58 
House & Garden 
Another Gem in Hand Forged Wrought 
Iron From the W. Irving Forge , 
326 East 38 th Street , New York City 
Something unusual for the unusual 
room 
DANERSK DECORATIVE FURNITURE 
I N the days when the beautiful pieces of the past were made, 
there were no “stock sets,” no great factories, but each piece 
was made for the family that ordered it. 
The DANERSK method is identical with that of the past. We 
fashion our furniture from rare woods in our v dry sheds and finish 
all pieces in the manner prescribed by the purchaser for each room. 
Because we have so organized we can give quick deliveries. Beauti¬ 
ful schemes have been worked out by us for almost all the im¬ 
ported fabrics available to-day. Make your selection and we will 
finish it as a unified set. 
We hold all pieces ready for immediate finishing 
in the decorative scheme of your own choosing. 
Consult your decorator or deal direct. Advice given 
without obligation to purchase. 
ERSKINE-DANFORTH CORPORATION 
send for valuable 2 West 47 th Street, New York 
BOOK A-/ First Door West of Fifth Avenue — 4th floir 
The furnishing 
of a room 
is a very 
personal matter. 
The Vegetable Garden in July 
(Continued from page 40) 
manure, or any material of this kind watering must be practiced with care. 
may be used, and if dry weather pre¬ 
vails at the time of mulching it is a 
good practice to water the plants thor¬ 
oughly before applying the material. 
We have now reached that time of 
the year when we must look forward 
to our winter root cellar and its sup¬ 
plies. So many stop gardening in July, 
which is one of the most important 
planting months of the season, as most 
of the green crops and some of our root 
crops are started now. If we have kept 
our faith with the garden we should 
have on hand a plentiful supply of 
young plants of those crops that require 
setting out at this time for winter stor¬ 
age, such as cabbage of the different 
types—red, Savoy or the large winter 
keeping kinds — cauliflower, kale, Brus¬ 
sels sprouts and celery. 
Most of these plants are set out in 
ground that has already finished an 
earlier crop and for that reason some 
consideration should be given to the 
fertilizing of the soil. If possible, 
trenches should be located where the 
plants are to be planted and manure 
can be spaded under, or lacking this, a 
good commercial fertilizer can be worked 
into the soil. Lift the seedlings with as 
large a ball of earth as possible; a thor¬ 
ough watering a few hours before trans¬ 
planting will make for success in this. 
After setting, the plants should be 
watered freely, to settle the earth around 
the roots. Shading for a few days is 
very helpful and is quite easily accom¬ 
plished by placing boards above the 
rows. These can be supported by small 
stakes and should be a few inches above 
the tops of the plants. Papers or 
shingles stuck into the ground will be 
found satisfactory for shading. 
In the small home garden it is pos¬ 
sible to employ many methods that are 
not possible commercially. One of these 
is always to do the transplanting in the 
evening; another is to sprinkle the 
plants very lightly every evening for 
several evenings or until they show by 
their strong upright foliage that their 
roots have become established. 
If for any reason you haven’t a sup¬ 
ply of these very necessary winter crops, 
the young plants can be purchased quite 
reasonably from local florists, and you 
cannot hope to make the garden a real 
factor in the household next winter un¬ 
less you make an effort to set out these 
plants now. Rutabagas, turnips, beets 
and carrots for storing next winter 
should be sown now and the best plan 
is to sow several rows of each at one 
time. 
Lettuce of Quality in Summer 
Lettuce, whether of the curled, head¬ 
ing or Romaine sort, is unquestionably 
one of our most desirable products of 
the garden. To the beginner, and in 
some cases to the advanced gardener, 
it has always been a big problem to 
grow really good lettuce in summer, for 
being a cool crop, it runs to seed very 
rapidly during hot dry weather. This 
can be largely overcome by furnishing 
the plants with the many elements they 
require. Above all the roots must be 
kept cool. Make certain at planting 
time that the earth is rich in plant food 
and loose to a considerable depth, and 
apply heavy surface mulches. Deep 
stirring of the ground cannot be prac¬ 
ticed with lettuce, as you can’t get 
close enough to the plants to do much 
good. Light sandy soil will not grow 
good lettuce and this is equally true of 
soils that are too heavy. Where these 
conditions prevail it will be necessary 
to remove some of the soil, replacing 
it with a rich mixture of three parts 
chopped sod or top soil, to one part 
well decayed stable manure; a» trench 
about V wide and the same depth will 
be ample. Lettuce must never be al¬ 
lowed to become dry at the roots, so 
Don’t wet the tops any more than 
absolutely necessary or the water col¬ 
lecting in the head will cause it to de¬ 
cay ; this is especially true when the 
plants are heading. It is also a good 
practice to shade lettuce during the hot 
dry weather of mid-summer; a wide 
board placed over the row will serve 
very well. In some cases the planting 
of summer lettuce is practised in par¬ 
tially shaded locations such as the north 
side of a wall or building, or between 
the rows of pole beans, but burlap shel¬ 
ters erected on stakes a foot above the 
plants will reduce the percentage of the 
losses from plants seeding. 
Summer Bugs and Diseases 
At this season of the year, gardens 
frequently suffer from the attacks of 
various plant enemies or diseases which 
are often the result of poor growing 
conditions. In gardens, that were im¬ 
properly prepared, poorly supplied with 
plant food, or where the plants are un¬ 
duly shaded or other conditions are 
bad, bugs of all kinds flourish. In fact, 
such gardens are invariably destroyed 
by insects or disease. In good gardens, 
where the soil has been studied and 
supplied with its proper needs, such at¬ 
tacks can be readily overcome. In 
other words, the plants have the vitality 
to fight the bugs and diseases. 
The three principal troubles at this 
time are blight, mildew and insects. 
The remedies are quite simple but in 
all cases should be applied before the 
plants are weakened by the attacks. 
Blight is due to the attacks of minute 
parasites which puncture the foliage. 
Preventive measures are preferred, so 
keep the foliage covered with Bordeaux 
mixture, and leaves that are infested 
should be removed entirely. 
Mildew is a collection of spores on 
the foliage which give it the appearance 
of a grav-white covering. The leaves 
should be dusted with flowers of sul¬ 
phur, or some of the standard prepara¬ 
tions which are on the market for this 
purpose. 
Insects can be divided into three gen¬ 
eral classes to make them understandable 
if anyone cares to. Those that eat and 
which are the easiest of all insects to 
destroy, can be killed by covering the 
leaves with some poison; arsenate of 
lead is preferred as it shows very clear¬ 
ly on the sprayed leaves and is not so 
dangerous to the foliage as the other 
poisons. Insects that puncture the bark 
and also the sucking types must be 
destroyed with contact sprays, the 
standard tobacco sprays being the best 
for this purpose. 
Don’t neglect to gather the vegetables 
when they are of the best quality. After 
your table has been well supplied, and 
the garden is still one of plenty, gather 
the crops and can them for winter use. 
Always keep the fact before you that 
there is but one short period in the 
growth of a vegetable when it is all 
quality, and make a practice of canning 
your crops at that stage. Few will be 
willing to go back to the commercial 
canned goods if they once get the habit 
of preserving their vegetables at the 
proper time. 
Saving the Fruit Crops 
Arrangements should be made now 
to preserve the garden fruit as it ripens; 
most of the failures in canning are 
chargeable to the use of fruit that is 
passe. Fruit of all kinds should be 
firm for canning, for fruit that is old 
quickly develops acids and not only 
spoils quickly but is rancid even before 
canning. All the small fruits will soon 
be ripening and the early peach crop is 
not far off. The point in mind is to 
have everything ready so that when 
the various fruits come along they will 
not be wasted. 
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