INSECTICIDES AND FUNGICIDES 353 



The boiling of lime-sulfur is done in an open kettle with 

 fire beneath, or in a barrel or tank with steam escaping from 

 a pipe in the bottom of the liquid. 



Commercial Lime-Sulfur. — A number of commercial prep- 

 arations of lime-sulfur are sold. Each is supposed to be of 

 about the strength given in the above formula for ''Concen- 

 trated Lime-Sulfur." The strength and the directions for 

 dilution should be obtained with the liquid. As a general 

 rule it is diluted with 9 times its volume of water for winter 

 use. 



Self-Boiled Lime-Sulfur — 



Fresh burned lime 8 pounds 



Powdered sulfur 8 pounds 



Water 50 gallons 



The lime should be placed in a barrel and enough water 

 poured on to almost cover it. As soon as the lime begins to 

 slake the sulfur should be added, after first running it through 

 a sieve to break up the lumps, if any are present. The mix- 

 ture should be constantly stirred and more water (3 or 4 

 gallons) added as needed to form at first a thick paste and 

 then gradually a thin paste. The lime will supply enough 

 heat to boil the mixture several minutes. As soon as the 

 Ume is well slaked, water should be added to cool the mix- 

 ture and prevent further cooking. It is then ready to be 

 strained into the spray tank, diluted, and applied. It is 

 used in the above strength, 8-8-50, as a summer spray on 

 peaches, plums, and cherries. 



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