We need to be replanting at a much larger scale that we have in the past years. The deer population needs severe restriction, yet no one has good methods yet. Humane culling methods may not work to suit everyone who regards deer as Bambi. There were not the present numbers of deer when the huge replanting projects of the past were put into practice during the Depression in the 1930s. I believe the deer are a major factor in preventing enough regrowth in tree farms, wood lots, forests, suburban/farm edge locations. People want to plant, but deer come right up and graze all the plantings to nothing. Very discouraging to say the least. I have seen this at my SIL's home. **#! deer eating right outside the french doors from the pots! All the brothers are frothing, wishing for their guns, rabid hunters who eat their kill. These were HUGE deer, bucks and does, good racks,FAT, but unkillable in the backyards of the neighborhood homes. Deer don't even run if you go outside to face them, probably could be dangerous actually. Not afraid at all of humans. Just big menaces, causing more problems by overpopulating the habitat. With tree loss in cities, poor replanting numbers, the city temps are rising, less air cleaning with fewer trees. Trees do many things, including shade, air transpriration, which keep temps down over large areas. Locally, the eastern cities, like Detroit metro, has lost millions of Ash trees in the last couple years. It IS making a difference in the area, replanting numbers are poor. So the green cover in that area has been reduced immensely, with the loss of all benefits they provided. Green Ash was heavily planted as a suburban tree, often the only one in new developments. The Emerald Ash Borer has shown us again, how bad that practice is. Depending on local condtions, sometimes the seeding of hardwoods is very successful, in natural areas. Natural selection is going to remove many of the starters, that is why trees sow the multitude of seeds. Planting,using new ideas, like tree tubes are very helpful in allowing growth on the new seedlings. Prevents nibbling on the tender shoots. Other ideas are out there, maybe they need to be implemented more, for bigger successes. Does make the cost of tree more expensive in resale with extra costs and work, that allows sapling survivals.

I make about 4.5 cu yards annually. Estimate that I enjoy 300 hours of pleasure in doing so and don't have to pay for the experience. So thatÂs about 66 hours per yard. 85 % of the material comes from off site. Leaves and green grass clippings come from the townÂs lawn refuse area located 2 miles away. Frequently combine trips in the pickup with other errands. Two sources for horse manure one 5 miles away, the other two miles off the direct route to the mother-in-laws house. I Always combine trips there. Recently I have been making more than enough for my needs and give away about half a yard or so every year. I know I could get 10 yards of so called compost dropped in my driveway for $30.00 per yard plus delivery of probably $60.00 or so. But it wouldnÂt be as good as my own home made stuff and I would have been deprived of the pleasure of making the absolute best homemade compost it the state of Michigan except for maybe one guy who might also make some good stuff if he doesnÂt let it get too wet. And finally, no. It does not costÂs more to make the very best compost than it would to purchase some compost like material. But the labor and time involved is significant and therefore only worth it if you enjoy the endeavor. Most consumers do not know what hi quality compost looks like and can easily be sold material that is said to be compost but might actually be leaf mulch, aged horse or cow manure, combination of those things sometimes mixed with soil or sand to command an ever higher price. All of the above being said, If you have to buy it then go ahead and buy it. Just look at it first and make sure that it is suitable for your needs before having a dump truck load of the stuff dumped in your driveway. Bill Hill

I'm not exactly sure what the question is. Are you saying you want to know how many bees you would have to record buzzing to make it sound like a hive full? The intensity varies depending on the situation, from the quiet hum of a happy hive to the lawn mower sound of a hive in the process of swarming. I did some recording by putting one microphone at the hive entrance and one inside on the top bars. The problem I had was that bees walking on the microphone or buzzing close by were really loud. At the time, I was making the recording to play inside an empty hive I had on display at a science museum to make it sound real.

This is what I have: Posted by blizlady (My Page) on Sat, Dec 8, 07 at 12:29 I found this recipes at quite a few sites. The balls are made with sausage, cream cheese and saurkraut. Whenever it was posted, it received rave reviews: Sauerkraut balls are a traditional Northeast Ohio favorite. They combine the cabbage so abundant in the fall with the region's German heritage. The combination is delicious. This recipe is my variation on the one made famous by the now-closed McGarvey's Restaurant in Vermilion. I make no claim to its being authentic. INGREDIENTS: * 1 lb. bulk sausage * 2 Tbsp. chopped sweet onion * 1 cup (4 oz.) sauerkraut, drained * 4 oz. cream cheese * 1 egg, slightly beaten * 1 Tbsp. flour * 1 tsp. dry mustard * Sea salt * Freshly ground pepper * 2 cups milk * 3 egg, slightly beaten * 2 cups dry, unseasoned bread crumbs * Vegetable oil for frying PREPARATION: Make the Balls Cook the sausage and onions in a medium skillet over a medium-high heat until the sausage is just done, breaking the sausage up with a fork as it cooks. Remove from heat. Add the sauerkraut, cream cheese, egg, flour, and mustard. Add salt and pepper to taste. Mix well. Roll into 1" balls. Place in the freezer on a plate or cookie sheet topped with wax paper until partially frozen. Bread the Balls In a medium bowl, comine the milk and the eggs. Dip each ball into the mixture and roll in the bread crumbs. Fry the Balls Fry the ball in hot vegetable oil about 5 minutes or until golden brown. Remove from oil with a slotted spoon and drain on paper towels. Makes 8-10 appetizer servings. I don't know of anyone who would eat the Peas and peanuts recipe, but thanks! McGarvey's was right on the Vermilion River. They had/have (now Quaker Steak & Lube) a dock for the boaters to tie up to so they can come in to eat! Tami