Great blog update! I don't do the "pick your favorite" thing, mainly because my reactions to blooms IRL so often differ from those to images. But in this case, I'm with you, floota -- I'd buy both those yellows in a New York minute for sure. I am very partial to yellow daylilies anyway, but those two really do seem special. I also thoroughly enjoyed the May 28 comments on Liz Salter's patterned daylilies. I don't believe I have a single Salter here any more, and I've never grown any of Liz's. I have two smallish microclimate beds on our stone patio and next to the stone house wall, one of which has, for the second year in a row, overwintered a forgotten calla lily bulb. So I'm thinking: there's a good spot to try one of Liz's. But frankly, one wonders how to chosse a few: she has so many beautiful patterns by now. Only one complaint, floota, but it's a biggie. ;) How could you do this to us??? How COULD you mention "reverse bitone brownish-beige seedlings" -- and with "multiple rippled patterns" no less (and with white-edged sepals? My gawd!)...and then NOT show us images???? That's like describing the most sublime and exotic and extraordinary chocolates to a chocoholic and NOT offering even one tiny bite of one piece -- not that I would know anything about how a chocoholic would react in such a situation of course. :) But really, any mention of a brown or beige daylily gets me all excited. Add in a pattern and I'm ready to buy it in that New York minute -- I've always wished we had daylily blooms in the range of odd colors and patterns one seems in irises. I realize I am probably an outlier in that way.

Hi azee, Your chemical formulas numbered (by you) 1 - 6 are each a "stock". You only mix together those chemicals that Hoagland tells you to put in a single stock. You are supposed to keep these 6 stocks separate until ready to use. When ready to fertilize, then you mix the ratio of mL Hoagland specifies of each stock together into each 1 liter of water. The stock bottles made up are for you to come & get the fertilizer you need. But, they keep their individual chemical properties best if are not all stored mixed together in one bottle. I did not do the calculation of ppm (parts per million, of total dissolved solids in the water) this fertilizer will equal. This seems like a general formula. (When you research more you will find that ppm for individual types of crops is something you can fine tune. With your stocks made up, & kept separate, you will then be able to adjust the individual ppm nutrient ratios you add to the water.) You asked how much to use in your different reservoirs. The short answer is: at first make each reservoir have a nutrient solution, containing all the specific ml of all the stocks, in the ratios of concentration that Hoagland said to add to each litre of water you want to have.

Sue , I am so glad you DID come on friday.And I cannot thank you enough for taking and posting the photos. I just have to focus on getting a dig. camera,and I will make it a priority. However...., we have just returned from this long b'day weekend(Paul McCartney's was yesterday, and mine was today!)with a packed, and windows steaming, VANLOAD of trees, shrubs and perennials- from some of Connecticut's great nurseries(and some WONDERFUL gifts from Sue,Monique and George!)And we must get them in the gardens before the horrid heat hits. So far, it has been a very long process getting out the word about the gardens being open may through october 24/7,and that people DO NOT have to call or reserve; that they can come WHENEVER they want!!!i guess everything new just takes time to get known. Anyway, it pleases us no end that you and judy and others have come just recently, as Dudley and I both feel that this year is just the best it has ever been here. I really do feel that TIME is such a major factor in allowing one to reach a place of significant non-nitpicking satisfaction with one's garden. We are in our 17th year here,and it has really been just the past year or two, that I have finally felt more satisfaction than dissatisfaction. Honestly. So please everyone, come ahead, and bring friends! The quote over our street-side gate entrance is "The Way to Have What We Want Is To Share What We Have". So we look forward to seeing you(or not-if we're not here!) when you come. best, mindy Here is a link that might be useful: Cotton-Arbo retum blog and info

Curmudgeons-R-Us Please review the first dozen or so pages of the guide at the link below for insight into the methods used to meet the goal of proper kitchen ventilation. While theoretical for me (I don't have a commercial hood, only Wolf's largest Pro Island hood) it is not theoretical for Greenheck (or their now spun off ventilatiion division), or for the ventilation system of our forum's @opaone. https://www.tagengineering.ca/wp-content/uploads/2015/02/KVSApplDesign_catalog.pdf I think I should also supplement this thread with the thought that some recent ceiling vent schemes (not technically hoods) use slotted edges for their apparent air intake. While their noise behavior may exceed that of a large area of baffles, they may also provide an effective expansion of the capture area by pulling air across the ceiling -- if designed to do so. Now we have a larger effective capture aperture, as desired, but (!) if the ceiling is not warmer than the cooking effluent at that height there will still be condensation onto the ceiling. It boils down to what you expect to be cooking. I would argue that wok cooking and steak searing will not be captured well, that bacon simmering may be only partially captured due to its low upward plume velocity causing spreading into the room air, but steam and steam embedded grease particles that don't attach to the surrounding ceiling will be captured. And don't forget that the plume expansion angles that one can find in the Finnish cooking report do not account for air turbulence from people moving about in the room, or drafts due to heating or air conditioning. It is always best to capture as low as possible as limited by sight lines and head clearance. In commercial settings where capture and containment is provided by ceiling systems, they cover the entire ceiling and use special techniques to disassociate grease in the plenums above the ceiling. Heydal photo