The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1908-01-21

ton, which is better when made at
home. This was originally used In
Australia as a sheep dip and a few
years ago was found to be effective in
destroying these parasitical scales.
The apparatus necessary for the
manufacture of this spray consists OF
d tank in which to heat water, fifty
TO sixty gallon iron kettle. and good
fire beneath the kettle. Use fifteen
pounds of lime and fifteen pounds Of
! sulphur to a fifty-gallon barrel of
water. Bring the water to a boil, add
the lime and sift in the sulphur. Boil
until the mixture assumes a dark
brown or amber hue which usually
takes from one hour to one and one
half hours. Prune the tree first and
then spray it. Do not be afraid TO put
enough on. The cost of this mixture,
so made is from 2 to 1-2 cents a gall
Ion. Several manufactured sprays have
been made, bur none of them have
proven to be as effective in checking
the spread Of the scale as the home
made method. 1t is easy to make and
there is no reason why We can not once
for all stamp out this pest"
Has State Aid.
c. A Hickenlooper. member of the
state board of horticulture, led the
discussion on the subject. He said that
he was the first man to discover the
San Jose scale in Utah, in 1889. At
that time the state appropriated 81 0e0
to exterminate it, but that this was not
enough even to begin an effectual
fight against the insect. He said that
he had used the manufactured spray
and while II was not as good as the
homemade lime-sulphur product when
properly made, it killed a large per
cent of the scales in many cases
John F. Moore of the Grand Junction
Fruit Growers association said that
the orchards of fruit growers of Grand
junction were not afflicted to any de-
gree with San Jose scale. They had
been using the manufactured spray
rather than the homemade product,
not because they thought it was su-
perior, but because they did not know
how to mix the ingredients of the
homemade remedy.
Canning in Utah.
The Cannery and the Grower" was
the subject of an interesting paper
read to the convention by William
Craig of Ogden. manager of the Salt
Lake Valley Canning company. He
outlined briefly the history of the can
ming industry of Utah, which began a
little more than a dozen years ago. He
said that at first it was thought i'm
possible TO operate canning factories
in Utah, but that al present Utah is
rapidly becoming one of the canning
centers of the country, and that in a
short time il will not only supply The
home market with canned goods. but
also will export a great deal to other
countries. He called attention to the
fact that the Utah tomato pack of last
year was 100000 cases, much of which
found its way to Liverpool and was
now on the British market
Best for Canning.
In response to a question as to which
were the best fruits for canning, Mr..
Craig mentioned the sixteen to twenty
ounce pippin apple, the liberia and
the George A. Lowe peach, the Jones
apricot and the Napoleon cherry
In discussing the topic. Joseph
Mabey. ST., suggested that the grower
plant fewer varieties of fruits ana take
better care of those that he did plant
He said that the fruits should not be
shaken from the trees and gathered in
scoop shovels and sent to the cannerv
but should be carefully selected and de-
livered in the best possible shape.