103 



Preparation of Bordeaux Mixture. 



It is unnecessary to say that the proper preparation of the Bordeaux 

 mixture is an important matter. I am convinced that a very large 

 amount of improperly prepared mixture is annually used. I do not 

 think that trees are often injured by such imperfect mixtures, but 1 

 am sure that money is wasted in their use, and that some discourage- 

 ments to growers follow, together with disparaging remarks with 

 reference to spraying in general. I am naturally proud, as one of 

 those mainly responsible for the introduction into this country of 

 modern spraying on a commercial scale, of the rapid progress the 

 method has made ; but at the same time I am sorry to know that at 

 this late date there are still orchards minus a spraying outfit, and 

 orchardists that neglect this method of easily adding to their profits. 

 This I attribute in some degree to the use of improperly prepared 

 mixtures. Bordeaux mixture is one of the most important of the 

 mixtures applied in the form of a spray, and a word about this 

 important matter is hardly ever out of place. 



The materials should be pure. They are easily procured in a state 

 of purity. In particular the lime should be quite fresh and " quick." 

 It should be quite free from what is called air-slacking, i.e., it should 

 have been so kept in tight receptacles that it has not absorbed and 

 combined with moisture from the air. 



Fig. 121. Three glass cylinders containing Bordeaux mixture made in different ways and 

 allowed to settle for one hour. It will be seen that mixture A, on the left, is the best, 'having 

 settled least. A, dilute lime and dilute bluestone, poured evenly into a third vessel ; B, dilute 

 lime poured into dilute bluestone ; c, strong lime poured into strong bluestone. 



In making the milk of lime the aim should be, of course, to have it 

 as smooth as possible. To secure this result water should be added 



