Shin akwai wani abu mafi kyau a duniya fiye da launuka mai haske masu launin yanayi, cike da dusar ƙanƙarar hanyoyi wanda ke motsa turaren gonar ko ya nutse a cikin furanni mai ban sha'awa na tsire-tsire masu tsire-tsire? Yaya yanayin sanyi yana cikin yanayin zafi mai zafi wanda zai iya shiga cikin zaman lafiya da kwanciyar hankali, don kaucewa tashin hankali da birni na birni tsakanin muryoyin tsuntsaye mai tausayi da kuma ƙanshi mai ƙanshi. Kuma ta yaya zuciyar mai kula da uwargidan ta yi fama da rauni lokacin da daya daga cikin dabbobin kore ya ɓace daga rashin lafiya. Duk da haka, idan ba ku yi shakka a wannan halin ba, za ku iya gyara shi. Kayan aiki mai sauki da aka yi amfani da shi a cikin lambu fiye da shekaru goma, watau Bordeaux, zai taimaka mana, shiri da ka'idojin aikace-aikace za a tattauna a kasa.
Menene zan san kafin in yi ruwa Bordeaux?
Kafin ka shirya wani ruwa na Bordeaux, bari mu fahimci wasu sifofi da dokokin tsaro. Bayan haka, wannan abu abu ne mai mahimmanci a fili, sabili da haka yana buƙatar yin taka tsantsan a cikin aiki da kuma kasancewar akalla ƙananan ilmi.
Ya kamata a lura cewa matsalar matsalar kare gonar da tsire-tsire masu tsire-tsire daga cututtuka da ƙwayoyin cuta ma sun shafe su da masana kimiyya da falsafanci na zamanin dā. Duk da haka, ilimin sunadarai a wannan masana'antar ya fara amfani da shi kwanan nan, kawai kimanin shekaru 150 da suka shude. Kuma farkon shiri na sayar da giya na Bordeaux ya faru a shekara ta 1885 saboda Malman Alexander Millarde. Ya kirkiro wannan mummunar furotin don kare gonar inabi daga cutar da ake kira mildew.
Da abun da ke ciki na Bordeaux ruwa ya ƙunshi abubuwa uku: jan ƙarfe na lantarki, mai kyau quicklime da ruwa. A cikin tasa ɗaya na lemun tsami da ruwa, anyi amfani da madara mai lemun tsami, kuma a wani tare da ruwan zafi, jan karfe sulphate an bred. Aikace-aikacen da aka yi amfani da shi ya kamata ko dai gilashi, ko katako, ko yumbu, ko kuma suna da suna. Yin amfani da gwangwani da kayan ado da ba a yarda ba, sai dai kayan da aka yi da jan karfe.
A lokacin da aka haɗe kayan da aka gyara, an zuba ruwan da aka zaɓa a cikin madara mai lemun tsami ta bakin rafi, yayin da ake ci gaba da cakuda tare da zanen katako. A sakamakon haka, an samo wani ruwa mai kyau mai launi mai launin sararin samaniya tare da yin tsaka tsaki. Don Allah a hankali! Lokacin dafa abinci, duka ɓangarorin ruwa na Bordeaux dole ne su kasance sanyi da haɗi daidai kamar yadda aka bayyana a sama, kuma ba haka ba. Zaka iya duba daidaituwa na dauki tare da takarda litmus ko wani abin ƙarfe, wuka, ƙusa, waya, mafi mahimmanci, dole ne su kasance masu tsabta. Idan wani takarda ko wuka mai laushi ya kasance tare da launin jan jan karfe, to sai a kara wa madara mai lemun tsami har sai sakamako mai ƙare ya ƙare. In ba haka ba, za ku iya ƙone tsire-tsire masu tsire-tsire masu tsire-tsire sannan su mutu ba daga fungi ba, amma daga asarar kambi. Kuma yanzu bari mu ga yadda za a shirya ruwa na Bordeaux cikin kashi.
Yadda za a yi 1% da 3% Bordeaux ruwa?
Don samun lita 10 na 1% Bordeaux ruwa, kai 100 g na jan karfe sulfate da 100-120 g na quicklime. Copper sulphate farko zuba 1 lita na ruwan zafi da dama, sa'an nan kuma tare da ruwan sanyi kawo wannan bayani zuwa girma na 5 lita. A cikin akwati dabam, lita 1 na ruwan zafi, shaƙaɗa lemun tsami kuma ya kawo ƙararsa zuwa lita 5 tare da ruwan sanyi. Bugu da ari, bayan sanyaya duk mafita kamar yadda za ta yiwu, sannu a hankali, ci gaba da motsawa, zuba vitriol a cikin lemun tsami kuma, sake sake haɗa kome da kyau, duba cakuda don yin jan karfe. Idan akwai, ku zuba madara mai lemun tsami. Gaba ɗaya, wannan ya kamata a shirya shi na uku fiye da sulfate. Bari miyagun ƙwayoyi ya zama raunana fiye da wanda ake so, fiye da ganyayyaki za su ƙone. Don shirya 3% Bordeaux ruwa na wannan girma, ya kamata ka dauki 300 g na jan karfe sulfate, 350-450 g da lemun tsami, 10 lita na ruwa da kuma maimaita matakan da ke sama.
Aikace-aikacen ruwa na Bordeaux
Dagicide da aka shirya kamar yadda aka bayyana a sama an yi amfani da shi don amfani da bishiyoyi da tsire-tsire daga cututtuka daban-daban. Tsarin Bordeaux apple, pear, innabi, currant, guzberi da wasu tsire-tsire za su cece su daga scab, powdery mildew, phytophthora, zoben mosaic da daban-daban rot. Fara farawa daga farkon spring, har sai flowering ta fara. A lokacin flowering da fruiting, ana dakatar da magani kuma an sabunta a ƙarshen Agusta - farkon Satumba bayan girbi. Yanzu kuna ganin cewa sanin yadda za ku dafa da kuma amfani da ruwa na Bordeaux shine ainihin ceto ga lambun ku.