FORMULAS FOR SPRAYING MIXTURES 



a quart of water to the pound of blucstone. Slake the lime in 

 enough water to prevent it from burning. When you have a 

 smooth milk of lime, add enough water to make twenty-five 

 gallons. Do the same with the few gallons of copper-sulphur 

 solution, and pour the diluted solutions together. The solu- 

 tions never must be mixed with concentrated, although diluting 

 one before joining them will avoid the trouble caused, if care 

 is taken to keep the proportions right. 



Air-slaked lime should not be used in making Bordeaux 

 Mixture. It is best to slake lime and keep it in the form of 

 paste or putty. In this condition it can be kept indefinitely if 

 covered with an inch or two of water. Use three times as much 

 of this lime paste, by weight, as of fresh stone lime. A good 

 plan is to cover the bottom of a flat trough a couple of inches 

 deep with lime and work this into a putty. You can calculate 

 how much of this you need to make the proper proportions, and 

 then take a brick of the required size from the trough, as needed. 

 The lime also can be dissolved in water and kept one pound 

 of lime to a gallon of water. Add water to replace evaporation. 



The copper-sulphate can be dissolved in the same way one 

 pound to the gallon and kept until spraying time. To make 

 the spraying mixture, in any strength desired, simply use one 

 gallon of each of these solutions instead of a pound of the 

 respective materials. But always dilute before putting the 

 stock solutions together. After it is made, Bordeaux will not 

 keep for any length of time. No more should be mixed than 

 will be used each day. If stock solutions are prepared, Bor- 

 deaux can be mixed on short notice. With good lime there will 

 be no danger of burning the foliage at the strengths given here 

 when this Bordeaux is used on the different kinds of trees ac- 

 cording to directions. 



Should there be any doubt, you can test the strength, or 

 rather test for free acid, by holding a clean, bright knife-blade 

 in the Bordeaux mixture for about a minute. If the blade 

 becomes coated with copper, more lime must be added. Another 

 test is to pour a small quantity of the Bordeaux into a vessel 

 and blow your breath on it. If it is made properly a thin white 

 film (of calcium carbonate) will form on the surface. If the 

 breath will not produce this, add more lime. 



5. Ammoniacal Copper Carbonate. Five ounces of copper 

 carbonate, three pints of ammonia which tests 26 Baume, 

 fifty gallons of water. 



Dilute the ammonia with five or six quarts of water. Make 

 a paste, with water, of the copper carbonate. Pour the am- 

 monia solution over the paste, using just enough to dissolve 

 it. Do not use more than is needed for this, but, if any carbonate 

 remains undissolved after standing a few minutes, add a little 

 more of the ammonia solution. This mixture may be kept without 

 spoiling. For the working solution add water to make fifty 

 gallons. This is clear blue mixture that will not stain ripe fruit. 

 It should eithej be sprayed on before picking or the fruit dipped 

 in it as soon as picked, then rushed into storage. It can be used 

 where Bordeaux will russet fruit. 



