i INTRODUCTION 13 



is convenient to use) is fitted to the taps of the "dilution 

 barrels " and of the 100-gallon vat. The process of making 100 

 gallons of Bordeaux mixture is as follows : eight gallons of 

 the " stock solution " of " milk-of-lime," and the same amount of 

 copper sulphate " stock solution " (or four gallons only if this 

 has been made of the strength of 2 Ib. of copper sulphate to the 

 gallon of water) are carried up to the upper platform and 

 poured separately into the two "dilution barrels," which are 

 then filled with water up to the 50 -gallon mark. The 50 gallons 

 of " milk-of-lime " thus obtained in one of the barrels is stirred 

 vigorously for a couple of minutes. A strainer is now placed 

 over the vat, in such a position as to allow the hose from the 

 taps of the " dilution barrels " to project into it. The taps of 

 the "dilution barrels" are turned on, and the contents of 

 the barrel containing the lime being stirred continuously the 

 two 50-gallon barrels empty themselves through the strainer 

 into the vat, rilling it with 100 gallons of Bordeaux mixture. 

 The whole process can be easily controlled by one man standing 

 on the higher platform, as with his stirring-pole he can reach 

 the taps and so regulate the flow if necessary, and also stir and 

 clear the strainer should this become clogged. The Bordeaux 

 mixture is immediately ready for use, and can be run off from 

 the tap of the vat into the spraying machine. Thus all the 

 labour and waste of time in handling the mixture are saved; 

 and, given some such " plant " as is shown in the illustration, 

 and " stock solutions," 100 gallons of Bordeaux mixture can be 

 prepared in a few minutes at any time during the spraying 

 season. It is of the greatest importance for a fruit-grower to 

 have the means of obtaining the proper "wash" directly the 

 right period of vegetation and suitable weather conditions 

 arrive, spraying at the right time is just as important as 

 spraying with the right " wash." 



Good straining of Bordeaux mixture is essential for success 

 in spraying, since, as pointed out below, it is absolutely necessary 

 to use a nozzle with a very fine opening. It is best to strain 

 the mixture twice, in the following manner: first, a strainer 

 with meshes of medium fineness should be placed over the vat. 

 Then a second straining must be given as the Bordeaux mixture 

 flows into the spraying machine. Here the best type of strainer 

 is one with copper gauze with very fine meshes 35 to 40 holes 

 to the linear inch. Such a strainer, made with a wooden bottom 

 and sides of copper gauze, is fitted to spraying machines. A 

 simple and very useful type of strainer (suitable for " barrel " 

 spraying machines and for general straining), as recommended 

 by the United States Department of Agriculture, is made as 



