142 REPORT OF STATE BOARD OP HORTICULTURE. 



Bordeaux mixture formula — All things considered, it is be- 

 lieved that the best results will be obtained from the use of 

 what is known as the fifty-gallon furmula of this preparation, 

 as follows : 



Ingredients — Water, fifty gallons. 



Copper sulphate, six pounds. 

 Unslacked lime, four pounds. 



Must he well made — It has been found that the method of 

 combining the ingredients has an important bearing on both 

 the chemical composition and physical structure of the mix- 

 ture. For example, if the copper sulphate is dissolved in a 

 small quantity of water and the lime milk diluted to a limited 

 extent only, there results, when these materials are brought 

 together, a thick mixture, having strikingly different charac- 

 ters from one made by pouring together weak solutions of 

 lime and copper sulphate. It is true, furthermore, that if the 

 copper sulphate solution and lime milk are poured together 

 while the latter, or both, are warm, different effects are ob- 

 tained than if both solutions are cool at the moment of mix- 

 ing. Where the mixture has been properly made there is 

 scarcely any settling after an hour, while the improperly 

 made mixture has settled more than half. 



How to make it — Briefly, the best results have been obtained 

 from the use of the bordeaux mixture, made in accordance 

 with the following directions : In a barrel, or other suitable 

 vessel, place twenty-five gallons of water ; weigh out six 

 pounds of copper sulphate, then tie the same in a piece of 

 coarse gunnysack and suspend it just beneath the surface of 

 the water. By tying the bag to a stick laid across the top of 

 the barrel no further attention will be required. In another 

 vessel slack four pounds of lime, using care in order to ob- 

 tain a smooth paste, free from grit and small lumps. To 

 accomplish this it is best to place the lime in an ordinary water 

 pail and add only a small quantity of water at first, say a 

 quart or a quart and a half. When the lime begins to crack 

 and crumble and the water to disappear add another quart or 

 more, exercising care that the lime at no time gets too dry. 

 Toward the last considerable water will be required, but, if 

 added carefully and slowly, a perfectly smooth paste will be 

 obtained, provided, of course, the lime is of good quality. 

 When the lime is slacked add sufficient water to the paste to 

 bring the whole up to twenty-five gallons. When the copper 

 sulphate is entirely dissolved and the lime is cool, pour the 

 lime milk and copper sulphate solution slowly together into a 



