104 



THE CANADIAN HORTICULTURIST 



ferrocyanide. If sufficient lime has been 

 used no discoloration will appear, but if in- 

 sufficient, a dark brown color will be pro- 

 duced. 



4. Always strain the milk of lime to prevent 

 gritty particles from clogg-ing the nozzles. 

 The milk of lime can be readily strained if a 

 large 20-mesh brass wire strainer is fitted 

 over the mouth of the barrel in which dilu- 

 tion takes place. 



5. Use a fine nozzle; do not soak or drench 

 the tree. The liquid must be put on as a fine 

 mist, and the spraying of the stems, leaves 

 and fruit must not go beyond a complete 

 bedewing, for, if more is put on, the fine dew 

 spots will run together and begin to drip. 



Lime is very variable in strength and the 

 ferrocyanide test should be made every time 

 a new "batch" is made up. Too much lime 

 does not harm the Bordeaux to any extent, 

 but it will clog the nozzle, and this is a very 

 important matter in actual practice. 



HI. — Pure Paris Green. 



A prominent fruit grower told the writer, 

 not long ago, that some simple tests for de- 

 termining the purity of Paris green would be 

 welcomed, for he believed that some of the 

 Paris green on the market was adulterated 



and unsuited for purposes of spraying, 

 Bulletin68, Illinois Agricultural Experimental 

 Station gives the following as the require- 

 ments of a good Paris green : 



1. It should be a wholly dry and impal- 

 pable powder. Grittiness and caking are in- 

 dications of adulteration. 



2. It should have a bright, light emerald 

 green color, which should not whiten or be- 

 come dull in the streak left in allowing a 

 small sample to slide down a clean glass 

 plate, when tilted and gently tapped. 



3. It should be entirely soluble in am- 

 monia. Any residue is an adulterant. 



4. Under the microscope it should be seen 

 to contain only a small trace of foreign 

 matter, and should consist of clean green 

 spheres, wholly separate from one another. 

 Aggregation into masses is evidence of care- 

 less manufacture. 



5. Paris green should contain not less 

 than 50 per cent, of arsenious oxide, of 

 which not more than 4 per cent, should be in 

 the fresh state or uncombined with copper. 



Requirements 2 and 3 may be readily 

 tested by any person, and do not take much 

 trouble. Every purchase should be tested, 

 for if it is adulterated to any extent, the work 

 it will do will be correspondingly decreased. 



THE REIN£ HORTENSE CHERRY. 



Sir, — In your cherry report, which by the 

 way, is of great value to every intending 

 planter, you place the Reine Hortense 

 cherry among the first of its class. 



Your estimate of that fine cherry has 

 been fully verified in my experience. I have 

 a tree eighteen years planted, that is doing 

 very well indeed. Almost every year its 

 slender branches are bending with its load 

 of fine fruit, although frequently during 

 those eighteen years the temperature has 

 fallen twenty and more degrees below zero. 



The fruit is very large and nearly sweet, 

 and it is the finest flavored of the class of 

 Duke cherries. The tree is very distinct 



and beautiful in its habit of growth, resem- 

 bling, as it grows older, the weeping wil- 

 low ; its slender branches drooping almost 

 to the ground. Those of my acquaintances, 

 who have sampled them, agree that in 

 flavor and size of fruit, combined with 

 beauty of tree, it is indeed a wonderful 

 cherry. No garden or orchard should be 

 without it. 



The Reine Ho,rtense will add to the beauty 

 of a home and its juicy fruit to the health 

 and pleasure of a family. Any one setting 

 out cherry trees in the spring should not 

 forget to include the Reine Hortense. 



Gait, Ont. Walter M. Turnbull. 



