As mentioned more than once here, I have trouble growing many modern roses. Austins a total failure. HT's same. One reason I grow more Kordes is I've had more success with them. And lately I've tried some Tantau's. They so far also seem better. The rose in question that immediately reponded to iron chelate is Bernstein Rose, a deep yellow small floribunda. Very bushy. Newly planted and growing nicely when it suddenly stopped growing. Reversed that soon after the Bonide. I also put it on another rose that has been malingering for years, Orange Triumph. And a couple of others. My iron level is 7#'s per acre. Down from an earlier level of 19. Could it be that many of my roses start out well use the available iron then begin a slow decline? Anyway it's worth a try with ferrous sulfate. Thanks for the tip on Agway! Will also do more mulching with compost of which I have bed after bed back in the woods. Even with Kordes I have several supposedly great that malinger or even from the start refuse to grow. Sparrieshoop and Lichtkonigin Lucia for example. Sympathie has had only one bloom after a couple of years. Old roses seem much better. Enfant de France planted this spring is a real winner. We'll see how it does next year. Baltimore Belle around since 1843 is a also great even though only a once bloomer. Some old Gallicas same. And of course Rugosas.

This makes a lot but it reheats fine in the microwave. THREE-GRAIN PILAF 1/ 2 cup whole barley 1 cup boiling water 2 tsp. butter 1/ 2 lb. fresh mushrooms , sliced 3/ 4 tsp. lemon juice 1 large egg 3/ 4 cup kasha (toasted buckwheat groats) 1 Tbs. vegetable oil 3/ 4 cup long-grain white rice 2 medium onions, chopped 1 large clove garlic, minced 3 cups beef broth or stock (can use vegetable broth) 1/ 4 chopped fresh parsley Salt & pepper Put the barley in a small bowl and pour the boiling water over it. Let soak for 1 to 1 1/ 2 hours. Drain and set aside. Melt the butter in a heavy medium saucepan over moderately high heat. Add the mushrooms and saute, stirring occasionally, until browned. If the pan seems too dry, add a Tbs. of water to encourage the cooking. The mushrooms will be dry at first but then release their juices. Transfer to a bowl and stir in the lemon juice; reserve. In a small bowl, stir the egg with a fork. Stir in the kasha until coated and then dump into the pan you just used. Stir constantly over moderately high heat until dry and lightly toasted, 2 to 3 minutes. Turn out onto a plate and reserve. Spoon the vegetable oil into the same pan and stir in the white rice. Stirring constantly, cook over medium heat until golden, about 2 to 3 minutes. Add the onions and cook, stirring, to soften, about 3 minutes. Add the garlic and cook for 30 seconds longer. Add the drained barley, kasha and mushrooms to the pan. Add the beef broth and bring to a boil, stirring, over high heat. Reduce the heat to low, cover tightly and simmer, stirring gently once or twice, until the grains are tender and the liquid is absorbed, about 15-20 minutes. Fluff with a fork. Stir in the parsley, and season with salt and pepper to taste. Serve hot. Makes 10 servings of slightly under 1 cup each.

3 cups of flour 2/3 cup wheat bran 1 1/2 tsps salt Mix together. In a large bowl, proof 3 T yeast in 1/2 cup warm water with a teaspoon of sugar...let it sit for 5 minutes until foamy, add a cup of room temp water And 2 T olive oil, and stir in the flour mix, let rest, covered for 1/2 hour...roll out and top and bake. There will be 16 grams of fiber in that recipe, which will make 2 10 to 12 inch pizzas. Linda C

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