Wisconsin State Horticultural Society / Annual report of the Wisconsin State Horticultural Society for the year 1910
Volume XL, Part II (1910)
Richards, M. W.
How to make Bordeaux mixture, pp. 150-153 PDF (937.1 KB)
WISCONSIN STATE HORTICULTURAL SocIETY. The general use of kerosene barrels in spraying has established the spraying barrel at 50 gal. This is what we may now re- gard as the liquid spray unit. Recently I made examination of several bulletins and found that the arsenical units for 50 gal. varied from one and 2-5 oz. to 7 2-10 oz. In other words there were five different quantities mentioned for the same purpose. Surely so wide a variation shows error somewhere. One pro- fessor in discussing lime-sulphur wash as a summer spray sug- gests that the stock solution be measured by Beaume's scale- 28 degrees being a strength to require a dilution of 18 to '. Here again we should meet with difficulties. It is not easy for common fruit growers to obtain hydrometers iwith Beaume's scale and it is not desirable that it should be used. The specific gravity can be better determined by weighing. Since, however, authorities differ in the amount of lime desirable to use in dis- solving the sulphur it is evident the specific gravity of the re- sulting solution wash must vary with the amount of lime used. As the dominant force is sulphur and not lime it is evident that here too we need a definite sulphur unit. With the amount varying from 3-4 lb. to 1 1-2 lbs. oM liae for one of sulphur there can be little uniformity of results. Unless shown to be better otherwise equal weights of lime and sulphur and so made as to have a specific gravity of 1.25 would give a definite sulphur unit. Whoever establishes definite sp.ray units will confer a benefit on horticulture. HOW TO MAKE BORDAAUX MIXTURE. M. W. RICawS. You undoubtedly thought it queer when you glanced over your program and again saw there the subject of Bordeaux mix- ture. This subject, however, is like numerous other horticultural subjects, it never grows old and we never know all about t. Formulae for Bordeaux Mixture and descriptions for making it have been published so often that the subject ought to be well understood; yet meny inquiries are made regarding it every year and very much trouble results from an improperly made mix- ture. In making Bordeaux Mixture the first thing to take into cen- 1,50
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