6 
WISCONSIN HORTICULTURE SUPPLEMENT 
April, 1919 
(8) The resultant mixture should be of an intense blue color. If 
any tinge of green appears it is not good Bordeaux mixture. 
(9) The lime water should be strained to remove the coarse par- 
ticles which serve to clog the nozzles in spraying. 
(10) Sufficient lime must be used to combine with all of the sul- 
fate or harm will result. The formula given above provides an excess, 
but such excess is preferable to a slight deficiency. L T se all of the lime 
water. 
Three Things to Avoid in Making Bordeaux Mixture 
(1) Do not use iron or steel vessels for the sulphate or Bordeaux. 
Not only will these be corroded but the chemical action resulting from 
Bamboo extension rod— an essential part of any orchard-spraying outfit. 
continued contact may injuriously affect the mixture. Tinned or gal- 
vanized pails are safe if new or if the tin or zinc coating is intact. 
(2) Do not dissolve the sulphate and lime each in 2 to 4 gallons 
of water and then mix the concentrated solutions; curdling will result 
and after dilution difficulty will be experienced in keeping the Bor- 
deaux in suspension. 
(3) Do not fail to stir the ingredients while mixing and the re- 
sultant mixture when spraying. 
use of fruit stands and the restau- 
rant trade. In brief, apples in 
this grade are highly colored, per- 
fect, unblemished fruit, and they 
are also graded to size, the con- 
tents of a barrel not varying more 
than half an inch in diameter. 
“Standard A” apples are part- 
ly colored, almost perfect fruit. 
Every orchard can be made to 
produce this grade with a little 
care. No regulation as to uni- 
formity in size is made. 
There is no color requirement 
for “Standard B” but scabby, 
wormy, and misshapen fruit are 
not permitted in this grade. 
If it is not desired to take ad- 
vantage of the grading law, bar- 
rels of apples may be marked 
“Ungraded” and anything may 
be packed in them. If over 15 
percent of the fruit is wormy, 
scabby, or misshapen, however, 
the word “Culls” must be added. 
The Use of Stock Solutions in Preparing Bordeaux Mixture 
If more than one barrel of Bordeaux is required much time may be 
saved by using stock solutions. 
Dissolve 50 pounds, for example, of copper sulfate in 50 gallons of 
water by suspending in a coarse sack as advised above; slake 50 pounds 
of lime in another vessel and dilute to 50 gallons; four gallons from 
the sulfate solution and five gallons from the lime solution will then 
contain the requisite amount of ingredients for one barrel of Bordeaux. 
Such stock solutions may be kept indefinitely if covered, otherwise 
the evaporation of water from the sulfate solution would result in a 
more concentrated mixture and the lame would deteriorate. The lime 
may be covered with water. 
This method of using stock solutions is now employed in all exten- 
sive spraying operations. In cases where large quantities of spray 
material is used elevated tanks are employed from which the solution 
is drawn directly into the spray barrel or tank. 
Prepared Bordeaux 
For the home garden this is the only satisfactory fungicide on the 
market for the control of mildew on grapes and roses, and potato 
blight. Use as directed on the container. 
Bordeaux mixture (without an arsenical poison) will not kill insects. 
It is for plant diseases only unless mixed with arsenate of lead or 
calcium arsenate. 
A brass funnel ought to be 
used when mixing Bordeaux, 
and is desirable for other 
spraying solutions. 
Anyone familiar with raising 
apples anywhere in the United 
States knows that the only way to 
be sure of not having to label ap- 
ples “Culls” is to spray them 
carefully. Two sprays, one pri- 
marily against apple scab, and the 
second primarily against the ap- 
ple worm or codling moth, are ab- 
solutely essential, and the regular 
program of four sprays is the only 
way to be sure of success. 
