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| Name: |
Lifer
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| Subject: |
Cottonmouth
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Date:
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9/25/2013 1:30:20 PM
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Killed the first cottonmouth since I have been in this slough yesterday. Over 13 years and never seen a poisionous snake till now. He was over 3 feet and fat. He was molting and trying to rub the old skin off on the concrete side of the boat ramp. Point is, be careful. They are still active.
On the bright side we put the winter garden in Sunday and woke up today to turnip greens already above ground. You can dang near sit and watch them grow today. Lettuce, broccoli and cabbage looking great too and we still have broccoli in the freezer and cabbage in the fridge from the spring garden. Tallest okra plant is over 9 feet tall and all of them are still putting out. Have to cut okra every other day. All this in a 10x20 spot.
Going to pick muscadines this weekend to make wine with. Never done it before. Anybody got any tips? I've looked at recipes and procedures online and haven't decided which to go with yet. They are all pretty much the same with only slight variations. One thing I have been wondering is if I could use honey instead of sugar. Did any of you chemist types cover that in labs? :<)
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| Name: |
MrHodja
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| Subject: |
Cottonmouth
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Date:
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9/25/2013 3:35:46 PM
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When I worked as a lab assistant in college we got our ethanol in 55 gallon drums. The profs swore it was already denatured, but they had us add a "healthy" dose of phenolpthalein before we put it out in the lab. For the uninitiated, phenolpthalein is the active ingredient in ExLax. One day I got adventuresome and sipped just a wee bit. That was enough - I didn't get sick but who wants ethanol that tastes like the rubber corks they must have used in the distillation? It tasted like liquid Michelin. Yuk.
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