SPRAY INGREDIENTS 57 
Spraying Formuta.—For combating the diseases and 
insect and fungoid pests which occur in British Columbia 
orchards the fruit-grower will find the following formule 
are all that he requires to know, as they will meet all 
and every sort of trouble that has hitherto been detected 
in the orchards of the province: 
1, Lime-Sulphur Solution.—This can be bought ready- 
made in quantities from 5 gallons up to 40 odd gallons, 
at a cost of something like 10 to 15 cents per gallon. The 
Niagara spray and Pendray’s are both satisfactory. If 
the fruit-grower prefers to make his own spray, the in- 
gredients are: Unslaked lime, 40 pounds ; sublimed sul- 
phur, 20 pounds ; coarse salt, 10 pounds ; water, 50 gallons. 
Each of the solids should be mixed separately with hot 
water, then poured together into one vessel, each being 
strained through wire gauze. Even then the pump and 
nozzles will clog. Pendray’s spray may be applied luke- 
warm ; home-made spray should be put on at a tempera- 
ture of 130° F. 
2. Double Bordeaux Mixture—The ingredients are— 
Sulphate of copper, or bluestone, 8 to 10 pounds; un- 
slaked lime, 8 pounds ; water, 50 gallons. Pour boiling 
water over the bluestone to dissolve it, and use a wooden, 
not a metal, vessel. Make it up to 25 gallons. Dissolve 
the lime separately, also with hot water, and also make 
up to 25 gallons. Then into a third vessel pour the two 
mixtures together simultaneously, so as to mix them well. 
This spray must be used within twenty-four hours. After 
that time it begins to decompose. For leaf-eating insects 
add to this spray Paris green at the rate of 1 ounce to 
10 gallons of the lime-bluestone solution. Keep well 
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