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the mixture for use on peaches. We try to get an amber 

 color, and just as soon as we get it clarl<er than that we are 

 afraid of it for peach foliage. 



!MR. WARE: Can that stand over, say, two or three 

 days, to give you a chance to try it out a little and see 

 whether it burns, and use it afterward? 



PROF. PARLEY : We have never tried that out experi- 

 mentally, but we have used the self-boiled that has been 

 made up for two or three days. Arsenate of lead should not 

 be mixed with lime-sulfur until just before you are going to 

 spray, because it causes a chemical change that may be in- 

 jurious if the mixture is allowed to stand. As long as you 

 do not add the arsenate you can keep the self-boiled at least 

 two or three days. We always make up a lot the latter part 

 of the day so that we will have a tankfull to start out with 

 at 7 o'clock the next morning. 



:\IR. G. N. S:\IITII : I agree with you that we ought to 

 have more information about the powedered lime-sulfur, 

 because if it can be used to take the place of the liquid, see 

 what we are going to save in freight. If it will keep, there 

 is another advantage, because if you don't use up the con- 

 centrated right away and try to keep it through the season, 

 you don't know what you have got. It crystalizes in the 

 bottom of the barrel. 



A MEMBER: Isn't it possible to use the self-boiled 

 method — that is, depending on the heat of the lime — and 

 fnake it similar to the concentrated commercial product. 



PROF. FARLEY : That would be all right for summer 

 •spraying for apples, but not summer spraying for peaches, 

 and I doubt if it would be strong enough as a dormant spray 

 for the peach or apple. If we were going to make up lime- 

 sulfur ourselves for spraying for scale, it would be better to 

 make up a concentrated lime-sulfur mixture, using one of 

 Ihe accepted formulas. We use twice the quantity of sul- 

 fur that we use lime, and boil the mixture over a fire with 

 steam for three-quarters of an hour or an hour. The most 

 of our large commercial growers are preparing their own 



