62 THE COXNECTICUT POMOLOGICAL SOCIETY. 



favorable. For the Scale, spray at any time when the trees 

 are dormant. Also, be sure and spray when the wind is in 

 the right direction. Tliat is to say, spray one side of the 

 orchard when there is a gentle breeze that will carry the 

 spray liquid well through the tree tops, and when the wind 

 changes and blows in the opposite direction, spray the other 

 side of the tree, being sure to do a thorough job. Thorough- 

 ness is essential, or success can not be obtained. 



How TO Spray. The horticulturist must remember that 

 spraying is not sprinkling. In general, he must apply the 

 material in a fine mist-like steam or fog, which is a genuine 

 spray, and not in a jet or drops. With some materials, par- 

 ticularly the oils, if enough material is used to drench the 

 bark, there is great danger of injury. However, with the 

 lime-sulphur wash no such danger exists, as it can not be 

 used strong enough nor in such quantity as to hurt any kind 

 of tree, bush or shrub. The trees should be thoroughly coat- 

 ed by a film of the spray mixture, leaving no spot uncovered. 



With What to Spray. This becomes important, as it 

 is to be varied in kind and proportion according to the kind 

 of tree and kind of insect or disease for which the spraying is 

 to be done, as well as the condition of plant as to foliage. Of 

 course, the standard fungicide is the Bordeaux mixture. It 

 is not proven that the commercial lime-sulphur washes or 

 other fungicides fully take its place. However, for Peach 

 Rot it has been demonstrated that the self-boiled lime-sul- 

 phur wash, five pounds of sulphur added to five pounds of 

 quick-lime in enough water to slake it, and heated well in 

 a barrel, strained and diluted to fifty gallons, makes the best 

 spray for Ripe Rot of peach, plum and cherry. This is bet- 

 ter for this particular purpose than the dilute commercial or 

 home-boiled concentrated lime-sulphur, as there is consid- 

 erable free sulphur with it, which also acts as a germicide, 

 and only the lower sulphur compounds are made by this pro- 

 cess, while the higher compounds, made by prolonged boil- 

 ing, and which may be the ones injurious to leaf and fruit, are 

 avoided. 



