House & Garden 
KOHLER 
Also MEANS AN INSTITUTION 
Kohler, Wisconsin, is more than the 
home of the great Kohler factory, 
more than a community of workers 
expert in the making of enameled 
plumbing ware; it is the birthplace 
and site of an institution that is 
American to its very core. 
The American Club of Kohler is 
dedicated to the use of the Kohler 
community and the Kohler people. 
Here is fostered good-fellowship and 
good-citizenship. 
It is largely to this community spirit 
that Kohler owes its leadership and 
its splendid product—quality guaran¬ 
teed by the name KOHLER incon¬ 
spicuously glazed into the enamel. 
Send for the Kohler book—a guide 
to beautiful, durable, dependable 
plumbing ware. 
KOHLER OF KOHLER 
Kohler Co., Kohler, Wisconsin 
Shipping Point, Sheboygan, Wis. 
AND TWELVE AMERICAN BRANCHES 
“Columbia” Lavatory 
MANUFACTURERS OF ENAMELED PLUMBING WARE 
Work Among the June Vegetables 
{Continued from page 66) 
little what type of implement is used 
for this purpose. This stirring of the 
soil should be attended to at least once 
every week and certainly immediately 
after every rain. Professional gardeners 
who realize the wonderful advantages 
of constant cultivation seldom fail to 
work their gardens for an entire sum¬ 
mer without resorting to artificial meth¬ 
ods of watering. This, of course, is a 
distinct advantage, not only because of 
the economical value, but where the 
ground is made productive by cultivation 
the effects are more lasting than where 
growth is temporarily stimulated by the 
application of water. Another point 
that might be well worth while con¬ 
sidering is the fact that all soils contain 
hard lumps, or areas of small soil par¬ 
ticles so tightly compacted as to hold 
their shape. These lumps contain con¬ 
siderable natural plant food which is 
not available for' the plants unless 
broken. Deeper cultivation encourages 
deeper rooting, which means that the 
natural food elements in the lower soils 
are available for the plants. 
Enriching the Soil 
Liquid foods of all kinds are more 
quickly available for the use of the 
plants than any other fertilizer applied 
to the soil. The reason for this is that 
all forms of plant food must be soluble 
before being assimilated by the plant. 
It is, therefore, a general practice among 
gardeners to stimulate plant growth to 
quick maturity or a high degree of per¬ 
fection by the frequent application of 
liquid manures. 
Various fertilizers may be applied to 
the ground in this manner. More care 
must be taken in using the stronger 
feedings, such as nitrate of soda, sul¬ 
phate of ammonia, etc. It is a good 
practice to have placed at convenient 
points several barrels of water in which 
may be placed sacks containing any 
kind of good manure, left for several 
days, then thinned down to the color of 
weak tea before applying. After sev¬ 
eral applications the strength can be 
gradually increased. With commercial 
fertilizers, a pint or two to a barrel of 
water will be found sufficient. 
It is a bad practice to feed plants 
entirely on one diet, and it is well to 
balance the diet somewhat by occa¬ 
sional changes. Crops that remain in 
the ground all summer, such as Swiss 
chard, spinach,' parsley. New Zealand 
spinach, onions, etc., will be immensely 
improved by regular applications of 
liquid food, or fertilizers may be ap¬ 
plied directly to the soil at the base of 
the plant and worked into the soil with 
the cultivator. Thorough watering will 
help dissolve the fertilizer. It is a very 
good practice to water the plant after 
applying, which cleanses the foliage of 
any material that might be deposited 
there and may possibly cause damage. 
Peas, spinach, radishes and other 
crops which will be maturing in rapid 
succession should be followed by other 
crops of equal food value. If your 
ground is in a productive state it is 
wasteful to allow it to lie idle. If it is 
not in a productive state it should be 
made so by the restoration of the soil. 
This is best accomplished by the sow¬ 
ing of cover crops with a view to turn¬ 
ing them under. Shell beans are a very 
easy crop to grow and immune from the 
dangers of hot, dry weather. They 
should be started at this time. The 
small white, or navy, bean, our most 
popular shell bean, is grown in almost 
every garden, but there are many others 
equally good. The white marrow, which 
is somewhat larger, is also a good bean, 
or even the large white kidney bean; 
both are of high food value and easy to 
cultivate. 
If you wish to grow some onion sets 
for your own use, a piece of your idle 
ground may be used. Kale is a very 
useful winter crop and can be kept the 
entire winter by covering with salt hay 
or other loose material. It can be sown 
in drills and thinned out. Mangels, car¬ 
rots, etc., can be sown now. Mangels 
are good when used for cattle or 
chickens, and this is a good way to 
employ the ground. Where other crops 
have been sown, a large quantity of 
good manure should be thoroughly in¬ 
corporated with the soil before planting 
the second crop. 
Spinach, Root Crops and Peas 
Spinach should be ready for canning 
now. You will find that spinach which 
is maturing this month is superior to 
any in your garden. By lifting the 
plants and cutting off the roots before 
placing in the basket, they will entail 
less work when canning, as less wash¬ 
ing is required. Beets and carrots from 
early sowings should also be ready now 
for canning, as it is advisable to use 
these vegetables when small. It is an 
easy matter to judge from the size of 
your plantings about the quantity you 
will require for your table before the 
next sowing will be ready. 
Peas are considered to be best in 
June, and it is therefore advisable to 
can all you can spare while they are of 
high quality. The constant picking also 
relieves the vines of their load. Rhu¬ 
barb can be put up at this time, either 
by the cold water method or by cook¬ 
ing. Swiss chard canned now will be 
better than that maturing later, both in 
color and texture, because of the grow¬ 
ing conditions at this time of year. In 
fact, it will be found advisable to pre¬ 
serve all the vegetables that can be 
spared at this time, as they will be 
higher in quality and in food value than 
at any other season. 
American Sculpture for American Gardens 
{Continued from page 28) 
Carthage and Egypt, its sculpture was 
of the kind called “archaic”—splendid 
in its spirituality, it is true, but not 
attaining the beauty which is recog¬ 
nized as Grecian art. 
In those early days the Greek sculp¬ 
tor found his chief employment in 
embellishing the temples of the gods 
and in marking the graves of the dead 
with funeral “steles,” as well as the 
adornment of certain household imple¬ 
ments of every-day use. It was a con¬ 
ventional art, and in spite of modern 
cults that seek its glorification, was 
stilted and confined. Greece’s sculptors 
had not yet come to their splendid free¬ 
dom. 
Then the genius of the Greek for 
arms and for trade asserted itself. For¬ 
eign nations were conquered, Greek 
navies ruled the seas and Greek mer¬ 
chant ships transported the wealth of 
the world. Her traders became rich, 
their riches brought culture, their cul¬ 
ture built magnificent suburban homes, 
and those suburban homes with their 
wonderful gardens gave Greece her 
golden age of sculpture. 
The aristocratic Greek trader, half 
politician, half merchant, with the 
wealth of the world poured into his 
lap, was a patron of the arts com¬ 
parable to none. He sought to surround 
himself with beauty, and he was proud 
to find that beauty at home, in the 
physical perfection of his country’s men 
and women. The man who could trans¬ 
late this beauty into marble and bronze 
was given the glory that belonged to 
{Continued on page 70) 
