Dishwasher - what do I really need?
sealavender
6 years ago
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dan1888
6 years agolast modified: 6 years agoRelated Discussions
I really need help. I don't know what to do.
Comments (1)Lawns are a lot easier than you are being told. There are two extremely popular grasses in the south. One is bermuda and the other is St Augustine. Bermuda is a fine bladed grass which requires extra care every week while St Augustine grass is a coarse bladed grass. There are two kinds of bermuda: one is a hybrid which only slightly resembles the "wild" varieties, and the other is common bermuda which is started from seed. This bermuda seed is the only grass seed that makes sense in the south. If you mix the two kinds of bermuda, it will always and forever look weedy. The two different kinds of grass just look different. The hybrid looks really nice most of the time. The common looks so-so most of the time unless you really spend a lot of time and money on it. Really both require a lot of care when compared with St Augustine. Bermuda is a FULL SUN type of grass. If it is in the shade of a building, fence, or shrubbery/trees, it will thin out and look poor. Bermuda can go dormant in the winter and when it does not get regular water. St Augustine comes in many varieties. The common variety is rarely seen anymore. The others are all hybrids with different degrees of tolerance for shade, disease, and drought. St Augustine is the only grass in the south that can tolerate much shade, and it can tolerate a lot. In full sun it becomes very dense and very resistant to weeds. The Floratam variety works best in bright sun but will be a little thin in deep shade. When selecting St Augustine what matters most is what's available in your neighborhood. If you find some of a certain variety, please write back and we can explain the pros and cons for the ones you can get. One interesting thing about St Augustine is that you can care for it such that it will wipe out other grasses. All it takes is proper water, mowing, and fertilizer. The difference between proper care for bermuda and St Augustine is slight but important if you want one or the other. If you start with just a few pieces of St Augustine, with proper care it can cover a yard in 2 years. If you want instant lawn, this won't work, but if you are patient, it will work. In fact I just bought a new home with no grass and will be doing the same thing. Sorry I'm being called to dinner. There's more to say, but you might have some more questions....See MoreReally old hydrangea, what do I need to do for it?
Comments (3)The spent flowers could be deadheaded but it such a large specimen now that (a) it may take "forever" or (b) you may not be able to reach many of the top blooms. I would try to remove dead wood regularly but I would do this around the month of May when it is clear which parts are dry and which ones are just dormant. Opening some areas in the top so light can reach the bottom leaves is always useful too (or thin out the leaves a little). Besides this, you can just do the usual things. Apply 3-4" of mulch up to or beyond the drip line so the roots do not have to be watered often. Add a layer of fertilizer below the mulch using either cottonseed meal, compost or well composted manure. Maintain the soil evenly moist as best as you can. And in case this applies to your soil, amend the soil to acidify if you notice signs of iron chlorosis. This post was edited by luis_pr on Mon, Apr 1, 13 at 7:17...See MoreGrowing really, really slow. Do I need help?
Comments (4)I noticed the same issues with my plants. My Tepin and Mole sprouts are growing VERY slowly - 2 inches tall, just starting to grow their 2nd set of leaves. My sweet banana peppers are almost 4 inches tall with fully a developed 2nd set of leaves. After a few waterings, I have been giving all of my plants a full dose (10-15-10) of fertilizer. The Banana peppers love it. The leaves are long and thick. The hot peppers show no signs of fertilization....See MoreDishwashers: do I really need a sanitary rinse or cycle??
Comments (6)While a lot of older dishwashers didn't hit the temperatures needed for sanitizing the contents, I would hope that most of the current, high-end models do, special cycle or not. 170 is probably OK if your machine hits and holds it for a minute or two, from my reading. My decade-old Maytag does that without any special cycle. From one summary I just found Typical regulatory requirements (Food Code 1995) for use of hot water in dishwashing and utensil sanitizing applications specify: immersion for at least 30 sec. at 77°C (170°F) for manual operations; a final rinse temperature of 74°C (165°F) in single tank, single temperature machines and 82°C (180°F) for other machines. Many state regulations require a utensil surface temperature of 71°C (160°F) as measured by an irreversibly registering temperature indicator in ware washing machines. Recommendations and requirements for hot-water sanitizing in food processing may vary. The Grade A Pasteurized Milk Ordinance specifies a minimum of 77°C (170°F) for 5 min. Other recommendations for processing operations are: 85°C (185°F) for 15 min., or 80°C (176°F) for 20 min. Here is a link that might be useful: One reference on sanitizing...See Moresealavender
6 years ago
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