SPRAYS AND OTHER MEANS OF CONTROL 



1863 



off the liquid as before. This process is 

 called washing, and is necessary in order 

 to get rid of the excess lime-sulphur 

 which would burn tender foliage. Repeat 

 the washing until the water is no longer 

 yellow. The black "muck" should be di- 

 luted to 10 gallons and sprayed with 

 good agitation. If plant lice are present, 

 tobacco extract or kerosene emulsion 

 may be mixed with it Arsenate of lead 

 for the codling moth may also be applied 

 in the same mixture without any injuri- 

 ous effect. For making up large quanti- 

 ties, proportionate amounts of the ma- 

 terials should be used. 



It is often necessary to apply the iron 

 sulphide before the buds open, and in 

 this case, washing is not necessary. The 

 best way to apply it in the case of apple 

 mildew is with the spring lime-sulphur 

 spray. For apples badly mildewed the 

 previous year, use the following formula: 



Iron sulphate (copperas) 15 lbs. 



Lime sulphur (32 degrees Beaume 



test) 15 qts. 



Water 100 gals. 



Partly fill a 100-gallon tank and add 

 the regular amount of lime-sulphur so- 

 lution for the spring spray, and to this 

 add 15 quarts more of commercial lime- 

 sulphur solution. Then add 15 pounds 

 of dissolved iron sulphate and fill up to 

 100 gallons, stirring the mixture thor- 

 oughly; then spray with good agitation. 

 If the lime-sulphur tests less than 32 

 degrees, add a little more; if over 32 

 degrees, a little less. 



Considering the fact that for each de- 

 gree Beaume there is about three-fourths 

 of one per cent combined sulphur present, 

 it will be easy to calculate the exact 

 amount of any concentrated lime-sulphur 

 solution which must be added, if the teat 

 is known. 



O'Gara 



Lime-Sulphiir 



(1) 



This is the standard spray used dur- 

 ing the spring for all fruit trees, vines, 

 shrubs, etc., before the buds open. Lime- 

 sulphur in concentrated form may be 

 purchased, but there are many who pre- 

 fer to boil their own solution. The pro- 

 portions of lime, sulphur and water, ac- 



cording to the most recent investigations, 



are: 



Lime (unslaked) 1 pound 



Sulphur (flour or flowers) 2 2 pounds 



Water 1 gallon 



In order to make 50 gallons of lime- 

 sulphur at one time, all that is necessary 

 to do is to multiply the above formula 

 by 50. The formula will read: 



Lime (unslaked) 50 pounds 



Sulphur (flour or flowers) 110 pounds 



Water — 50 to 55 gallons total product when 

 boiled. 



Put about 10 gallons of water in the 

 kettle or boiler and start the fire. Place 

 the lime in the kettle, and, after slaking 

 has well started, add the dry sulphur 

 and mix it thoroughly, adding water 

 enough to maintain a thin paste. Sift 

 the sulphur so that there will be no 

 lumps. After the slaking and mixing are 

 completed, add water to about 50 gallons 

 on the measuring stick or to a mark on 

 the side of the boiler, and boil, stirring 

 until the sulphury scum disappears. Then 

 add water to about the height of 60 gal- 

 lons and boil down to about 55 gallons 

 if the spray is to be used at once. If it 

 is desired to keep it for a short while, 

 it may be boiled down to 50 gallons. Dur- 

 ing the boiling process the mixture 

 should be well stirred. As a rule, 60 

 minutes of vigorous boiling will cause 

 the sulphur to unite completely with the 

 lime. A slow fire will necessarily take 

 longer. Do not overboil; when the sul- 

 phur has combined with the lime and 

 the mixture is to be applied at once, 

 continued boiling only adds expense and 

 does not help or benefit the spray. Prop- 

 erly made lime-sulphur is an amber-col- 

 ored liquid, and there should be very 

 little sediment. After settling and cool- 

 ing, the mixture should be tested with 

 a hydrometer. The following table, 

 which may be used for the commercial 

 as well as the home-boiled lime-sulphur, 

 indicates the proper dilution for the va- 

 rious concentrations: 



