Our first attempt at grafting was a test of faith! We made a big mistake, and grafted our purchased apple scionwood onto purchased rootstocks only a week ago. They were stored and packed in a cooler outside, yet, life got too busy and when I checked on them, the scionwood had all swelling green buds with some already getting little leaves. Some of the 21 larger rootstock also had broke dormancy, but my husband and I grafted anyway. At lleast we got some practice at bench grafting, cleft grafting and W and T, The trees were potted up, and put on the shady side of the porch as if they are in the ICU of a plant hospital. All of the rootstocks are sprouting and showing life, but the scionwood buds that were once green, are now a little shriveled. Any hope?? Should we wait longer?

They have found viable seeds that are hundreds of years old. The key is dark, dry and cool. A quick test. Wet a paper towel and ring it out so it is damp. Put 10 seeds on it, fold it in half, and put in in a ziplock baggie. Put the baggie on the counter and check it daily. I assume your "deep shade" mix is mostly fine and creeping fescue. If so, you should see some germination in a week or so. Let it go a few days after the first seed germinates. Could the number that germinated out of 10 and you will get an estimate of how viable the seed is.

Botulism isn't usually a concern if its cured with nitrates/nitrites. The 'Prague' is adding nitrites (and nitrogen) to the meat and has a preservative effect, which makes it stay pink. They use these in pepperoni, and you have probably seen pepperoni and other meats that are not even refrigerated, like some specialty sausages and even summer sausages. Because you don't have good control over the amount or salt and nitrites/nitrates in the Morton Tender Quick, it tends to be suitable for those who are not too concerned if its overly salty, or just want to give it a simple single try. When I make this brine, its usually the meat that gets weighed and the brine amount its based on the salt and Prague (nitrites/nitrates) and water. Here, I do use measuring devices, as its important to get the right amount of salt, and after curing if its too salty its hard to remove it. Prague is also got pink color and salt added so its not just pure nitrites/nitrates. If it were, it would be about 1/8 the amount that is in a tablespoon of Prague. They do this so that its easier to measure or weigh the nitrites/nitrates, and you are less likly to over do the amount. Soaking the meat for that long (2 weeks!? )is too much time. No matter what the books say. I use a meat pump, an oversized hypodermic needle and syringe and inject the brine into the meat. Because a brisket is quite thin, it needs very little brining, maybe 2-3 days tops. A very low, slow cooking is essential for a tender result. In this forum are many sources for the nitrites and nitrates and other curing supplies as well as links to recipes. Corned beef is also made into pastrami, by coating the outside with the same pckling spices and baking very slowly like 6 hours at 250 degrees. Usually the nitrates are used for longer, slower air curing, and nitrites are used for fast curing like sausages and corned beef. They also identify these as Instacure #1 and Instacure #2. Here, I don't use a pickling spice mix per se, but instead grind up peppercorns, mustard seed, coriander, bay leaf, celery seed, dried garlic, onion, and a few other spices (done in a small blender type coffee grinder) THis spice mix is also added to the brine. Suggest that uou remove it from the brine now, and rinse it off well, then either simmer to cook it very slowly for several hours, or bake at a very low 200-250 degree oven, covered, for about 4-6 hours. The internal temp should eventially reach about 160. I have even made a great pastrami from very lean eye of the round, which in itself tends to be quite tough. Not sure if you actaully tasted the brine before it was soaking the meat, but if it was overly salty, it may result in that same end result. Years ago, before I started making cured meats, my mom had gotten a recipe off a package of Morton Tender Quick to make a hamburger type pepperoni that was wrapped in aluminim foil like a big sausage and baked. It did turn out quite interesting, but was a bit salty. I still have that almost full bag of Morton Tender Quick here, for nearly 30 years now, and have not used any since. Lots of good info on nitrates and nitrites at this link to: http://www.butcher-packer.com/pages-document_general_info/product-743/nitrite-and-nitrate-curing-salt.html Here is a link that might be useful: Butcher Packer

Since my bermudagrass likes to be fed every 4 wks, when I go to the feed store, I buy two 50lb bags, use one the day I bring it home & just leave the other in the garage for the 4 wks & then use it. I've never had any bug problems etc....I don't know why you couldn't just use half the bag, then roll up the end real good & leave it in a dry place to use later. As long as later isn't sometime next year! :) Oh, and the normal rate most folks use soybean meal is approx 14lbs/1000 sqft, at 47% protein it's an approx 7-1-2 and so for your 1700sqft, half the bag is about perfect! :) Dan