Anyone have knowledge on 'Armistice' Hemlock?
jimbecky48
2 years ago
last modified: 2 years ago
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ken_adrian Adrian MI cold Z5
2 years agoRelated Discussions
Help a newbie with newly potted hemlock?
Comments (7)No - that's fine. I'm not one to get all upset about someone using anything I've shared here if they think it will help someone. The only thing I find annoying is when someone copy/pastes and takes credit, or has slightly paraphrased something I've written. I'm smiling as I remember an instance here on GW where I had shared some somewhat technical advice with someone on the bonsai forum who was obviously fresh to growing. Two days later, I was looking at the 'foliage plant' forum and guess what I discovered. That person dispensing the word for word advice to someone else, as though it was a matter of course. All I said Was "Gee Joe, that advice sounds very familiar." - just so he'd know he'd been discovered. Thanks for asking; but don't worry - you're not stepping on any toes. Besides, I'd be inclined to overlook something like that from anyone named Kookybird. ;o) Al...See MoreHemlock for horse stalls?
Comments (2)I have 3" hemlock stall floors and wall dividers. It's very strong, not toxic and although most horses do chew it will take them a long time to chew through the dividers. The definitely won't chew on the floor! The rest of my barn is pine. In the winter here I go out into the woods to pick hemlock boughs for the horses, donkeys and goats to eat. It gives them a nice little treat of green in the dead of winter. When I ride they try to nibble on the hemlock and other leaves of course! It will not hurt them....See MoreAnyone have success growing Picea cultivars in Z8 Southeast US?
Comments (8)Yeah he has ways to access stuff that most of us dont't. ;-) I'm not especially familiar with the various cultivars. The two I know of in Cecil Co. MD, near where I live are the straight species, maybe about 30' tall so I'd guess about as many years old, and a couple 'Skylands' that looked about 10 years old. If you ever have a chance to visit Philadelphia the Morris Arboretum has a huge and impressive 'Skylands' that must have been planted around the time the cultivar was introduced. Update: according to NALT, there are other variegated P. orientalis in US commerce. So I'm not sure what I saw this day but it was impressive....See MoreAnyone make Kombucha?
Comments (12)Lets take a pause. Those that have never fermented anything are making off topic guesses and projecting bizarre cautionary tales un-founded. One case in one hundred years was related to fermintation but no details provided. 50 re-calls this month FDA alone due to mishandled produce, and many salad greens/sprouts the past few years. Stay on a basic script like canning and it is so simple. I boil a full pot of water in my stainess steel stock pot. 5-10 minutes. Dip and sterilize my cotton cover for the eventual rubber band cover...Empty that into my clean gallon kobucha jug afor extra sterilizing. Piggy-back and pour it in my sink for an extra cleaning. (bonus). Re-fill my stainless pot with filtered clean water....boil, then rest a few minutes....add 5 black tea bags and three green tea bags...organic. Rest twenty minutes. Pour into my gallon glass jug over one cup organic sugar, stir, then and add cold filtered water and rest until 70-75º. (room temp). Then add my scoby/mother, cover and place in a dark spot in my pantry. Stay on a basic script and nothing should go wrong. Do not use paper towlels or nasty sponges like i X'd. Those came from an amazon order and are a nasty breeding ground for bacteria...(they will go into my car washing bucket) Just stay on scrpt. No idea why anyone would not recommend a second fermintation. Bad advice. That is the best part of fermintation/kombucha. Clueless what ilness plllog mentions. Don't eat a piece of bread with mold, or cheese with red/green mold...any jarred things in the fridge moldy...toss it. Sloppy fermintation using nasty sponges and 'off script' basics can be moldy. Like anny foods. Best to not consume a canning product that has the lid not secure... My last batch Baffled by the odd ones that find this so odd being a fermintation not different that what has been done for decades.... The second fermentation with fruit is no different....See Morejimbecky48
2 years ago
tsugajunkie z5 SE WI ♱
2 years agoken_adrian Adrian MI cold Z5
2 years ago
bengz6westmd
2 years agojimbecky48
2 years agojimbecky48
2 years agotsugajunkie z5 SE WI ♱
2 years ago
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tsugajunkie z5 SE WI ♱