. Better fruit. Fruit-culture. Page 3i BETTER FRUIT February PREPARATION AND USE of LIME-SULPHUR SOLUTION BY J. P. STEWART, EXPERIMENTAL HORTICULTURE, STATE COLLEGE, PENNSYLVANIA PRAYING, as applied to horticul ture, is just now in a state of transition. This transition involves the breaking away from bordeaux mix- ture and the whole list of copper sprays which have served for more than a quar- ter of a century as fungicides and the taking up of what may become an equal list of sulphur sprays. It also involves the abandonment of old formulas and processes for making the latter sprays and the s
. Better fruit. Fruit-culture. Page 3i BETTER FRUIT February PREPARATION AND USE of LIME-SULPHUR SOLUTION BY J. P. STEWART, EXPERIMENTAL HORTICULTURE, STATE COLLEGE, PENNSYLVANIA PRAYING, as applied to horticul ture, is just now in a state of transition. This transition involves the breaking away from bordeaux mix- ture and the whole list of copper sprays which have served for more than a quar- ter of a century as fungicides and the taking up of what may become an equal list of sulphur sprays. It also involves the abandonment of old formulas and processes for making the latter sprays and the substitution of more definite, economical and less disagreeable meth- ods. Just how complete the transition will be can hardly be predicted now. But this much is certain, that, whereas, two years ago we might easily have told how best to spray a tree, today we must wait for further results before this question can be finally answered. Among these coming sprays the clear concentrated lime-sulphur solution will undoubtedl}' occupy a leading place. In commercial form this solution already has a satisfactory insecticidal record of some seven or eight years. In the new home preparation it has an excellent record both as an insecticide and fungi- cide, being first used by Cordley of the Oregon Station in 1907. Realizing the importance i)f this work, in the latter part of 1908, the writer undertook to deter- mine the essential features of the prep- aration of storable lime-sulphur solu- tions, and. if possible, render their use available to orchardists. In breif, the results of this study are as follows: In the making of a storable lime-sulphur at home we must first get the formula right. This is accomplished by using one pound of good lime, one containing 90 to 95 per cent calcium oxid and as little magnesium as possible; two pounds of sulphur and one gallon, or a little more, of water; boiling it all down so as to have about one gallon of total product at the close. This 1-3-1 formul
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