132 BOARD OF AGRICULTURE. [P. D. 4. 



rily once in two weeks, as long as the vines remain green, will suffice 

 to keep diseases and insects under control, providing the work is 

 done thoroughly. For all spraying after the first two applications 

 use the 5-5-50 Bordeaux mixture, with the same amounts of 

 lead arsenate. 



Directions for making Bordeaux Mixture. 

 Bordeaux mixture is composed of copper sulphate (blue vitriol), 

 lime and water, and these substances are combined in various pro- 

 portions' for different purposes. The following directions are for 

 making a standard solution known as " 4-4-50 Bordeaux mix- 

 ture." The first figure in this and similar formulas indicates 

 pounds of copper sulphate; the second, pounds of lime; the third, 

 gallons of water. 



1. Dissolve 4 pounds of copper sulphate crystals in about 2 gal- 

 lons of hot water, using a wooden container, or dissolve by sus- 

 pending the crystals in a coarse sack in a half barrel of water. 



2. Slake 4 pounds of fresh lime in a wooden tub or half barrel, 

 adding water slowly and in no greater quantity than is necessary 

 to insure thorough slaking. Upon completion of the slaking 

 enough water may be added and stirred in to make the mixture 

 the consistency of thick cream. 



3. When cold the lime mixture is poured through a wire strainer 

 (about 20 meshes to the inch) into the spray barrel and water added 

 to half fill the barrel. Straining is necessary to remove particles 

 which would clog the spray nozzle. The copper solution, diluted 

 to 15 or 20 gallons, is poured slowly into the lime mixture and 

 water added to fill the barrel. The mixture, promptly and thor- 

 oughly stirred, is then ready for use. 



When large quantities of Bordeaux mixture are required it is 

 more convenient and economical of time to make up stock solu- 

 tions of copper sulphate and lime as follows : — 



1. Dissolve copper sulphate crystals in a barrel at the rate of 

 1 pound of crystals to each gallon of water. 



2. Slake a quantity of fresh lime and dilute it to make up a so- 

 lution containing 1 pound of lime to each gallon of water. 



3. Thoroughly stir both stock solutions before removing por- 

 tions for dilution, in order to insure even distribution of the 

 ingredients. 



