euca

AA1 wrote:  

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Sesame, as stated above.  Peanuts.  Think I've seen a ref to cowpeas, too.  Believe they all fix nitrogen but willing to stand corrected.

As to this matter of selling wet or dry, we sell wet mostly these days as the work of drying, the chance of getting rained on, double transport costs, weight & volume loss seems not to be worth it.  Also they appear to be keener to find fault & give a lower price on dry paddy.  As for Bt20/kg, I'll believe it when I have it in my hand.  I think it's a load of Moon Sat.  And the Rong Sii have more reasons for cutting their price than a dog has fleas.

This about ducks and SRI is interesting.  So the ducks do the weeding & don"t eat your seedlings?  Promise?  If so then the next problem is dogs hunting ducks.

There was one, The King's, with some excellent stock at the top of Doi Ahnkhung which may well still be there.  A few miles south of Fang on the 107 to Chiang Rai.  Try googling Doi Angkhang on google-maps.  I see the road to it has been designated 1249 from Mae Kha near Chai Prakan.  I saw another in Khao Khor on the road north, 2196,  to Khaem Son within a mile or three of the 2305 turn off.  I don't know about quality.

You ask about a good place to start a rose unit.  I would visit both the above and see what there is and how they do it.  I consider that unless you live way uphill you are making a rod for your own back.  The heat & wet of the sustained rains tends to make them spindly but I have seen some good ones with stout stems &  good foliage/blooms that I suspect are covered during the rains.  I believe they do this on Doi Ahnkhung & the farang unit in Khao Khor is in plastic sheds.

They are said to originate from Persia so they should be OK with heat but I think they like it dry with copious water to the roots & then to dry out.  Pruning for well-open centres will be important here, too.  Then there is pests.  My wife insisted on buying some cheap rubbish last year & they're infested with thrips.  I'd never seen 'em before - in UK.  Slowly reducing them but I expect we will have them 'til the last rose gives up the ghost.  They are dying off steadily, thank heavens, despite my sterling efforts.

Good Luck.

I used to teach.   Found I sometimes talked too much; too much TTT & got hoarse.  Noisy ss & I was trying too hard.     Prepared lesson plans with near-zero TTT.    Students enjoyed the fun when they got the hang of it.    I rarely achieved 'absolute zero TTT'; some immediate instructions are usually needed when ss misunderstand.    You don't have to do it every lesson but being able to turn it on when you want is lovely.    Very useful with noisy classes.  I was so much more relaxed which improved everything but esp. the throat.

Pond Life, on 2011-02-28 06:47:47, said:

While I hope my historical references above will be read with a smile, this one is a serious question.  I am interested in your rice mill in the matter of output quality.  Do you find it produces milled but unbroken rice, both brown and white?  If so I would think to buy one.  Another point, small stones in the rice, can you get rid of them in the machine or by some other means?

Velocette, on 2011-02-28 19:49:37, said:

Sorry, Velo, definitely not your fault but you were misinformed.  The Victorians are blamed for many things but can't be held responsible for white bread.  It was not uncommon in the C-18th in GB at least, to whiten bread with chalk, white lead, spirit-of-salts & a few other things; wine & spirits were invigorated with acid, the ubiquitous spirit-of-salts, beetroot juice/caramel, gunpowder etc; bakers carrying trays of pies, bread etc would dry them off before sale if someone emptied a piss-pot out of the window onto it in transit; etc.  All this from court proceedings [judges' notes] way before Victoria ascended in 1837.  White rice was long the choice of the 'gentry' in the East and only slowly descended the social ladder [cost factor] until, in 1906, there was a fierce outbreak of beri-beri in the Japanese High Seas Fleet diagnosed as vitamin-A deficiency caused by the issue of [descaled] white rice. Are the English to blame again as 'Victorians' is strictly a British term. Can't remember what the concurrent period was called elsewhere - would like to know.  Not quite sure what's wrong with white sugar.