REPORT OF THE HORTICULTURIST. 



105 



Series VII. 

 Heated 10 minutes at 170°. Bottled December, 1897. 



DEDUCTIONS. 



1. Formalin while a proved ferment arrester imparts such a disagreeable flavour to 

 the juice that it cannot be used, at least as strong as in the proportion of \ per cent. 



2. Sugar added to the juice with formalin masked the flavour of the latter some- 

 what, but did not obliterate it entirely. 



3. Salicylic acid, '175 grammes with 2 ounces sugar to each pint produced the most 

 palatable beverage. 



4. Samples were successfully preserved when heated for 10 minutes at 160°, with 

 sugar at the rate of 2 ounces to each pint of juice. Duplicate samples without sugar 

 were also successfully preserved but were not generally as palatable as the former. 



5. 160° Fahr. seems to be the lowest safe temperature that may be used in the 

 preservation of grape juice. The juice may be held at this temperature for 15 or 20 

 minutes without imparting to it any unpleasant boiled flavour. 



SPRAYING. 



The apple orchards on the Central Farm were sprayed four times with Bordeaux mix- 

 ture and Paris green. As a result of this work it was difficult at harvesting time to find 

 an imperfect specimen of fruit. Even such varieties as Mcintosh Red and Lawver were 

 almost entirely free from " apple spot." The formula used was that recommended by this 

 division for the past four years, viz.: 4 pounds each of copper sulphate and lime to each 

 barrel of water. Paris green was always added at the rate of 4 ounces to each barrel of 

 the mixture. This did not entirely prevent injury from codling moth, but undoubtedly 

 lessened the loss from this source very materially. In addition to this standard fungi- 

 cide, Lysol — a substance mentioned in last year's report — and formalin, a new antiseptio, 

 were tried with the following results. 



Lysol. — Reference was made to this substance in the annual reports of 1895—96. It 

 was strongly recommended as an insecticide and fungicide by some German horticul- 

 turists. The results secured here do not corroborate these reports, and no good reason 

 can be shown why it should be recommended as a fungicide, though it is but fair to add 

 that last year's work warranted a claim being made for its usefulness as an insecticide. 

 The experiments of this season did not show that it promised qualities superior or equal 

 to the present standard insecticides. 



1. Four ounces to 5 gallons water, equal to \ per cent solution on Duchess apple 

 trees. Three applications did not give marked results. Foliage and fruit were normal 

 and healthy. The crop of apples on these trees was too small to allow of reliable com- 

 parison being made. 



2. Eight ounces to five gallons of water equal to 1 per cent solution; foliage 

 healthy ; fruit somewhat gnarled. The gnarly appearance was noticed soon after the 

 first application. 



