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The apple blotch frequently causes 
over 90 per cent of injury to susceptible 
varieties in the Central West. It has 
been successfully controlled on the fruit, 
the first season sprayed, by the applica- 
tion of Bordeaux mixture. 
By the continued use of Bordeaux dur- 
ing successive seasons the disease can be 
almost completely eradicated from the 
orchard in from four to six years. The 
3-4-50 Bordeaux can be safely used, if 
made and applied only as recommended. 
It is especially necessary in the con- 
trol of this disease that the spraying be 
done with absolute thoroughness, and 
at the time indicated in the schedule. 
Lime-sulphur solution is less effective 
than Bordeaux mixture, for blotch con- 
trol, but should always be used during 
wet weather, on account of the tendency 
of Bordeaux to cause injury at such a 
time. 
The work of eradicating the blotch 
fungus can be hastened, the chance for 
injury lessened, and the commercial 
value of the fruit increased, by carefully 
cutting back the affected trees. 
This cutting-back process strengthens 
the framework of the tree, and throws 
it into vigorous growth. Advantage may 
be taken of this growth to increase and 
lower the bearing surface of the tree. 
Recommendations 
The apple blotch fungus can be con- 
trolled. In the most susceptible vari- 
eties, showing an enormous amount of 
cankers, the disease has been reduced to 
jess than five per cent of injury by the 
application of Bordeaux mixture. It has 
been found that the disease on the fruit 
can be controlled the first season by 
spray applications, and that by follow- 
ing the same treatment during succes- 
Sive seasons it can be almost entirely 
eradicated from the orchard. This pro- 
cess can be hastened and the injury 
materially lessened by removing the 
worst cankered and useless limbs from 
the infested trees. 
Bordeaux mixture frequently causes 
Serious burning, and an investigation of 
the methods generally used in preparing 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
this mixture has led the author to the 
conclusion that three factors aye largely 
responsible for this injury. Furst, a 
stronger mixture than necessary to con- 
trol the fungi is ordinarily used; ge 
ond, unsatisfactory methods are fre 
quently employed in muxing; third, a 
poor grade of lime, or air-slaked lime, 
is commonly used. Investigations both 
in the laboratory and in the orchard 
have shown that three pounds of copper 
sulphate and four pounds of well-slaked 
stone lime for each 50 gallons of water 
make a Bordeaux which, for all summer 
orchard work, is effective and less liable 
to injure tender fruit and foliage than 
that made according to the stronger 
formule, 
C- 
The Correct Method of Making Bordeaux 
In order to make an effective Bor 
deaux, and one that is the least liable 
to cause burning, the copper sulphate 
and lime should be added each to one- 
half the total required water, and these 
two dilute solutions allowed to run to- 
gether, in equal quantities, into a third 
tank. There is nothing new about this 
method, as it has been in use for years, 
but ordinarily the beginner tries to les- 
sen the time and labor involved in this 
process, with the result that serious in- 
jury follows. The manner in which these 
two solutions are mixed may be varied 
according to convenience, just so the two 
are mixed in equal dilute quantities. 
Very frequently, when small amounts of 
Bordeaux are required, the two dilute 
solutions are poured together into the 
spraying tank by hand. When large 
quantities are to be made, however, two 
tanks, each large enough to hold a little 
more than one-half the volume of the 
Spray tank, should be placed upon an 
elevated platform at such a height that 
they will drain into the top of the 
spray tank. The two dilute solutions 
are then made in these tanks and allowed 
to run together through equal-sized 
openings into the spraying tank. 
Much care should be taken in slaking 
the lime used in Bordeaux mixture. It 
should not be entirely covered with 
