Here is some interesting information about Japanese Beetle control from Prof. Daniel A. Potter of the University of Kentucky Department of Agriculture. I have corresponded with this professor, after finding one of his earlier articles about Japanese Beetles on the web, and he has been kind enough to summarize some research results that will probably be published within the next year. I mentioned to Prof. Potter that I would forward his comments to Gardenweb.com. First, here is my summary: several different "conventional" and organic insecticides and repellents, which are advertised to reduce JB damage to plants, were tested by applying the products to linden tree foliage (one of JB's most favorite foods), "weathering" the treated foliage outdoors for varying time intervals of 1,3,7,14,19 days (to test durability of each product when exposed to the elements including rain), and then offering the treated and "weathered" foliage to JBs. Some of the more effective products, from longest to shortest lasting, were: 1. Synthetic pyrethroids (deltamethrin, bifenthrin, lambda-cyhalothrin, permethrin, and cyfluthrin): all gave effective protection for more than 19 days. (I don't yet have the trade names in these products, or any information about the "inert" ingredients that are mixed with the pyrethroids.) 2. Sevin: protected for about 14 days 3. "Pyola" from Gardens Alive, natural (botanically derived) pyrethrins in a canola oil base, the most effective organic product: protected for about 5 days 4. "Neem-away" from Gardens Alive, neem oil product, protected for about 2 days During the protected time span, JBs will not feed (or will not survive an attempt to feed) even when put right next to the "target" foliage. If, as other research suggests, JBs tend to follow a "feeding trail" marked by the pheromone scent of other JBs, it may be that JBs will not return in force to a protected plant (or garden) for some period of time even after the repellent wears off. Such an after-effect was not tested in the study. Here now is the complete letter from Prof. Potter: ############################################################ Last summer one of my students evaluated a number of "organic" insecticides, as well as known or putative feeding deterrents for repellence or direct control of adult Japanese beetles on linden foliage. We sprayed individual intact linden shoots, allowed the residues to weather outdoors for varying 1, 3, 7, 14, or 19 d, and then harvested those shoots and challenged them in "no-choice tests" with 10 beetles confined with a treated or untreated leaf, or in "choice tests" wherein 10 beetles are offered a treated versus untreated leaf in an arena. We tested five synthetic pyrethroids (active ingredients were deltamethrin, bifenthrin, lambda-cyhalothrin, permethrin, cyfluthrin) and all of them gave at least 19 days residual control from a single application, despite frequent and heavy rains. Sevin gave about 2 wks protection (longer than I would have thought), but did not last as long as the pyrethoids. Among the "homeowner-oriented organic products", the most effective were "Pyola" and "Neem-Away", both from Gardens Alive. Pyola is a combo of natural pyrethrins plus canola oil; it was effective out to 3 days, but not to 7 days post-spray. Pyola also was relatively rain-fast once the residues had dried. Pyola served as a feeding deterrent, and also gave rapid knockdown, although most of the exposed beetles eventually recovered in these lab assays. I think they would dessicate and perish in the field. One day old residues of Neem-Away were highly deterrent and gave good protection, but the effect noticeably was wearing off by 3 days, and the product seemed less rain-fast than Pyola. Surround is a kaolin clay based emulsion that is sprayed on plant material to deter insects. It essentially whitewashes the plant material with a fine film of inert white clay. In our trials, surprisingly it did not deter the beetles from eating the linden foliage. Regardless, I don't think that Surround is well suited to use on roses or other flowering ornamentals because the white coating affects aesthetics. But it does have promise for fruit protection, where the clay residues can be washed from the fruit after harvest. We are also looking at Surround as a borer treatment (i.e., whitewashing tree trunks). Keep in mind that these were one set of experiments on one plant species (linden), so results might differ on other plants. For example, we did not apply them to open rose blooms. But from what we saw, either Pyola or Neem-Away should give short-term residual protection and be effective if re-applied as-needed (every few days) during the period when Japanese beetles are abundant. Of course, neither will protect rose blooms that break bud and open "in between" sprays. Several of the "natural" plant extract-based products that we tested (and that claim efficacy against Japanese beetles) caused severe phytotoxicity (burned the leaves), so growers would be well advised to test such products on one or two plants before treating a whole garden. As I am 100% Research and Teaching, I regret that I'm unable to answer all requests from the many individual gardeners who find me on the Web or telephone. We will be publishing this work in both scientific and popular articles, but probably not until sometime later in 2005. Also, we may be doing additional testing on roses. Feel free to follow up later on. Incidentally, there is a good Fact Sheet on Japanese beetle management that can be downloaded for free from the University of Kentucky Department of Entomology website. Hope that helps. Regards, Dan Potter ############################################################

Walnutcreek, it looks like no one else is going to, so here the recipe is as it appears in Cook's Country. It looks really good to me, but I'd make my own crust instead of using the refrigerated/rolled up stuff. SWEET POTATO SONKER Serves 12 2 (15-ounce) boxes Pillsbury Just Unroll Pie Crust 1 large egg, beaten 2 cups apple cider 4 pounds sweet potatoes, peeled, quartered lengthwise, and sliced 1/4 inch thick 1 cup (7 ounces) packed light brown sugar 4 tablespoons unsalted butter, softened 2 1/2 tablespoons all-purpose flour 2 tablespoons lemon juice 1 teaspoon vanilla extract 3/4 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt 1 tablespoon granulated sugar Custard Dip 2 cups whole milk 1/4 cup (1 3/4 ounces) sugar 2 teaspoons cornstarch 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 1. FOR THE SONKER: Working on lightly floured counter, unroll 2 dough rounds. Brush half of 1 round with egg and overlap with second round. Roll out dough to 17 by 13-inch rectangle and fit into 13 by 9-inch baking dish. Cover with plastic wrap and refrigerate for 30 minutes. Repeat shaping and rolling with remaining 2 dough rounds; reserve beaten egg. Trim dough into rectangle and cut into ten 1-inch strips. Transfer dough strips to parchment-lined rimmed baking sheet, cover with plastic, and refrigerate for 30 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Bring cider to boil in Dutch oven. Place steamer basket in Dutch oven and fill with sweet potatoes. Reduce heat to medium and cook, covered, until potatoes are nearly tender, 20 to 30 minutes. Remove and reserve sweet potatoes, leaving cider in pot. Cook cider over high heat until reduced to � cup, about 5 minutes. Combine drained sweet potatoes, brown sugar, reduced cider, butter, flour, lemon juice, vanilla, � teaspoon cinnamon, allspice, and salt in large bowl. Spread out sweet potato mixture on rimmed baking sheet and let cool to room temperature, about 20 minutes. Scrape cooled sweet potato mixture into dough-lined dish and press into even layer. Brush edges of dough with reserved egg. With long side of dish facing you, lay 4 dough strips lengthwise over sweet potato mixture. Weave remaining 6 strips into lattice pattern. Press dough strips into bottom crust and trim excess. Fold dough sides inward under lip of baking dish and crimp with fork. Combine granulated sugar and remaining 1/4 teaspoon cinnamon in bowl. Brush dough with reserved egg and sprinkle with cinnamon sugar. Cover with aluminum foil and bake for 15 minutes. Uncover and bake until deep golden brown, 55 to 60 minutes, rotating dish halfway through baking. Let sonker cool on wire rack for at least 1 1/2 hours before serving. (Sonker can be refrigerated, covered, for up to 1 day. Bring to room temperature before serving.) FOR THE CUSTARD DIP: Meanwhile, bring milk, sugar, cornstarch, cinnamon, and salt to simmer in medium saucepan over medium heat. Reduce heat to medium-low and cook, whisking frequently, until slightly thickened, about 15 minutes. Off heat, add vanilla. Transfer to bowl and let cool to room temperature, about 30 minutes. Serve with sonker. Annie

This is the current list of attendees. Jennifer in VA Teresa in NC Fran (from MA) Sunnycentralfl (Gwen) Grammyp (Beverly & DH) Colleen (Colleen & Beth, daughter & quilter) Noocha (Linda & DH) Georgia (& baby) So far that's: 9 quilters 2 husbands 1 baby Georgia, got your check today. Thanks These are the types of rooms available: 1 queen bed 1 queen bed + bunk beds 2 twins I have room preference from Georgia (1 queen) & Linda (2 beds). Linda~ Which would your preference be for 2 beds? Everyone else, can you please let me know which type of room you'd like? If you are traveling alone, also let me know if you'd like a roommate (which lowers the individual's cost). First come, first served on preferences...

I live in Gulfport, Ms. Until Katrina I loved it here, now I have a few doubts, I lost my brand new home,we had lived in it 8 days,it was hit by a tornado. We are now back in our home and working very hard at making this house into a home. We have been here 28 years, I say I wasn't born in the South but got here as fast as I could. I grew up in Chillicothe,Ohio. Love the forum, also garden junk forum. Nancy