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Country Discussion Topics
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Partial success on apple grafts
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Les...fortunate    Posted 07-02-2002 at 17:26:55       [Reply]  [Send Email]
On May 9 I grafted 3 apple trees at the Poore Family Homestead in Stewartstown, NH. I had high hopes for 2 of them. The third I thought was "iffy" at best. Well, I went to check on them today (it's about 85 miles north of me) and found one with both scions thriving, the one I thought was iffy had one scion survive and the third one looks like some bugs got at it as the buds started to emerge, so no luck there. I'm keeping my fingers crossed until they're a couple of years old.


Mark Hendershot    Posted 07-02-2002 at 18:49:33       [Reply]  [No Email]
It is a shame around here they are pulling up all the Apple Orchards! Large produsing trees just pulled out of the ground stacked up and burnt. It seems that since China starting shipping them in the Orchards went belly up! Hit our econmey real bad too. Mark H.


DeadCarp - Chinese apples?    Posted 07-02-2002 at 22:14:11       [Reply]  [No Email]
Guess it figures - a lot of butchershop beef comes from Argentina - they have to grind fat in or feedlot them to get flavor - otherwise it tastes like cardboard. Australia has a ridiculous tariff on imports but it saves jobs. Will all Americans be tech kids someday? Izzat the plan?


Mark Hendershot    Posted 07-02-2002 at 22:18:43       [Reply]  [No Email]
That is why we raise our own meat. You do not know what they do to them. It won't be long and all the farms will be gone and they will have us by the ba**s raising all our food with control over the costs of it. At least I grow 80 % of what we eat. Mark H.


F14...Me too    Posted 07-03-2002 at 03:26:32       [Reply]  [No Email]
60 chickens and a couple of lambs in the freezer every year. Still trying to convince the wife we need to raise a porker too.


DeadCarp - pork    Posted 07-03-2002 at 08:48:10       [Reply]  [No Email]
I like pork better than beef - we used to raise them kinda lean & fatten them up with oatmeal the last coupla weeks - then you'd get meat in the bacon with strips of fat instead of the other way around. And when Uncle Andrew finished curing a ham, oh boy!


Mark Hendershot    Posted 07-03-2002 at 15:55:48       [Reply]  [No Email]
That's why we have 3-pigs to butcher along with the steers. Mark H.


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