The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-04-11

TOLD HOW To
CONTROL Pc EST
Department Advises as to De.
struction Of the San
lose Scale.
YAsHINGTL,ON D a.

WASHINGTON, d. c., April To-
Instructions for the use
of various sprays in controlling the
San j ose scale are given in a new
publication Of the United States de-
partment of agriculture Farmers
Bulletin $50. The San Jose Scale
and It's Control" In the absence OF
proper treatment, this widespread
pest will bring about the death OF
most fruit trees and Of many orna-
mental and shade trees. It's discov-
cry, therefore. should be followed
by prompt measures Of control,
whether it be found IN commercial
orchards or in private grounds. Pri-|
Yate individuals. however, will
scarcely feel disposed to equip with
such expensive apparatus as orchard.
lists may find profitable. The bulle
tin, therefore describes washes and
spraying apparatus suitable for vary
ing conditions.
Where only a few plants are in-
Tested, it is probably better for the
owner to use some of the prepared
washes. In fact many commercial
orchardists prefer to use these In
preference to making them at home.
phur in a highly concentrated condi-
ton. or powders. to which it Is only
necessary TO add sufficient guam
stitv OF water. The powders which
have but recently appeared on the
market are much more convenient
to handle and store than the conf
merc'al lime=sulphur concentrates.
The latter however. are still large
l5- used by orctardists who sdo not
care to incur the expense Of con-
structinE the cooking plant to make
their own lime-sulphrr washes.
Prepared in one way or another,
some form Of lime-sulnhur wash is
the most common agent for control1-
ing this scale. "A formula much IN
guse some years ago was:
& Stone lime. q pounds
Sulphur (four or flow 8
ers Re. ". 81. Is. pounds
Water to make so gallons
In preparing this wash, about 1-3
of the total quantity Of water re-
5quired is heated in a cooking barrel
or vessel; the lime then added. and
the sulphur Immediately afterwards.
The sulphur should previously, how
ever. have been made into a thick
has slaked, about another third OF
water should be added and the cool
ing continued for an hour. when the
rest OF the water is put In. During
the time OF cooking stirring is nee
essary If the wash is cooked in ket-
ties It must also be strained as 1T
is run into the spray tank.
Comparatively few fruit growers
now employ this method, because this
wash must be applied Immediately
after it Is cooked otherwise there.
is ystallization OF the. sulphur and.
hardening Of the sediment upon
cooling. The cooking is also incon-
venient. It is for these reasons that
manufacturers put on the market.
concentrated solutions Of 1ime-su1-
phur already mentioned. and which
when used at proper strength are,
quite as satisfactory as the old-time
formula. When lime-su1phur con-
centrates are made at home the So
called 5O-1O0-50 formula Is frequent
5ly used. This Is composed OF So
pounds OF lime. i 90 pounds OF sui
phur, and water to make SO gallons
the respective ingredients being
boiled for from 10 minutes to an
hour, while the mixture Is vigorous
~ stirred either by hand or by a
mechanical agitator. AS soon as the
cooking is over, the solution should
be drawn off and run through a 10
mesh strainer into barrels. the agita-
ton being continued all this time IN
order to effect. an equal distribution
OF the sludge. When properly
stirred this solution can be kent for
a year or more before being used.
Such concentrates vary consid era bly,
in strength, and 3it IS important that