GENEVA, NEW YORK, U. S. A. 
7 
Spraying 
Spraying has come to be an established part of fruit-growing. With all that has been writ- 
ten upon the subject, the fruit grower should be competent to perform the ordinary spraying 
of his trees without further advice. But to those who may not be familiar with the methods 
and practice, we would say, procure a copy of Bulletin No. 101, by Prof. L. H. Bailey, from 
the Cornell Tniversity Experiment Station, in which will be found the most important points 
regarding sprays, arranged in such manner that the grow'er can see at a srlance what to 
apply, w’hen and how to make the applications. 
Each year the absolute necessity of proper spraying is made more manifest. There is no 
demand for deformed, small, wormy fruit, while clean, well-grown fruit always commands a 
good price. Such fruit cannot be grown without spraying. Spraying is not difficult. It needs 
no expert. It is far cheaper than growing wormy fruit, and should be of as much interest to 
the man wdth six trees as to the orchardist with six thousand trees. 
Home Made Lime Sulphur* 
lame. Use only fresh lump lime free from 
dust or from partly air slaked lumps. No air 
slaked lime should be used. The lime should 
test not less than 90 per cent pure lime (cal- 
cium oxide) and should contain not more than 
5 per cent magnesium oxide. 
Sulphur. Either flowers of sulphur or light 
or heavy sulphur flour may be used. 
FORMULA AND DIRECTIONS 
Lump Lime (pure) M 36 pounds 
Sulphur 80 pounds 
Water 50 gallons 
“Break the lime into rather small lumps. 
Place in kettle, or if live steam is used, in bar- 
rel or vat, and slake it with hot water. Make 
a smooth paste of the sulphur with water. Add 
this to the lime as slaking commences, and 
mix thoroughly. When the lime is all slaked, 
add the rest of the 50 gallons of water, and 
enough more as needed from time to time dur- 
ing the boiling to keep the quantity up to 50 
gallons. When steam is used for cooking, ex- 
tra water may not be needed. Use a measur- 
ing stick notched at the 50 gallon mark to 
show how much water needs to be added to 
keep the volume up to 50 gallons. Do not let 
it drop more than an inch below the 50 gallon 
mark at anv time. Dash a little cold water 
into the kettle to .stop the boiling for a mo- 
ment while measuring. Keep well stirred to 
l)reak up lumps and prevent caking on the sides 
of the kettle. Boil vigorously from 45 minutes 
to one hour, or till the sulphur is all dissolved. 
Use a kettle of sufficient capacity to prevent 
loss from boiling. 
When through with the boiling bring the vol- 
ume up to 50 gallons and strain it without try- 
ing to separate it from the finer sediment which 
passes through the seive. The coarse particles 
which do not go through the strainer are kept 
for later boilings.” 
PREPARATION OF SELF-BOILED LIME 
SULPHUR 
The 8-8-50 formula is recommended. This 
mixture can best be prepared in rather large 
quantities — say enough for 200 gallons at a 
time, making the formula 32 pounds of lime 
and 32 pounds of sulphur to be cooked with 8 
or 10 gallons of water, and then diluted to 200 
gallons. 
“The lime should be placed in a barrel and 
enough water poured on to almost cover it. 
As soon as lime begins to slake the sulphur 
should be added first, after running it through 
a seive to break up the lumps. The mixture 
should be constantly stirred and more water 
•Parrott & Srhoene. N. Y. State (Geneva) Bui. 330. 
added as needed to form a thick paste at first, 
and then gradually a thin paste. The lime will 
supply enough heat to boil the mixture several 
minutes. 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 the spray tank, diluted and ap- 
plied. 
“The stage at which cold water should be 
poured on to stop the cooking varies with dif- 
ferent limes. Some limes are so sluggish in 
slaking that it is difficult to obtain enough heat 
from them to cook the mixture at all. while 
other limes become intensely hot on slaking 
and care must be taken not to allow the boiling 
to proceed too far. If the mixture is allowed to 
remain hot fifteen or twenty minutes after the 
slaking is completed, the sulphur goes into solu- 
tion, combining with the lime to form sul- 
phides, which are injurious to peach foliage. 
It is very important, especially with hot lime, 
to cool the mixture quickly by addin.g a few 
buckets of water as soon as the lumps of lime 
have slaked down. The intense heat, violent 
boiling and constant stirring result in a uni 
form mixture of finely divided sulphur and 
lime, with only a very small percentage of the 
sulphur in solution. This mixture should be 
strained to take out the coarse particles of 
lime, but the sulphur should be carefully work- 
ed through the strainer.” 
Dilutions for Dormant and Summer Spraying 
with Lime-Sulphur Mixtures* 
Amount of Dilution 
No. of gallon.^ of water to one 
Reading of Hydrometer Kal- of lime-sulphur solution 
For For For summer 
San Jose blister- spraying 
Degrees of Beaume. 
Scale 
mite 
of apples 
35 
. 9 
12% 
45 
34 
. 8% 
12 
43>/4 
33 
. 
11 % 
41% 
32 
. 8 
11 
40 
31 
. 7% 
10% 
37% 
30 
. 7% 
10 
36% 
29 
. 6% 
9% 
34% 
28 
. 6% 
9 
32% 
27 
. 6 
8% 
31 
26 
. 5% 
8 
29% 
25 
. 5% 
7% 
27% 
24 
. 5 
7 
26 
23 
. 4% 
6% 
24% 
22 
. 4% 
6 
22% 
21 
. 3% 
5% 
21% 
20 
. 3% 
5 
19% 
19 
. 3% 
4% 
18% 
18 
. 3 
■iV* 
17 
17 
. 2% 
4 
16 
16 
. 2% 
3% 
15 
15 
. 2t/4 
3% 
14 
14 
2 
3 
12% 
