74 EXPERnIE^TAL FARMS 



6-7 EDWARD V!i., A, 1907 



Put the arsenate of soda in two quarts of water in a wooden pail, and the acetate 

 of lead in four quarts of water in another wooden pail. When both are dissolved, mix 

 with the rest of the water. Warm water in the pails will hasten the process. Prof. 

 Pernald recommends that in mixinir this with Bordeaux mixture one gallon of the 

 above should be mixed with fifty gallons of the mixture. 



' Arsenite of Lime and Soda: — 



White arsenic 1 pound. 



Sal soda (crystal) 4 pounds. 



Water 1 gallon. 



' The ingredients are boiled in the required amount of water nntil dissolved, which 

 will take place in a comparatively few minutes, after which the water lost by evapora- 

 tion is replaced. To every 40 or 50 gallons of water, a pint of this stock solution and 

 from 2 to 4 pounds of fresh slaked lime are added. The chemical compound derived 

 from the combination of the sal soda and the white arsenic is arsenite of soda. In 

 the presence of lime this breaks down and arsenite of lime is formed. It requires 4-4 

 pounds of crystal sal soda, or 1 -G pounds of dry sal soda to combine with one pound of 

 arsenic, and 2 pounds of freshly slaked lime to combine with one pound of arsenic to 

 form arsenite of lime. It is always desirable to. have an excess of lime present, in 

 arder to prevent all danger of burning; furthermore, this excess is a convenience to 

 fruit growers, because they can see by the distribution and amount of lime on the 

 foliage how well the spraying has been done. The formula, which is the Kedzie for- 

 mula with a few minor changes, has been used" in many different sections of the coun- 

 try with unvarying success. In all of the practical tests under the advice of the writer, 

 this solution is used and is found to be, not only as efficient as other solutions, but far 

 3heaper. 



' When it is desired to use Bordeaux mixture with this solution, it is added to the 

 lime Bordeaux mixture in the same proportion as to a similar quantity of water.' — 

 (C. B. Simpson, Bull. J^l, U.S. Div. Ent.) 



Some Best Eemedies. 



The large amount of attention which of recent years has been given to insects 

 ivhich attack crops of various kinds has led to mi;ch experimenting as to the best 

 remedies. What the best remedies are will vary to a certain extent with local con- 

 litious and the financial circumstances of the operator. Upon crops of small area 

 it is not always expedient to purchase expensive implements, although these are nearly 

 ilways the best, and all that is aimed at in the follow'ing notes is to give in concise 

 [LTm those remedies which we have found most effective and the most practical for 

 general recommendatioH. Large commercial fruit growers and agriculturists have, 

 )f necessity, learnt in carrying on their business, which machines give the best 

 'esults ; but there is a constant demand from fruit growers and farmers of small hold- 

 ngs for informat'on as to what we have found to be the best remedies. It must be 

 •emembered, however, that what may be the best remedy with some operators is not 

 aecessarily so wnth others. Care in carrying out instructions, in making up formulae, 

 md in applying remedies, vary so much with different individuals, that care is one of 

 :he most important factors in deciding which remedy is the best under special cir- 

 aimstanccs. 



As stated above, the insects which attack field crops and vegetables have recently 

 jeen treated of in Bulletin 52, issued in June, 1905. The following references are to 

 nsects which do harm to other crops. 



The CoDLixG MoTii (Carpocapsa pomonclla, L.). — This well known insect which 

 ;very year reduces so materially the profits of those apple growers who do not spray 

 •egularly, is now found in almost every part of the world where the apple is culti- 

 vated. The perfect insect, a beautiful little brown and gray moth, barely half an inch 

 ,n length by tVth of an inch in width when the wings are closed, is very seldom seen 



