104 MASS. EXPERIMENT STATION BULLETIN 252 



Numerous investigators have contributed to this phase of the subject. 

 Perret (71) employed 0.20 per cent molasses with Burgundy mixture; Gal- 

 loway (27, p. 10, 21), molasses with Burgundy on grapes; Gastine (31), 

 molasses with Bordeaux; and Perraud (69), molasses with Bordeaux on 

 grapes and evidently considered it beneficial. On the other hand, Girard 

 (34) used 2 per cent molasses with Bordeaux on potatoes, Guillon and 

 Gouirand (35, 36), 1 per cent molasses with Bordeaux on grapes; Lavergne 

 (52), sugar with Bordeaux; Kelhofer (48), 0.10 per cent sugar with Bor- 

 deaux and Burgundy mixtures; and Butler and Smith (10, p. 441), 0.10 per 

 cent sugar with Bordeaux and concluded that molasses and sugar were com- 

 paratively ineflficient or reduced adherence. Kelhofer (48) found tliat 

 0.10 per cent sugar increased the adhesiveness of both neutral and basic 

 copper acetates, especially the latter. Fernald (25, p. 6) recommended 

 glucose or molasses as a sticker for lead arsenate. Lowe (60) found 

 glucose inefficient with lead arsenate. Perraud (69) claimed that dextrin 

 and starch with Bordeaux were of no value, but Patrigeon (68) stated that 

 0.50 per cent of dextrin increased adhesiveness. Parker (67) found that 

 flour increased both spreading and adhesiveness of lead arsenate, and 

 Headlee (41, p. 294) that flour doubled the adherence. Perraud (69) 

 found gum tragacanth fairly efficient. 



Stearns (86, p. 9-13) reported that Irish moss (extract) increased the 

 adherence of arsenicals. Guillon and Gouirand (35, 36) found 0.30 per 

 cent of gelatine with "acid" Bordeaux of little or no value, and Butler 

 and Smith (10, p. 437, 442) obtained similar results from casein with 

 Bordeaux 4-4-50. Butler and Smith (11, p. 284-286) found, however, 

 that 0.05 per cent of gelatine increased materially the adhesiveness of 

 neutral and basic copper acetates. Vermorel and Dantony (93) had 

 previously noted this effect and also claimed (92) that 2 per cent of 

 casein renders all alkaline copper sprays adherent to grape vines, recom- 

 mended (93) casein for Bordeaux and showed (94) that 0.05 per cent 

 increased the adherence of Bordeaux to grape vines. Chauzit (15), De- 

 grully (19) and the Iowa Experiment Station (45) considered casein 

 effective with Bordeaux; and Lecomte (53), that 2 per cent of milk in- 

 creased the adhesiveness of Bordeaux 8-4-50. Headlee (41, p. 294) found 

 that calcium caseinate or powdered skim milk more than doubled the ad- 

 herence of lead arsenate. Perraud (69) claimed egg powder and dried 

 blood inefficient with Bordeaux, while Cazeneuve (12) reported egg white 

 and dried blood very effective. Galloway (27, p. 10, 21) secured good 

 results from glue with Burgundy (although 3.5 per cent proved injurious): 

 and Perraud (69, 70), from glue with Bordeaux. Lowe (60) increased 

 the adherence of lead arsenate with glue; and Stearns (86, p. 9-13), that 

 of arsenicals with calcium caseinate. Lees (54) employed glue, flour and 

 a mixture (55) of whiting, glue and potassium bichromate as stickers for 

 cover washes. Neuweiler (65) claimed that 0.01 to 0.20 per cent of tan- 

 nin increased the adherence of Bordeaux. Perraud (69) observed that 

 rosin increased the adhesiveness of Burgundy; Ravaz and Bonnet (80), 

 that resin slightly increased the adherence of Bordeaux; Sirrine 

 (84), that a resin-lime mixture increased the adhesiveness of Bor- 

 deaux and Paris green to cabbage and cauliflower; and Gillett (33), that 

 sodium resinate increased the adhesiveness of arsenites. Guillon and 

 Gouirand (35, 36) found that 3 per cent of soap with Burgundy and 2 

 per cent with Bordeaux increased adhesiveness; Perraud (69), that 3 per 



