FUNGICIDES 33 



used upon fruits in the latter stages of ripening, when 

 the spotting that the Bordeaux mixture causes precludes 

 the use of that fungicide. The mixture consists of a 

 solution made by dissolving copper carbonate in ammonia- 

 water in the following proportions : — 



Copper carbonate 6 ounces 



Ammonia, about 3 pints 



Water 60 gallons 



Weigh out the proper amount of copper carbonate. 

 Set a very small portion of this aside, and dissolve the 

 remainder of it in diluted ammonia, using only enough 

 ammonia to dissolve it. Then add the portion of copper 

 carbonate which was reserved. This will insure the use 

 of no more ammonia than is necessary. It is better to 

 have a little too much of the carbonate in the solution 

 than to have too much ammonia. The strong solution 

 made in this way can be diluted with the proper amount 

 of water. The copper carbonate may be purchased di- 

 rectly from the drug-store, or it may be prepared at hgrne. 



To make copper carbonate proceed as follows : Dis- 

 solve 10 pounds of copper sulphate in 10 gallons of water. 

 Also dissolve 12 pounds of carbonate of soda in the same 

 amount of water. Allow these two solutions to cool, 

 then mix them slowly together stirring in the meantime. 

 Allow the mixture to settle about 12 hours, pour off the 

 liquid, and add water equal in amount to the liquid poured 

 off. Stir thoroughly and allow it to settle as before. 

 Repeat this operation again, then drain off all of the 

 liquid possible, and dry the blue powder which remains. 

 This powder is the copper carbonate. 



