North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

On Thu, 5 May 2005 08:41:02 EDT, <Jwlehman@aol.com> wrote:

>  A few scions I placed in a glass of water while preparing the rootstock,
> mostly I
> just worked quick so the scion wouldn't dry out. I grafted about 10 of  
> each
> fruit type, mostly using a cleft graft, whip-and-tongue on a few.


Hi,

Water quality would also be important.  Is it tap water with floride and  
chlorine?  Is it hard water loaded with calcium?  Is it soft water?  Is it  
softened water (salt residue)

Take baked beans for example...  If you try to make baked beans with hard  
water, loaded with calcium the beans will never hydrate properly.  The  
calcium blocks pores, not allowing water to enter the beans.

We have some of the hardest water in Ontario, and it can be a real  
problem.  Water soluables do not work well and sprayers plug.  Cannot even  
wash a car with it, as it leaves a white film.

Just things to think about.

Later,
Tom


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