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MINNESOTA STATE HORTICULTURAL SOCIETY. 



attachments capable of throwing' one or two fine, strong sprays at 

 one tinie. The liquid in the barrel is kept agitated by a small stream 

 of water passing through a one-fourth inch pipe with a one-six- 

 teenth inch wide opening to the feed pipe of the pump in the bottom 

 of the barrel. This plan is desirable in many cases. 



The lower end of the feed pipe is covered with a fine copper screen. 

 In the center of the top of the barrel is an opening', eight inches in 

 diameter, with a tight fitting cover. This is so large that the oarrel 

 may be easily cleaned. The whole expense of making this machine 

 was as follows: one linseed oil barrel, $1; puinp, $6.50; 50 feet of 14 

 inch hose, $3; strainer, $1.50; 2 nozzles, $1.25; bolts, etc., .50 cents; total 

 cost, not including labor of above, $13.75. This is much cheaper 

 than any similar good spraying machine which is offered by manu- 

 facturers. 



We claim for it the following advantages: It is a powerful ma- 

 chine and well adapted for the purposes of the heavier work required 

 for spraj'ing trees for protection against insects and fungus diseases. 

 It is sufficiently powerful for sprajing willow or other windbreaks 

 or hedges infected with the larvae of the saw-fly and trees of similar 

 size. It is easily carried about by one horse either on a stone-boat 

 or in a wagon, which is a great convenience. The machine is sim- 

 ple in construction and is easily made by any good mechanic. 



Iniprovetl Strainer for Bordeaux Mixture. 

 THE STRAINER. 



The figure plainly illustrates the form of strainer which we have 

 hit on as being most desirable for straining the Bordeaux mixture 

 and similar materials. It is made of copper wire gauze with twenty 

 spaces to the inch, soldered togetheratid to a rim of galvanized iron. 

 It has the merit of not clogging as quickly as the ordinarj' flat 

 strainers, since all the sediment collects in the lower end, leaving 

 the sides always free for the liquid to pass through. This is a very 

 important matter for those using Bordeaux mixture, which must be 

 strained and is often very troublesonje about clogging the common 

 flat strainer. We heartily commend this idea in a strainer as being- 



