. Better fruit. Fruit-culture. SPRAY NOZZLES 110, Bent connection; 1)1, Single Vermorcl nozzle; 112, Cyclone nozzle; 113. Two-clus- ter Vermorel; 114, Three-cluster Vermorel; 115, Four-cluster Vermorel Bordeaux niixlure for winter use may be made as follows: (l'>) Copper suljiliate 'i pounds Quick lime 'i pounds Water .50 gallons This is known as the formula. It should be used only upon dormant trees. When the trees are in leaf the follow- ing 4-4-50 formula is used: (16) Copper sulphate 4 pounds Quick lime 4 pounds Water 50 gallons For spraying peach foliage it is best to use the s
. Better fruit. Fruit-culture. SPRAY NOZZLES 110, Bent connection; 1)1, Single Vermorcl nozzle; 112, Cyclone nozzle; 113. Two-clus- ter Vermorel; 114, Three-cluster Vermorel; 115, Four-cluster Vermorel Bordeaux niixlure for winter use may be made as follows: (l'>) Copper suljiliate 'i pounds Quick lime 'i pounds Water .50 gallons This is known as the formula. It should be used only upon dormant trees. When the trees are in leaf the follow- ing 4-4-50 formula is used: (16) Copper sulphate 4 pounds Quick lime 4 pounds Water 50 gallons For spraying peach foliage it is best to use the still weaker 3-3-50 formula: (17) Copper sulphate 3 pounds Quick lime 3 pounds Water 50 gallons To prepare bordeaux mixture dissolve the copper sulphate in hot or cold water in a wooden or earthen vessel. Slake the lime, using only sufficient water to insure slaking. The lime should not be allowed to become dry while slaking, nor should it be submerged in water. After the lime is slaked add water and stir until the "milk of lime" is of the con- sistency of cream. The best results are obtained by diluting the milk of lime and the copper sulphate solution each to 25 gallons, and then pouring these two dilute solutions together. The lime solu- tion should always be strained through a sieve to exclude particles that might clog the nozzles. A brass wire sieve, twenty-mesh, large enough to fit the head of a barrel or the opening in the spray tank will prove a very great con- venience. When large quantities of bordeaux are required it is most convenient to make stock solutions of lime and of copper sulphate of known strength. A con- venient stock solution of copper sulphate is made by dissolving 100 pounds in 50 gallons of water; one of lime, by slaking 100 pounds and diluting with water to 50 gallons. Each gallon of the stock solutions will then contain two pounds of lime or of copper sulphate, and the amount to be used in preparing any quantity of bordeaux according to the
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