394 Report of the Mycologist of the 



ment, June 26, they were again abundant. The second treat- 

 ment disposed of them again, but they became numerous by the 

 time of the third treatment, July 24. The third treatment, how- 

 ever, finished them for the season. They gave no trouble after 

 July 24. In this experiment the fight was chiefly against the 

 Colorado potato-beetles, and it was a hard fight. Throughout 

 the whole season it was noticed that they were the most numerous 

 on Rows 1 and 8, treated with Fungiroid and Paris green. Rows 

 2 and 9 seemed to suffer to about the same extent as Rows 3 and 

 10. The rows to which ordinary Bordeaux mixture had been ap- 

 plied did not suffer nearly so much as the other rows, and among 

 the Bordeaux rows it was noticeable that the beetles had a de- 

 cided preference for those which had received no Paris green. 



All of the plants dried up somewhat sooner than they should 

 have done. They did not, however, die from any disease, but 

 from lack of proper cultivation. 



Results. — The results of the experiment are tabulated on tl^e 

 preceding page. 



The seven kinds of treatment arranged in the order of their 

 value would, therefore, stand as follows: 



(1) Bordeaux mixture (1-to-ll formula) and Paris green, fire 

 times. 



(2) Bordeaux mixture (l-to-7 formula) and Paris green, five 

 times. 



(3") Bordeaux mixture (l-to-7 formula) and Paris green, four 

 times. 



(4) Bordeaux mixture (l-to-7 formula) alone, five times. 



(5) Paris green in lime water, once; "Lion Brand" Bordeaux 

 mixture and Paris green, four times. 



(6) Paris green in lime water, five times. 



(7) Fungiroid and Paris green dry, five times. 



Comments on the results. — We can see no reason why 1-to-ll 

 Bordeaux should give better results than l-to-7 Bordeaux. It 

 was expected that the position of these two treatments would be 

 reversed. It should be borne in mind, however, that the fight 

 was chiefly against insects and, consequently, the value of the 

 Bordeaux mixture lay, for the most part, in its adhesive prop- 



