Hi John, Yes, I agree with Resin but for the American folk I believe the temps are 33.8 - 35.6 F. I once Fall planted Shingle Oak acorns and they came up in the Spring, not even in the ground, just in a planter box that I made. If I can, I'd like to get up there and see how your reforestation project is going next year. I think the seedlings in this photo were in a Swamp White Oak box that I made but I think I also put Shingle Oak acorns in that box (I think the seedling right above the red one in the lower left corner might have been one. You'll notice most have the typical serrated looking Oak leaves, I think those were the Swamp White Oaks, (which is also a nice tree, and easy to grow from seed). In any case the Shingle Oak acorns (Q imbricaria) grow easily when Fall planted too. Will

robin_d - Do you remember when McDonald's french fries were so good? They formerly used a small amount of beef fat in the shortening. I try to avoid junk food, but I would make an exception for those fries! I can only imagine how good they would be in all beef fat. We did get our half cow last year, and have enjoyed the meat very much. Unfortunately, my request for the fat and all the bones for stock was passed from me to DH to the butcher. The result was that I got the usual soup bones, but all the long bones and fat were disposed of. The butcher did tell DH that we could have all the bones we wanted any time, because most people don't want them. One of these days I'll take him up on the offer, and I'll ask for all that connective tissue as well. Since the butchers normally pay to get rid of these, I imagine other butchers would be glad to get rid of them as well. Fat is one thing that I don't like to store in plastic, as it absorbs molecules of plastic quite easily. I imagine this absorption no longer occurs once frozen, but would be even faster than normal when the fat is warm. I realize that this isn't a concern for most people! ".........When you buy beef to be butchered, you pay for the hanging weight of the side/whole/quarter on the hook after the obvious parts are disposed of. Hooves, head, etc., and it's sectioned. That's how our local butchers do it, anyway. It's your call within bounds what you want off it and how you want it since you have paid for it by the weight........" calliope - that's the system used around here as well. We also paid a slight fee for the wrapping, that was either based on the pound or the number of pieces wrapped - I forget which. One reason I didn't go back and get some fat from another cow was that I particularly wanted the healthier fat from a grass-fed animal. It occurs to me now that I can call up the farmer who sold us the cow and ask when they are taking another animal in to be butchered. Of course the 100 mile drive was also a factor! Fortunately there are some great German restaurants in the town where our butcher is located, so it makes a nice outing.

I don't think cedar will repel much of anything except moths. I assume what you're concerned with is wood roaches (or any kind of roaches really, they like paper and cardboard), silverfish, etc. If cedar repels them so much the better, I just haven't heard that it does. I agree plastic bags should be good. If you're in a place that gets hot in summer, the attic would be much less susceptible to bugs than the basement. My attic is 120F when the sun's out, nobody will be living up there. But cardboard can get a little crispy after a few years.

Well both will be dry that's not an issue the shed will be very cold garage will be not quite as cold...