Well, looking at "Landscaping With Antique Roses", written by Mike Shoup and Liz Druitt, he states that Stanwell sprang up on its own with no hand in human breeding. It is thought to be a hybrid of Rosa Spinosissima (Scotch or Burrnet Rose) and most likely crossed with Autumn Damask. They give the size as 3 to 5 feet high and wide. I don't gather from the info I'm seeing that Stanwell is a rugosa. I have one grafted on fortuniana that I just planted so mine may get a little larger than that. The blooms are pretty - kind of a blush pink, and the fragrance is wonderful. I could smell it across the yard. It's just a tiny thing right now, and is ramping up for another bloom cycle already. Sandy

Sure chicken stock can support growth of botulism. Any low acid food can, and meat and meat broths are low acid. I think everyone goes through that 'scared' to eat it phase. Especially so if they haven't watched an experienced canner a few times do a certain product. The first time I made saurkraut, and the fermentation started I freaked out. Nothing smelling that bad could surely be edible. I talked it over with a couple of experienced kraut makers, and even had one go down and inspect my 'work in progress' and guess what, when it was done.......it was so good. Try to keep things in perspective. If you use a method you know is current and safe, and you followed directions, and the product sealed well you are probably just fine. If you have any doubts whatsoever when it comes time to eat it, follow common sense. If it smells off, doesn't look right, is growing something, or the lid pops off like an explosion when you open it, for pity's sake don't even smell it. Dispose of it safely. If it looks fine and you still have doubts, heat it to the boiling point for twenty minutes. That will kill the bacteria and break down the toxins. I have read the stats on botulism poisoning each year at the CDC websites. If you disregard the cases of infant botulism and wound botulism there are relatively few cases of it from food consumption considering the amount of food preserved annually in this country. That's not going to help you if you are one of the cases, though, is it? In my case the only time I was concerned was when I canned up a huge surplus of potatoes in a good gardening year. Even commercially canned spuds will sometimes get cloudy liquid from the potatoes disintegrating in the heating process.......but it turned me off. I think I pitched them, and am really sure in retrospect they were probably wonderful and safe. I followed the directions to the T.

chandler315, if your are cutting back cold damage, you might be cutting off anything that might be getting ready to bloom. My NDM is not flowering or showing buds yet (just starting to show the start of new growth coming out), same with my PPK, but my Southern Blush is flowering now (Jan 02), my Coconut Creams and Lemon Zest have buds on them, my Mallika and Kent are about ready to flush (and I am expecting buds with it) soon. When I planted the Kent, it pretty much just sat there for about two years and hardly did anything, one small growth flush, no flowers. It seems to have finally started taking off this past summer. DM

News has been covering the enormous crowd expected, land and air. 150,000 at least 200 planes They are suggesting different routes to use when driving from B'ham to Tuscaloosa. And how to tell if your ticket is real or counterfeit, and if you sold tickets how to check to make sure your money is real., Even gave gates to go to and they will check your tickets to make sure they are real. Lots won't even be getting into the game, just going for the excitement.