Gaseous elements with a negative mass?? Where'd you come up with that? What negative mass? You're the one that listed gaseous elements in terms of weight. By making a simple mathematical conversion from your assigned weight to volume, which is the only valid and meaningful measurement for a gas, by your calculations the hydrogen element in that bag of fertilizer would occupy an enormous space. Where exactly is the 'negative mass' involved in that? "We have three variables by which we measure gases: pressure, volume, and temperature. Volume is related between all gases by Avogadro's hypothesis, which states: Equal volumes of gases at the same temperature and pressure contain equal numbers of molecules. From this, we derive the molar volume of a gas (volume/moles of gas). This value, at 1 atm, and 0 C is shown below. Vm=V/n=22.4L Where: Vm = molar volume V = Volume in liters n = moles Solving for V with 2327 moles (the equivalent of your 5.13lbs), you have the hydrogen in that bag of fertilizer occupying 52,000+ liters (and this is negative mass.....how??). So how can you possibly validate your claim that you can make a direct breakdown of the ingredients in a bag of fertilizer to their elemental components and still come up with with your 100lbs? I don't know what kind of math YOU learned, but I'd be a little bit afraid of it. dchall, you have taken a great of delight in mocking me and my statements despite how well documented or supported they may be and have gone through some bizarre mathematical gyrations that don't seem to hold water in a rather futile attempt to prove yours. So far, you have failed and YOU are the one that appears to have egg on your face. The bottom line is that the chemical elements in a bage of fertilizer CANNOT be broken down into their pure forms until after chemical reactions take place to breakdown the compounds they are comprised of. This happens AFTER application - not while in the bag - through nitrification, mineralization, and the actions of moisture and temperature. Ergo, your 100lb bag of 100lbs of pure chemical elements is just not happening. And as to the 'fillers'.....ekgrows has pointed out they exist in this bag (yup, there's that sand I was referring to!) and since the MSDS declines to provide quantities, one can reasonably assume they make up a good percentage, especially since your chemical elements don't. How about we just bow out of this particular discussion now since it seems to have strayed very far off-topic from the OP's orginal question, for which I believe he received a satisfactory answer sometime ago.

I found this link through a google search. They're apparently very similar to Harsch crocks (though they have a slight barrel shape to them making the opening smaller than the widest part of the crock, so I like Harsch's design more ...) Lehmans German fermenting crocks It appears they also come with two-piece weighting stones, and have the water trough for airlock. A 10 liter crock (circa 2.65 gal) is US$86.00 (compare to about $124 for Harsch). No indication how much for shipping, but my guess is about $35 for UPS ground. They have a retail store in Kidron, Ohio. As of July 2009, they're backordered with expected resupply late August '09. Who knows though... And one other little factoid regarding Harsch crocks, apparently the US distributor is in Connecticut (which I learned talking to cust. support for this retailer http://www.canningpantry.com/sauerkraut-crocks.html ), so if you're in the Northeast, shipping time should be shorter (they're drop-shipped at least from this seller). cheers, -wayne

Then there is KatieC's roasted garlic and tomato soup, it's yummy. I add cream when I open a jar and have cream of tomato soup, plus I use it as a pasta sauce in a pinch! Please remember, though, if you're going to can it, don't add the cream when it gets canned, it gets added later when the jar is opened and used. Roasted Tomato Garlic Soup Recipe By :Katie 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Annie

After reading these horribly high prices for flour I went out this morning and purchased 50-pounds of wheat to add to my already sizable stash. Kansas wheat is not looking all that good, especially in the western part of the state where they have been in a drought. With rising fuel prices, we can only look forward to higher prices for wheat and flour - and everything they are used in. FYI - Wheat has a nearly indefinite shelf-life while commercial bleached and unbleached flour will keep 6-12 months at room temperature (double that if frozen). I use wheat for making wheat sprouts, wheatgrass, cooked wheat berries, farina, flakes, "wheat meat", bulgar and cracked wheat - and oh, yes, flour. I ran across a book recently - "No Wheat Grinder Wheat Recipes" by Cindi Van Bibber. A great little collection of recipes you can use whole wheat berries in even if you don't have a grain mill. Cooked wheat berries are mixed in the blender to use in recipes like: No Flour Muffins, Cornbread, Brownies, Meatloaf, Biscuits, Meatballs, and hubby's favorite - Peanut Butter Cookies. A great little book for anyone wanting to use whole wheat but who doesn't have a grain mill. I've included the link below for anyone interested. I like to "cook" a large batch of wheat in my Thermal Cooker and then bag it in 2-cup amounts and keep it in the freezer. Lots of uses for cooked wheat, as well as all the recipes in the little cookbook. -Grainlady Here is a link that might be useful: Cindi's Lifestyle Treasures