72 
House & G a r d e n 
August THE GARDENER’S CALENDAR Eighth Month 
Japanese arrange¬ 
ment by Mrs. H. J. 
Fisher, Greenwich 
Garden Club 
Bird of Paradise 
flower, by Mrs. F. C. 
Littleton, t h e ist 
Prize 
The 2nd Prize, by 
Mrs. Seton Lindsay, 
of Long Island 
SUNDAY 
MONDAY 
TUESDAY 
WEDNESDAY 
THURSDAY 
FRIDAY 
SATURDAY 
This Calendar of the gardener’s 
labors is aimed as a reminder for 
undertaking all his tasks in sea¬ 
son. It is fitted to the latitude of 
the Middle States, but its ser¬ 
vice should be available for the 
whole country if it be remem¬ 
bered that for every one hundred 
miles north of south there is a 
difference of from five to seven 
days later or earlier in perform¬ 
ing garden operations. The dates 
given are. of course, for an ave¬ 
rage season. 
1. Evergreens 
may be planted 
at this time. 
These are 
plants that 
need a great 
deal of water, 
so it is advis¬ 
able when re¬ 
setting them to 
saturate the 
soil thorough¬ 
ly to restore 
and encourage 
activity of the 
roots. 
2. Vegetables 
of the different 
forcing types 
may be started 
for greenhouse 
cult i vat ion. To¬ 
matoes, cauli¬ 
flower, lettuce, 
spinach, pars¬ 
ley, beans, 
Swiss chard and 
New Zealand 
spinach are 
vegetables of 
easy culture 
under glass. 
3. If you 
have a green¬ 
house make up 
a compost heap 
of all plants. 
Use top soil 
tvith a good sod 
growth adding 
manure and 
bone meal and 
stacking it up 
at a convenient 
point so that 
the green ma¬ 
terial will de¬ 
compose. 
4. This is 
the time to 
build cold- 
frames for the 
fall and winter. 
Brick or con¬ 
crete is prefer¬ 
red but a sub¬ 
stantial wood¬ 
en frame will 
last some time. 
Next to the 
greenhouse the 
coldframe is 
the gardener’s 
best friend. 
5. Newly 
set out plants 
that are not 
growing satis¬ 
factorily can be 
stimulated into 
growth by ap¬ 
plication of ni¬ 
trate of soda, 
sulphate of am¬ 
monia or other 
materials of 
this kind. After 
using these 
good results 
will be noticed. 
6. Gather 
the onion crop 
now. When 
the tops have 
died down the 
onions should 
l)e pulled and 
left in the sun 
to dry; then the 
tops can be 
twisted off and 
the onions 
themselves 
stored in a dry 
cool place until 
ready for use. 
7. Strawberry 
beds may be 
set out at this 
time, which 
will hear a full 
crop of fruit 
next year 
Make certain 
that both the 
perfect and im¬ 
perfect types 
are planted 
This will assure 
proper fertili¬ 
zation of the 
flowers. 
8. The cane 
fruits should 
be looked over 
at this time. 
Old shoots on 
the raspberries 
and blackber¬ 
ries should be 
cut out en¬ 
tirely as these 
do not bear 
again. Young 
shoots for next 
year should 
now be tied 
firmly in place. 
9. If you 
want high- 
grade dahlia 
blooms it will 
be necessary to 
keep the plants 
properly dis¬ 
budded. This 
means a con¬ 
stant and con¬ 
sistent pinch- 
i n g of the 
young growth 
in order to re¬ 
duce the num¬ 
ber of buds. 
10. There is 
still time to 
sow some cool 
crops in the 
garden. Sev¬ 
eral sowings of 
peas should be 
made this 
month, also 
spinach, cress, 
radishes, let¬ 
tuce, turnips, 
etc. If the 
ground is dry, 
water well be¬ 
fore sowing. 
11. Biennials 
such as fox¬ 
glove and cup- 
and-saucer, can 
be started from 
seed now. It is 
good practice 
to sow quanti¬ 
ties of peren¬ 
nials now, car- 
r y i n g them 
over the winter 
in the cold- 
frame and set¬ 
ting them out 
in early spring. 
12. Neglected 
ground that is 
intended for 
cultivation 
next year 
should be bro¬ 
ken up. The 
proper forking 
or plowing with 
the subsequent 
harrowing will 
remove large 
quantities of 
the trouble¬ 
some rye and 
twitch grass. 
13. This is the 
time that spe¬ 
cial attention 
should be given 
to cabbage and 
other green 
vegetables on 
account of the 
leaf-eating in¬ 
sec t s , The 
plants should 
be sprayed 
with arsenate 
of lead to de¬ 
stroy the in¬ 
sects. 
14. Crops 
that remain in 
the ground, 
such as Swiss 
chard, par¬ 
snips, etc., 
should have a 
top dressing oc¬ 
casionally with 
a strong fer¬ 
tilizer to pre- 
vent them 
from becoming 
tough. Soluble 
fertilizers are 
more available. 
15. Roses 
showing a sub¬ 
stantial growth 
should be en¬ 
couraged by 
top dressings 
of bone meal 
or any good 
fertilizing 
agent. Though 
it does not im¬ 
prove the qual¬ 
ity of the fall 
flowers it gives 
the plant more 
vigor. 
16. This is 
the time that 
cuttings should 
be taken of all 
the various 
bedding plants 
such as coleus, 
geraniums and 
alternantheras. 
These plants if 
carried in a 
cool green¬ 
house through¬ 
out the winter 
will make good 
stock plants. 
17. Bay trees, 
palms, hydran¬ 
geas and other 
plants custom¬ 
arily used for 
piazza decora¬ 
tion are usually 
infested with 
various aphids 
and other in¬ 
sects. It is ad¬ 
visable to use 
tobacco sprays 
regularly as a 
preventive of 
these pests. 
18. New 
lawns can be 
seeded down 
now. Failure 
with lawns is 
often due to 
the improper 
preparation of 
the ground and 
the meagre al- 
lotment of 
seed. Sow grass 
thickly, as this 
will help to 
choke the weed 
growth. 
19. Hedges 
of all types, 
evergreens that 
have been con¬ 
fined to a form 
and various 
plants that are 
clipped, should 
be gone over 
now as growth 
is about to 
cease. This will 
be the final 
clipping and 
should be done 
carefully. 
20. Early 
celery should 
now be ready 
for use. Bank¬ 
ing this with 
earth is not ad¬ 
vised on ac¬ 
count of the in¬ 
tense heat. It 
is best to use 
paper bleachers 
or boards for 
this purpose, 
blanching only 
in usable Quan¬ 
tities. 
21. It is ad¬ 
visable to have 
a small step- 
ladder or at 
east a box to 
stand on in or¬ 
der to get at 
the top of the 
poles when 
picking limas 
or other types 
of pole beans. 
It is usually at 
the top that 
the greatest 
yield is found. 
22. Melons 
ripening now 
should be kept 
sprayed with 
Bordeaux mix¬ 
ture to prevent 
blight. It is a 
good plan to 
place small 
boards under 
the young mel¬ 
ons to assure 
ripening. Allow 
the melon to 
leave the vine 
voluntarily. 
23. This is 
an excellent 
time to go over 
and prune the 
shade trees, as 
it is easy to see 
how the work 
should be done. 
Remove the 
limbs very 
close leaving 
no shoulders 
and paint the 
wounds care¬ 
fully. Make 
cuts clean. 
24. Bulbs for 
forcing in the 
greenhouse 
should be or¬ 
dered at this 
time. Boxes, 
pans, soil and 
other necessary 
materials used 
in the forcing 
of these plants 
should he made 
ready, as some 
of these bulbs 
are available 
now. 
25. Buds 
will be forming 
on most of the 
greenhouse 
chrysanthe¬ 
mums at this 
time and 
strong feedings 
will be neces¬ 
sary if you 
want highest 
quality flowers. 
Also spray oc¬ 
casionally with 
tobacco prep¬ 
aration. 
26. Before 
cold weather, 
look over the 
greenhouse, re¬ 
placing broken 
glass, doing 
any necessary 
repair work. 
Be certain the 
boiler is in 
working condi¬ 
tion, particu¬ 
larly in a green- 
11 ouse that 
was closed last 
year. 
27. It is just 
as necessary to 
prune vines as 
it is other 
plants. All old 
and unproduc- 
t i v e wood 
should he re¬ 
moved. This 
will give more 
room for the 
younger and 
more vigorous 
shoots. Now is 
the time for 
this work. 
28. Late cel¬ 
ery, cabbage, 
cauliflower and 
kale may still 
be planted. Use 
plenty of water 
when setting 
out these 
plants and 
make a habit 
of watering 
them twice 
daily until the 
plants show 
that the roots 
are established. 
29. Flowers 
intended for 
cultivation in 
the greenhouse 
this winter 
should be 
started now. 
Seeds of vari¬ 
ous annuals 
such as stock, 
mignonette 
and snapdrag- 
o n may be 
sown, or small 
plants may be 
purchased. 
30. Don’t 
let your flower 
g a r d en run 
down. Keep 
the tall flowers 
staked and cut 
out all the dead 
flowering 
stalks. Keep 
the edges trim¬ 
med and stir 
the soil on the 
surface. This is 
as necessary 
now as in the 
spring 
31. After 
gathering the 
peach crop, 
spray the trees 
with Bordeaux 
mixture to keep 
the various 
foliage diseases 
in check. Trees 
afflicted with 
the yellows 
should be cut 
down and 
burned to pre¬ 
vent the spread 
of the disease. 
Then came the roiv-slip, 
Like a dancer at the fair. 
She spread her little mat of 
green. 
And on it danced she. 
With a fillet hound about her 
brow, 
A fillet round her happy brow, 
A golden fillet round her brow. 
And rubies in her hair 
—Sydney DobeV 
/ KNOW not whether it is the change of air which is conducive to good sleep and healthy morning appe¬ 
tites, or the siglut of green growing things, which arouse in both men and women some of their primal 
earthiness—the reasons do not matter—but breakfast in the country is sure to be a prodigious affair. 
The city does not breed the same sort of hunger that grips you in the country. In the city one cats 
because it is time to cat; in the country one can cat irrespective of tune. 
Your city guest will protest, on going to bed, that it is his custom to be quite content with a piece of 
dry toast and a cuff of black coffee, but should you give him these alone he will be mightily starved. _ Set 
before him rashers of bacon. Stint not on the eggs. Fill the coffee urn to the top. Make a mountain of 
toast. Add fruit and marmalade and hot cakes if you will. None will be left. He may apologise fer his 
hunger, he may protest that he has never eaten so much before in all his life, nevertheless, every crumb 
and drop of these good things will disappear before the Gargantuan appetite of him who vowed that he was 
satisfied with toast and coffee. Like as not, despite all this, he wilt be hungry before noon. 
—The Journal of a Country House. 
Pussy willow, by 
Mrs. S. L. Fuller, 
Rye Garden Club 
Forsythia, by Mrs. 
E. Mac Rea, Green¬ 
wich Garden Club 
Third Prize at Flow¬ 
er Show, by Mrs. 
R. Mallory, Jr., Rye, 
N. Y. 
Trellis is effectively used between the house 
and garage of R. H. Keith, Country Club 
District, Kansas City. E. B. Delk was the 
architect 
The use of shrubbery in the completed 
house picture can be learned ■ from these 
views of the Kansas City home of James 
L. Cultura 
These views of the Cultura garden were 
taken two years apart, showing remarkable 
contrasts in that space of time. A. H. 
Buckley, architect 
