Hi tcbrocks, I agree with noinwi, the lights are too far away from the seedlings. From the photos, it looks like the lights are T12 (or maybe T8). If that's the case, lower the lights to within an inch or two from the seedlings. If the lights happen to be T5 you might not want to get them that close, the T5 bulbs get very hot (especially on the ends). Also, I really don't think one 2 foot light bulb is enough for each Jiffy tray. After you lower the lights, you'll see that the light does not cover the entire tray. You probably should have two light bulbs to properly light each tray. Art

Well, I don't think the "10%" rule is true, Andrew, but certainly citrus will produce more fruit than they can support for sure :-) As John has mentioned, it's a young tree, it's in a container, and it's not at all unusual for a young tree to drop all it's fruit. It is trying to develop its canopy, and most young citrus trees know to drop fruit in favor of canopy development. Scott, if you'd post a few photos of your tree, plus let us know more specifics - potting medium, amount of water the tree is receiving, how often you are fertilizing the tree and with what, that will help us to give you a more certain answer. Patty S.

This plant has not ever looked all that great anyplace I see it. Yes, it usually is pretty green, but not rewarding enough for me, to have around. Does look pretty sad in winter and early spring with all the browning. Are you really attached to it? You have given bush a good chance, 4years there. Do you have another location you could try it in? Maybe more sun, less wind exposure, could help it look a bit better all winter. Not sure if spraying with an anti-dessicant spray would help the looks over winter or not. The spray is advised for other big leaved evergreen shrubs like holly during winter winds. Applied a couple times during winter. I think I would consider what I want from a bush in this location. Color year round, flowers, fall color, pretty winter bark, interesting shapes when leaves fall off? You said the Oak does not affect the amount of sun. Not sure of your dirt type, moist, fast draining, dry, so you need to consider that. You can ammend the soil when you plant a new choice. I would go choose something totally different to plant at house corner, move the Grape Holly to another location. You could go with another reliable, common bush, have dependable results. The older choices survived because you can count on them, are attractive. Large Spireas, Lilac, Japanese Maples. You could try something new and exciting, just to experiment. Take a list of your wants in size, color. Talk to the folks at a bigger Nursery, NOT Home Depot or one like it, see what they think would meet your choices. Think out of the ordinary. Evergreens could be shaped, not just a blue spruce. Viburnums or tough Hydrangeas, Cranberry, instead of Lilacs. Maybe a larger speciman with smaller bushes around it. Bloom or fall color giving multi season attractions. My stuff gets a couple years, better be doing something or it gets moved on. I want results, can't wait forever. I really like flowers, so most of my bushes flower at some point, usually have 3 season interest with fall color, pretty bark. Twisty branches like the filburts or shapes like weeping cherry, can be very attractive in winter. Have FUN gardening, let a plant go, if it is not performing. YOU will be happier with something else in that place. I pot them up, put a label on plant, FREE sign on it out by the road. They have all moved along.

This is my grandmothers recipe for dill pickles. She did it this way for 50 years, and learned it from her mother. I have added comments for my own benefit to the original instructions. I scale this recipe as needed. If I have just 3-4 cucumbers in the morning, I can just one quart. Smaller amounts take shorter times. I grow my own cucumbers, garlic and dill. As the other poster noted, use wide-mouth quart jars if possible. My grandma called it pickling salt, but it is canning salt at the grocery store. Once you jump in and do a practice jar or two you will get the hang of this in nothing flat. Just like falling out of bed in the morning. * Exported from MasterCook * Garlic Dill Pickles Recipe By : Hazel Berens Serving Size : 6 Preparation Time :1:00 Categories : Canning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 pickling cucumbers -- * see note 12 cups water 6 cups white vinegar 1 cup pickling salt -- rounded 12 heads fresh dill 12 cloves garlic -- cut in half This recipe will make 6-8 quarts, depending upon size of cucumbers. If more than 6 quarts, increase amount of dill and garlic required. Wash cucumbers and remove 1/16-inch from blossom end. Place in a 5-gallon bucket with cold water and lots of ice cubes. Soak in ice water for at least 4 hours but no more than 8 hours. Refresh ice as required. Fill enamel canner with water and bring to a gentle boil; this will take at least an hour. Boil canning jars in canner. Process lids in simmering water for at least 10 minutes. Do not boil lids, as this will compromise the rubber seal. All we want to do is soften the seal. Combine water, vinegar and pickling salt in a large stock pot. Cover and bring to a boil over high heat. This will take 20-30 minutes. Make sure pot is covered so that solution does not evaporate. When mixture has come to a boil, remove a jar from the boiling water, making sure all water has drained from the jar. Place 2 half-cloves of garlic and 1 head of dill in the jar. Add 3-4 cucumbers, leaving 1-inch headspace. Top with an additional 2 half-cloves of garlic and another head of dill. Using a canning funnel, fill the jar with hot vinegar mixture, leaving ½-inch headspace. If necessary, wipe jar top and threads clean. Place hot lid on jar and screw on ring a little more than finger tight. Place jar on rack to cool. You should hear the "tink" of the seal within a couple minutes. Repeat with remaining ingredients. After jars have cooled, test seals. Write date of canning on lid using Sharpie. Store in cool, dark place for at least 6-8 weeks. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. This recipe will give a much crisper pickle than those processed with a hot water bath for 15-30 minutes. [Scale recipe as needed. 1/6 cup canning salt = 8 tsp] - - - - - - - - - - - - - - - - - - NOTES : *about 4 inches long