As soon as you notice one of the branches dieing (after making reasonably sure it really is dieing), remove the entire branch, bag it in a large plastic trash bag, and take it to your local extension agent. Asked them to try to ID the problem. I don't know what the problem is, but I'd bet, if the branches and shrubs are dieing that fast there will be clues on close inspection.

unlike the thread above I am in UK and surprisingly the plant which is now 2ft has survived my not so green hands. Sunlight here is a rarity hence its all the more of a challenge for the plant to survive this long in inexperienced hands. It is kept in the kitchen where it is generally warm but cant substitute the sunlight, wish I could. More recently it is getting black towards the growing tips. Fresh shoots develop but they soon turn black and drop off. They are watered sparingly (weekly) and get Babybio as the feed(2-3 drops while watering). should I be doing anything or should nature take its course. any advise is helpful but bear in mind you are dealing with a not-so-green-hands. aj

I would think that your non-variegated one would have the same name, just minus the "variegata" at the end most likely. I still haven't found any species-specific information on the net/web for rooting this one, but after reading a page (that I will paste below along with the url to it, since it has photos), I'm going to take a good look at my plant and see if I feel safe to take 3 or more cuttings from it to try rooting in different ways. The article does cite some specific species, but unless I overlooked it, mammilaris isn't one of them. You might find this info of use though - I know it does talk a bit about Medusa's Head - and I've got cuttings rooted of that one, so this additional info was nice to tuck away in my memory banks (and of course will get saved into a text file as well :) copied info from: http://www.euphorbia-international.org/Cultivation/propagation.htm Vegetative Propagation Propagation of euphorbias from cuttings is the easiest and quickest method for many species, and is also a way to prune an old plant back into shape. Cuttings should be taken with a sharp clean knife, if possible laying the plant down on a clean and smooth surface and using a pulling, rather than pressing motion to obtain a clean and clear cut. Branching species should be cut if possible at the branching point. Solitary plants such as E. bupleurifolia or E. piscidermis can be decapitated to encourage production of side shoots which can later be removed and rooted. The best time to take cuttings is in the spring when growth starts, but summer is also suitable. Cuttings taken in autumn or winter have little time to root, and so cuttings should only be taken as an emergency to rescue plants suffering from root rot. The latex appearing after cutting must be completely washed away in a glass of water or by spraying. Cold water stems the flow quickly as does brief exposure to a candle flame or match. Euphorbias with large leaves should have leaves just above the cut removed with a knife. The cut surface should be left to dry before planting, one or better several days for leafless species. Leafy Madagascan species need only dry a short time. Dusting the cut surface with a hormone rooting powder will help roots form. For euphorbias we recommend 0.1% naphthyl acetic acid and not indolyl acetic acid which is usually found in shops. The planting medium can be the same as for seed sowing with the addition of some sterilised drainage material. Rooting can take longer than expected but is accelerated by raising the soil temperature to around 25 C using a thermostatically controlled warming mat. Direct sun should be avoided. If unrooted cuttings dehydrate, they can sometimes be saved by soaking in water at room temperature until then swell up again and can be replanted. Rooting cuttings Euphorbia greenwayi var. greenwayi Euphorbia myrioclada Euphorbia similiramea A fast rooting method, which does not suit all species, is to stand cuttings in a narrow glass and fill up to 2-3 cm with water. Rooting can occur in 10-14 days. Some euphorbias that can be rooted from side shoots continue to grow as branches and do not form the typical plant form. The medusa-head species are in this group as well as E. brevitorta, E. groenewaldii, E. tortirama and others. For these the so-called two-step cutting method is required. First a cutting is taken in the normal way. When this has rooted, a second cut is made just above the point where roots have formed and the cut is treated in the normal way. The tip can be re-rooted and when large enough can be cut again. The rooted stump will normally produce a plant of form typical to the species and this can then be removed when large enough from the mother cutting. Some Madagascan euphorbias (E. francoisii, E. cylindrifolia, E. pachypodioides, E. ankarensis, E. millotii) have been successfully propagated from leaf cuttings. Leaves are gently pulled from the plants (not cut) and put into cubes of rock wool which are then placed on coarse sand in a tray. The surface of the sand should be covered with water (putting the leaves directly into damp sand also works, although with greater losses). Hormone rooting powder and fungicide assist the process. Both gentle heat or a cool position with a plastic cover to increase humidity, should produce the desired result. After 40 days the plants are sufficiently well developed to be potted. Leaves of E. decaryi, E. primulifolia, E. moratii, E. cremersii and E. decidua will produce roots but do not develop plants. They remain as rooted leaves. Finally a few words on the toxicity of the latex. Even small amounts can cause painful skin irritation. If you get it on the skin, it should immediately be washed off thoroughly under running water. On no account let the latex come into contact with the eyes or mucous membranes.

So first please tell us a little about yourself and your eating and cooking style. Who lives with you, favorite colors, hobbies etc. (This will be my first swap and I am really looking forward to it so here goes: Love food of all kinds and love to cook. I like trying new and differant things, like to challenge myself in the kitchen, and enjoy cooking more gourmet style than just the norm. Love salads and veggies, and usually try to have those with every meal. Not so much of a fruit person during winter although I love mandarin oranges and fruit salads. In summer I love fresh berries! I have a husband who travels a fair bit and loves food and trying new things , as well as a fourteen year old son who is also quite the foodie. (he has a real knack for seasoning foods). We have a little rat terrier dog named Jet. My favorite colours are black, aubergine, burgundy, gold. I love to paint and do artwork, crafts, decorate, and although I definately don't love it I do do alot of gardening in the summer. Then, I would like to know your favorite cookbook. Types of cookbooks you always look at. Do you like to write in your cookbooks when you find you need to alter a recipe to make it work or do you believe books should not be written in? (This would be another hobby of mine. I love cookbooks! Love reading them, the way people read novels. I don't really have a favorite as I am constantly using all of them as well as new ones. I have hundreds! Had to stop collecting food magazines as I was running out of places to put them, and I hate to throw them away!. The librarian's hear know me on a first name basis, as when I am getting ready to do a dinner party I have been known to take out fifty books at a time, often ordering them in from other cities. I do write in my cookbooks, especially if I have altered a recipe. Although I always like to note whether the recipe was excellant, good or not worth making again. This is for for whoever inherits the books as I never forget a recipe once I have made it. I love scouring the internet for recipes as well and have collected thousands. Now a little canned goods questionnaire LOL, remember many folks in this swap can so even if I am not your partner this could be very important... Do you like jam? I love jam for ccoking or glazing, or using in a recipe, but no one in are family eats it on bread or toast. Do you like jelly? Use Jelly the same as jam. Do you like marmalade? Use marmalade the same as jam or jelly. We have a place near us that makes a large assortment of specialty jams and jellies that change with the seasons. She ships them scross Canada, and I go there quite a bit to pick up some gourmet varietes for cooking with. Do you like pickles? Love pickles Do you like spicy food? I love med spicy food, I don't like it when it is so hot it burns your mouth. What are your favorite fruits? Any you do not like? I like pretty much all fruits. Do you have a strong sweet tooth or you more of a savory person? I have a strong sweet tooth, and usually it is for something chocolatey. I love brownies and chocolate cake. Like cheesecakes, but I don't love them as I find they are usually a little heavy for my taste. Shelley