154 HORTICULTURAL MANUAL. 



that the vines thus treated were relatively free from 

 mildew. Since that time the use of what became known 

 as the Bordeaux mixture has rapidly extended to all parts 

 of the earth occupied by civilized man, and is used for 

 controlling nearly all fungous diseases of the orchard, 

 vineyard, small fruits, flowers, and garden crops. The 

 most approved formula for making the Bordeaux mixture 

 at this time is to dissolve four pounds of copper sulphate 

 in two gallons of hot water in a wooden pail with constant 

 stirring. When dissolved pour the solution into the barrel 

 or tank to be used, adding five gallons of hot water. 

 Then slake four pounds of fresh lump lime thoroughly 

 and strain the milk through a brass strainer with not 

 less than thirty meshes to an inch and while hot pour it 

 into the tank with hot water enough to make a total of 

 fifty gallons. 



In using, the solution must be kept stirred to prevent 

 clogging the sprayer and to secure an even distribution. 

 Some successful users throw away what is left and clean 

 the tank and pipes and make a fresh supply at each suc- 

 cessive spraying. But others including the professional 

 sprayers keep on hand a stock solution of the sulphate 

 and slaked and strained lime in separate barrels. 



For the stock solution one pound of sulphate is dissolved 

 in one gallon of hot water. In this proportion a barrel 

 of the solution will keep through the season if well covered, 

 and the same is true of the milk of lime in a separate 

 barrel. In use the lime and sulphate are mixed in the 

 proportions wanted for varied uses as noted in succeeding 

 sections. 



163. Apple and Pear Scab. Excepting perhaps the 

 codling-moth the scab is now the most destructive and 

 widely spread drawback to apple culture and to a less 

 extent of the pear. It is now so general in commercial 



