I 74 THE CONNECTJC UT POMOLOGICAL SOCIETY. 



Mr. Fenn.: Would a larger amount of lead used in 

 connection with the mixture have any tendency to crack the 



fruit ? 



Prof. Scott : It would have a tendency to crack it, yes. 



Mr. Fenn : How much mure lead would you add to the 

 two pounds of arsenate of soda in that mixture ? 



Prof. Scott : It would depend largely upon your chem- 

 icals. They vary quite a good deal, and that is one reason 

 why it is so unsatisfactory to make arsenate of lead at home. 

 It is because the ingredients that you use vary in their com- 

 position. In one case you might use equal parts and get 

 good results ; in another season, you might use equal parts 

 and get too much free arsenate in your mixture. 



Mr. Drew : I would like to know a little more about 

 this self-boiling lime-sulphur. I would like to know whether 

 your formula is the same for apples as it is for peaches ? 



Prof. Scott : It is the same. 



Mr. Drew : As I understood you, the formula was four 

 pounds of sulphur to two and one-half pounds of lime. 



Prof. Scott : That is not the self-boiled. That is the 

 boiled. The regular boiled wash with the exception of the 

 lime. Half as* much lime as sulphur. 



Mr. Drew: And how about the self-boiled? 



Prof. Scott : Eight pounds of sulphur to eight pounds 

 of lime. 



Mr. Drew : It is the same on peaches as on apples ? 



Prof. Scott : Yes. 



Mr. Drew : What was the formula of the Bordeaux 

 used on that last slide where the leaves showed the effect ? 



Prof. Scott : Three pounds of blue stone to nine 

 pounds of lime and fifty gallons of water. We used a great 



