VARIETIES OF APPLES ADAPTED TO SOUTH DAKOTA. 379 



We find the Virginia crab a good crab to take the place of the 

 Transcendent, and the tree is all that could be desired. The Minne- 

 sota crab is a success with us, but we think the quality too poor to 

 warrant its planting. The Strawberry crab is a pleasant flavored 

 apple, hardy here, valuable chiefly because of its earliness. 



Of the newer sorts Patten's Greening, Peerless, Good Peasant, 

 Hibernal, Longfield, IMalinda, and several other most promising 

 new sorts, we have growing, but as they have not yet fruited on 

 our grounds I cannot speak of them as one having authority. 



' I should plant any of those named with confidence in their 

 worth, being careful before ordering my trees to ascertain the 

 perfect reliability of my nurseryman, by inquiry entirely outside of 

 those interested in his business, remembering that no Duchess label, 

 however securely fastened, ever yet succeeded in making a tender 

 variety of apple a success in South Dakota. 



SPRAYING FRUIT TREES. 



F. W. KIMBAtL, AUSTIN. 



At the recent winter meeting of the Southern Minnesota Hor- 

 ticultural Society the discussion on spraying led to an unanimity of 

 opinion that the best known and practical remedy was Bordeaux 

 mixture, the proper proportions being water, 50 gallons, copper 

 sulphate, 6 pounds, unslacked lime, 4 pounds. The finer the copper 

 sulphate the easier it will be dissolved, and in no event should it be 

 placed in any tin or iron vessel, as it will eat through it and destroy 

 the vessel. 



I will here insert the method of mixing recommended by the 

 U. S. Department of Agriculture, Bulletin No. 8, which is sent 

 free to all applicants. "In a barrel or other suitable vessel place 

 twenty-five gallons of water ; weigh out six pounds of copper sul- 

 phate, tie the same in a piece of coarse gunny sack and suspend it 

 just beneath the surface of the water. By tying the bag to a stick 

 laid across the top of the barrel, no further attention will be re- 

 quired. In another vessel slack four pounds of lime, using care in 

 order to obtain a smooth paste, free from grit and small lumps. To 

 obtain this, it is best to place the lime in an ordinary water pail, 

 and add only a small quantity of water at first, say a quart or a 

 quart and one-half. When the lime begins to crack and crumble 

 and the water to disappear add another quart or more, exercising 

 care that the lime at no time gets too dry. Toward the last con- 

 siderable water will be required, but if added carefully and slovv^ly 

 a perfect paste will be obtained, provided, of course, the lime is of 



