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PEditor's Note: W. ar e happy to pro- vide for our readers, a series of articles by a recognl.ed expert on gardenlng subJects, Dr. J. P. Fonder of IEvanston,, who received hie Ph. D. degree at Michi- van State 'college, atter attending cçol- leges ln, his native state of. Colorado and ln Utah. He has lectured extenaively on gardenlng l inmany states and ha. written inuch on topics of. soul and plant physiology. Hie experlence extends ln- to thé, practical business end et the plant cuilture, thus enabllng hlm.to write wltb authority on, all matters pertalnlng to the subJect. Dr. Fonderýs articles appear ln this section each wek. Grab. Gram. at This Ti»w Nothing new to buy and no extra. expense! Just the garden rake and a sharp lawn mower and. you have al the weapons necessary for the war with crab grass. 0f course,, if the in- fested area is large and band. raking is considered too slow, it is possible to secure a large rake on . Wheels which is designed to lift grass stolens just as is necessairy here. Or.,if this ~still is tbo slow, a large manufacturer of golf course equipment produces a heavv rake attachment for the lawn mower which is designed specifically for lifting crab grassstolens so that ihey will be clipped by the mower behind the rake. Information wil be given concerning these devîcesiif you will write the pAitor. In some localities crab grass is be- canimnc aluin :ànt 2m- the r1inn ***A C KeeVp L1ne smtner1iIII VUVLL Vi mis grass to a minimum it would be. well to rake at this time. If' raking is done now it must be expected that new runners will be produced and the raking wil have t'O be repeated again i n perhaps a week Or ten days. A third raking may also be necessary if- the first is don e this early ini the« Clip Lawn Firat For the remnoval of the stemis bo st. Thus 'the id mowed. in 1 e repeatec i n n and also in Ft angles to the would be raked directionus each tîme. It. would be permissibetlorth cutter bar of the mower- so that, it wil cut at a height of, only: about thrçee-foutrths of an inch since clipping at this height is flot inju rioust h lawn grasses at this season. But the moWer should be raised, again to cut an inch or an inch and one-haîf iii height. after 'the crab grass has ceased to produce creepitig Whaàt To Do This Week Many perennial, seeds may be. planted i!ow - delphinium. aquil- Jegia, gypsophila, alyssum, etc. Di- vide'and transplant Oriental, pop- pies, Irise,. Feed plants about to« 'bloom,. as 'dahlias and chrysanithe- munis. Spray for apIiids and othier insects. stems because it is that the lawn. be through the Fal Spring. just ýas imoran clipped high...al as it. .is iilth oe Fo liow By Feedig It may develop that raking the lawn vigorously, as is .necessary, will pull up some of the crab grass and thus produce bare areas. Or the grass under' control. Then the bare areas should be top-dressed- lightly. and seeded with one of the permianent Iawn grasses. Since the period from August 15 to September 15 is the most desirable tinie of the year to se >ed the lawn and to give it its Faîl feeding the campaign against crab grass, works "in- perfectly with the regular program'of lawn maintenance. If the crab grass is very abundantý and there is reason to avoid the crea- Swiss chard ýis a sure-fire greens crop for anyone, easy to plant, easy to grow, and furnishing a continuous supply for the whole season if cut above the ground and allowed to re- grow. If is merely a beet of pale, com-, plexioni that runs to leaves instead of to roots. It makes a ver y heavy leaf growth and, the leaves should be .cut off, instead of uprooting the en-. tire plant. A -hardy crop, it will flot mind a littie bad weather, andthe * ooner it is in the ground, the*sooner you will have a supply of big crinkly- leaves reaid for the, kitchen., The better the soil and culture :the larger and faster will the huge leaves be produced.and theimore tender they will be.t Eachchard ,plant needs at least 6 inches of room* in which to. develop. if will th.en make. a solid row with the foliage pushing together. It is a great. mistake to s0W it too thick. There is no vegetable in:which too thic-k platiting so definitely cuts down the crop. The root system is small cQ)npared with the root-forming beets, but the top is extra heavy'ý and must have' the__space to develop. The chard makes a very heavy stem and. nid- r, which are .best removed when cooking the leaves for greens,, and may be cooked separately and served- like asparagus. The flavor of these stems is very delicate, much less pro- then. be* fedd any baré areas top-, dresse'd ightly and seeded, with the result that the lawn would be patchy forzbut a short time. This procedure M.iighb also fit into'the garden plan better because mnuch.,tule. can very well be spent now in the plantiig, of perennial flowers. Pratical P"a The method of controlling crabý for Summer Time Wise is the hoiisewife who takes ad- vantage of tbe abundance of summer vegetables this year and. combines themn with' meat for tasty one-dish meals, is the opinion of Inez1 S. Will - son, home 'economist. T.here are many vegetables wýhich combine splendidly witb meat-in fact, practically any vegetable is made more tasty by the addition of meat. Even the highly flavored ones such as onions and turnips take up the savoryý meat flavor, and bland flavored ones are- no longer bland when, cooked with meat. Stews Worthwhile Thestew is the most common meat and vegetable' combination,.and -a stew, weIl-cooked,ý is a dish worth serving often,. provided enough variety is in- troduced by using diff erent kinds. of vegetables. The combination need not always be nleat, potatoes, carrots and onions. Although that is a favorite, one, yet when served time 'after tim 'e in the same~ way, -it becomes common'. place, just as amibrosia palled on thé appetites of the gods. Turnips, -&tring beans, brussel sprouts, 'caulifiower, celery, cabbage, asparagus and lettuce should ail find a welcome in the stew kettle. SStews offer a splendid opportunity to use the less-demanded cuts of meat. The thin pieces which when left whole are bard to serve attractively can be used to advantage ini the stew, and served attractively with the meat in the center and the vegetables. around it. Preparig the. Stew The methocl of preparing a stew i i very simple. The meat is cu nto smalI pieces, then floured -and browned *'in hot lard. It is covered with water, covered tightly, and allowe d to simmér slowly until the mneat is tender.? The vegetables are added just long enougli before serving that, they will be done. In the case of lettuce, this .means only a few minutes. No vegetables shoul*d bé over-cooked, even in a stew..1 In spite of the long time cookin.. Wheeling Nurseries. Milwaukoee Avenue at Southa Làmite WheIliaf, Illinois ýPhon. WhoelingI a walko a mile or so, btephen u = tb. I 5ur L11> wetmi.LJUd adciU . Hotham, manager of the park an- nounced tbis week. Northi Shore line wil be met at Sher- Arrangements have been made with idan road and North Western trains the Northéastern Illinois Motor Stage at the Dunes Park station, to carry liiies of Zion, through F. H. Caldwell, passengers into the park and within manager, whereby ah! busses of the, a few feet of the lake. 1 litsesurviré 4