158 NEBRASKA STATE HORTICULTURAL SOCIETY. 



HOW TO MAKE HOME-BOILED LTME-STJI-PHUR. 



Use fifty pounds stone lime, 100 pounds sulphur (flowers) 50-55 gal- 

 lons water. Slack the lime in about ten gallons of water, add the dry 

 sulphur, and mix thoroughly by adding more water. After the mixing 

 and slacking is completed add enough water to make fifty gallons and 

 boil. Keep it well stirred until the sulphur scum is gone, then add 

 water and boil again until you have about sixty gallons. If it is necessary 

 add water a third time and boil down to about fifty-five or sixty gallons. 

 In all, the mixture should be boiled about an hour. This product is 

 now ready to be poured through a strainer into barrels to cool, or 

 directly into the spray tank. This concentrate may be made well in 

 advance of the spraying season and stored for later use, but it will 

 crystallize badly if left exposed to the air. It can be protected from the 

 air by pouring melted paraffine over the surface. This finished product 

 should be protected if made in winter before the spraying season. Home- 

 boiled lime-sulphur with 1.24 density will not freeze (according to Profes- 

 sor Stewart of the Pennsylvania station) above 15 degrees Fahr. 



To dilute either this home-boiled or commercial Jime-sulphur with 

 the hydrometer, simply get the specific gravity reading of the concentrate, 

 disregard the 1 and divide by the decimal of the spray desired. The 

 reading of the dilute spray material should be about 1.01 as a summer 

 spray for apples. In order, then, to dilute a concentrate for the density 

 1.29 specific gravity, divide .29 by .01 and this gives .29, which means 

 there should be twenty-eight parts of water to one part concentrate. 



1.03 is the strength used for San Jose scale (or dormant sprayings). 



We have used self-boiled lime-sulphur the last two seasons as a 

 summer spray for apples. It differs from the other two kinds in that 

 it is not a chemical mixture, but merely a mechanical mixture, all of 

 the heat used in its preparation being that from the slacking lime. 

 8-8-50 and 10-10-50 are the formulas we have been using, i. e., eight 

 pounds lime, eight pounds sulphur, fifty gallons water, etc. 



In conection with the spraying demonstrations of 1909 and 1910, tests 

 were carried on to see how apple scab could be best controlled without 

 russeting the fruit or burning the foliage. To determine this Bordeaux, 

 commercial (Rex) and self-boiled lime-sulphur were employed. Different 

 strengths were used. Certain plats had Bordeaux used throught the 

 season, and still others had lime-sulphur either for the second spraying 

 or through the season. The scab results for 1909 were somewhat con- 

 tradictory. These tests were repeated in 1910, but no scab developed even 

 on the unsprayed plats. A representative tree was picked from each 

 plat and the fruit sorted for russet. Two grades were made, those 

 showing no injury and those showing it slightly but not enough to 

 injure their sale, were put into one grade; and those with russet enough 

 to injure the market value into the other grade. 



