128 VEGETABLE GROWING IN NEW SOUTH WALES. 



Controls for Diseases and Pests* 



Diseases and pests may not be prevalent every year, but experience has 

 shown that they recur frequently, and in years of serious epidemics the profits 

 are to the man who takes early protective measures. Success in vegetable 

 culture depends largely on cultivation, manuring, and the control of pests and 

 diseases, and the last operation is not the least important. 



GENERAL DIRECTIONS. 



la the treatment of pests -<and diseases, the principal point is what remedy 

 t use. The grower must first identify the cause of his trouble, and then 

 treat it according to its nature. Treatment must be thorough, or the time 

 and labour are wasted. A knowledge of the enemies to be treated, and of 

 the remedies found to be most effective, their preparation, and the proper time 

 for the application is essential. Pre\entionof fungus diseases is possible; 

 but their cure is hardly practicable. When failure occurs, it may generally 

 be attributed to the lateness of the treatment. Success in controlling pests 

 will only be obtained by thorough attention to details. Be very careful, 

 in buying mixtures, to obtain them from reliable firms only, and after they 

 have been thoroughly tested. 



SPRAYS. 



The principal fungicide used is Bordeaux mixture, and the insecticides, 

 which have proved the most efficacious, are arsenate of lead, for leaf-eating 

 insects, and kerosene emulsion, resin wash, miscible oils, and tobacco solutions 

 for sap-sucking insects. 



For applying sprays, the vegetable grower will require a knapsack spray or 

 a hand syringe according to the area to be treated. If possible spraying 

 should not be carried out in direct sunlight during the heat of the day. 

 During periods of rapid growth and after summer rains, spraying should be 

 carried out frequently, though not before the foliage is dry. 



Bordeaux Mixture for Fungus Diseases. 



The following formula is recommended for use in spraying vegetables : 

 Copper sulphate (bluestone) 1 lb., freshly-burnt lime 1 lb., water 20 gallons. 



For the- copper sulphate solution, wooden vessels are preferable, though 

 copper ones may be used. Iron should be avoided. It is immaterial 

 whether hot or cold water be used to dissolve the bluestone. If the mixture 

 is to be made in a hurry, it is best to dissolve the copper sulphate in hot water. 

 If there is plenty of time use cold water ; but in this case the bluestone must 



