EXPERIMENT STATION BULLETINS. 



249 



it would carry well and did not require a long pole to get up into the tree. It threw 

 drops of water laden with the poison and these drops would run down the leaves and drip 

 off. The poison being heavier than water, would settle to the bottom of each drop and 

 be the first to drip off the foliage. Now this is all wrong. As much depends on the way 

 a spray is put on as on the material used. The spray should be fine, fog-like and should 

 not carry very far anyway. A spray that will carry any distance will not be fine enough 

 for good work. To get the spray up into the tree, use a long pole and have at least two 

 nozzles at the tip. The writer has found the Vermorel to be a very suitable nozzle if 

 the caps with the fine holes are used. Wet the tree from all sides and from underneath 

 as well as possible, but stop just short of the point where it commences to drip. Do 

 this as soon as the worms appear, if the tree is not in bloom, and in that case wait until 

 the blossoms fall, but no longer. Use Paris green at the rate of one pound to 175 

 gallons of water with one or two pounds of good quick-lime (well burned stone lime). 

 If the result is not satisfactory it will be very strange. 



Fig. 14. — Banding a tree for canker-worm. First operation. 



The writer has found the following method of preparing the poison very satisfactory 

 in large sized orchards: Put from one-quarter to one-half pound of good quick-lime, 

 or unslaked lime, in each of three or four tin pails which will hold about three quarts 

 or less. Old cans or crocks will answer just as well. Add enough hot water to make 

 it into a thin cream or paste. Now add to each lot one-quarter pound of Paris green, 

 previously weighed out, and placed in paper bags, stir well while the lime is hot and 

 let stand for a short time. Now measure out about 44 gallons of water into your spray- 

 ing barrel and make a mark that will show you how high it comes in the barrel, and 

 add the contents of one tin pail (viz. one-quarter pound Paris green and one-half pound 

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