Chance, I don't think you are "mad". I think you just haven't been educated yet in exactly HOW to count roses. HOW TO COUNT ROSES -- Kim_SC at Gardenweb 1. Mini roses donÂt count. 2. Floribundas  because they are not full-fledged hybrid teas  count as half. 3. Shrubs, Climbers, Ramblers, Old Garden Roses, etc. donÂt count because they can be considered "landscaping." 4. Roses not planted  or in pots  donÂt count. (See the "Territory" Clause). 5. Roses that were discounted count as half. 6. Roses received as gifts donÂt count. 7. Odd numbers must always be rounded offÂif youÂre out of room, round the number down. For every one-hundred, divide by two. This is known as a "stock split." 8. Roses whose names you donÂt know or can't remember obviously donÂt count. 9. Roses that are on Shovel Prune Watch donÂt count; the roses that replace them also donÂt count as they cancel each other out. Duplicate/multiples count as one as they are considered a set. Roses that are not planted in a bed donÂt count. (See the "Landscaping" Addendum). Bareroots donÂt count because they are dormant when they arrive; once you plant them and they start to bud outÂwell, youÂve already done your count, so you will just have to wait until next seasonÂby which time youÂll be sure you already counted them. Mislabeled roses donÂt count because you probably already have one of them somewhere, which has already been counted onceÂprobably. Anything less than Grade 1 counts only a fraction, and since fractions are not whole numbers they can be rounded off (remember the rounding off rule). Roses that you think you might give away can be excluded from the countÂmakes it easier to part with them; if, by some chance you wind up keeping them, wellÂoh well. HTs that get huge and wind up taking more than one space should be counted twice, but remember the duplicate rule. NowÂif, after counting, you have under a hundred roses, you must immediately place some ordersÂand they donÂt count because theyÂre in transit and therefore not in the ground. Roses ordered on a whim really donÂt count because they were never on a list. (This is known as the list rule: If itÂs not on a list, it doesnÂt existÂmost likely). If you cut many roses and give them away, this is considered Charity, and everyone knows that you get special allowances for CharityÂwhich brings us to Tax Deductions (see Claiming Roses as Dependants). See? You really didnÂt have as many as you thought you didÂtime to go order some more. K.

Hi wanttogarden I suspect it's some kind of Damacenna rose, and most if not all oil production in Bulgaria and Turkey uses different strands or varieties of this rose. Autumn damasks are used too, because I have read some harvest flowers twice a year. For the rose jam or syrup it doesn't have to be one particular variety to get very simmilar aroma, and the color can easily be adjusted by the choice of petals. Choose the really red ones for the most clear color, at least mostly red petals. Use what ever petals you can find, as long as they are fragrant it will be a great jam. Recipe: Two litres of rosepetals, enough water to cover them, boil for one minute; sugar and pectin type jelling agent to thinken the liquid (as recommended on the bottle). Use very small jars, don't put the lid on until it has thickened (important, or it will not set). You can have the jell as solid or as runny texture as you want. Rose elixir / syrup from the middle east is often made with glycose syrup, and not sugar/pectin, but some are, there's several types even there. My post got a bit long, but my main point is; you don't have to wait until next year to make this, and there's no reason to wait for the genuine variety of rosepetals, even though that will be very interesting too :-) Rose de Resht, Etoile de Holland, Crimson Glory, any of the red hybrid perpetuals would give fantastic results.

Can you answer one question? There does not appear to be any curve or bow to the back of this chair to accommodate the body, or is that just that the photograph does not show it? If it does not, that that suggests something to me. The reason I'm asking is that What strikes me here is all of the chair seems to be made out of boards of the same thickness and all the planes are flat, as if they'd not be "turned". That's unusual in old chairs not to have some dimension to them. This is the kind of work I usually see in home-made items of strictly a utilitarian nature. Very much not what that style would suggest. This wouldn't imply that it isn't old, or not valuable, but I almost doubt it was made by any manufacturer. A side view would be most helpful, actually to see the width of the wood supporting the arms. And is the brace under the seat between the legs round or also flat?

Linda's absolutely right--that's not a big temp difference no matter what you do. Either dish will cook just fine at either temp. But you could put them both in at 425 for the half hour the pork will cook. Then, when you pull it out of the oven, crank the temp up to 450 (or even 475) so the squash can finish cooking at the higher temp during the pork's standing time (about 15 minutes). I think that will give you the 'best of both' so to speak.