THRIPS
Thrips minutissima
Thrips may pursue their mischief to a great extent before they are discovered by the novice, for their minute size and their habit render them inconspicuous. But the black deposit they make reveals their existence to the experienced eye, and the debilitated condition of the plants they have attacked would soon compel attention were there no such deposit to tell the tale. The Indian Azaleas are apt to be beset by Thrips, as the Grape-vine is by Scale, the Pineapple by Mealy Bug, and the Rose by Green Aphis. Atmospheric humidity is a powerful preventive, as is also the promotion of vigorous growth by a plentiful supply of water to the roots of the plants; in fact, starvation and a dry, hot air will soon bring an attack of Thrips. Generally speaking, the best remedy is fumigation with tobacco. Or tobacco water and a solution of soft soap, together or separately, if carefully applied, speedily make an end of this troublesome pest. A special preparation may be made as follows: Take six pounds of soft soap, and dissolve in twelve gallons of water, add half a gallon of strong tobacco water, and dip the plants in the mixture. Before they become dry, dip again in pure rainwater to remove the mixture. If too large to dip, apply the mixture with the syringe, and in the course of a quarter of an hour or so syringe with pure rainwater. Our illustration shows the Thrips in the larval and winged state, natural size and greatly magnified.
Ants.—These extremely interesting insects are frequently troublesome in gardens, and in the spring of the year the small red species mars the appearance of lawns by throwing up numerous heaps of fine soil. It is easy to destroy them by dropping a mixture of Paris Green and sugar near their runs. But as Paris Green is a poison, animal life must be considered. We recommend a simple remedy which entails no danger, but it must be followed up persistently. Purchase a few common sponges, as large as a man’s fist. Dissolve one pound of Demerara sugar in two quarts of warm water. Immerse the sponges, wring out nearly all the liquid, and place them near the ant runs. Twice daily throw the sponges into hot water, and repeat the process until the ants are cleared. Nests located under walls can be destroyed by boiling water.
Caterpillars cannot often be treated in a wholesale way without injury to the plant. Hence it is usual to rely on hand-picking, and, tedious as this may be, a little perseverance will accomplish wonders. We have seen a fruit garden, literally hideous with clusters of Caterpillars in spring, completely cleared by a few days’ steady work, costing but a trifle, and only needing to be conducted so that in removing the vermin there should be no harm done to the crops. In the same way the Gooseberry grub should be disposed of. Precautions cannot be taken against Caterpillars, but the careful cultivator will in good time look for patches of eggs and clusters of young Caterpillars on the under sides of leaves, and will carefully nip off the leaves on which the colonies are feeding, and make an end of them. This enemy cannot be raked in rank and file, but must be taken in detail, as in guerilla warfare.
Earwigs are the dread of the florist, for they spoil his best Dahlias and Hollyhocks, and are too partial to Chrysanthemums. They are readily trapped, as they like to go up to a high, dry, dark retreat; hence a bit of dry moss in a small flower-pot, inverted on a stake, will entice them into your hands; and if you are determined to keep down Earwigs, this way is sure, though, perhaps, not easy, because it must be followed up morning and evening from the beginning of June onwards. The hollow stems of the Bean make good traps, as indeed do hollow stems of any kind, for Earwigs love to creep into close, dark shelters after their nocturnal meal; and the cultivator who has resolved that he will not be eaten up by them needs only to persevere, and he may depend on trapping every Earwig within the boundaries. Unfortunately, they use their wings freely, and so travel from the sluggard’s garden to find ‘fresh woods and pastures new.’
EARWIG
(with wings spread, magnified)
Slugs are serious plagues to the gardener, and they sometimes appear in large numbers so suddenly as to suggest the idea that the little Slugs have come down in showers. Young crops are especially liable to injury from these vermin, and it is not easy, even in well-kept gardens, to keep them down. Constant attention is necessary, particularly in wet seasons. But here, as in the case of many other kinds of vermin, means may be adopted that will accomplish the double purpose of destroying the plague and benefiting the land; for lime, salt, soot, and nitrate of soda are certain Slug-killers, and will usually pay for their employment by their enrichment of the ground. The nice point always is to employ them advantageously. It should further be borne in mind that a Slug slightly touched by lime or salt has the power of throwing it off by means of the slimy exudation with which the creature is endowed. But if again quickly assailed in a similar manner death is certain to follow. Land made ready for sowing may be pretty well cleared of Slugs by broadcasting it with salt. Unfortunately, these destroyers are only effective in fine weather. In rainy seasons, or when a crop is rising, it is necessary to resort to trapping, and many kinds of vegetable refuse make tempting baits for Slugs. Pieces of Orange peel, suitably placed, are soon covered with the vermin, especially in the winter during intervals of frost. Cabbage leaves, sliced Turnips and Potatoes, or almost any waste vegetable may be used. The traps should be scattered about at dusk, and be gathered up in the morning, and buried in pits, or destroyed by fire.
Gas-lime is highly destructive to Slugs, but when first applied it is poisonous to plant life. An excellent method of using it is to dress the surface in autumn at the rate of from four to six cwt. per acre, and to dig the ground deeply four weeks later.
Rows of Peas are easily protected by a covering of barley sweepings, or by charcoal broken very small and flavoured with paraffin. Slaked lime, carefully used, is also employed with satisfactory results.