Thanks so much to everyone - I so appreciate the time you have taken to write. I know time is precious and I really do appreciate it. Well...here's an update. The water soaked in too fast for me to do much of anything about it (other than cry). I emailed the Extension Ofc @ UCDavis and called three garden centers. The advice all seemed to be the same: soak it with hose water a couple of times over that same day and the next, then let it dry out. The prognosis was not good though. I guess the pool water actually burns the tree, through the roots. Once it's in the ground, there is nothing I can add to nuetralize it (other than maybe water to flush it down). I tested the water to see if hopefully it was not too chlorinated. Bad news - it was FULL of chlorine. I am praying hard it survives. I had just gone to a library in another city to get a book on how to prune it and spent HOURS selecting just the right little twigs to cut...trying not to cut too much, or too little. I was up in a ladder visiting with it while pruning and when I was finished, it really looked great. All this was about one week before Niagara Falls poured in. It would've been funny if it wasn't me. I'm running around in circles trying to figure out where the heck the water shut off valve is. My neighbor came over and turned off the water, but it wasn't to the spa. Then he sticks his hand in the jacuzzi and realizes it's not a jet, but a fill valve the water's coming from. I followed a hissing sound and found a valve I didn't even know existed, and turned it off. Meanwhile, my darling son (9) is madly bailing out water from the spa (and dumping it on more plants until I tell him to put it in the pool instead). Like I said, if it wasn't ME, I might be smiling when I think back on it. As it is, I'm just so sad... I think I might know within a few days how bad it is, right? I mean...if it looks ok in a couple weeks, do you think it will still die later on? (as long as NO MORE chlorine gets on it). Moving it is not an option...it's waaay too big. If it does live, I will send you all a virtual nectarine!

dcarch, that's fantastic...but i'm such a 'permy' i suppose that i like being out in the weather... using wood for fuel. Smoking mozzarella on the 4th will be a challenge at 80 temp, but the ice block worked last summer. mustangs, got ya beat on the temp collection...just mowed on over, then another i stuck in the smoker with the plastic sleeve still on, lol. (i should just buy the whole display rack of the cheap ones) I probably could win the 'useless-junk-kitchen-crap' contest...i just spring cleaned out the kitchen drawers and filled a box to go downstairs with all the previous years boxes... I did toy and play with the rubber lid things recently in a cooks supply...the texture is a bit creepy like my silpats and don't care for the microfiber cloths...DH wore one to work stuck on the inside back of his shirt...wiggled down to the, fortunately tucked-in, waistband like a muffin top. Find them inside folded sheets... Not many new purchases recently. Like that thermopop but i treated us to a thermopen for valentines day during their sale and bought red. It has a special spot and is not allowed outside for the grill unless with special care... So i would have to say my maple tree that nature took down over the winter... Many future cooking tools and fuel coming soon. This is just the top 1/3rd and is now safely on the ground-ish. The base 20 ft is still standing. Not at all sad as we have a large herd of them...would have cost a small fortune to have it pro cut so nature did the hard costly work. Designed a dining table a few years ago and now see it may be built finally.

This may not be a clog problem at all. The house is 55 yrs old which tells me that the line in question may be an 1-1/2" cast iron drain line. In the mid to late 80's the appliance industry began using a higher volume pump in washing machines, which in turn prompted the plumbing industry to change the standard size of a laundry standpipe from 1-1/2" to 2". To the untrained eye this may appear as a minor change but in fact a 2" line has nearly twice the volume of an 1-1/2" line. 1-1/2" cross sectional area = 1.76sq.in 2" cross sectional area = 3.142cu.in. In the final analysis I think what you will find is that the size of the line itself may be marginal for the discharge rate of modern laundry appliances, which in itself would result in a minor backup as the machine pumps out. This problem is further complicated because the original pipe is most likely cast iron. While cast iron is a fantastic material for DWV piping it has one minor drawback. In its new state the interior walls of cast iron pipe are comparatively rough, which means a high coefficient of friction. This is further complicated by the fact that the pipe will rust slightly as it ages which in turn further increase the friction loss. This was further complicated by habitually cleaning tools and buckets and discharging the residue into the drain, which no doubt has by now caused a severe buildup of foreign matter in the pipe which cannot be removed even with a powered auger. At a minimum the line will need to be cleaned with a good heavy duty powered auger with the proper sized cutter head, and even that may prove to provide marginal relief. We are then left with two options as a permanent solution. 1. The preferred solution would be to replace the existing line with 2" PVC. An even better option would be to opt for the exception in the Plumbing code which allows us to increase a pipe diameter by one nominal trade size. Understanding that the code now requires a 2" line for a laundry standpipe, the option would then allow us to increase the line to 3". The second option is much simpler although sometimes less desirable. You could discontinue the use of the laundry standpipe and install a laundry sink beside your washing machine. You then discharge the washing machine into the sink. A laundry sink is only required to have a 1-1/2" trap and drain line. In this configuration the sink serves as a reservoir for the discharge from the washing machine, then the 1-1/2" drain line from the sink will meter the flow into the existing 1-1/2" drain line at the proper rate to insure good flow under gravity flow conditions without causing the lines to back up.

OK, citric acid for sprouting... ascorbic for breads. Got it. Guess I was thinking they were same thing. Oh, and that's new information for me about sprouting the mung beans under pressure. That's really interesting. I have a vacuum sealer, but I haven't used it very much. I guess I should get it out and try it. I went over on You Tube and did a search for Foodsaver and found several things to watch, also found a few on Pump'n'Seal and maybe that's where my confusion comes from as I've seen a little about both kinds and may have mingled the way the two different systems work. The Foodsaver universal lid doesn't get very high marks on Amazon, I went there some time ago when it was mentioned before. I went to Foodsaver's website and I see that a jar sealer is $9.99. So do you buy one of those for each jar and leave it on the jar till you're ready to use the contents? Or do you have a Pump'n'Seal where you use a regular canning flat, punch a hole in it to vacuum out the air, and then seal up the hole with a little piece of tape? I can see where this method would be 'way cheaper than buying Foodsaver universal lids, if it works as well as they say. Have you used the Pump'n'Seal method and if so, what is your opinion? Foodsaver universal lids cost $24 for a two-pack. If they have to stay on the jar till you use it, it seems like $12 a jar is kind of a substantial outlay of cash unless a person could stumble upon some at a garage sale or something, where the seller didn't know what they had. Or does the FoodSaver have the capability of using canning flats in a way similar to Pump'n'Seal, so that you're only out a canning flat? And I suppose the canning flats could be resealed? It's kind of hard for me to believe that a little piece of what looks like duct tape is all that keeps the vacuum intact, but maybe it does because the vacuum holds it on.... Forgive me, I'm not trying to be critical or troublesome or stupid, I'm just trying to make sure I understand as I don't know anyone personally who uses these. Thanks for your patience and taking the time to provide this information. I do truly appreciate it.