667 



the slaking is completed, the sulphur gradually goes into solution, 

 combining with the lime to form sulphids, which are injurious- to 

 peach foliage. It is therefore very important, especially with hot 

 lime, to cool the mixture quickly by adding a few buckets of water 

 as soon as the lumps of lime have slaked down. The intense heat, 

 violent boiling, and constant stirring result in a uniform mixture 

 of finely divided sulphur and lime, with only a very small percentage 

 of the sulphur in solution. It should be strained to take out the 

 coarse particles of lime, but the sulphur should 'be carefully worked 

 through the strainer. (F. B. 440.) 



HOW TO PREVENT SMUT IN GRAIN. 



Smut in wheat and oats causes serious loss to Wyoming grain 

 growers. Sometimes the loss amounts to two-thirds or three-fourths 

 the entire crop, and in such instances the small amount of grain 

 obtained has little market value. The trouble is easily overcome, 

 and it is dollars in the pocket of every man who raises wheat or oats 

 to treat his seed to prevent the disease. It costs from two cents to five 

 cents per bushel, or from four cents to ten cents per acre, to treat 

 the seed. Where the treatment is properly and carefully done the 

 resulting crop may be increased in value from four dollars to eight 

 or more dollars per acre. 



Smut is caused, by tiny black or brown spores which cling to the 

 seed, or which may remain in the ground over winter. When the 

 seed germinates the spores also grow, and send a minute thread up 

 in the grain stalk to the head, where it destroys the kernels of grain, 

 producing spores instead. Anything which will kill the spores on 

 the seed without injuring the germination of the grain will improve 

 the quantity and quality of the crop, providing the treated seed is 

 planted on land which has not grown smutty grain for one or two 

 years. We recommend any one of the following four methods: 



Jensen Hot Water Treatment. This is generally recommended 

 as the best method. You must have a good thermometer to test the 

 temperatures. The water may be heated in any convenient way. 

 Have the water in one barrel or tub at a temperature of 125 to 130 

 F., and in the second barrel at a temperature of 132^ to 133 F. 

 Put the grain in a wire basket or gunny sack, having it only partly 

 full, so that the grain can be all shaken apart when in the water. 

 Dip into the first barrel for three or four minutes to thoroughly 

 warm it. Then dip it at once into the second barrel, subjecting 

 the grain to the temperature of 132 Vs to 133 for ten minutes, 

 shaking about so all the grain will become warmed to the tem- 

 perature of the hot water. Lift out of water, drain and spread 

 out to dry before sowing. Be very careful with the temperature 

 of the water. If it goes above 134 or 135 the grain will be 

 injured, and if the seed treated is not heated to 132 the spores 

 will not be killed. Do not leave in the water more than ten minutes. 

 Have eight or ten times as much water as the amount of grain dipped 

 at a time and have hot and cold water at hand to add, in order 

 to keep proper temperature while grain is being dipped. [Send 

 for Wyo. Exp. Sta. Bull. 21.] 



