Going at it chemically, the objective would be to hit it at the time it is storing up energy for winter. This way while it's building starches in the roots for it's next years growth, it mixes in your chemical control and dies instead. Different species of thistles do this at different times of year. Bull thistle is most vulnerable in late fall, Canada Thistles are vulnerable in late spring and early fall. Going at it without chemicals, chopping the plant down before it can get too big consistently forces it to use up it's stored food to try building new leaves. If you take those leaves away before it can actually get a return on investment it eventually starves to death. Oddly, letting it get a little size on it before cutting it down is to your favor. If it loses it's first growth when it's still small, it's only made a small investment. If you chop it when it's four to six inches, that's when it's really invested in the success of those leaves. A slightly more labor intensive option is uprooting. In bull thistles this is a good chance at a kill in one swing, because their taproot is long, but it only has one. Canada Thistle is harder to take on this way, it's root system creeps overground and spreads underground. Trying to rip it up turns one large plant into several small ones. If you're vigilant about cutting back the top growth, this can still work to your benefit, some of the roots won't recover from the trauma. Others will and will send up new shoots, which you can then cut down. If you forget your rounds for a few weeks though, you can end up with several strong plants instead of just one.

I have several different answers: Getting used to needing some less used item and having it flash in my head where it was in the old kitchen probably took at least a year to get over, even though I had been out of the old kitchen for the better part of a whole year. Getting used to the new cooking appliances and how to get the most/best out of them took almost no time to start, but really a year or two to perfect. Getting used to the way more functional layout took the blink of an eye. I've done almost no rearranging since I settled in, and what I have done has been because of new items that the new kitchen enabled me to use. So no time for getting used to what's where, assuming I remembered (easy to remember where the knives are, but I lost my grill press when I was first putting things away (the drawers weren't lined yet, so I put it in a cupboard) and I still haven't found it four years later after looking absolutely everywhere three times.) Getting used to the way it looks so that I don't constantly go "oooh" every time I walk in took about half a year. I still sit back and admire sometimes, but that frisson does dissipate as familiarity grows. From crush to love. :) Getting used to cooking in general? I had trial by fire. Other than a few sandwiches and the like, the first thing I made in my new kitchen was Seder for more than 25 people. There's none of that worry about messing up the new things when that many people are coming for a dinner which has to be made completely from scratch. And once you've used every single part of the kitchen in one fell swoop, it becomes a real working kitchen. So that took about a week. :) All of it spent prepping and cooking and using everything.

3-20 years - depending on how favorable the cultural conditions were. In a nursery setting - probably 3-4 years. Al

Ultimately depends on the lab the driller uses and whether they give the option of same day testing. The actual testing is a fairly simple process. Most results are transferred via email at this point. We can get lab results same day for a higher fee, next day for a smaller fee, and standard turn here for the lab we use is 2-3 days.