CONTENTS 



Page 



I. Chemicals used for weed control 1 



Phenoxy compounds 1 



2, 4-Dichlorophenoxyethyl sulfate (2, 4-DES) 2 



Substituted phenols 3 



Carbamates 3 



Substituted urea herbicides 3 



Trichloroacetic acid (TCA) 4 



2, 2-Dichloropropionic acid (dalapon) 4 



N-1-Naphthyl phthalamic acid (NPA) 4 



3, 6-Endoxohexahydrophthallic acid (endothal) 4 



1, 2-Dihydro-pryidazine-3, 6-dione (maleic hydrazide, MH) 4 



Phenyl mercuric acetate (PMA) 4 



Potassium cyanate (KOCN) 5 



Calcium cyanamide 5 



Ammonium sulfamate 5 



Herbicidal oils 5 



Chlorates 6 



Boron compounds 6 



Arsenicals 6 



II. Sprayer calibration 7 



How to determine per-acre output of sprayers 7 



III. Weed control in field crops 9 



Corn 9 



Sorghum 10 



Wheat, barley, and oats--fall or spring seeded 10 



Flax 11 



Cotton 1 1 



Soybeans 12 



Peanuts 13 



Rice 13 



Sugar beets 13 



Tobacco (plant beds) 14 



IV. Weed control in horticultural crops 15 



Vegetable crops 15 



Asparagus 15 



Beans 15 



Beets 15 



Cabbage, cauliflower, collards, kale, rape, broccoli, turnips, mus- 

 tard (as leafy vegetables) , 15 



Cantaloupes, muskmelons 15 



Carrots, celery, dill, parsnips, parsley 16 



Cucumbers 16 



Lettuce 16 



Onions ^ 16 



Peas 16 



Potatoes 17 



Spinach 17 



Sweet corn 17 



Watermelons 17 



Small fruits 17 



Brambles (raspberries, blackberries) and blueberries 17 



