74 STATE POMOLOGICAL SOCIETY. 



RUSSETING OF FRUIT CAUSED BY BORDEAUX ARSENATE AS 

 COMPARED WITH LIME-SULPHUR ARSENATE. 



In order to determine the amount of russeting caused by the 

 use of Bordeaux arsenate as compared with hme-sulphur 

 arsenate, plots were sprayed on the same date and records ob- 

 tained with the following results : 



1913 % Russet. 



Bordeaux 71-47 



Lime-sulphur 2.5 



The above is the average of various experiments, including the 

 Ribston, Ben Davis, King, Spy and Gravenstein. Our results for 

 1914 are very similar and indicate that russeting from Bordeaux 

 may cause considerable loss if a high class product is to be 

 obtained. 



1914 % Russet. % Russet. 



Gravenstein Spy 



Bordeaux, 3-3-40 84.35 i-i5 



Bordeaux, 4-4-40 81.08 1.9 



Lime-suiphur 1.008 3.03 .23 



Comparing the Bordeaux with lime-sulphur fruit in the 

 packed out results we find a decided loss from the russet caused 

 from Bordeaux, which was as follows : 



Loss in Gravensteins per 100 bbls $33-oi 



Loss in Ben Davis per 100 bbls 31-29 



Loss in Ribston per 100 bbls 39-41 



That is, the fruit may have been as large, the fruit was as 

 clean, but the loss resulted from the fact that we had a certain 

 number of apples russeted, and those badly russeted could not 

 be put into the No. i class and had to go as No. 2 or 3, and 

 consequently brought a lower price. I am just bringing this to 

 your attention for this reason, that it is not so much a question 

 for us as to whether the one is better fungicide than the other, 

 but it is a question whether we can get more dollars out of our 

 fruit by using one material rather than the other. And from 

 the experiments we have carried on so far we find that if we 

 wish to get the greatest number of dollars possible out of our 

 fruit it is much better to use the lime-sulphur than the Bordeaux. 



Question : How did Bordeaux affect the foliage ? 



