174 



Bulletin 235. 



the dry lime was dumped into a dilute copper sulfate solution ; G would 

 have been a much poorer mixture had the dry lime been put into a 

 concentrated sulfate solution. All the mixtures except G were properly 

 made by pouring together dilute lime and copper sulfate mixtures. In 

 Fig. 46 the mixture had stood one hour. The first five mixtures are about 

 equal in value as the precipitate had settled but little in any of them. At 

 this stage then, the Bordeaux made with the prepared limes is practically 

 as good as that made with the best stone lime. Note how quickly the air- 

 slaked lime in F settled to the bottom, and it did not neutralize the acid 

 sulfate solution, hence did not make a Bordeaux mixture. After standing 

 three hours, the precipitate had settled down to the points indicated by 

 the black marks across the cylinders in Fig. 46. At this stage all the pre- 



FiG. 47. — Cylinders of standard Bordeaux mixtures six and one-half hours 

 after making. Detailed description on tJiis page. 



pared lime Bordeaux mixtures were about alike and still good mixtures,, 

 while that ma.le with the best stone lime was holding up better. 



In Fig. 47 is shown the same cylinders of Bordeaux after they had 

 stood 6j/4 hours. Here the stone lime mixture is slightly the best while 

 those made with the prepared limes are varying. Note here how much 

 better the precipitate in most of the properly prepared mixtures is holding 

 up than in the wrongly made mixture at G. There is also a more striking 

 difference in the quality of these two kinds of Bordeaux which is well 

 'brought out in Fig. 48. In this figure the cylinders have stood 6^^ 

 hours and A is the same cylinder as G in Fig. 47. B and C in Fig. 48 



