Joshua Myrvaagnes wrote:Thanks, been wondering about gappers for ages!
DE - diatomaceous earth.
paul wheaton wrote:I never did like beer. I've tried it a dozen times or so and never understood why people seem so keen on it.
So .... how long does it take for humans to evolve .... and how long ago did we start eating grain? And how long ago did we start cooking food?
My dad is on the uphill rise. He's coming back home with me sometime this week with hospice. Way better news than what was given to us earlier this week.
Joe Braxton wrote:These plans look like the ones, if not please correct me.
Thekla McDaniels wrote:Mordants are also commonly used on many natural fibers. The dye stuffs that yield a permanent color without a mordant are much rarer. Often the mordant determines color you get from a dye stuff, meaning wool dyed with marigold petals for example that is mordanted with alum will give a different color than mordanted with chrome, or iron or the countless mineral salts used as mordant. I think what happens is the mordants act on the fiber creating a place the color dye can attach.
This looks like a fascinating book, I'd love to get those colors from natural dyes.
Cj Sloane wrote:
Zach Weiss wrote:Never chisel towards yourself, unless your the son of a timber framer
I'm not so sure that even the son of a timber framer should wear sandals while chainsawing.
Opportunity Hatfield wrote:Well... the old Indore method is really considered out-dated. More modern methods focus on trying to obtain peak efficiency. While layering is a good way to begin the process, all the material needs to be mixed together in order to achieve any real efficiency. Layering isn't going to decrease nitrogen losses because the moisture in the pile is going to melt the ash and raw nitrogen together anyway, and without moisture there's virtually no decomposition taking place. We've refined this now to where we add various supplements at specific stages of the composting process, just like a good chef adds various ingredients to the recipe at the correct times.
In some ecosystems the nitrogen issue isn't such a big deal. But in regions where nitrogen management is a problem, we do have to conserve as much as we can -- it's expensive.
I'm sure individual biology plays a big part in that response. I loves my favas and this time of the year (autumn in NZ) taking the tops out for stir fries has a double benefit, greens for the diet and divisions for the plant which wont set seed till spring anyway. Also keeps it a bit shorter and more able to handle winter winds.
Joseph Lofthouse wrote:R Ranson: Ha! Because you brought it up, I remember having an upset stomach yesterday. It was mild, and passed quickly. I was wondering about what I ate to upset myself. I'm very sensitive to wheat but hadn't had any for weeks. Hmmm. Wondering if it was the raw fava leaves?