The Bud Moth. 51 



The Bordeaux Mixture* is the best fungicide to use in combination 

 with the arsenite. And Paris Green seems to work better than the 

 London Purple or White Arsenic with the mixture. The Paris Green 

 also has some fungicidal properties, and the effectiveness of either the 

 insecticide or fungicide is not decreased by combining them. There- 

 fore we would advise fruit growers to spray their trees with the 

 Bordeaux Mixture and Paris Green combined, using the arsenite at the 

 rate of one pound to two hundred gallons of the mixture. 



If one think that he can not afford to apply but one of the substances, 

 use the Paris Green ; for it is primarily an insecticide and also has 

 considerable fungicidal properties, while the Bordeaux Mixture is 

 purely a fungicide and practically useless as an insecticide. In case 

 the Paris Green were used alone, it would not be advisable to use it 

 stronger than one pound to two hundred and fifty or three hundred 

 gallons of water, as it would probably injure the tender opening buds 

 if stronger. The lime in the Bordeaux Mixture forms an insoluble 

 compound with the injurious soluble arsenic in the Paris Green and 

 thus allows a much larger quantity of the arsenite to be used in connec- 

 tion with the mixture. It is not safe to mix the arsehites with a 

 fungicide containing ammonia and no lime, as the ammonia dissolves 

 the arsenic, thus making it very injurious to foliage. 



The time to spray will depend upon the climatic conditions and upon 

 the variety of the tree. The first application should be made just as 

 the buds are opening in the spring. In 1892, the buds upon early 

 varieties began to open about April fifteenth, and the larvae appeared 

 soon afterward. On later varieties the buds were ten days later in 

 opening. So that ordinarily the first spraying should be done about 

 April fifteenth in this latitude. It will no doubt vary a week or ten 

 days in different sections of the State. A gallon of the mixture will 



*To make the Bordeaux Mixture, dissolve six pounds of sulphate of copper 

 in four or five gallons of hot water. Slake four pounds of quick lime in 

 sufficient water to form a thin whitewash and strain this through a gunny 

 sack (burlap) into the copper sulphate solution. Dilute to forty gallons with 

 water, and the mixture is ready for use. When using it, it must be kept thor- 

 oughly stirred to keep the Ume in suspension. The preparation of the mixture 

 in large quantities may be simplified by a test which obviates the necessity of 

 weighing the lime. Keep the mixture thoroughly stirred when the thin white- 

 wash of slaked lime is being poured through the burlap, and add from time to 

 time a drop or two of the commercial potassium ferrocyanide to the mixture. 

 If not enough lime has been added the drop of ferrocyanide will turn to a very 

 dark color the moment it touches the mixture ; when enough lime has been 

 added, the ferrocyanide will not change color when it is dropped into the 

 mixture. • 



