When we measure pH, we are measuring the concentration of hydrogen (H+) ions in the irrigation water or soil (nutrient) solution. As a guideline, water for irrigation purposes is usually best if its pH lies between 5.0 - 7.0. The measure of alkalinity gives us the water's ability to neutralize acidity. The level of bicarbonates, carbonates, and hydroxides in water determine its alkalinity. The desirable alkalinity range for irrigation water is 0 to 100 ppm carbonates, with 30 - 60 ppm optimum for most plants. Whenever you test the water you'll be using for irrigation, you should always include the measure of both pH and alkalinity. A pH test on its own, does not give any indication of alkalinity. Water with high levels of bicarbonates or carbonates (high alkalinity) always has a pH value >7, but water with a high pH doesn't necessarily have high alkalinity. This is a very important concept because high alkalinity exerts more significant effect on plant nutrition and the fertility of growing media than pH. High pH irrigation water generally causes no problems as long as the alkalinity is low. Since high pH water with low alkalinity has little ability to neutralize acidity, it's effect on media pH will be minimal. Cause for more concern are situations where you must utilize water having both high pH and high alkalinity for irrigation, which will cause the pH of the growing medium to increase substantially as media ages. If your water analysis is known to be alkaline, you may need to significantly reduce the addition of compounds containing Ca or Mg because of the dilute solution of limestone in the water. The smaller the container - the more serious the issue because small volumes of soil offer less buffering to pH change. In high alkaline situations, you can often expect/experience Ca and Mg deficiencies along with micronutrient deficiencies (both real and antagonistic). Acid forming fertilizer will not actually lower media pH as long as there is limestone in the soil - unless the soil is acidic already, but vinegar (and other acid) applications will help to neutralize alkalinity in the irrigation water, which will be helpful. Al

I just noted that I wrote I wasnt putting a essential oil recipe in there for cleaning wooden floors, but there is one in there. Note though, that I havent ever used that recipe as I dont have wood floors, so I cant 100% say it wont take the shine off. If you want to try it, just do a test spot in a hidden area. Also, I dont know if I can give people my e-mail address if they want a printable version of this? Or my environmental group on myspace? Can I? Will someone please tell me so that I can put this info down if someone wants me to send them out a printable copy? Oh, and sorry it took me so long to get this up online sylviatexas! Thanks, sammie

Thank you Olya. But probably you or Michael have a real deal recipe. :o) Anyway, here it goes. Sorry Bill Potato, Beet and Pickle Salad 5 or 6 medium-size beets, tops discarded and scrubbed 3 cups bite-size red-skinned potato chunks salt 2 tablespoons red wine vinegar 1 1/2 cups diced dill pickles 1 rib celery, finely chopped 1/4 to 1/2 cup finely chopped red onion, to your taste 1/4 cup mayonnaise 1/4 cup sour cream 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons chopped fresh dill 1 1/2 tablespoons chopped fresh parsley leaves freshly ground black pepper to taste 1. Put the beets in a large saucepan and cover with plenty of water. Bring to a boil, then continue to boil until the beets are tender at the center, 30 to 45 minutes; test with a paring knife or cake tester. Drain, When cool enough to handle, rub off the skins and cut the beets into a 1/2-inch dice. Transfer to a large bowl. 2. While the beets cook, put the potatoes in a medium-size saucepan and cover with salted water. Bring to a boil and cook until just tender, 8 to 12 minutes. Drain, then spread in a shallow casserole and splash with the vinegar. Let cool to room temperature. 3. Add the pickles, celery, onion, and cooled potatoes (with any loose vinegar) to the beets. In a small bowl, blend together the remaining ingredients and pour this dressing over the vegetables. Toss well to coat evenly, seasoning with salt and pepper. Cover with plastic wrap and refrigerate if not serving right away. I hope you like it, I have eaten a variation of this salad in a lot of countries. :o) Silvia

A rice dish would be nice for a side.... Polynesian Rice Mingle 3/4 c wild rice 1 1/4 c Uncle Bens long grain rice 2/3 c butter (I use 1/2 c) 4 c chicken stock dash garlic salt 3 tbsp minced green onions 3 tbsp soy sauce 1/2 c coarsley chopped macadamia nuts, (cashews are good too) chopped parsley Put wild rice and white rice in casserole dish and pour boiling water over to cover. Let sit 30 min, then strain rice and rinse well. Melt the butter in a large casserole , add drained rice and stir over med heat until all the butter is absorbed, about 5 min. Pour chicken stock over rice and sprinkle with garlic salt, green onion and soy sauce. Stir well, cover and refridgerate up to two days or overnight. On day of serving, remove casserole from fridge two hours before baking. Stir rice, and bake at 375F for 1 1/2 hours , tightly covered. Seal container with foil under lid. When done, stir and sprinkle with nuts and parsley, garnish with orange slices if you wish. Serves 8-10