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Proportion of Kerosene, Lime, and Water. 



"K-L is kerosene, lime, and water, and the proportion of each in 50 4, 

 gallons of different strengths, is as follows : 



For 10% K-L use 5 gals, kerosene, 20 lbs. lime, 44^ gals, water. 



"The K-L-B is kerosene, lime, and Bordeaux mixture. It is made 

 exactly like the K-L except that Bordeaux is used instead of water. We 

 use the 4-4-50 Bordeaux formula. Four pounds of copper sulphate are 

 dissolved and diluted with water to 25 gallons. Four pounds of stone 

 lime are slaked and diluted with 25 gallons. Four or five pounds of 

 hydrated lime or fresh dry slaked lime are usually substituted for the 

 stone lime. The copper solution is then poured into the milk of lime 

 and the mixture is well stirred with a paddle. 



"The K-L-B-P is kerosene, lime, Bordeaux, and poison. It is made 

 exactly like K-L-B except that poison is added to the Bordeaux. Paris 

 green is about the most reliable poison, and one pound is used in 75 

 gallons of Bordeaux." 



Fresh lime is not conveniently obtainable in all parts of the Province. 

 Mr. Frank T. Shutt, Chemist at the Central Experimental Farm, Ot- 

 tawa, has shown that flour may be used instead of lime with equally 

 good results. With reference to the preparation, Prof. Shutt writes as 

 follows:! "The preparation with flour is most simple. The requisite 

 amount of kerosene is placed in the vessel (pail or barrel) — which is 

 preferably dry — and flour added in the proportion stated, viz., eight 

 ounces to the one quart, the whole thoroughly stirred and the water 

 added, two gallons for every quart of kerosene. This is then vigorously 

 churned. The time necessary to churn will vary from two to four min- 

 utes, according to the quantity to be emulsified, and the emulsion is then 

 ready for use. 



"When the emulsion is required for immediate use, the quantity of 

 flour may be further reduced. It was found that as small a quantity as 

 two ounces would emulsify one quart of kerosene, but that on standing 

 a few hours a perceptible layer of kerosene had separated. 



"It has, further, been found that by scalding the flour before adding 

 the kerosene a less weight is required. An excellent emulsion, which 

 showed not the slightest separation of kerosene after one week, was 

 prepared by scalding two ounces of flour, mixing the resulting paste with 

 one quart of kerosene and emulsifying with two gallons of water. 



* Wine measure. 



tThe Canadian Horticulturist, May, 1905. 



