Association 
Owing: to unavoidable conditions 
the* regular cranberry notes for May 
were received too late for publica- 
tion. The page this month is com- 
posed of “pick-ups.” — F. Cranefield, 
Editor, Wisconsin Horticulture. 
Flooding 1 Best Way to Fight 
Cranberry Pest, Says De- 
partment. 
An abundant water supply, per- 
mitting flooding and reflooding at 
proper times, is the best remedy 
for insect injury in cranberry 
bogs, and when the sites of new 
bogs are to be chosen this should 
always be borne in mind. On 
cranberry land where the water 
supply is insufficient, spraying, 
sanding, and other measures will 
have to be used. 
These are statements in Farm- 
ers’ Bulletin 860, “Cranberry-In- 
sect Problems and Suggestions 
for Solving Them,” by H. B. 
Scanmell, issued by the United 
States Department of Agricul- 
ture. 
Cranberry bogs, usually are 
flooded from December or Janu- 
ary until April or May and are re- 
flowed one or more times in the 
spring to eradicate insects. Oc- 
casionally a bog is flooded in the 
fall, immediately after picking, 
for a period of one or two weeks, 
a practice which aids materially 
in controlling the pests. 
made for flooding and reflooding. 
Many bogs, however, have been 
laid without supplying adequate 
flooding facilities and hence the 
control of insects has become a se- 
rious problem for some growers. 
New insecticides are coming to 
the front and these may be of 
value in helping to control cran- 
berry insects, but the bulletin says 
that too much stress can not be 
laid upon careful provision for 
a water supply when plans are 
being made for the development 
of cranberry land. 
The cranberry has many insect 
enemies, but some of them are of 
importance only on dry bogs. The 
foliage is attacked by three spe- 
cies of “fireworms, ” the tipworm, 
spanworms, army worm and fall 
army worm and the cranberry 
flea-beetle ; the fruit is eaten by 
the fruitworm, blossom worm, 
cranberry katydid, grasshoppers, 
and crickets; the vine is attacked 
by the girdler toadbug, vinehop- 
per, spittle insect, a mealybug, 
and the Putnam and oyster-shell 
scales; and the roots are de- 
stroyed by the rootworm and 
white grubs. 
The Department of Agriculture 
bulletin gives brief descriptions of 
these pests their life histories and 
the means found most effective in 
each case in preventing their rav- 
ages and for destroying them. 
HELPS INSECT CONTROL 
Insect problems may be dis- 
posed of with little difficulty 
where the bogs are constructed 
properly and ample provision is 
How to Sweeten Cranberries 
Cranberries may be served with- 
out emptying your sugar bowl. 
Because of the acid content of 
cranberries, sweeteners such as 
sorghum, cane or corn sirup may 
be used even more successfully 
than with other fruits. Cran- 
berries may be combined with 
other fruits which are sweet, such 
as apples, .figs, and raisins, either 
to extend or modify the cranberry 
flavor or to add sweetness to it. 
Cranberries are a valuable food 
because of the iron and acid they 
contain. Many like the acid 
flavor while others acquire a taste 
for it. The recipes suggested use 
sugar savers. 
Cranberry Sauce 
Cranberries, 1 quart 
Raisins or figs or cocoanut, 1 
cup 
Water, 3 cups 
Sorghum or cane sirup, % cup 
Inspect and wash cranberries. 
Prepare raisins, cut in small pieces 
and add to cranberries and other 
ingredients, and cook until tender. 
Cranberry Jelly 
Cranberries, 2 quarts 
Water, 1 quart 
Light sirup, 1 to l l /2 cups 
Cook cranberries in the water 20 
minutes. Put through a sieve. 
This amount should make about 1 
quart of juice and pulp. Add 
sweetening and cook about 10 
minutes, or until it will give a 
jelly. Turn into molds. 
Cranberry- Apple Jelly 
Apple juice, 1 pint 
Cranberry juice, 1 pint 
Sugar, % cup 
Sorghum or sirup, 1% cups 
Prepare apple juice as for apple 
jelly. Add prepared cranberry 
juice and boil 5 minutes. Add 
sweetening; boil until it gives the 
jelly test. Turn into glasses. A. 
large proportion of cranberry may 
be used if desired. 
