SEVENTEENTH ANNUAL MEETING. 87 



This formula is sufficient to make slightly more than throe 

 gallons of the emulsifier, 15 gallons of the complete "soluble 

 oil," or 240 gallons of the emulsion ready for spraying. 



The carbolic acid, fish oil and caustic potash should be 

 deposited in the kettle before the fire is started. The mixture 

 should be slowly stirred for a few minutes after the fire is 

 lighted, or until the potash is dissolved, at which time the cover 

 should be placed on the kettle to prevent loss from steaming 

 and evaporation. 



The cooking is best done in an iron kettle. The ordinary 

 caldron kettle, commonly used on the farm for making soft 

 soap, will answer the purpose. A large kettle is not neces- 

 sary, for, as may be seen from the above formula, slightly over 

 one gallon of the cooked mixture (carbolic acid and fish oil) 

 is sufficient to make 240 gallons of spray mixture. The kettle 

 should be supplied with a close-fitting cover, through which 

 has been bored a small bole to accommodate a perforated 

 stopper, by which the thermometer is held in place. A ther- 

 mometer about 18 inches long and graduated from 200° to 

 310° F. will be most suitable. The graduated portion should 

 be restricted to the upper end so as to project above the 

 cover. Any good thermometer graduated to about 310° F. 

 will answer the purpose. If not long enough to reach the 

 liquid in the kettle, it may be lowered through the hole in the 

 cover bv means of a string. Thermometers of various descrip- 

 tions may be secured from Eimer and Amend, 205-211 Third 

 Avenue, New^ York. The kettle should not be more than half 

 filled, to allow for foaming, and in view of the hot mixture 

 being somewhat iuflammahlc, the fire should not be allowed to 

 blaze above the edge of the kettle. When the temperature 

 approaches 260° F., the cooking requires close attention, and 

 if the mixture foams up near the top of the kettle, it may be 

 advisable to subdue the fire for a time, or until the temperature 

 reaches 270°, when the foaming ceases. Under no circum- 

 stances should the cooking be done in or near a building, un- 

 less, of course, a steam coil or jacketed kettle is used. If steam 

 to a pressure of about 60 pounds is available, a jacketed kettle 

 will be found most convenient. The operation of cooking, 



