56 Report op State Board of Horticulture. 



peach foliage. The experience in most sections of the country 

 has been that Bordeaux mixture and most other fungicides 

 are unsafe to use on peach and other tender foliage. This 

 fact has led to the perfection of the self-boiled lime-sulphur. 

 This mixture, prepared and recommended for use on the peach 

 foliage, is in effect a mechanical mixture of lime and sulphur 

 with only a very small percentage of sulphides in Solution. 

 In Oregon this spray is especially recommended for use against 

 brown rot and fruit spot of peach. The formula recommended 

 is as f ollows : 



Lime, 8 pounds; 

 Sulphur, 8 pounds; 

 Water, 50 gallons. 



The preparation of the mixture as described by Scott in 

 Bureau of Plant Industry Bulletin No. 174, is as follows: 



"The mixture used in our experiments during the past 

 season was composed of eight pounds of fresh stone lime and 

 eight pounds of sulphur (either flowers or flour may be used) 

 to 50 gallons of water. The mixture can best be prepared 

 in rather large quantities, say enough for 200 gallons at a 

 time, making the formula 32 pounds of lime and 32 pounds 

 of sulphur, to be cooked with a small quantity of water (8 or 

 10 gallons) and then diluted to 200 gallons. 



"The lime should be placed in a barrel and enough water 

 poured on to almost cover it. As soon as the lime begins to 

 slake the sulphur should be added after first running it through 

 a sieve to break up the lumps. The mixture should be con- 

 stantly stirred and more water added as needed to form a 

 thick paste at first and then gradually a thin paste. The lime 

 will supply enough heat to boil the mixture several minutes. 

 As soon as it is well slaked water should be added to cool the 

 mixture and prevent further cooking. It is then ready to be 

 strained into the spray tank, diluted, and applied. 



"The stage at which cold water should be poured on to 

 stop the cooking varies with different limes. Some limes are 

 so sluggish in slaking that it is difficult to obtain enough heat 

 from them to cook the mixture at all, while other limes become 

 intensely hot on slaking and care must be taken not to allow 

 the boiling to proceed too far. If the mixture is allowed to 

 remain hot 15 to 20 minutes after the slaking is completed, 

 the sulphur gradually goes into Solution, combining with the 

 lime to form sulphids, which are injurious to peach foliage. 

 It is therefore very important, especially with hot lime, to 

 cool the mixture quickly by adding a few buckets of water 



