It sounds like you're doing fine to me! Your new bed sounds great. Spacing is different in different climates and for different roses. Things up here in the north never get as big as they can in warmer climates so I usually go with the 30" spacing. And some times I've been known to squeak minis in much closer than that. You already have an idea how big the ones you have will get so go with your gut. If you think the 3 feet is best, do it. As for the Compass, it's too expensive for me but I would suggest instead of the Bayer 3 in 1 to find the Bayer Disease Control. It's only a fungicide and does not have any fertilizer or insecticide in it. It works better and you can then control how much fertilizer you want to use separately. And unless you actually see insects and can ID them just spraying insecticide for no reason is wasteful and can be harmful to beneficial insects in the garden. You can go ahead and prune the roses now if this is the normal time you would do it. Just cut some of those blooms to bring inside and enjoy!

Here's the recipe I used. Pear Wine (one gallon) 7-8 lbs. pears 2 lb. white sugar (or until specific gravity is 1.085) 1 lb. light raisins (or 1 c. grape concentrate. use white grape to maintain color) 2 tsp. acid blend 1 tsp. nutrient powder 1/2 tsp. pectic enzyme powder 1 campden tablet 1/2 tsp. anti-oxident powder (I omitted) Enough water to make 1 gallon Lalvin EC1118 or other champagne yeast Crush and press pears if possible and use only the juice. If this is not possible, crush the fruit and ferment on the pulp. Chop the raisins if using. Put all ingredients except yeast and anti-oxident powder in primary fermenter (i.e. big tote or bucket..food safe). Cover lightly with lid or plastic sheet to keep out dust, etc. This is your "must". 24 hours later, add the yeast. Must should be at about 70 degrees. Ferment 4-5 days after fermentation becomes apparent (bubbling, frothy). Stir daily. After fermentation time (or when specific gravity is 1.040), rack into gallon jar and attach fermentation lock (bubbler thingy that allows the gasses to escape and no air in). Rack again in one week, two weeks and four weeks to clean jar. Then rack every 2 months or until wine is clear with no sediment on the bottom. Age 6 months. Add 1/2 tsp. of anti-oxident powder before bottling. Should yield a wine with approx. 11% content. Yummy! Hope this is helpful! Deanna

Okay..my computer is giving me fits, and won't let me send or reply to email....GGGRrrrr! (which brings up another point, we're losing internet at home on the 5th, and if I don't have a job anymore...I wont' be able to get online...so..if I go MIA, THAT'S what happened....) Anyway...Tracy- I will work on that today. I need to wait until I get to work to put in the computer software stuff, I know the SYSTEM I use, but not the specific programs. :O) ICK! I am out of cream..and I'm having to drink my coffee black!! YIKES!!! Icky icky icky!! I need to skip the cup and just do an IV. 4 hours of off and on sleep are NOT going to work today. Nope.

You're right Terri it should make it a little easier for me with only 24. Nice manageable number. If anyone hasn't sent me their address and full name please email me as soon as possible. Or if anyone has moved recently please make sure that I have your new address. Thanks, Ann Here is the final list: 1. Lee 2. Maryanne 3. Jessica 4. Shelley 5. Linda 6. Diane 7. Terri 8. Diana 9. Karen Becky (Booberry) Brenda Blueiris Gina Michelle Susie David Andi Nancy Lori LindaP Katie Alison Pam (Dedtired) Ann