63 



Adams County Grows Fine Fruit. 



THE MAKING OF CONCENTRATED LIME-SULPHUR 

 AND ITS USE ON APPLES AND PEACHES. 



Dr. J. P. Stewart, Experimental Ponwlogist, State College, Pa. 



Historical sketch of lime-sulphur, and advantages in home pre- 

 paration. 



Ingredients: Need for high purity in lime, — should be 90 

 per cent. CaO or better and preferably with less than 3 per cent. 

 HgO. All present commercial sulphurs are pure enough ; fineness 

 important. Powdered commercial sulphur is preferred because of 

 low cost. 



Formula: 1-2-1, or 1-2- 1.2, is best. Simple and effective. 

 One pound of good lime enough for 2 pounds sulphur ; excess of 

 lime favors crystallization, increases sediment and fails to increase 

 scale-killing powers. Clear solutions without extra lime here dur- 

 ing past two summers have completely eradicated scale on apple 

 trees, with three sprayings at summer strength. 



One gallon of final product is about right for carrying i pound 

 lime and 2 pounds of sulphur in home preparation. Gives a density 

 of about 1.24 or 28^° Be'. Smaller volumes give greater densities 

 but poor utilization of materials. Much larger volumes are un- 

 economical in cooking and in storing. Variations in formula for 

 special uses and conditions. 



The volume should not be permitted to run materially below 

 desired final volume at any time during the cooking as this increases 

 the sediment. 



Utensils: Cooker, measuring stick, hydrometer and strainer. 

 Desirable forms of each. Upward straining type of strainer is best. 

 Cheap unstandardized hydrometers to be avoided, and they are in- 

 tended to test concentrate, not to use as a float in diluting tank as 

 an indicator of when the proper amount of water has been added. 



Cooking Time: Until the sulphur is evidently dissolved, 

 usually 40 to 50 minutes; either too much or too little boiling objec- 



