4 BULLETIN" 197, U. S. DEPARTMENT OF AGRICULTURE. 



to it 200 pounds of lime and 400 pounds of sulphur. After cooking 

 this for an hour and allowing it to settle there was 45 per cent in 

 volume of sludge and the clear solution tested 27° Baume. In an 

 attempt to make a high-test solution by using a reduced quantity 

 of water mixed with sludge Experiment 5 was conducted. To the 

 280 gallons of sludge remaining in the cooking vessel from Experiment 

 2 there were added 620 gallons of water, making a total of 900 gallons. 

 To this was added 1,000 pounds of lime and 2,000 pounds of sulphur. 

 This was cooked for one hour, and after allowing it to settle for 24 

 hours there was 45 per cent in volume of sludge, and the clear solu- 

 tion tested 32.5° Baume. It will be seen that a high-test solution 

 was obtained by reducing the quantity of water, but the percentage 

 of sludge was also considerably increased. 



EXPERIMENTS AT VIENNA, VA. 



A few lime-sulphur cooking experiments were conducted at 

 Vienna, Va., in the spring of 1911. A large iron pot placed over a 

 wood fire was used as a cooking vessel. In four of these experiments 

 the 50-100-50 formula was used. The time of cooking was from 45 

 minutes to one hour. The results, which show variation in Baume 

 test and a high percentage in volume of sludge, are given in Table 

 III. 



Table III. — Results of cooking different lots of lime and sulphur in preparation of lime- 

 sulphur wash, Vienna, Va., 1911. 



Experi- 

 ment No. 



Formula. 



Percentage 

 in volume 

 of sludge. 



Degrees 

 Baume. 



Lime. 



Sulphur. 



Water. 



8 

 9 

 10 

 11 



Pounds. 



8 



40 



40 



40 



Pounds. 

 18 

 80 

 80 

 80 



Gallons. 

 8 



40 

 40 

 40 



40.0 

 33.0 

 40.0 

 50.0 



30.6 



28.8 

 28.7 

 27.0 



EXPERIMENTS AT BENTON HARBOR, MICH. 



Some experiments were conducted at Benton Harbor, Mich., in the 

 fall of 1912 for the purpose of making high-test solutions. The cook- 

 ing plant consists of a 12-horsepower boiler from which steam is 

 conducted into two 50-gallon barrels. There are no coils in the bot- 

 tom of the barrels, the steam simply being emitted through the open 

 end of a straight pipe extending to within a few inches of the bottom 

 of the barrel. 



Small batches amounting to 25 gallons of the finished product were 

 cooked at a time. About 20 gallons of water were put into the barrel, 

 then the steam was turned on and the water brought to boiling. The 

 lime was then put in and after it had begun to slake the sulphur was 



