﻿388 
  

  

  aphiSj 
  the 
  pear-leaf 
  blister 
  mite, 
  the 
  hibernating 
  larvae 
  of 
  the 
  bud 
  

   moth, 
  and 
  other 
  insects 
  which 
  may 
  chance 
  to 
  be 
  wintering 
  upon 
  the 
  

   trees. 
  It 
  is 
  also 
  a 
  good 
  fungicide, 
  being 
  nearly 
  or 
  quite 
  equal 
  to 
  

   Bordeaux 
  mixture. 
  As 
  a 
  summer 
  spray 
  the 
  work 
  done 
  at 
  the 
  Oregon 
  

   Station 
  proves 
  that 
  properly 
  diluted 
  lime-sulphur 
  can 
  be 
  used 
  on 
  the 
  

   pear 
  with 
  reasonable 
  safety 
  The 
  results 
  showed 
  further 
  that 
  it 
  is 
  

   much 
  less 
  Hkely 
  to 
  produce 
  the 
  disastrous 
  " 
  spray 
  injury 
  " 
  to 
  fruit 
  

   which 
  is 
  so 
  common, 
  and 
  often 
  serious, 
  when 
  Bordeaux 
  mixture 
  is 
  used. 
  

   •Careful 
  experiments 
  have 
  demonstrated 
  that 
  the 
  commercially 
  prepared 
  

   lime-sulphur 
  solutions 
  are 
  fully 
  equal 
  to 
  the 
  old 
  home-made 
  spray, 
  

   but 
  they 
  retail 
  at 
  from 
  7 
  to 
  10 
  dollars 
  per 
  50-gallon 
  barrel, 
  whereas 
  

   the 
  quantity 
  of 
  lime 
  and 
  of 
  sulphur 
  required 
  to 
  prepare 
  50 
  gals, 
  of 
  stock 
  

   solution 
  costs 
  at 
  the 
  present 
  retail 
  prices, 
  approximately 
  3 
  to 
  4 
  dollars. 
  

   Materials: 
  best 
  finely 
  ground 
  sulphur 
  100 
  lb., 
  lime 
  (best 
  grade, 
  

   unslaked) 
  601b., 
  water 
  sufficient 
  to 
  make 
  50 
  gals. 
  Slake 
  the 
  lime, 
  

   mix 
  the 
  sulphur 
  into 
  a 
  thin 
  paste 
  with 
  a 
  little 
  water, 
  add 
  it 
  to 
  

   the 
  lime, 
  add 
  sufficient 
  water 
  to 
  make, 
  all 
  told, 
  60 
  gals 
  ; 
  bring 
  

   it 
  to 
  a 
  boil 
  and 
  boil 
  vigorously 
  for 
  30 
  to 
  35 
  minutes, 
  stirring 
  

   -constantly. 
  The 
  sediment 
  is 
  then 
  allowed 
  to 
  settle. 
  Every 
  

   grower 
  who 
  wishes 
  to 
  prepare 
  his 
  own 
  spray 
  should 
  have 
  a 
  

   Beaume 
  acid 
  scale 
  hydrometer 
  for 
  testing 
  the 
  strength 
  of 
  the 
  solution. 
  

   The 
  authors 
  give 
  a 
  table 
  of 
  dilutions 
  corresponding 
  with 
  the 
  Beaume 
  

   degrees 
  from 
  22 
  to 
  32. 
  A 
  home-made 
  Hme-sulphur 
  mixture 
  perfected 
  

   by 
  Mr. 
  Scott 
  of 
  the 
  U.S. 
  Department 
  of 
  Agriculture 
  is 
  prepared 
  as 
  

   follows 
  : 
  — 
  The 
  mixture 
  can 
  best 
  be 
  prepared 
  in 
  rather 
  large 
  quantities, 
  

   say 
  enough 
  for 
  200 
  gallons 
  at 
  a 
  time, 
  making 
  the 
  formula 
  32 
  lb. 
  of 
  

   Hme 
  and 
  32 
  lb. 
  of 
  sulphur, 
  to 
  be 
  cooked 
  with 
  a 
  small 
  quantity 
  of 
  water 
  

   (8 
  or 
  10 
  gallons) 
  and 
  then 
  diluted 
  to 
  200 
  gallons. 
  The 
  lime 
  should 
  be 
  

   placed 
  in 
  a 
  barrel 
  and 
  enough 
  water 
  almost 
  to 
  cover 
  it 
  poured 
  on. 
  As 
  

   soon 
  as 
  the 
  lime 
  begins 
  to 
  slake, 
  the 
  sulphur 
  should 
  be 
  added, 
  after 
  first 
  

   running 
  it 
  through 
  a 
  sieve 
  to 
  break 
  up 
  the 
  lumps. 
  The 
  mixture 
  should 
  

   be 
  constantly 
  stirred 
  and 
  more 
  water 
  added 
  as 
  needed 
  to 
  form 
  a 
  thick 
  

   paste 
  at 
  first 
  and 
  then 
  gradually 
  a 
  thin 
  paste. 
  The 
  Hme 
  Avill 
  supply 
  

   enough 
  heat 
  to 
  boil 
  the 
  mixture 
  several 
  minutes. 
  As 
  soon 
  as 
  it 
  is 
  well 
  

   slaked, 
  water 
  should 
  be 
  added 
  to 
  cool 
  the 
  mixture 
  and 
  prevent 
  further 
  

   cooking. 
  It 
  is 
  then 
  ready 
  to 
  be 
  strained 
  into 
  the 
  spray 
  tank, 
  diluted, 
  

   and 
  applied. 
  The 
  stage 
  at 
  which 
  cold 
  water 
  should 
  be 
  poured 
  on 
  to 
  

   stop 
  the 
  cooking, 
  varies 
  with 
  different 
  limes. 
  Some 
  limes 
  are 
  so 
  

   sluggish 
  in 
  slaking 
  that 
  it 
  is 
  difficult 
  to 
  obtain 
  enough 
  heat 
  from 
  them 
  

   to 
  cook 
  the 
  mixture 
  at 
  all, 
  while 
  other 
  limes 
  become 
  so 
  intensely 
  hot 
  

   on 
  slaking 
  that 
  care 
  must 
  be 
  taken 
  not 
  to 
  allow 
  the 
  boiling 
  to 
  proceed 
  

   too 
  far. 
  If 
  the 
  mixture 
  be 
  allowed 
  to 
  remain 
  hot 
  fifteen 
  to 
  twenty 
  

   minutes 
  after 
  the 
  slaking 
  is 
  completed, 
  the 
  sulphur 
  gradually 
  goes 
  into 
  

   solution, 
  combining 
  with 
  the 
  lime 
  to 
  form 
  sulphides, 
  which 
  are 
  injurious 
  

   to 
  peach 
  foliage. 
  It 
  is 
  very 
  important, 
  therefore, 
  especially 
  with 
  hot 
  

   lime, 
  to 
  cool 
  the 
  mixture 
  quickly 
  by 
  adding 
  a 
  few 
  buckets 
  of 
  water 
  

   as 
  soon 
  as 
  the 
  lumps 
  of 
  lime 
  have 
  slaked 
  down. 
  The 
  intense 
  heat, 
  

   violent 
  boiling 
  and 
  constant 
  stirring 
  result 
  in 
  a 
  uniform 
  mixture 
  of 
  

   finely 
  divided 
  sulphur 
  and 
  lime, 
  with 
  only 
  a 
  very 
  small 
  percentage 
  

   of 
  the 
  sulphur 
  in 
  solution. 
  The 
  mixture 
  should 
  be 
  strained 
  to 
  take 
  

   out 
  the 
  coarse 
  particles 
  of 
  lime, 
  but 
  the 
  sulphur 
  should 
  be 
  carefully 
  

   worked 
  through 
  the 
  strainer. 
  

  

  The 
  authors 
  point 
  out 
  that 
  while 
  considerable 
  success 
  has 
  attended 
  

  

  