INSECT AND DISEASE CONTROL 



91 



Bordeaux is most conveniently made from "stock solutions" as 

 follows: 1. In a clean barrel place a certain number of pounds of 

 quicklime. Upon this throw water in measured quantity, little by 

 little, and stir constantly until the lime has all dissolved and the mixture 

 is about as thick as cream. Then add enough more water to have a 

 total equal to the number of pounds of lime. For instance, if 25 

 pounds of lime are used, use a total of 25 gallons of water. Stir up 

 this solution and strain through a fine mesh sieve or a cloth to remove 

 all particles. Cover 

 the liquid with a pint 

 or more of kerosene 

 or naphtha to pre- 

 vent evaporation. 



2. In another 

 barrel, perfectly 

 clean, place a certain 

 number of gallons of 

 water. Then hang an 

 equal number of 

 pounds of copper sul- 

 phate in a burlap bag 

 so the bottom of the 

 bag is only slightly 

 below r the surface of 

 the water. If this is 

 done in the evening 

 the whole of the sul- 

 phate should have 

 dissolved before 

 morning, but if the 

 sulphate is placed in 



the bottom it may Fig. 71. For fairly large orchards a barrel may serve 

 take a month or more all spraying needs 



to dissolve. Pour 



some kerosene or naphtha on the solution. Use wooden or earthen- 

 ware receptacles for the liquid because metal ones (except copper 

 and brass) are ruined by copper sulphate. 



3. When Bordeaux is to be made, pour the required quantity of 

 stirred-up lime solution into an empty barrel and the required quantity 

 of copper sulphate solution into another, and dilute each with water 

 until the quantity in each barrel is half that required for the com- 

 pleted mixture. 



4. Through a hose attached to the bottom of each of these barrels 



