Spray Calendar. 175 



to use white arsenic without soda or lime. The following methods of preparation 

 will be found to be satisfactory. Methods number one and two are recommended 

 as the least likely to cause injury. 



I. Arsenite of Soda for;Bardeaiix Mixture. — To a solution of four pounds salsoda 

 crystals in one gallon of water, add one pound of white arsenic and boil until 

 dissolved. Add water to replace any boiled aw^ay, so that one gallon of stock 

 solution of arsenite of soda is the result. Use one quart of this stock solution to 

 fifty gallons of Bordeaux for fruit trees. 



II. Arsenite of Lime. — (a) If used alone (not in connection with Bordeaux) 

 white arsenic should be prepared thus: — To a solution of one pound of salsoda 

 crystals in a gallon of water, add one pound of white arsenic and boil until dissolved. 

 Then add two pounds of fresh slaked lime and boil twenty minutes. Add water 

 to make two gallons of stock solution. Use two quarts of this stock solution to 

 fifty gallons of water. 



(b) Boil one pound of white arsenic in two gallons of water for one-half hour 

 and use the solution while hot to slake two pounds of good, fresh, quick-lime. 

 Add water to make two gallons of stock solution and use two quarts of this to fifty 

 gallons of water or Bordeaux mixture. 



(c) Slake two pounds of good, fresh, quick-lime and add water to make two 

 gallons of milk of lime. Add one pound of white arsenic and boil hard for forty 

 minutes. Add water to bring the resulting compoimd up to two gallons. Use 

 two quarts of this stock solution to fifty gallons of water or Bordeaux mixture. 



Other Arsenical Poisons. 



Green arsenoid and Paragrene are more bulky and finer than Paris green, and 

 when of good quality they ar': iust as effective and require less agitation. London 

 purple is not now used. 



Bordeaux Mixture, 3-4-50. 



Copper Sulfate (Blue vitriol) 3 pounds 



Quick-lime (Good stone lime) 4 " 



Water 50 gallons. 



For peaches and Japanese plums, more water (60 to 70 gallons) should be used. 



Three pounds of sulfate of copper dissolved in fifty gallons of water, when 

 applied at the proper time, will prevent the growth of fungi. However, if applied 

 in this form, the solution will burn the foliage. Four pounds of quick-lime in three 

 pounds of copper will neutralize the caustic action. When sulfate of copper and 

 lime are mixed in this proportion, the compound is Bordeaux mixture. 



Make up stock solutions of copper sulfate and lime, but do not mix them till 

 ready to use, as Bordeaux mixture deteriorates after standing a few hours. Put 

 any number of gallons of water into a barrel, and dissolve in it one pound of copper 

 sulfate for each gallon. This is most rapidly done by suspending the copper sul- 

 fate in a gunny sack just below the surface, as the copper salt in solution sinks 

 rapidly to the bottom. The milk of lime is prepared by slaking the quick-lime 

 without drowning, and adding enough water to make one gallon for each pound 

 of lime. In mixing to make Bordeaux, stir the stock solutions, and dip out one 

 gallon for each pound of either material required, always taking the precaution to 

 add the full amount of water between the other two ingredients. If the concentrated 

 solutions are put together, a curdled lumpy mass will be formed, which will clog 

 the nozzles and be hard to keep in suspension. If the milk of lime is Ivunpy or 

 granular, it should be strained through a sieve to avoid clogging the nozzles. An 



