Trees, Fruits and Flowers of Minnesota Part 3

Our floral plantings were a great success. The many artistic foliage designs developed wonderfully and were the admiration of all visitors.

Our peonies were a ma.s.s of exceedingly beautiful flowers, filling the air with fragrance as of roses. We are not surprised that these flowers have gained so much popularity of late, for their great beauty and ease of culture recommend them to all lovers of flowers. The dahlias, too, were very excellent; in fact, we never saw them better. They are quite ornamental in flower and plant. The newer varieties have exceptionally large flowers, but the plants do not show off so well and bend down from the weight of the flowers. For symmetry and uniformity of growth the old varieties are hard to be excelled. Some of the roses were not so good as desired, the buds got too much rain at times and rotted away. The mock oranges, syringas and others were all very good, but the spireas suffered much when in flower from rains. As a whole, however, our lawns and grounds were beautiful and satisfactory and the new greenhouse has done good work.

The growing of fruit this year has been a disappointment to many horticulturists. Indeed, some got quite a showing of fruit in favored localities, but the majority got not much of a crop to be proud of.

Well, we cannot regulate the weather conditions, but we are pleased with the thought that such abnormal conditions are not of frequent occurrence in Minnesota. Yet there is one redeeming feature of the season and that is, the wonderful growth of plants and trees which gives promise that with the usual normal conditions our expectations for a better fruit crop will be realized.

STORING CABBAGE IN THE FIELD.--In choosing a site for a storage pit, select a ridge, well drained and as gravelly a soil as possible.

The pit should be 6 to 10 inches deep, the length and width depending upon the amount to be stored. It is well to have it wide enough to accommodate 3 to 5 heads on the bottom row.

In harvesting the heads, pull up by the roots. Break off only the dead or diseased leaves, and fold the remaining leaves over the head as much as possible to protect them. Overripe or cracked heads should not be stored. The heads are placed in the pit with their heads down and roots up. The second layer is also placed heads down between the roots of the first layer. It is well not to have more than two layers, on account of the weight having a tendency to crush the lower layer.

When the cabbages are put in place they are covered with a layer of earth. When cold weather comes, straw or manure can be added.

Cabbages can often be kept better in pits than in common cellars.--E. F.

McKune, Colorado Agricultural College, Fort Collins, Colorado.

Wintering of Bees.

FRANCIS JAGER, APIARIST, UNIVERSITY FARM, ST. PAUL.

The winter losses of bees in Minnesota are great every year. Bee keepers can reduce these losses by preparing bees for their winter-quarters.

The chief known cause for winter losses are: Queenlessness, smallness of number of bees in colonies, insufficient food, improper food, dampness, bad air, the breaking of the cl.u.s.ters, and low temperature.

More colonies die from lack of food and from cold than from all other causes. In fact, most of the other causes can be traced to lack of food and cold.

Queenless colonies will certainly die in a few months.

If the number of bees in a colony is small the cl.u.s.ters cannot generate enough heat or keep it generated and the bees will perish. To avoid this, small colonies should be united in the fall into one big colony.

Bees must have food in the winter in order to generate heat. About forty pounds of honey to the colony should be provided when the bees are put into winter-quarters. Should the colony be short of honey of its own, finished frames may be supplied early in the fall or sugar syrup may be fed. Bee keepers should keep about one well filled extracting frame out of every seven for feeding purposes.

Dark (not amber) honey is poor food for bees in winter. All black honey should be removed and combs of white honey should be subst.i.tuted.

Experiments made by Dr. Phillips, in Was.h.i.+ngton, D. C., have shown that bees consume least honey and winter best when the temperature inside the hive is 57 degrees Fahrenheit.

Dampness in a cellar causes the comb and frames of the hive walls and cover to get damp and mouldy, and the bees perish from wet and cold after exhausting their vitality in generating heat.

Bees need fresh air. Foul air will cause excitement, causing an overheated condition; and the bees will scatter and die. Any excitement among bees in winter is fatal. Cellars on high ground, covered with straw over timbers, are best for wintering bees.

If the bee cl.u.s.ter divides or splits up during the winter, the smaller cl.u.s.ters will perish from cold. The present style of Hoffman frames divides the bee cl.u.s.ter into eleven divisions separated from each other by a sheet of wax comb, with no direct communication between different divisions except over, below or around the frames. If the bee cl.u.s.ter contracts during the winter on account of cold the divisions of the outside frames are sometimes left behind and die. Some bee keepers perforate their frames to keep an easy pa.s.sage for bees from one compartment to another. If kept warm, even weak colonies may pa.s.s over or around the frames without much difficulty. When cold, only the strongest will be able to accomplish this difficult task. Wintering bees in division hives or in two story hives, which give them a horizontal bee s.p.a.ce through the middle between the two divisions, is highly recommended for successful wintering.

[Ill.u.s.tration: Francis Jager, Professor of Apiculture, University Farm, St. Paul.]

In long-continued severe cold the bee cl.u.s.ters will contract into a very small, compact ma.s.s. The tendency of this cl.u.s.ter is to move upward where the air is warmer. If enough honey is stored above them they will keep in contact with it. If the honey is stored at the side, the bees sometimes lose their contact with it and die of starvation and cold.

This is another argument in favor of wintering in two story hives. Often they will move towards one corner and die there, leaving the other corners filled with honey. If you must winter in one story hives give bees plenty of honey in the fall and place the cl.u.s.ter at one side of the hive so that they move necessarily toward the honey supply.

Bees should be kept in a cellar at a temperature of about 45 degrees.

The difference in the temperature between the outside and the inside of the hive will be between 10 and 15 degrees. Very strong colonies, no matter where kept, will keep themselves warm and will survive any degree of cold, but there is no doubt that their vitality and ability to stand wintering will suffer a great deal thereby, causing dwindling in the spring. Cellar wintering is at present general in Minnesota. The bee cellar should be warm, dry, dark and ventilated. The bees should not be disturbed during their winter sleep by pounding, jarring, shaking and feeding. Mice also may cause the bees to get excited and perish. A four to one inch wire screen in front of the entrance will prevent mice from getting inside.

The fundamental principles to guide the bee keeper in wintering his bees are: First, strong colonies, at least six frames covered with bees when cl.u.s.tered; second, ample store, not less than forty pounds of honey; and third, a hive with not less than 57 degrees inside temperature. This temperature may be maintained outside in a double walled hive or in a hive lined with flax or felt, now manufactured for that purpose, or by packing the hives in leaves, straw or shavings--or by putting them into a warm cellar.

Bees in our climate should be put into winter quarters about November 15 and should not be put on their summer stands in the spring until soft maples are in bloom.

By following these suggestions winter losses may be reduced to an insignificant percentage, and these mostly from accidents and causes unforseen, for bees respond wonderfully to proper treatment.

The Currant as a Market Garden Product.

B. WALLNER, JR., WEST ST. PAUL.

The currant is essentially a northern fruit, therefore does well in Minnesota.

I plant my currants on a clay loam as it retains moisture and coolness, which the currant prefers. Their roots run somewhat shallow, and hence sandy or friable soils are not desirable. Soils such as will prevent a stagnant condition during heavy rainfalls are essential. I plant my currants early in spring as soon as the frost leaves the ground and a proper preparation can be secured. I plant them five by five feet apart, as they require a thorough cultivation the first two years from planting.

I plant mangels between the rows the first year; second year continued cultivation is practiced; third year I apply a mulch consisting of mushroom manure to a depth of from four to six inches, which answers a double purpose, to keep out weeds and to act as mulch at the same time.

During a prolonged dry spell the soil is moist under this covering, and it makes it more pleasant for the picking, as it prevents the berries getting soiled after a rain during the picking season. You cannot fertilize the currant too abundantly, as it is a gross feeder and requires plenty of manure to get best results, as such fruit commands the best price on the market.

I planted my currants on ground previously well fertilized with well decayed barnyard manure.

I prefer strong well rooted two-year-old plants. The long straggling roots are shortened, and bruised portions cut off with a sharp knife.

The tops are somewhat reduced, depending on the size of plants. I set them in a furrow, sufficiently deep to admit the roots to spread out in a natural position, fill in with surface soil and pack around the roots, so that when the earth is firmly settled the roots will not protrude out any place.

In regard to pruning I find the best and largest fruit is produced on canes not over four years old, and if judicious cutting out of the old canes is followed nice, large, full cl.u.s.ters of fruit of excellent character will be obtained. This is a fact that I want to emphasize: if the market is glutted with currants, you can readily dispose of your product, providing they are qualified as extra large, which results can be attained by following these rules.

Pertaining to insects and diseases, I spray my currants twice for the currant worm with a.r.s.enate of lead at the rate of two pounds to fifty gallons of water.

I also use h.e.l.lebore (dry powdered form), especially valuable in destroying the worms when berries are almost ready for market, and on which it is dangerous to use a.r.s.enical poisons. I never was troubled with the currant worm cane borer. I attribute the absence of this dreaded insect to my keeping all old wood cut out, which is generally infested with it.

As to varieties I planted the following: Wilder, Victoria, Prince Albert, Red Cross, Diploma and White Grape. The Wilder is the best commercial berry, very productive and large, while the Diploma is one of the largest fruited varieties in existence, its main drawback consisting of a straggling habit of growth which requires either tying up the branches or pruning back somewhat short.

The Prince Albert is late and can be recommended for commercial use.

Victoria is a prolific bearer, fair size fruit and requires little pruning. Red Cross is large fruited, but shy bearer. The White Grape meets with little demand as a market berry, fine to eat out of hand and an excellent table berry.

I also planted a few Black Champion; have not grown it long enough to know definite results.

The demand for black currants is limited, but the prices are fair. As to picking would say we pick them when not quite ripe, as the average housewife claims they jell better than when over-ripe. They must be picked by the stem and not stripped off--all defective, over-ripe and bruised berries should be eliminated at the picking.

When the box is being filled a few gentle raps should be given to settle the cl.u.s.ters into place, as they shake down considerably. All the conveniences and same character of boxes and crates used in handling of other small fruits are equally adapted to the currant.