If skinned properly the skins are pulled off and are like a tube of skin and fir on the inside. We used 1/2" plywood forms to pull the skins onto (fur on inside toward the plywood). We made several different sizes of plywood forms so that the hides were stretched very tight. They were then hung up to dry for about a week to 10 days at which time the fats were pealed off the skin carefully as not to tear the skin. Then we would sell them to a fur dealer who would give us $2 for pure white and for the different colored furs as little as $.50 each. That was good for the late 1950's to early 60's. During the summer I would keep them in large fenced in areas and the feed cost was nothing. We buried the fence 1' deep and 1' flat away for the fenced area like an "L" for a total of 2' under ground. We used several 4'x8' sheets of marine plywood and put these on top of cement blocks so the rabbits had a place the was shaded and gave them cover form weather and hawks and owls. There were many bushes and pines in there for them to nest and hide in also. Only one buck and 20 does were in each 3/4 acre pen. We usually culled the young every 30 days or so and pen raise them to butchering size-about 8-12 week depending on the breed. During the winter only the buck was left in the pens. There was enough food for 1 rabbit for the winter months. Sometimes we would give them so hay if we noticed that they were over browsing the shrubs due to deep snow. They were so much healthier this way. Ma would fry the rabbit that she dipped in her herbal blend of flour mix. After they were 1/2 way cooked she would transfer them to her famous 'Dutch Oven' over low heat and added a cup of cheap wine (MD, it was the brand Charlie Weaver used to push on TV) and of course the cook always saved herself a wee bit of wine to sip on while preparing the rest of the meal. VERY TASTEY-the rabbit I mean.

I did a Google search for Irises & Roses and Gardenweb. Found it on the first hit. As for the camera. Okay let me just say that I'm terrible with technology. I can use my computer at work because I've got the best tech support in the world, but I'm intimidated by the fancier cell phones, blackberries, etc. I didn't open my digital camera until a full year after it was given to me for Christmas. I used it while on vacation two weeks ago but haven't tried to download the images to my computer. The instruction manual alone is as thick as my thumb. Why is it necessary to have to take a class in order to use a fricken camera? Of course my partner says I'm terrible with anything outside of my normal routine. I've got an Irish Lap Harp (another X-Mas gift) that has been sitting in its case along with the instruction book and cd for three years. I even bought an electronic tuner - not that I know how to use it. The reason I like gardening is because the technology doesn't keep changing every time I blink. Okay, you have to stay on top of the latest chemicals and creative watering techniques, but the rest is a pretty static skill. And I don't follow landscape fads. Just my two cents worth, Patrick

I believe in "MO BETTER." Like Jo, if one is good, the MO is BETTER. With plantaginea, I have 8. Sagae has 2 in one pot, I want to see a big plant quicker. Royal Standard, about 3, because I love it and it is fertile So Sweet 2 Frozen Margarita 2 Grape Fizz 2 Honeybells 2 Whirlwind 2 August Moon 2 Midas Touch 2 Invincible Spirit 2 Victory 2 planted in one pot Paradise Island 2 in one pot, looking gorgeous still Goodness, I could go on, but it is my policy to get the 2nd of its kind from a different source for several reasons....one being it is beautiful hosta....another being it is a way to check the growth habit which might be different if from a different tissue culture. I especially like to try for OS (originator stock) if available, and compare it to TC (tissue cultures). I have 2 Fortunei Hyacinthinas because they look so different. One is the light version, the other is apparently the darker version. As I discover the duplicate is the same as my original and it is healthy, I am sometimes planting them in the same pot--but that goes against my cautious nature, since if they are mixed I have no way of knowing with which plant a virus originates. Heck, I am only now beginning to merge hosta from various nurseries in the same row. Before, I had them isolated in "classrooms" which helped me identify each cultivar (because I knew what I purchased from them). As I discover some hosta (especially a fragrant one) produce large amounts of seedpods, I tend to get a duplicate of it.

Mine are mostly white and 3 types. First type are white waffle weave microfiber towels which I love for drying dishes as they have absolutely no lint and dry wonderfully. Second are waffle weave white cotton towels which I think came from Crate & Barrel originally. Those are sturdy and wash well and I use them for draining. I hate dish drainers so the few things I handwash are set on the towel to drip, then dry them. I also use those above the DW to blot anything wet from there while I'm unloading. Then I have the newer vintage French metis towels because they are incredibly sturdy and large. Those cover a big area of the counter and are used for draining. They also double as small cloths to cover most anything needed. I sometimes use them on the upholstered ottoman under a tray when we eat in the TV room. I am fussy about everything, including dish towels. I only use them for drying or draining. Not for hands (I have some 3 gray and white checked towels for that) and not for wiping up anything. I use microfiber cloths for things like wiping up spills. Also don't clean anything with dishtowels as I don't want cleaning solutions on them. I only have 1 flour sack which I use for straining/clarifying. Don't have a hamper but do have a French towel rack I bought on ebay which is great for hanging up dirty and wet towels near the utility closet. They can pile up there until there enough to go into the laundry. The labels are hands, dishes, napkins/placemats and glassware LOL. Maybe it was living in France that made me this way.