310 THE MONTHLY BULLETIN. 



dipped in this mixture should be replaced by new ones about every 

 ten days. 



Crude oil rich in asphaltnm or a mixture of equal parts of pine tar 

 and molasses have also given satisfactory results. 



Cotton Bands. — Bands of loose cotton fastened around the trunks 

 of the trees are excellent in preventing the ascent of insects. 



Oiled Paper. — Oiled paper tied around the trunks of small vines 

 and plants is an old method which sometimes proves practical to-day. 



WHITEWASH. 



Whitewashing tlie limbs of trees has been an old practice of consid- 

 erable merit because it serves somewhat as an insecticide and a fungi- 

 cide. It also prevents sunburn. 



Lately whitewash has been used with considerable success in the 

 control of pear thrips, as follows : 



Quick lime 80 pounds 



Water 100 pounds 



After the lime is slaked and mixed the material should be strained 

 through a fine sieve into the spray tank. 



THE APPLICATION OF SPRAYS. 



EQUIPMENT. 



The proper application of any spray is without doubt the most 

 important factor in all spraying work. A very poor product well 

 applied often gives much better results than a good product poorlj^ 

 applied. How much better, then, the thorough application of a relia- 

 ble product. 



Pumps. — The procuring of a good pump is the first step. In this 

 the purchaser must be guided entirely ])y the amount of spraying he 

 has to do. For small yards and gardens or for young orchard trees the 

 ordinary foot and bucket pump (Fig. 300) is satisfactory. The knap- 

 sack pump (Fig. 800) is also a convenient apparatus, especially for 

 spraying young orchard trees where there is much walking and little 

 spraying. 



For small orchards of from five to ten acres luiiid pumps with pressure 

 tanks and from one to two leads of hose, such as shown in Fig. 301, do 

 very well and give complete satisfaction if great care is taken to keep 

 the solution in the tank well stirred and the application is made 



