I use wire fencing to keep critters away from certain plants. I collect throwaway rolls of wire fencing with a 2 x 4 inch grid. I like it a little rusty, because it's nearly invisible in the garden. I cut pieces, usually about 2 feet high, and encircle the plants to keep out critters like woodchucks. Woodchucks can dig under and climb over a fence that high, except that I cut the fencing so that pokey wire ends stick out of the top and bottom. They are very sharp, so nothing has tried to climb over it. I have to watch out not to skewer myself in the garden, and it's probably not the best method to use if you have little children running around. Maybe something like that would work around your apple tree?

To give your plant a really healthy summer I suggest you top dress the soil around- and not touching your plant with Manure (aged, of course) and some good all-purpose rose or tomato food. These are good to use because they have a low nitrogen content. Fertilizers which are high in nitrogen will give you lush foliage, but very few blooms. You can also use a pellet type 10-10-10 fertilizer sold in bags at your local nursery. Sprinkle about 1/2- 2/3 cup around the plant. Your plant will love you ! Suzy This is all you need to do except trim off dead wood, AFTER the foliage is completely leafed-out. Henryi is a pruning group 2 type and only needs an occasional trimming of dead wood.

My first topiary is a Teddy Bear sitting on top of a yellow round pottery container, with the word "Hunnee" written on it. (Still need to take a picture of it.) He (named him Fuzzie Wuzzie, to prove that hairless doesn't mean "fuzzless, LOL) is peat moss filled with just a little ivy on him so far. The problem is that I'm in zone 6 and obviously want to have him and the ivy survive during the winter, but just finally finished him two days ago. I know ivy is perennial this far north, but not so sure how well it will do outside in a container (covered by one heavy teddy bear.) I brought my ivy into the house last winter. I have an unheated porch, which will keep them a little warmer then keeping them outside. I'm hoping that someone can teach me how to care for the two of them through the winter. Any hints are appreciated. Also, I doubt this question has ever been asked before, but, as long as the ivy doesn't cover Fuzzie's head by Christmas, is it OK to crochet a Santa's cap for him?

Here's the recipe....it's ever on my desk top as I will be making another 2 layers tonight!! I think it'll easily keep 4 or 5 days in the refrigerator...it's very moist....well maybe not SO moist if you cook it the full 35 minutes.... I like to freeze it and frost it while it's still frozen....helps with the ever present crumb problem. I freeze the cake and make and refrigerate the frosting....then leave the frosting out for about 30 to 40 minutes....stir with a fork and frost the layers while they are still frozen. here's the recipe... Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.