The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1896-08-05
New Method of Preparing Bordeaux Mixture


of Agricultural Scientists, Mr.. Swingle
Fs'rof the department of agriculture de
scribed q new method of preparing Bor.
deaux. Prof. B. T. Galloway gives the
following summary of the facts given:
When Bordeaux mixture is used on
| an extensive scale it pays to prepare
what may be called stock solutions of
kboth copper sulphate and the lime.
The stock solution of copper sulphate is
prepared by dissolving in barrel hold
v ing fifty gallons of water, 100 pounds of
~ bluestone. The latter is more easily
dissolved by suspending it in sack just
beneath the susface of the liquid. The
usual plan is to put into the barrel fifty
S gallons of water and then mark the
Mkpoint where the liquid stands; about
i ,ne-third of the water is then poured
Nut, and the fifty pounds of copper sui
fphate which has been previously tied in
coarse gunny sack, are suspended over
the edge of the barrel and allowed to
reach just beneath the surface of the
N liquid. When all the copper sulphate is
dissolved, the empty bag is taken out
and sufficient quantity of pure water
ais added to bring the solution in the
barrel up to the fifty-gallon mark again.
1t will be seen that every gallon of the
liquid contains about two pounds of
Us copper sulphate in solution. This solu.
{ ton is set away in a shed or some con-
venient place, and when wanted is
drawn from the barrel through wooden
l@spiggot at the bottom.
The stock lime preparation is made in
much the same way. Fifty pounds of
lime are placed in a barrel and then
y slaked in the usual fashion. When
slaked, sufficient water is added to
bring the whole mass up to previously
Y determined ffty-gallon mark. In this
case, also, each gsllon of the prepare
ton contains, practically, two pounds of
lime. The stock lime is also stored in
y some convenient place, but it is best to
arrange to remove what is wanted from
the top of the barrel, rather than at
tempt to draw it off through spigot
u In order to prepare Bordeaux mixture
1t is only necessary to take a certain
number of gallons of the copper sui
! phate solution, and a certain number Of
3 the lime solution, and mix item in
some suitab BILE vessel. Here, however,
is the point where Mr.. Swingle brings
out some interesting developments. He
- finds that the more concentrated the
two preparations "copper" sulphate So
luton and lime milk are when poured
together, the less satisfactory will be
p the resulting mixture. Bordeaux mix
ture, when made from such concen-
I trated preparations, is likely to be flaky
|. and granular, and will very soon settle.
7 He recommends, therefore, chat In maxi
ing the mixture both the lime and cop
per sulphate solution should be greatly
). diluted before bringing them together.
! Mr.. Swingle would prepare what we or
dinarily 'call the fifty-gallon Bordeaux
mixture as follows:
Dilute three gallons of the stock So
luton of copper sulphate with water to
twenty or twenty-five gallons. In an
other vessel, pour two gallons of the
, stock lime preparation, and dilute this
with about fifteen gallons of water.
Pour the copper sulphate solution and
u.