6i4 



Bulletin 283. 



Fig. 222. Bordeaux injury on apples. 



leaves it consists of quite definite brown 

 spots very much like certain leaf spots 

 due to fungi. The injury on the fruit 

 takes the form of russeting. It may even 

 cause large cracks to appear. Some 

 varieties of apples suffer more than 

 others. Wet weather during spraying 

 season appears to be one of the chief 

 factors in the production of Bordeaux 

 injury on apples. It has also been 

 shown that "the more copper sulfate 

 the greater the injury." This injury 

 may be avoided by using lime-sulfur 



instead of Bordeaux. Fora fuller discussion of this subject see Geneva Bulletin 287. 

 Concentrated lime-sulfur solutions may be purchased from the 

 Concentrated manufacturers, of which there are now a large number making 

 lime-sulfur. a good product, or they may be prepared by the grower him- 

 self. The following directions, given by J. P. Stewart, are taken 

 from Pennsylvania Bulletin No. 99: 



50 lbs. best stone lime (90—95% calcium oxide). 

 100 lbs. sulfur (powdered commercial 99 i%pure). 

 Water to make 50 to 55 gallons total product. 

 Put 10 gallons of water in kettle and start fire, 

 slaking is well started add the dry sulfur and mix thoroughly, adding water enough 

 to maintain a thin paste, which requires about 5 gallons. After slaking and mixing 

 are completed, add water to make about 50 gallons; bring to a boil and stir until 

 the sulfury scum practically disappears. Then add water to make about 60 gallons 

 and boil down to 50 or 55 gallons. The material should be kept well stirred, espec- 

 ially during the early stages of the process. The time of boiling should be until the 

 sulfur granules are evidently dissolved, generally 40 to 60 minutes. Pour or strain 

 the clear liquid into a barrel or other storage vessel that can be completely filled 

 and corked, or cut off air contact with a thin layer of paraffin or any other heavy 

 oil; this prevents formation of crystals. 



When ready for use, test the concentrate with a Beaum^ hydrometer and 

 dilute according to the following table; 



Place lime in kettle. After 



