392 ANNUAL REPORT OP THE Off. Doc. 



one must Lave the thankless task of blowing a whistle to wake 

 people up or to tell them that it is time to get to work. I have 

 been tooting the whistle and if 1 have tooted a little long and a 

 trifle loud it is because of some anxiety lest the fruit growers of the 

 East should fall behind or possibly get locked out. 



THE MAKING OF CONCENTRATED LIME-SULPHUR AND ITS 

 USE ON APPLES AND PEACHES 



DR. J. P. STEWART, Experimental Pomologist, State College, Pa. 



Historical sketch of lime-sulphur, and advantages in home prepara- 

 tion: 



Ingredients: Need for high purity in lime, — should be 90 per 

 cent. CaO or better and preferably with less than 3 per cent. HgO. 

 All present commercial sulphurs are pure enough ; fineness im- 

 portant. Powdered commercial sulphur is preferred because of low 

 cost. 



Formula: 1-2-1, or 1-2-1-2, is best. Simple and effective. One 

 pound of good lime enough for 2 pounds sulphur; excess of lime 

 favors crystallization, increases sediment and fails to increase scale- 

 killing powers. Clear solutions without extra lime here during 

 past two summers have completely eradicated scale on apple trees, 

 with three sprayings at summer strength. 



One gallon of final product is about right for carrying 1 pound 

 lime and 2 pounds of sulphur in home preparation. Gives a density 

 of about 1.24 or 28|° Be'. Smaller volumes give greater densities 

 but poor utilization of materials. Much larger volumes are un- 

 economical in cooking and in storing. Variations in formula for 

 special uses and conditions. 



The volume should not be permitted to run materially below 

 desired final volume at any time during the cooking as this increases 

 the sediment. 



Utensils: Cooker, measuring stick, hydrometer and strainer. De- 

 sirable forms of each. Upward straining type of strainer is best. 

 Cheap unstandardized hydrometers to be avoided, and they are in- 

 tended to test concentrate, not to use as a float in diluting tank as 

 an indicator of Avhen the proper amount of water has been added. 



Cooking Time: Until the sulphur is evidently dissolved, usually 

 40 to 50 minutes; either too m[nch or too little boiling objection- 

 able. Color not a safe guide. Keep pellets and lumps of sulphur 

 broken during the cooking. 



Storage: Avoid acids, C02, and unnecessary contact with air. 

 ITse oil films or tight, well-filled containers. Three-year old sam- 

 ple at the college unchanged. Crusts formed in storage may be re- 

 dissolved, diluting as usual according to density. 



