New York AGRICULTURAL EXPERIMENT STATION, 359 
fruit-growers in Western New York sprayed their apple orchards 
last season when the trees were in bloom, there being a strong 
conviction that this treatment greatly benefits the crop. 
EXPERIMENTS IN THE FIELD IN 1900, 
At the request of the Niagara County Farmers’ Club, the Cor- 
nell Experiment Station conducted codperative experiments with 
several fruit-growers in Western New York in 1900, to discover 
what benefit, if any, results from spraying fruit-trees when they 
are in full bloom. The experiments in the orchards of Harry 
Jackson, Medina, W. R. Mudge, Hartland, and 8S. 8S. Hopkins, 
North Ridge, were under the direct supervision of the Station, 
and all the details of spraying and record-taking were performed 
by an officer. The experiments in the orchards of Frank Chap- 
lin, Gasport, Henry Bugbee, Gasport, and F. B. Freeman, Middle- 
port, were directed by the Station, but the spraying and record- 
taking were done by the owners of the orchards. These men did 
careful work, and we have no hesitation in considering the 
results of their work as of equal value with our own. Their 
orchards were inspected. The work in all the experiments was 
placed in charge of S. W. Fletcher, connected with the Experi- 
ment Station, who gave the subject most careful attention. The 
following notes are largely his. 
Unless otherwise stated, the trees’ in these experiments were 
divided into four lots: (1) Sprayed before the blossoms opened; 
(2) sprayed when the trees were in full bloom; (8) sprayed after 
the fruit had set; (4) not sprayed during the season. It was 
planned in the beginning to spray the third lot of trees immedi- 
ately after the blossoms had fallen, but this spraying was 
unavoidably delayed till a week later. None of the trees used in 
these experiments received any spraying except what is recorded 
in this report. The spray used in all cases was Bordeaux mixture 
{mostly 4 lbs. blue vitriol and 4 Ibs. lime per 50 gallons) to which 
was added Paris green at the rate of one-half pound to 50 gal- 
lons of Bordeaux, 
