LABORATORY MANUAL OF HORTICULTURE 



2. Now repeat the same operation as in 1, but use hot water 

 to dilute each of the stock solutions. Place in a second glass 

 jar, and label. Describe, and give your results. 



3. Take one ounce of each of the stock solutions and pour 

 into a glass jar. Dilute the mixture to eight ounces with cold 

 water, and label. 



4. Shake all three samples of Bordeaux and allow them to 

 settle. After half an hour examine each sample carefully, note 

 the differences, and record all data. Now permit the solutions to 

 remain for three or four days and again agitate them and describe 

 fully what takes place. 



5. Make a second set of solutions as in Laboratory Formula 1, 

 but instead of using stone lime use one and one-third ounces of 

 hydrated lime. What is the difference between the hydrated 

 lime and the stone lime ? Describe. What result do you get 

 from pouring water on the hydrated lime ? Does this differ any 

 from Laboratory Formula 1 ? If so, how and why ? Describe 

 the Bordeaux made from the hydrated lime. Does this differ any 

 from that made from the stone lime ? Describe. 



Describe Bordeaux mixture. What, in your opinion, is the 

 best sample ? Why ? After Bordeaux has stood for some time 

 is it as good as when it is first made ? Discuss. Is it advisable 

 to keep a stock solution of Bordeaux ? Why ? Tell which is 

 the most important chemical in the mixture and give the reason 

 for your answer. Why is it necessary to make Bordeaux in 

 either glass or wooden vessels ? Tell the differences between 

 the combined solutions and the separate ingredients. Why is it 

 important that the diluted solutions be mixed rather than the 

 concentrated ? Discuss. 



Laboratory formula for half-strength Bordeaux mixture. Now 

 take one pint of the standard Bordeaux mixture and add one 

 pint of water. What does this dilution of the mixture make ? 

 Describe the difference between the half -strength Bordeaux and 

 the standard Bordeaux. When and on what plants is half- 

 strength Bordeaux mixture used ? 



Now take one pint of the standard Bordeaux made from 

 hydrated lime, and add one pint of water. Does this differ from 

 that made from the stone lime ? If so, describe. 



Problem 1. If it takes seven and one-half gallons of standard 

 Bordeaux mixture to spray a fair-sized apple tree once, how 



[134] 



