Sprays and Spraying. 65 



This is known as the 6-6-50 formula. It should be used 

 only upon dormant trees. When the trees are in leaf the 

 following 4-6-50 formula is used: 



Copper sulphate 4 pounds , 



Quick lime 6. pounds 



Water 50 gallons 



For spraying peach foliage it is best to use the still weaker 

 3-6-50 formula: 



Copper sulphate 3 pounds 



Ouick lime 6 pounds 



Water 50 gallons 



To prepare Bordeaux mixture dissolve the copper sulphate 

 in hot or cold water in a wooden or earthen vessel. Slake the 

 lime, using only sufRcient water to insure slaking. The lime 

 should not be allowsd to become dry while slaking nor should 

 it be submerged in water. After the lime is slaked add water 

 and stir until the "milk of lime" is of the consistency of 

 Cream. The best results are obtained by diluting the milk 

 of lime and the copper sulphate Solution each to 25 gallons 

 and then pouring these two dilute Solutions together. The 

 lime Solution should always be strai^ed through a sieve to 

 exclude particles that might clog the nozzles. A brass wire 

 sieve, 20-mesh, large enough to fit the head of a barrel or 

 the opening of the spray tank, will prove a great convenience. 



When large quantities of Bordeaux are required, it is most 

 convenient to make stock Solutions of lime and of copper 

 sulphate of known strength. A convenient stock Solution of 

 copper sulphate is made by dissolving 100 pounds in 50 gal- 

 lons of water; one of lime, by slaking 100 pounds and diluting 

 with water to 50 gallons. Each gallon of the stock Solutions 

 will then contain two pounds of lime or of copper sulphate 

 and the amount to be used in preparing any quantity of 

 Bordeaux according to the above formulas can be readily 

 computed. 



If sufficient lime has not been used, or if that used was of 

 inferior quality the Bordeaux may injure the foliage or may 

 cause a "russetting" of the fruit. It is, therefore, always 

 best to determine whether enough lime has been used by test- 

 ing the mixture. 



TESTING BORDEAUX. 



There are three simple tests which may be used. First, 

 hold a clean, bright knife blade in the Bordeaux for at least 

 one minute. If it becomes copper-plated more lime should 



Sig. 3 



