. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). 174 Bulletin 235. the dry lime was dumped into a dilute copper sulfate solution; G would have been a much poorer mixture had the dry lime been put into a concentrated sulfate solution. All the mixtures except G were properly made by pouring together dilute lime and copper sulfate mixtures. In Fig. 46 the mixture had stood one hour. The first five mixtures are about equal in value as the precipitate had settled but little in any of them. At this stage the
. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). 174 Bulletin 235. the dry lime was dumped into a dilute copper sulfate solution; G would have been a much poorer mixture had the dry lime been put into a concentrated sulfate solution. All the mixtures except G were properly made by pouring together dilute lime and copper sulfate mixtures. In Fig. 46 the mixture had stood one hour. The first five mixtures are about equal in value as the precipitate had settled but little in any of them. At this stage then, the Bordeaux made with the prepared limes is practically as good as that made with the best stone lime. Note how quickly the air- slaked lime in F settled to the bottom, and it did not neutralize the acid sulfate solution, hence did not make a Bordeaux mixture. After standing three hours, the precipitate had settled down to the points indicated by the black marks across the cylinders in Fig. 46. At this stage all the pre-. FiG. 47.—Cylinders of standard Bordeaux mixtures six and one-half hours after making. Detailed description on tJiis page. pared lime Bordeaux mixtures were about alike and still good mixtures,, while that with the best stone lime was holding up better. In Fig. 47 is shown the same cylinders of Bordeaux after they had stood 6j/4 hours. Here the stone lime mixture is slightly the best while those made with the prepared limes are varying. Note here how much better the precipitate in most of the properly prepared mixtures is holding up than in the wrongly made mixture at G. There is also a more striking difference in the quality of these two kinds of Bordeaux which is well 'brought out in Fig. 48. In this figure the cylinders have stood 6^^ hours and A is the same cylinder as G in Fig. 47. B and C in Fig. 48. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appea
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