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Fitchett Dahlias 
as early as they should. Put a wooden label with the 
name written heavily in lead pencil beside each plant. 
It’s half the tun of growing them to know their name 
when they bloom. 
CULTIVATION. 
Rake the ground thoroughly as soon as planting is 
completed and repeat this raking every week until plants 
are large enough to shade the ground. If the season is 
dry, water thoroughly at night once a week and rake the 
ground the next morning. Flowers are produced on the 
soft growth, and if through neglect your plants have 
become hard and woody, better cut a part of the top off 
and start over again. 
FEEDING. 
At planting time use plant food as directed under 
“Where to Plant.” When flower buds begin to form, 
apply a level tablespoonful of Vigoro around each plant 
in a circle starting two inches from the stem and extend¬ 
ing out ten inches and work it lightly into the soil. This 
feeding should be repeated every two or three weeks. 
Do not let the plant food touch the stalk o r leaves. 
DISBUDDING. 
Larger flowers may be produced by removing the 
smaller buds usually appearing on either side of the main 
bud Also remove the side branches as soon as they 
start at the first three joints immediately below the 
terminal bud. 
INSECT PESTS. 
One of your worst pests in a dry season is the Leaf 
Hopper, a very small insect which sucks the sap out of 
the under side of the leaf and flies away as soon as you 
brush against the plant. The leaves appear mottled and 
tips turn brown, same as potato vines with the “hopper 
burn.” We have used Derrisol—sprayed on under side 
of leaves—with marked success Black Leaf 40, Red 
Arrow and Evergreen are also recommended. BUT, 
“Get ’em early ” 
KEEPING FLOWERS 
Cut flowers early in day if possible, trim off surplus 
foliage and put ends of stems in hot water for a minute 
after which they may be put in cold water in the usual 
manner. Fresh flowers treated in this way last much 
longer and wilted ones are much revived by it. Do not 
get the hot water on flowers or leaves. 
STORING ROOTS. 
After a killing frost, let the roots ripen for a week, 
then cut off tops and dig the clumps of roots carefully. 
Label each variety and pack clumps in boxes on floor of 
vegetable cellar. If after a few weeks they seem to be 
too dry the roots may be covered with papers or sand, 
Do not divide clumps until spring. 
