SPRA VING INGREDIENTS. 



133 



men received being- small and the quality; 

 judging by the fruit tested, not more than 

 medium. The core was small and was 

 situated nearer the calyx than in ordinary 

 varieties, and the cartilaginous part of the 

 core was not as thick as in varieties with 

 seeds. There were no seeds. I have tried 

 to obtain fruit again this winter, but so far 

 without success. 



When attending the annual meeting of 

 the Prince Edward Island Fruit Growers' 

 Association in December, 1904, I was shown 

 a specimen of a seedless apple grown by 

 Jesse A. Wright, North Bedeque, P. E. I. 

 This apple was past best condition, but was 

 seedless, with a small core confined to the 

 calyx end of the apple. 



Unless a seedless apple is as good or bet- 

 ter than a Mcintosh Red, Spy, King, or 



Spitzenburg, it is of little practical value, 

 unless for evaporating or canning, and as 

 so many culls and windfalls of well known 

 varieties can be obtained for this purpose, 

 seedless apples, unless of great merit, will 

 not be popular. It is possible that by cross 

 breeding seedless apples with varieties of 

 the best quality something will be produced 

 of real commercial value, and one of the 

 Canadian seedless apples is being propa- 

 gated at the Central Experimental Farm 

 with the object of being used for such work. 

 Seedless apples are not novelties, as they 

 have been recorded for nearly 300 years, 

 and were probably known before that time. 

 The last time the seedless apple received 

 such public notice as now was about 15 

 years aeo. 



PARIS GREEN AND THE BORDEAUX MIXTURE 



PROF. W\ L. LOCHHEAD, O. A. C, GUELPH. 



IT is important for several reasons that 

 good paris green should be procured 

 for orchard spraying. The good paris 

 green should contain between 50 and 56 per 

 cent of arsenious oxide, which should be in 

 combination with copper. As a matter of 

 fact about four per cent, of the arsenious 

 oxide is in a free state, known as soluble 

 arsenic. 



It is this free, water-soluble arsenic which 

 makes paris green dangerous to plants. 

 Eime is accordingly added to combine with 

 this free arsenic and form an insoluble 

 arsenite. When the amount of free arsenic 

 is large, however, or when the paris green 

 is of a poor grade, experience has shown 

 that the addition of lime does not prevent 

 the injurious action, but actually increases 

 the amount of injury. 



There are some good tests for pure paris 

 green : 



I. Pure paris green is entirely soluble in 

 ammonia. The percentage of free arsenic, 

 however, is not shown by this test. 



2. Pure paris green has a bright green 

 color — any dullness or whiteness is indica- 

 tive of adulteration. 



3. Under the microscope pure paris green 

 should consist of clean green spheres, wholly 

 separate from one another. 



The water-soluble or free arsenic is some- 

 times very dangerous to foliage, especially 

 during very dry weather with much dew or 

 fog at night. It would appear as if the dew 

 dissolved the arsenic, which is then absorbed 

 by the plant. At other times very little or 

 no injury results from the application of 

 uncombined arsenic. 



It is always wise to get the very best grade 

 of paris green for orchard work, for such 

 will contain no adulteration and but a small 

 percentage of free arsenic. 



It is unlikely that liquid Bordeaux 

 will ever be replaced to any extent by the 

 powder form in orchard spraying opera- 

 tions, for it is doubtful if the dust will cover 

 every portion of the leaf as effectively as the 

 liquid. Again, it would appear that the 



