[CH] Chile-Heads Volume 06 : Number 070 - Various comments

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Hi C-H's,

From: Uncle Steve
Subject: Re: [CH] Chlorine for plant spray

"Chlorine is like vinegar or acid. It comes in different strengths. The PPM
depends on how strong the stuff is you start with."

Chlorine is nothing like vinegar or acid. At normal pressure and 
temperature it is a greenish gas. Household bleach is a ~5% solution 
of sodium hypochlorite which dissociates to provide free chlorine 
ions.


From: "Byron" <>
Subject: [CH] Seed Saving

"Book "Growing Garden Seeds" by Rob Johnston Jr.  AKA Owner
of Johnnys Seeds. price $2.50 US. Does not suggest silica jel. [gel]
Just a cool dry place. Dry more important than cool."

I would sort of concur with that. Low humidity will inhibit moulds 
and fungii but your fridge or freezer will provide that.


From: Doug Irvine

"take that loot and buy some good, mad cow UK beef, and NO beans, and
make a good pot of chilli...."

Pork is a better choice of meat for learning how to make chile as it 
does not have the same tendency to turn into rubber if cooked for a 
long time. Whoever it was in the UK that requested info. on chile - 
you might also experiment with cinnamon and chocolate additions. The 
sweetness of the cinnamon amalgamates nicely with bitter (Mex. if you 
can get it) chocolate, but a teaspoonful of ground cinnamon and one 
of cocoa will get you the idea.


From: Valerie <>
Subject: [CH] will rocoto peppers grow in Missouri?

Yes.

---
                      Regards,               Cameron.

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