I 
INTRODUCTION 
13 
is convenient to use) is fitted to the taps of the dilution 
barrels ” and of the 100-gallon vat. The process of making 100 
gallons of Bordeaux mixture is as follows : eight gallons of 
the “ stock solution ” of “ milk-of-lime,” and the same amount of 
copper sulphate “stock solution” (or four gallons only if this 
has been made of the strength of 2 lb. of copper sulphate to the 
gallon of water) are carried up to the upper platform and 
poured separately into the two “ dilution barrels,” which are 
then filled with water up to the 50 -gallon mark. The 50 gallons 
of “ milk-of-lime ” thus obtained in one of the barrels is stirred 
vigorously for a couple of minutes. A strainer is now placed 
over the vat, in such a position as to allow the hose from the 
taps of the “ dilution barrels ” to project into it. The taps of 
the “dilution barrels” are turned on, and — the contents of 
the barrel containing the lime being stirred continuously — the 
two 50-gallon barrels empty themselves through the strainer 
into the vat, filling it with 100 gallons of Bordeaux mixture. 
The whole process can be easily controlled by one man standing 
on the higher platform, as with his stirring-pole he can reach 
the taps and so regulate the flow if necessary, and also stir and 
clear the strainer should this become clogged. The Bordeaux 
mixture is immediately ready for use, and can be run off from 
the tap of the vat into the spraying machine. Thus all the 
labour and waste of time in handling the mixture are saved ; 
and, given some such “ plant ” as is shown in the illustration, 
and “ stock solutions,” 100 gallons of Bordeaux mixture can be 
prepared in a few minutes at any time during the spraying 
season. It is of the greatest importance for a fruit-grower to 
have the means of obtaining the proper “wash” directly the 
right period of vegetation and suitable weather conditions 
arrive, — spraying at the right time is just as important as 
spraying with the right “ wash.” 
Good straining of Bordeaux mixture is essential for success 
in spraying, since, as pointed out below, it is absolutely necessary 
to use a nozzle with a very fine opening. It is best to strain 
the mixture twice, in the following manner: first, a strainer 
with meshes of medium fineness should be placed over the vat. 
Then a second straining must be given as the Bordeaux mixture 
flows into the spraying machine. Here the best type of strainer 
is one with copper gauze with very fine meshes — 35 to 40 holes 
to the linear inch. Such a strainer, made with a wooden bottom 
and sides of copper gauze, is fitted to spraying machines. A 
simple and very useful type of strainer (suitable for “ barrel ” 
spraying machines and for general straining), as recommended 
by the United States Department of Agriculture, is made as 
