Pronunciation - Is this regional, generational, lazy, or what?
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Latin pronunciation....
Comments (4)Suggest you get a copy of the New Pronouncing Dictionary of Plant Names, a handy little pocket guide published by the American Nurseryman Publishing Company (800-621-5727). Unfortunately, there are always exceptions and even some regional variations, but in general there are no silent syllables - everything spelled is pronounced - emphasis is usually (but not always) given to the second syllable of the name, the vowels in the emphasized syllable are almost always pronounced long (pinus = PINE-us), 'ch' is pronounced as 'k' and double vowels ('ii') are pronounced individually ('david-y-i'). Fine Gardening magazine has a pronunciation guide in the back of each issue covering all the plants listed. They also have a website that covers everything in their publication since '03. Also, plant-names.com has a pronunciation guide as well. FWIW, even professional horticulturists mispronounce botanical latin from time to time, so don't stress :-)) But these resources should help you to at least get more comfortable with what often appear to be tongue-twisters, but really aren't. Here is a link that might be useful: FG's pronunciation guide to botanical latin...See MoreLazy rooting method
Comments (37)I am pleased that this thread is still alive. As so many people are waiting for results I should talk a bit about trying to get as many healthy cuttings as possible. You will soon find that many cuttings will grow leaves furiously as end of Winter approach. At the first break of Spring there are still cuttings thath ave no sign of growth at all. These cuttings should be removed in my opinion just because it will be hard to keep these into the heat of Spring when they are so late (without roots). This will free up some space for the promising ones to survive. Next you will find that they grow nice leaves but they do NOT have roots at the bottom. Don't pull up to have a look. I suspect that there is some relationship between the mix and the base of the cuttings helping them to get a little extra moisture into the cane. If you pull them up, you lose this formation. At this point in time they like gentle air flow, warm morning and cool night. They like a little bit of indirect early morning sun light but no more than 1-2 hour. The major problem the cuttings will face is sudden variation of temperature. In some regions of the world, the difference between day and night, and normal day and hot day is about 15 - 20 degrees C. That's just insane for rose cuttings if the top temperature reaches above 30C like many parts of Australia early in Spring. Dryness of the air can be a problem too in hot days. The only to counter this is to set up a timer to automatically spray them every 1/2 hours for a few seconds. If the weather is a bit too warm, they would grow too fast without the roots! Remember that the top couple of leaf sets have to mature before they will help rooting with enough sap flow to the base. This growth takes up the reserved energy and water. There is only one chance. If the leaves won't mature and generate sap flow, there will be no roots. The cuttings will just grow and burn itself out like depleted batteries. Therefore very slow growth rate is the key to sucess. Fertilizing will kill them. If you spray them with a little soluble fertlizers, they will grow beautiful leaves and within a few days deplete all the reserved energy and water and die!!! So never fertilise them and never use a mix that has fertilisers. When some of them already have some roots, what can happen? Many things I am afraid - When you see roots at the bottom, the chance is that many cuttings have roots and many still don't. If you are willing to destroy the ones that don't have roots then you can start fertilising them a little by spraying soluble fertlisers on the leaves or putting inorganinc fertliser pellets into the pot and water it. Otherwise wait another 2-3 weeks while you SELECTIVELY spray the cuttings that are most likely to have roots (you can tug them a little to feel the resistance) The reason why you would want to fertilise the rooted ones now is because the mix has no nutrients. They have drained all the reserved energy in the canes in order to grow leaves and root. They desperately need feeding but indiscriminate feeding will harm other cuttings that don't have roots. Finally you need to pot them out and discard the ones that are not healthy or don't have roots (or put the ones without roots back after you have taken other ones out). This is the time when you really appreciate the use of sand! You simply use a gentle water jet to wash the sand away and get the cuttings with 95% of the young roots in perfect condition. These rooted cuttings should be in water at all time until you pot them out individually. You should notice that young feeders are easyto break, bruise and rot. Again you should use sand as part of the potting mix. Rich potting mix goes in first. Normal potting mix goes in second. A bit of sand in third. Then the rooted cutting gets in. Some more sand in. Then normal potting mix fill the pot. Why 4 layers of mix? The bottom layer is rich with nitrogen which is good once the roots work their way down the bottom of the pot. The next layer is normal mix. Then the sand layer surrounds the young roots that need a relatively clean environment to avoid rotting away. It's a common mistake to use only one layer of potting mix and risk burning the young roots or having little nutrients for their development later. I have a guess about why many own root roses are sickly for a while until they get a bit older. My theory is that it depends on the rose type. Most modern roses have a life for a cane about 1-2 years. Some of them are even shorter. The aging of a stem is rapid in excessive heat and poor nutrition as it does not generate enough sap flow then bulk to keep it young. So when you root roses, the cane is effectively "old" by the time they have roots and become independent plants. This why they are sickly until they get around to renew themselves. The renewal process depends on sap flow and creation of new bulk (new wood). That's why I have a theory that the "effective" age of a plant or a stem of a plant is the ratio of new wood versus old wood. The bigger this ratio the younger it is. This process take time. It really helps to have lots of leaves growing rapidly. That's why it's better to grow rooted cuttings in shady areas for them to get more leaves. It also help to occasionally spray them with soluble fertilisers to encourage leaf growth during the first 2 months to build up sap flow down the main cane to the roots....See Moreis mayo preference regional?
Comments (37)Like Nancylouise, I make my own mayo, and it's extremely simple. The only thing I do not like is cleaning the blender. I use only olive oil in my mayo, which gives it a different flavor from commercial mayo, but I've come to prefer it. My brother in Texas significantly lowered his cholesterol simply by switching to olive oil mayo, but then he must have been eating a lot of it, and I don't. When I bought mayo, I only bought Best Foods, which was Hellman's in Texas. I also can't stand MW, but then it's not mayo. It is way too sweet for me and has an off flavor as well. I learned from the beauty forum here that you can make a facial using MW and Philips MOM, but I don't have the recipe for that. One of the instructions was to "step away from the fumes" and so I never tried it. Lars...See MoreGnocchi Pronunciation
Comments (35)Sharon's second link sounds correct to me - the first one should not be trusted, since it is British, and the British are famous for mangling foreign words. As for bagno - I've only heard it pronounced "ban-yo". It's true that "gn" in Italian is equivalent to the Spanish "ñ", and both are extremely rare at the beginning of words. BTW, "gnoccho" also means "dolt, idiot", which may be why the singular version is seldom used. There is a similar word in Spanish, "naco", which means "plebian" in Mexico, but with rather severe social innuendos, which I won't go into. Chefs are also famous for mispronouncing words, using bad grammar, and having annoying sentence constructions, such as beginning every sentence with "What I'm going to do next is, I'm going to..." instead of saying "Next I'm going to...", but then they would be less obnoxious. I don't know where this habit originated, but it seems to have proliferated in the cooking schools, where English is obviously not a subject taught (or well understood). I have heard chefs on TV say they were going to make "No Keys", which makes me shudder. The "o" should be pronounced like the "o" in "York" (minus the "r"), more like the "o" in "Romulus" than in "Rome". "Roma" has a long "o", "gnocchi" has a short "o", but it is not the same short "o" as in English. Lars...See More- last yearlast modified: last year
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