MAINE AGRICULTURAL EXPERIMENT STATION. I91O. 429 



Limc-sulphur sprays. The orchardist who desires to use 

 lime-sulphur compounds for summer spraying may choose one 

 of the following: a self-boiled lime-sulphur, a home-cooked, or 

 a factory-cooked concentrated material which must be diluted 

 before it is applied. The first is comparatively easy to prepare 

 but less effective than the other two. The home-cooked con- 

 centrated may be prepared some time before needed and later 

 diluted as fast as required for use. It has the disadvantage of 

 being somewhat more difficult to prepare, requiring some form 

 of cooker and other pieces of apparatus. Of the factory-cooked 

 concentrated material there are several brands on the market 

 which seem to equal the home-cooked in efficiency and in free- 

 dom from the production of spray injury if used in sufficient 

 dilution. On the other hand, the commercial brands of lime- 

 sulphur are, of necessity, the most expensive. This is partly 

 offset in the saving in time and trouble in preparing the material. 

 All that is necessary to do with these commercial brands is to 

 dilute and apply. 



Self-boiled lime-sulphur. The self-boiled lime-sulphur is the 

 least effective in controlling apple scab according to the experi- 

 ence at this Station, but to prepare it requires no more apparatus 

 or skill on the part of the maker than in preparing bordeaux 

 mixture. 



SELE-BOILED LIME-SULPHUR, FORMULA 3. 



Sulphur ID pounds 



Fresh stone or lump lime lo 



Water 50 gallons 



To be applied without farther dilution. 



The following is the method of preparation as described by 

 Scott* and as used by the writers in the experiments mentioned 

 on p. 391 : 



"The mixture can best be prepared in rather large quantities 

 — ^say 20 pounds, or even 40 pounds at a time — so as to get 

 enough heat to produce a violent boiling for a few minutes. 

 Place the lime in a barrel and pour on enough water (about 3 

 gallons to 20 pounds) to start it slaking and to keep the sulphur 

 off the bottom of the barrel. Then add the sulphur, which 



* Scott, W. M., Bureau PI. Ind., U. S. D. A., Cir. 27, p. 5. 1909. 



