20 FARMERS BULLETIN 798. 



When used with suitable water these dips are very efficacious in 

 eradicating sheep ticks, if the flock is cjiven two dippings 24 to 28 

 daj's ajiart. 



Coal-tar-creosote and cresol dips should always be tested on a 

 small scale, as outlined on page 17, to avoid injury to the sheep as 

 far as possible. However, death losses may occur even when there 

 is no apparent separation in the dips when tested under this method. 

 Special care in this connection is necessary where hard water is used. 



NICOTIN DIPS. 



The nicotin dips are sold under various trade names, and the 

 flock owners are more or less familiar with them from use in dip- 

 ping for scabies. When used in se\en-hundredths of 1 per cent solu- 

 tion they will eradicate sheep ticks, if two dippings are given with 

 an interval of from 24 to 28 days between dippings. A field test 

 has been designed by one of the large manufacturers of nicotin dips 

 so the percentage of nicotin in the dip may be ascertained at the vat 

 side at any time. These dips should be used in accordance with the 

 instructions printed on the label of the container. 



THE LIME-SULPHUK-AKSENIC DIP. 



The lime-sulphur-arsenic dip is made by mixing standard strength 

 lime-sulphur dip with one-half standard strength arsenical dip. 

 Directions for making lime-suli^hur dip and the arsenical dip and 

 mixing the two to form a dip for sheep ticks are as follows: 



The lime-sulphur dip is made in the proportion of 8 pounds of 

 unslaked lime (or 11 pounds of commercial hydrated lime, not air- 

 slaked) and 24 pounds of flowers of sulphur or sulphur flour to 100 

 gallons of water. Place the lime in a water-tight, shallow box and 

 add sufficient water to form a thin paste. Sift the sulphur into this 

 and mix well until a paste of about the consistency of mortar is 

 formed, adding water as required. Place this lime-sulphur paste 

 in 30 gallons of boiling water and boil for 1 hour, adding water from 

 time to time to maintain the quantity at 30 gallons or in that pro- 

 portion. During the boiling process the mixture in the boiling tank 

 should be stirred well to prevent the paste from settling and caking 

 on the bottom of the tank; the boiling process should be continued 

 until all sulphur disappears from the surface. A large mortar hoe 

 is a good implement with which to stir the boiling mixture. The 

 lime and sulphur should both be weighed ; do not trust to measuring 

 them in a pail or guessing at the weight. It sometimes happens that 

 the sulphur is not all " cut "" or dissolved ; this is especially true if 

 the lime is not of first-class quality. Small quantities of extra lime 

 ma)' be added if during the cooking it is noted that the sulphur is 

 not being " cut " properly. As an excess of lime in the dip will tend 



