. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Cooperative Spraying Experiments. 175 are Bordeaux mixtures properly made with dilute mixtures of lime and sulfate of copper, the former having been made with a prepared lime and C with a good stone lime. Note the striking difference in the fiocculency of the mixtures B and C as compared with the poorly made mixture at A. Mixtures B and C could be kept in suspension in the spray tank with less stirring and would not be so apt to clog the nozzles as the c
. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). Cooperative Spraying Experiments. 175 are Bordeaux mixtures properly made with dilute mixtures of lime and sulfate of copper, the former having been made with a prepared lime and C with a good stone lime. Note the striking difference in the fiocculency of the mixtures B and C as compared with the poorly made mixture at A. Mixtures B and C could be kept in suspension in the spray tank with less stirring and would not be so apt to clog the nozzles as the coarser and heavier mixture at A. I was also interested to know whether it would take more " new- process " lime than stone lime to make a good Bordeaux mixture. I found that about one-half the quantity of stone lime, or about 2^ pounds, was sufficient to thoroughly neutralize the five pounds of copper sulfate, but that an equal quantity of " new-process " lime was not quite enough to overcome the acidity of the copper sulfate. This result was rather sur- prising, because I had thought that the formula did not call for such an excess of lime over enough to neutralize the copper sulfate. This result shows that by the use of the ferro-cyanide test, by which one can readily determine when enough lime has been added, that much lime can be saved and thus the mixture cheapened. It is ^«=,=^ always advisable, however, to add about as much more lime, especially during rainy seasons, when weather conditions act upon the spray after it is on the foliage, and unless there is plenty of lime considerable injury to the foliage may re- sult. Doubtless the reason why it takes more " new-process" lime than stone lime to make a good Bordeaux mixture is because the former limes are about one-third magnesia, which does not enter chemically into the Bordeaux mixture. Fresh, " new-process " limes, except the one mentioned above, which was de- scribed as "
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