Hardware stores also carry Gulf Wax boxed here, if you don't need alot of it. It's probably cheaper than hobby/craft stores. Wax went out thru the roof last year and remains due to the high oil prices. The big blocks I used to get for 15.00 were 39.00 last year! Needless to say, I made less firestarters. Another option is if your grocery store has a Jewish section I picked up a 3lb box of Sabbos Candles, 100% Parafin Wax. 50 cents Btw, if you are using this to seal jams/jellies it is not recommended as safe anymore. Years ago I would put jelly in glass custard cups, seal with wax, wrap up with cello wrap for gift baskets. I mainly make low-sugar jams/jellies now and no way would I use wax to seal, plus a case of 4oz canning jars are less expensive

I think the main differences between the different wax treatments are the types of wax and oil used. The dry wax has carnauba wax (food/automotive/surfboard) which is harder than beeswax. The M Tex drywax uses walnut oil combined with the carnauba wax. The Dorado drywax also used carnauba wax from what I remember but it doesn't list the type of oil. Carnauba is food safe by the way. It comes from the palm tree and is used in tons of food products. You can even probably go to your local automotive store and buy 100% carnauba wax and make it yourself with walnut oil from the food store. It would cost about the same as the M Tex wax though so you may as well order it. I remember reading that the dry waxes do last longer than the beeswax based polishes but I do think it really depends on your particular stone. Some types of soapstone stay really dark for months to years with just mineral oil while others (like mine) fade quickly and require oil/waxing every 3 months. I use Bee's OIl (from Holland Bowl Mill) and it did really help with keeping the counters darker for longer, particularly in the beginning when they faded very quickly. Hopefully, someone will chime in who has actually used the carnauba wax based polishes.

I think you can preserve fresh flowers using glycerine. I believe you stick the cut end of the stem into the glycerine and let the plant take it up like water. Google for real directions. I've seen pressed flowers sealed between sheets of wax paper, then ironed to seal. kind of like paraffin...

I like parchment better than waxed paper....here's my favorite carrot cake recipe...From JT's Cuisine...cookbook...to give credit where credit is due. Carrot cake Julie T’s 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.