igii 



BETTER FRUIT 



Page 43 



mixture before applying with 

 potassium ferrocyanide.) 



Buy ten cents' worth of 

 potassium ferrocyanide at the 

 druggist's and dissolve in the 

 least possible quantity of 

 water. Label the bottle poi- 

 son. Take out a cupful of the 

 well stirred mixture and allow 

 a drop or two of the potas- 

 sium ferrocyanide to drop 

 into it. If the drop turns yel- 

 low or brown on striking the 

 mixture it will be necessary 

 to add more lime. Add lime 

 until no discoloration is seen 

 when tested in this way. If 

 this precaution is not taken 

 the spray may cause injury to 

 the foliage. 



Use a good pump that gives 

 a strong, constant pressure; 

 have good nozzles that give a 

 fine, mist-like spray and cover the tree 

 thoroughly. Always rinse out the spray 

 tank, hose and rod with clean water after 

 using. Use only brass rods and connec- 

 tions, as bordeaux mixture will gradually 

 attack iron. 



Unfortunately even the most carefully 

 prepared bordeaux will sometimes cause 

 serious russetting of the fruit of apple. 

 This russetting seems to be the most 

 serious when rainy or at least humid 

 weather prevails at the time of the first 

 spraying after the blossoms fall, and as 



Cof'yright lyio by R. M. Kellogg Coynpany, Three Rh 



Michigan 



A GLEN MARY AND WILLIAM BELT BERRY 



such conditions usually do thus prevail, 

 at least in the Willamette Valley, "spray 

 injury" following the use of bordeaux 

 often becomes almost as serious as the 

 fungus injury it was expected to prevent. 



(b) Self-Boiled Lime-Sulphur — This 

 mixture, introduced and perfected by 

 Scott, of the Department of Agriculture, 

 is especially desirable for use on' peach 

 foliage. The experience in most sections 

 of the country has been that bordeaux 

 mixture and most other fungicides are 

 unsafe to use on peach and other tender 



Co[>yright 1910 by R. M. Kellogg Company, Three Rivers, Michigan 



AN OBJECT LESSON TO THE OWNERS OF SMALL PIECES OF LAND SHOWN IN ABOVE THE PICTURE 

 WHICH IS THE HOME GARDEN OF F. E. BEATTY, PRESIDENT AND MANAGER OF THE R. M. KELLOGG 



COMPANY, THREE RIVERS, MICHIGAN 

 Tliis piece of ground by actual measurement is three by seventeen rods and contains a complete assortment of vege- 

 tables, several kinds of bush fruit, grapes, plums, cherries and young apple trees, besides many beautiful varieties of 

 roses grown as a border. It adds value and affords untold pleasures of fresh fruit and vegetable for the home table. 



foliage. This fact has led to the perfec- 

 tion of the self-boiled lime-sulphur. This 

 mixture, prepared and recommended for 

 use on the peach foliage, is in effect a 

 mechanical mixture of lime and sulphur, 

 with only a very small percentage of 

 sulphides in solution. In Oregon this 

 spray is especially recommended for use 

 against brown rot and fruit spot of peach. 

 The formula recommended is as fol- 

 lows: Lime, eight pounds ; sulphur, eight 

 pounds; water, fifty gallons. The prepa- 

 ration of the mixture as described by 

 Scott in Bulletin No. 174 of 

 the Bureau of Plant Industry 

 is as follows: 



"The mixture used in our 

 experiments during the past 

 season was composed of eight 

 pounds of fresh stone lime 

 and eight pounds of sulphur 

 (either flowers or flour may 

 be used) to fifty gallons of 

 water. This mixture can best 

 be prepared in rather large 

 quantities, say enough for 

 two hundred gallons at a 

 time, making the formula 

 thirty-two pounds of lime 

 and thirty-two pounds of sul- 

 phur, to be cooked with a 

 small quantity of water (from 

 eight to ten gallons) and then 

 diluted to make two hundred 

 gallons. 



"The lime should be placed 

 in a barrel and enough water 

 poured on to almost cover it. 

 As soon as the lime begins to 

 slake the sulphur should be 

 added, after first running it 

 through a sieve to break up 

 the lumps. The mixture will 

 require constant stirring, and 

 more water should be added 

 as needed to form a thick 

 paste at first and then grad- 

 ually a thin paste. The lime 

 will supply enough heat to 

 boil the mixture several min- 

 utes. As soon as it is well 

 slaked water should be added 

 to cool the mixture and pre- 

 vent further cooking. It is 

 then ready to be strained into 



