FOOD POISONS. 
PARIS GREEN ; WATERY MIXTURE. 
Paris green, i pound. 
Lime (unslaked,) i pound 
Water, i 6 o gallons. 
Pdrst thoroughly mix the poison in a small quantity of 
water and then add the remainder of the water. Slake the 
lime in a small amount of water and add to the mixture. If 
the lime is lumpy after slaking, strain it to avoid clogging 
the spraying nozzle. 
I’ARIS GREEN ; DRY MIXTURE. 
Paris green i pound. 
Wheat dour, 20 pounds. 
Apply, if possible, when the foliage is moist with dew 
and when there is no wind. If the plants are low, the 
mixture may be easily applied by inclosing it in a muslin 
sack which is shaken over the foliage. 
Plaster, or lime may be used as a dilutent in place of the 
dour but the dour is considered best as it sticks the poison 
to the leaves causing it to remain longer. 
LONDON PURPLE. 
Prepared in the same ways as Paris green. It is some- 
what cheaper than that poison but it is not considered quite 
as effective in destroying insects. 
kedzie’s arsenite ol lime. 
Dr. R. C. Kedzie, chemist of the Michigan x^gricultural 
College and Experiment Station, has given directions for 
making arsenite of lime and some who have used it prefer 
it to either Paris green or London purple. When prepared 
it is the same as the latter substance except the small 
amount of coloring matter which is accidental and serves in 
the London purple to distinguish it from substances that 
might be mistaken for food. Dr. Kedzie’s directions are as 
follows : 
“Boil two pounds of white arsenic and eight pounds of 
salsoda for dfteen minutes in two gallons of water. Put 
into a iug, label 'poison and lock it up. When ready to 
