NIN.ETEENTH ANNUAL MEETING. 175 



excess of lime in order to prevent the injury as much as 

 possible. 



Mr. Frost: I would like to ask the speaker if he has 

 ever used the lime-sulphur mixture .for cherries. I under- 

 stand that it is different. 



Prof. Scott: We used both the 8-8-50 and 6-6-50. but 

 we found the weaker preparation was sufficient on the cherry 

 leaf spot. 



Mr. Frost : You would advise the 6-6-50 for cherries 

 and the 8-8-50 for apples and peaches. 



Mr. Wake. man : Will you kindly repeat the formula for 

 making that self-boiled mixture? 



Prof. Scott : The self-boiled lime-sulphur we prepare 

 as follows : It is best to prepare it in large quantities, say 

 enough for about two hundred gallons at a time. That would 

 require thirty-two pounds of lime, thirty-two pounds of sul- 

 phur, to be cooked with a small quantity of water. Place the 

 lime in a barrel, pour over water sufficient to almost cover 

 the lime, and as soon as it begins to slack add the sulphur 

 The sulphur should first be run through a sieve to break up 

 the small lumps so it will mix with the water. If the lime is 

 of good quality, the mixture will boil violently for three or 

 four minutes, and more water will need to be added if enough 

 was not added to start with. In order to keep it from get- 

 ting too thick, the mixture should be thoroughly stirred while 

 it is boiling. As soon as the lime is thoroughly slacked, add 

 cold water to stop the cooking. For apples, that cooking can 

 be allowed to go on for some time, but for peaches it should 

 be stopped as soon as the lime is thoroughly softened. In 

 other words, the mixture should be cooled by the addition of 

 water. It is then ready to be stirred into the spraying tank. 

 diluted and ready for application. Thirty-two pounds would 

 have to be diluted to 200 gallons.. 



Mr. Ffxx: That is for summer spraying 



