THE SAN JOSE SCALE AND ITS CONTROL. 15 
fruit buds, especially from fall applications. Stone fruits, such as 
peach, plum, etc., are more susceptible to injury from sprays than 
apple and pear, and on the former the lime-sulphur sprays should 
always be used. Petroleum and miscible oils are more frequently 
used on apple and pear, and owing to their spreading and penetrating 
qualities are perhaps more effective in destroying the scales on the 
terminal twigs, which are infested to a greater extent in the case of 
these fruits. The several sprays in use may be considered under the 
following headings: (1) Lime-sulphur wash series; (2) petroleum-oil 
series (including miscible oils), and (3) soap washes. 
LIME-SULPHUR WASH SERIES. 
For several years the cooked lime-sulphur wash was the main 
reliance in the control of the scale. It is made according to the 
following formula: 
PROTO SUUTIIO 2 ePeSU ae ag lt fe. SE A PE Sy Ae le pounds.. 20 
Sulphur (dour or flowers)=... ......'. Pees... 2.c5-00l. 2 hae dos) ak 
GWE ARO 10002 ae ee, |S ee er a ee gallons.. 50 
Heat in a cooking barrel or vessel about one-third of the total 
quantity of water required. When the water is hot add all the lime 
and at once add all the sulphur, which previously should have been 
made into a thick paste with water. After the lime has slaked, about 
another third of the water should be added, preferably hot, and the 
cooking should be continued for one hour, when the final dilution may 
be made, using either hot or cold water, as is most convenient. The 
boiling due to the slaking of the lime thoroughly mixes the ingre- 
dients at the start, but subsequent stirring is necessary if the wash is 
cooked by direct heat in kettles. If cooked by steam, no stirring 
will be necessary. After the wash has been prepared it must be well 
strained as it is being run into the spray tank. It may be cooked in 
large kettles, or preferably by steam in barrels or tanks. This wash 
should be applied promptly after preparation, since, as made by this 
formula, there is crystallization of the sulphur and hardening of the 
sediment upon cooling. Probably comparatively few fruit growers at 
the present time prepare the wash according to this old method, but 
employ the commercial or homemade concentrate. 
CoMMERCIAL LIME-SULPHUR CONCENTRATES. 
The inconvenience experienced in preparing the lime-sulphur wash 
according to the foregoing formula by cooking with steam or in open 
kettles at home has been one of the principal objections to this 
spray. Manufacturers have, therefore, put on the market concen- 
trated solutions of lime-sulphur which have only to be diluted with 
water for use. These commercial washes, if used at proper strength, 
have proved to be quite as satisfactory in controlling the scale as 
