150 AGRICULTURE OF MAINE. 



that doesn't contain so much calcium oxide, you would need to 

 use more lime, but this is undesirable. 



Question : How much water does this quantity of lime-sul- 

 phur take in mixing? 



Mr. Siegler : A final volume of about 50 to 55 gallons. In 

 cooking by fire there is, of course, some water evaporated. 

 Therefore, after boiling has well commenced you would want 

 to have about 60 gallons so as to compensate for the evaporation. 

 Then boil it down until all the sulphur is dissolved, which will 

 require 50 or 60 minutes of vigorous boiling. It should be 

 well stirred from time to time, especially at first. In testing the 

 strength of the lime-sulphur, employ a hydrometer and test in 

 the clear solution after it has cooled. 



Question : Does all lime that is sold on the market have a 

 certain percentage of magnesia? 



Mr. Siegler : No, the lime would vary somewhat in its chem- 

 ical composition. 



Question : Is there lime in the market that is free from 

 magnesia ? 



Mr. Siegler: Commercial lime usually contains magnesium 



oxide. 



Question: In this dust appHcation they use simply sulphur? 



Mr. Siegler : Yes, but I would prefer not to discuss the dust 

 method of spraying. Sulphur is a fungicide and has also been 

 used against certain mites. The dust method, however, might 

 not prove effective against the blister mite under discussion. 



• OUR SUCCESSES AND FAILURES. 



By W. H. WooDWORTH, Berwick, N. S. 



It is constantly remarked, and perhaps with a certain amount 

 of truth, that farmers as a class are so set in their ideas that it 

 is impossible for a body of them to' work together to accom- 

 plish any particular purpose. 



This movement of which I am to speak to you, was organized 

 in 1907 by a few of the best fruit growers in Berwick, a pretty 

 village in the heart of this fruitful valley. 



