Lime-and-Sulphur Dips.
Under the term “lime-and-sulphur dips” is included a large number, of different formulæ requiring lime and sulphur in different proportions.
To give an idea of the variety of the lime-and-sulphur dips, the following list is quoted, the ingredients being reduced in all cases to avoirdupois pounds and United States gallons:
(1.) The original “Victorian lime-and-sulphur dip,” proposed by Dr. Rowe, adopted as official in Australia:
| Flowers of sulphur | 20⅚ | lbs. |
| Fresh slaked lime | 10⁵⁄₁₂ | „ |
| Water | 100 | gallons. |
(2.) South African (Cape Town) official lime-and-sulphur dip, February 4th, 1897:
| Flowers of sulphur | 20⅚ | lbs. |
| Unslaked lime | 16⅔ | „ |
| Water | 100 | gallons. |
(3.) Fort Collins lime-and-sulphur dip:
| Flowers of sulphur | 33 | lbs. |
| Unslaked lime | 11 | „ |
| Water | 100 | gallons. |
(4.) A mixture which, used to some extent by the Bureau of Animal Industry, contains the same proportions of lime and sulphur (namely, 1 to 3) as the Fort Collins dip, but the quantities are reduced to—