Thanks for the info :-) I'm not too good with starting seeds indoors. I have only been successful with Tomatoes and Coleus. Anything that seems slightly succeptible to damp off I wind up getting it (reason I'm holding off on trying Impatiens indoors again). I started hot peppers indoors last year with no problem, but the bell peppers were all no-go's. So since Stokes had that info on the packet (to use Captan as a preventative measure) I'm going to stick with it. I did find some at a nursery online so, hopefully, I'll get it. Thanks maineman and Cynthia for your information. It is greatly appreciated :-) Linda

KB, On our last year's order from Australia I put rootone which is the weakest hormone you can buy (over the counter) and I put it on roughly half my new bulbs before I potted them up. Sadly to say, I did not keep good records, but from memory, I would say that it was about 50-50 on both with and without the hormone. At the time I did not see any significant difference that would make me do this again. Be very careful that if you do experiment with this that you don't use a hormone that is too strong. We use several rooting powders that are significantly stronger at the nursery where we stick our rhododendron cuttings. You could burn them very easily. Now this is just my unscientific opinion..but if you do try it be careful.. Basically, amaryllis bulbs are quite eager to root so why subject yourself to a carcinogen in powder form..dangerous to human health...if you do try it be careful... Donna

These are hubbies favorite: Pickled Sweet Green Tomatoes * 10 to 11 lbs of green tomatoes (16 cups sliced) * 2 cups sliced onions * 1/4 cup canning or pickling salt * 3 cups brown sugar * 4 cups vinegar (5 percent) * 1 tbsp mustard seed * 1 tbsp allspice * 1 tbsp celery seed * 1 tbsp whole cloves Yield: About 9 pints Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Sweet Green Tomatoes in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft Hot Pints 10 min 15 20 Quarts 15 20 25

Not having the label for the fungicide makes it hard to know but I'd say put it on and in the dirt close to the cutting instead. Safer bet that way.