304 



THE CANADIAN HORTICULTURIST, 



as many other varieties, and it is a first-class 

 commercial apple only for this fault. In 

 some localities it has been shipped under the 

 name of Baldwin." 



Sam Nesbitt, Brighton, Ont. : — "In re- 

 spect to the Stark apple I have always found 

 it to be an exceedingly good shipper for ex- 

 port, as it apparently stood the passage over 

 better than most any other apple in the 

 months of February and March. There was 

 one other point in its favor and that is that 

 it never discoloured. Whether this will 

 hold good after it has been out as long a 

 time as Baldwins is a question that only the 

 future will decide. The tree is a most pro- 

 lific bearer, and the only objection that I 

 have to the apples (and the same thing ap- 

 plies to buyers in the United Kingdom), is 



the fact that they are not the right shade of 

 red, making it difficult for the people who 

 sell fancy apples to polish them and make 

 the display that is necessary to catch the 

 eye of the consumer. 



Harold Jones, Maitland : — "In this sec- 

 tion, where Spys and Baldwins cannot be 

 successfully grown, the Stark has come 

 to stay. It is perfectly hardy and a heavy 

 bearer. The fruit keeps well into April. 

 The color is a little dull, but the size and 

 other good qualities mentioned places it 

 near the top of the list as a desirable winter 

 apple for the St. Lawrence valley. 



"When attending the Fruit Institute 

 meetings last winter I included Stark in a 

 short list of best winters for planting in the 

 commercial orchard." 



AMMONIA-COPPEE CAEBONATE 



PROF. L. LOCHHEAD 



O. A. C, GUELPH, ONT. 



THIS fungicide is a valuable one at cer- 

 tain times because it will not discolor 

 the fruit as Bordeaux does.^ It is neither as 

 effective nor as cheap as Bordeaux, hence is 

 seldom used in the ordinary spraying oper- 

 ations of the orchard. The proportions 

 recommended in the preparation of this solu- 

 tion are as follows : 



Copper-Carbonate 5 ozs. 



Ammonia, about 3 pints (just enough to dis- 



dissolve the Copper-Carbonate). 

 Water 50 gallons. 



Or, if we want to make up a smaller amount, 



say ID gallons, use the following : 



Copper- Carbon ate i oz. 



Ammonia a little more than ^ pint. 



Water 10 gallons. 



The best way to prepare the solution is to 



make a thin paste of the carbonate first of 



all, and then dilute one-third of the ammonia 



with seven or eight times its volume of 



water, and pour this over the paste of car- 



bonate. Then the mixture should be stirred 

 vigorously and allowed to stand until the 

 undissolved portion of the carbonate has 

 settled to the bottom. The clear liquor is 

 then poured off. To the undissolved portion 

 of carbonate add a second, one-third of the 

 ammonia diluted as before with seven or 

 eight times its volume of water. The mix- 

 ture is again stirred and allowed to settle. 

 When the clear liquid is again poured off, 

 the remaining undissolved portion of car- 

 bonate may be treated with the remainder 

 of the ammonia. In this way the carbonate 

 is all brought into solution, which is then 

 made up to the required strength. Rain 

 water should be used, else a heavy cloudy 

 precipitate may be formed, which is often 

 mistaken for undissolved copper-carbonate. 

 The solution is of a clear, light blue color and 

 will not injure even the most tender fruits. 



