Holiday Cactus: An Ornament for the Season

Thanksgiving cactus, Schlumbergera truncate, and Christmas cactus, Schlumbergera bridgesti, are November and December flowering houseplants in North America. 

In the mountains of their native home, Brazil, these cacti are found sprouting in the forks of rain-forest trees in May.  Hence, the Brazilian name Flor de Maio or Flower of May. 

The succulent, S. truncate, was brought to Europe in 1818 by cactus collector, Frederic Schlumberger.  Before long, it became popular for conservatories in England and was crossed with other varieties. However, during the two world wars commercial growers concentrated on food production and the cactus nearly vanished.  Yet, someone's older relative always seemed to have a Schlumbergera in the parlor, and it spread, via cuttings, hand to hand.

CARE:  The holiday cacti grow best in indirect light and when slightly root bound in a potting soil and perlite mix.  The potting medium must be well-drained with good aeration.  The succulent is tolerant of dry, slightly under-watered conditions during the spring and summer, but do not let the soil completely dry.  However, following bud set in the fall the growing medium must be kept evenly moist to prevent flower bud abscission.  Fertilize during the late winter months and throughout the summer using a 1/2 strength soluble fertilizer, such as 20-10-20 or 20-20-20.  The plants have a higher requirement for magnesium than many plants. Stop fertilization during the late summer for greater flower bud production in the fall.  Holiday cacti are a "long-day, short-day" plant setting buds when daylight diminishes in the fall.  For setting buds, the light schedule for the cacti is bright but indirect light followed by fourteen hours or more of darkness starting about the middle of September and continuing for at least 6 weeks.  Fall growing temperatures should be kept between 60-68 degrees.  Spring and summer temperatures should remain at 70-80 degrees.  The best growing conditions for the cacti should replicate their native site as much as possible. The major disease is root rot, which can be prevented by avoiding excessive watering.  Insects and related pests include mealybugs, soft brown scale, red spider mites, aphids and fungus gnats. 

The Schlumbergera are available in a wide variety of colors including red, rose, purple, lavender, peach, orange, cream and white.  Their pendulous stems make them a great choice for hanging baskets.  The holiday cactus is available locally at Wickman Gardens and elsewhere in Springfield.

PROPAGATION:  Once the Christmas cactus has finished flowering, take cuttings that are about 5" long and have several branches.  Allow the cut to dry before potting.  Use  a soil mix with some organic matter, but drains quickly.  Put 2-3 cuttings in a small clay pot. Place the pot in bright, indirect light, and keep the soil moist.  The cuttings should root in several months.  Because the plant does well when  potbound, it may remain there till you are ready to move to a larger pot.  Note:  You can also divide the plant if you do not want to root a new one.  Gently separate several leaf stems from the mother plant, keepng the roots intact. Reset into a new pot and you'll have a plant.

Source:  Clemson Cooperative Extension.  Home and Garden Information Center Publication HGIC 1554, Thanksgiving and Christmas Cacti.  Southern Living Magazine, December 2002, Christmas Cactus.

Posted: 12/9/2013

A December To-Do List for Gardeners

Apply mulch around plants for winter protection after hard freeze.

 

Ventilate cold frames until ground freezes, then close and mulch or cover.

 

Order garden catalogs for dreaming and planning during the cold winter days.

 

Relish the winter landscape of evergreens, grasses and even the snow as it sculpts the countryside.

 

 

 

Average Temperature  36 degrees
Average High Temperature  46 degrees
Average Low temperature  26 degrees
Average Precipitation  2.9 inches
Average Snowfall  3 inches

The Season of Thanksgiving

   

Our modern American Thanksgiving has its founding with our Pilgrim forefathers who gave thanks for their freedom of worship and the abundant harvest after a difficult year adjusting to life in the new world. The Pilgrims' first Thanksgiving was a three day gathering and included members of the native tribes in the area.

 

 

The tables of that first Thanksgiving were laden, literally,  with wild fish, and game but fewer vegetables than today, no mashed potatoes because potatoes were not introduced to the diet till much later, but today's special treat, lobster, was abundant and common fare at the time.  The local tribe, the Wampanoag, introduced the Pilgrims to edible berries, pumpkins, squashes and corn. The tribe also introduced the Pilgrims to chestnuts, beechnuts and walnuts. Root vegetables such as carrots and turnips were grown by the Plymouth settlers. It is said that the feast most likely centered around "meat, meat, and more meat".  The forests of the time were filled with turkey, geese and even passenger pigeon as well as deer and other game animals. 

 

Like the menu, the etiquette of the day was one of practicality. The cooked food was spread across the table in no particular order-a single course meal largely served table top. For those seated, men first with women and children last, the food that came to rest in front of them was what was eaten.  No serving dishes passed around the table. Cutlery consisted of spoons and knives with fingers being used as we would use a fork.



rendering of painting courtesy of the Smithsonian Magazine.



Two accounts of that original Thanksgiving are all historians have for facts of the event.  Edward Winslow wrote to his family in England describing the feast and Plymouth Governor, William Bradford, recorded the occurrence of  three days of giving thanks at the end of the harvest season. 

 

 

Source:  Smithsonian.com. What Was on the Menu at the First Thanksgiving by Megan Gambian.

 

 

Saffron Crocus: A Fall Bloomer

 

Gems among the scattering of fallen leaves.

 

The saffron crocus, Crocus sativus, is the source of one of the most expensive natural spice products, rivaling gold in its price. The cooks among us recognize it as a treasured spice to add flavor and color to foods such as bread, cake, rice and tea. 

 

In its storied past, it has been used as medicine.  From curing a hangover to curing the plague, saffron was the answer for many people.  Modern Europeans drink an elixir called Fernet-Branca which is considered a general health promoting tonic.  Saffron has also been used as a perfume or dye, and in some cultures was used much like money.



While the spring-flowering crocus is welcome after the dreary winter months, this fall blooming crocus may also be a favored addition tucked into the fall garden.  Good planting sites include naturalized areas under trees and shrubs, in rock gardens, or amongst low-growing perennial groundcovers such as vinca (Vinca minor).  For the best visual display, plant in clumps of 25.  This fall-bloomer is compatible to our hardiness zone and the bulb or corm is planted several inches deep and 6 inches apart in late July or August.

If interested, one source for Saffron Crocus is www.whiteflowerfarm.com. When browsing the site, you may enjoy the article discussing this crocus whose availability is becoming less common. Master Gardeners make no recommendations regarding retail sources, but have had experience with named sources.

Sources:  http://web.extension.illinois.edu. The Homeowners Column by Sandra Mason; http://www.thegardengeeks.com. Saffron by Jennifer S. Nelson, University of Illinois Extension Office; and http://www.ipm.iastate.edu. Horticulture and Home Pest News publication.

 

 

 

 

To-Do List for November

 

Water new trees thoroughly before hard freeze.  If needed, water evergreen trees and shrubs thoroughly before hard freeze.

Feed trees and shrubs with a high phosphorous content fertilizer such as 5-10-5 for good root development.

Turn off outside water systems.

 

Drain hoses and store away from winter weather.

For lawn turf maintenance, apply fertilizer following manufacturers' directions.

Clean all gardening tools and store in a dry location. 

Begin a list of plants to move and replace.

Average Temperature  45 degrees

Average High Temperature  56 degrees

Average Low Temperature  35 degrees

Average Precipitation  3.4 inches

Average Snowfall  1.6 inches

Posted: 11/2/2013

Fall Fundraiser Dinner Highlights!

 

To all our Supporters:  A heartfelt "Thank You!"

Because of you we have had a great year! 



Our guests enjoy a satisfying meal, complimentary raffle items and congenial moments at our Annual Fundraiser Dinner held at McCarty Senior Center in Wheatland.





 

 Our sweet dessert ladies gather 'round the special homemade treats we serve our guests! 

  

A "Tip of the Trowel" -a little garden humor here- to our 2013 Officer Team!

  

   Our grand prize raffle winner receives the pieced quilt designed and sewn by our Master Gardener quilting ladies! 

As we close our 2013 gardening season, we are all taking a deep breath and wondering, 

"How can we get better than this?" 

...Wonderful weather for improving our Service Projects  ...Programs enjoyed by the community  ...Successful Training Class   ...Continued strong community support  ..Addition of the Blog  ...and the list goes on!

Posted: 10/28/2013

Sweet Potato Pie

Sweet Potato Pie

The Master Gardener's sweet potato harvest at the McCarty Senior Center was a big success this year! This recipe for Sweet Potato Pie is low sugar allowing full natural sweetness to come through. Of course, the addition of whipped cream brings it all together for a delicious harvest dessert.                                                                              

Enjoy!

Sweet Potato Pie Ingredients:

3 large eggs

2 cups cooked, peeled, mashed sweet potatoes (about 2 medium)

1/3 cup sugar

1 teaspoon grated lemon zest

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 1/2 cups light cream

4 tablespoons melted, unsalted butter

1/2 cup pecan halves for top (optional)

whipped cream for top (optional)

1 deep dish pie shell

Preheat oven to 425 degrees.

Put all ingredients, in order, into blender.

Blend on low until well mixed; about 30 seconds, then high for 5 seconds more.

Pour into pie crust.  

Top with pecans.

Bake at 425 degrees for 15 minutes, then 350 degrees for 40 minutes or until filling is set - top of the tip of a knife comes clean when inserted into center).

Cool completely before serving.

Top with whipped cream.

Sweet Potato Pies Ready for the Annual Master Gardener Fundraiser Dinner at the
McCarty Senior Center in Wheatland, Missouri

Posted: 10/24/2013

Gourd Decorating Session: Simple to Unique!

 

 

...Master Gardeners and members of our community recently enjoyed a day creating art pieces from a common agriculture staple! 

Gourds before our local artisans have started their work!

A sampling of Gourd Art!

 

Three Easy Steps for Gourd Decorating

 

1.  Soak the gourd to help remove the outer skin, mold and dirt.  While gourd is kept moist, use fine sandpaper or a dish scrubber to remove the outer crust.  The gourd should be very smooth and clean. Let the gourd dry.

 

2.  Cut an opening in the gourd.  The opening will be permanent, so please carefully choose where you want the opening.  Through this opening, clean out the pulp, seeds, and membrane with a scooping utensil.  You may want to wear a mask.

 

3.  The final step in the project is staining the gourd.  For a natural look, leather dye in a color named "saddle" works well.  Wood stain may also be used.  For contrast, a darker stain color may be applied at the top of the gourd heavily enough to allow some to drip down the sides.  Additional trim such as light weight cording and beads may be attached to the top or neck of the gourd.

Sources:  Welburn Gourd Farm at http://www.welburngourdfarm.com has gourds to purchase and training information about gourd decorating.  Wuertz Gourd Farm at http://wuertzfarm.com has gourds to purchase.

Hickory County Master Gardeners cannot recommend or endorse retail sources, but local Master Gardeners have had experience with these retail sources for supplies.

Posted: 10/20/2013



Butternut Squash Soup

Menu

Butternut Squash Soup with Pumpkin Seed Garnish

Ciabatta Bread with Butter

Mixed Spring Green Salad with Homegrown Red Peppers and Cherry Tomatoes

Peach White Balsamic Vinegar and Persian Lime EVOO

Pinot Grigio Wine

It has been a bountiful growing season!  Butternut Squash is the best and longest keeping of the winter squash when kept in a cool basement; likely until the end of December. The thing about butternut squash is that it has a wonderful consistency when pureed and can take on so many different spices and combines well with other foods that are added.  Of course, roasted butternut squash is just the beginning.  If you are adventurous and want to try something wonderfully satisfying...
Butternut Squash Soup is worth a try!  

                                                        How to Roast Butternut Squash

Preheat oven to 350 degrees. Wash and cut in half lengthwise, removing the woody stem.  Scoop out the seed with membrane and discard.  Place each half on foil large enough to seal well.  Sprinkle cut side with ground nutmeg and dot with about a tablespoon of butter.  Seal in foil and place on cookie sheet.  Cook in preheated oven for about an hour for medium size or 1 1/2 hours for large butternut squash or more than one on a cookie sheet.  Test for done by fork tenderness.  Then check again by opening foil and looking at bottom.  Should be brown where it rests on cookie sheet; not black.

Next time you cook roasted butternut squash, add another one to use later for soup.  One medium squash makes about two cups mashed squash.

With the foil opened, let cool enough to touch.  Cut lengths up into 4-5 pieces so you can peel them.  Place in bowl and used potato masher until large chunks are gone; can still be lumpy.  Use measured amount in recipe and rest can keep in refrigerator up to a week.  What doesn't get used, put in 2-cup freezer containers and freeze for up to a year.  

Butternut Squash Soup (serves 4)

Ingredients:

2 tablespoons butter

1 small onion, chopped

1 2-inch piece fresh ginger, peeled and chopped

2 cloves garlic, chopped

2 cups roasted squash, mashed

1/4 cup orange juice

salt and pepper to taste

3-4 cups water or broth (amount depends on how thick you prefer - can add more later after pureed)

dash ground nutmeg

pumpkin seeds and/or sour cream to garnish

Saute:

onion in butter about 2 minutes over medium heat

Add:

ginger, garlic, squash

Cook, stirring occasionally until fragrant about 6-8 minutes

Stir in:

water or broth, bring to boil, reduce heat, simmer 10-20 minutes

Puree soup in 2 batches in blender or food processor:

add orange juice and 1/2 teaspoon salt (or to taste)

Serve hot with fresh ground pepper

Garnish with roasted pumpkin seeds and/or sour cream

ENJOY!

Posted 10/16/2013

Donation Garden Service Project

 Sweet Potato Harvest at the McCarty Senior Center Garden

One of the largest vegetable harvests at the McCarty Senior Center Garden is SWEET POTATOES!  They will soon be available on the menu for all seniors in Hickory County to enjoy and benefit from this super nutritional food.  Extra Master Gardeners were on hand to help dig on a beautiful Autumn Day 120 days after planting.  This is the largest harvest to date!  Total is approximately 1000 pounds for storage and about 300 pounds that are too small or were cut in the process that will be used right away.

Sweet potatoes are spread out on the greenhouse tables fresh from the garden.  Here the dirt is allowed to dry and the 3-day curing process begins which allows the starch to develop into sugar and the cut parts to heal over naturally.  Then they will be size-sorted and brushed clean before storing in a temperature between 60 and 70 degrees on racks in the kitchen that allow air flow.  The prime specimens will be collected and saved for starting next year's crop (about 30 pounds). 

This is the sweet potato crop in August.  Although the fertilizer requirements are minimal, the watering needs are very important.

Master Gardeners watered and cared for the sweet potato crop all summer along with other vegetables that were successful including green peppers, tomatoes, squash, cucumbers, tomatoes, lettuce, radishes, and hot peppers.  Weekly harvests were done and brought to the kitchen to be prepared in daily meals.

Hickory County Master Gardeners hard at work digging the sweet potatoes after the above ground plants had been removed a few days previous to allow the vines to harden.

After a few rows are dug, it is time for a break and camaraderie.  The wonderful shaded bench arbor has had much use this season!  

It is always good when the sweet potatoes come up in a nice large grouping like this!

Work continues on the last row.  Many sweet potatoes have been found in the aisles so extra digging is worth the effort.

It is very helpful to have a digger using a pronged potato fork and one who gathers.

So many shapes and sizes!  Some in nice groups that stay together and some at the end of roots farther away from the main plant.  

For more detail information about growing sweet potatoes:  http://extension.missouri.edu/p/G6368

Posted: 10/9/2013

Join Us at the Fall Fundraiser Dinner and Raffle!

Mark Your Calendar!

Friday, October 18 at the McCarty Senior Center in Wheatland, MO.

5:00 to 7:00 pm

Menu includes Roast Beef and Chicken and all the "fixing's" for $8.00 per person! 

FEATURED RAFFLE ITEM! 

Evelyn, Elaine and Dee proudly display the colorful pieced quilt
 to be offered at the
Quilt Raffle during the Master Gardener fall fundraiser!

OTHER RAFFLE ITEMS THROUGHOUT THE EVENING!
The proceeds from our Fundraiser support our community Service Projects!

 YOU ARE CORDIALLY INVITED TO CELEBRATE
THE SEASON WITH US!

Posted 10/6/2013 

 

To-Do List for October

Finish moving houseplants indoors, but leave Christmas cactus, jade, azaleas and camellias until last to encourage bloom.

Rake leaves and other old plant material from the garden and consider starting a backyard compost bin.

Mulch those tender perennials to ensure their wintering over till spring.

Plant new trees.

Plant spring bulbs after first frost.

Average Temperature   58 degrees

Average High Temperature   70 degrees

Average Low Temperature   46 degrees

Average Precipitation   3.4 inches

Average Snowfall   scant

Plan a fall scenic drive this October.

Reports are that Missouri forests and trees will be in high-color in 2013!       

MISSOURI FALL SCENERY
photo courtesy of http://www.picstaker.com

Posted 10/1/2013

A Discussion About Cover Crops!

 

...As you view your gardening beds, do you have dreams?  ...Dreams of northern Missouri soil here!  ...in your backyard?

With time, cover crops will help our mid-central Missouri soil capture qualities of the soil to our north.

What are cover crops?

They are grains, grasses or legumes that will grow during fall, winter and sometimes spring. Through various methods they are utilized to aid in enriching the soil.  

What are specific benefits of cover crops?

Cover crops reduce fertilizer needs, improve yields by enhancing soil health, prevent soil erosion, conserve soil moisture, protect water quality, and also, reduce the need for herbicides and other pesticides.  During their growth, they help reduce soil compaction and prevent erosion. Their roots penetrate and help loosen heavy-textured soils, allowing better air and water penetration.  Certain cover crops add nitrogen to the soil.  Others add organic matter to the soil which builds better soil structure and fertility.  In summary, cover crops may be an economical way to assist in creating an environment needed to make a healthy, fertile soil.

Which cover crop should I choose?

Cover crop selection should be based on several factors, which may include seeding time-frame, winter-kill potential, life cycle of the cover crop (annual versus perennial), weed-free potential the following year, as well as, ease of establishment of the cover crop.  Annual plants such as radishes, winter peas, wheat and cereal rye work well for our area.  Radishes and winter peas will usually winter kill but can be difficult to establish in gardens because they should be seeded about 60 days prior to killing frosts when most gardens are still producing.  Winter peas can be a good source to create nitrogen in the soil and work well in a mix with wheat or cereal rye; however, for best results, winter peas should be seeded at a deeper soil depth than wheat or cereal rye and can add more time and labor during establishment.  Wheat or cereal rye may be a better option because planting seeds can be done after frost.

Should I know my soil's needs?

Yes.  Depending on your soil type and pH, you may need to correct deficiencies in plant nutrients or pH extremes.  A soil test could indicate these needs and making corrections will enhance the benefits of the cover crop.  Some cover crops such as tillage radishes loosen the soil better and can help compaction issues.  Cover crops also help "catch" fertilizer from the growing year.  This fertilizer is then released when the cover crop is tilled in and can then be available for the next year's vegetable crop.

When do I plant a cover crop?

Cover crops may be planted from about mid-August through mid-November, depending on the cover crop selected.  Generally, the crop should be planted early enough to allow several weeks' growth before cold weather slows or stops the growth. 

What methods are recommended for planting a cover crop?

After carefully preparing the soil, planting methods depend on the cover crop selected.  For example, radishes may be surface applied and covered with a light raking, but peas work better sown at a 3" depth.  Cover crops such as cereal rye and wheat may be planted in shallow, closely spaced furrows.  If fall vegetable crops are still growing in your garden, planting the crops between the rows is an option.  If the soil is dry,  it is necessary to irrigate often enough to keep the soil damp and germinate the seeds.  

Do I have to care for my cover crop over the winter?

Generally not.  Once a cover crop is successfully established the crop will provide for itself and  provide benefits and some protections to your soil even during a relatively dormant period such as the winter months. 

How should I manage my cover crop in the spring?

As soon as the ground will allow tilling or plowing, the cover crop should be turned under.  To allow time for the organic matter to decompose, turn the cover crop under at least 3 weeks before you intend to plant.  If the cover crop is too tall to turn under easily, mow it first.  Do not allow cover crops to go to seed. 

Hickory County Master Gardeners recommend contacting your local University Extension Service for more complete information regarding cover crops and planting in your location.  The information given here is intended as an introductory primer to cover crops and the related benefits.

Sources:  Brie Menjoulet, MU Extension Specialist, Hickory County; Managing Cover Crops Profitably, second edition. published by Sustainable Agriculture Network of the US Department of Agriculture; and "Cover Crops for Home Gardens" (FS304) published by Oregon State University Extension Service.

Posted 9/24/2013

Settlers Village Service Project

Settlers Village at Harvest Festival Time

Hickory County Master Gardeners Parade Float

The first weekend after Labor Day is the time for the annual Harvest Festival in Wheatland, Missouri. It takes place on the town square where a collection of authentic log buildings were reassembled from Hickory County and surroundings areas.  Settlers Village began to take shape between 1992 and 1995 with a collection of 13 buildings.  A group of volunteers and the Hickory County Economic Development Council, Inc., a not-for-profit organization, made this vision come to life as a reconstructed 1800's village.  It now stands as a proud representative of our local and national heritage. We can see the spirit of our rural ancestors in the workmanship and appreciate the challenge of using simple tools to create these buildings.

Today, Settlers Village stands as a place where we can reflect on the indomitable spirit of those who came here before us in a simpler time.  Hopefully, we can be inspired to have the same spirit to face challenges in a modern world.

The spirit of working together continues as the Hickory County Master Gardeners include the landscaping of the Settlers Village as one of their Service Projects.  By creating a supportive environment of beauty and simple natural elements of plant life, the Hickory County Master Gardener volunteers are responsible for keeping the Settlers Village alive during growing season.

Most of the plants are chosen for a late summer and fall bloom time so as to greet the largest number of public viewers during the Harvest Festival.

The Herb Garden!

The Herb Garden.

Blanket Flowers.

Hibiscus are in bloom along with Butterfly Bush. 

The dinner-plate size Hibiscus are in their prime time!

Knock-Out Roses bring striking color most of the growing season.

Sedum is beginning to change color attracting butterflies.

Construction of new cedar split rail rose fences (before).

Construction of new cedar split rail rose fences (after). 

The visitor to Settlers Village has the opportunity to experience a bygone era in rural living and hopefully come away with an appreciation of how far we have come.  The hope and renewal of lovely gardens and landscape show that we can be uplifted with the seasonal changes - something we will always share with those who came before us.  At Settlers Village, Hickory County Master Gardeners hope to keep alive the balance of old with new.

Posted 9/16/2013

Fall Treatments for Broadleaf Weeds

When to get the weeds out depends on the weeds!  …Broadleaf weeds are classed as annuals and perennials with annuals further divided as winter and summer annuals.   …Fall is an excellent time to rid the lawn or garden of winter annuals because they germinate in fall or late winter and reach maturity in late spring.  …Some perennial broadleaf weeds are also better controlled in the fall when the weeds are trans-locating food reserves from tops to roots in preparation for winter.                                                                                                        

In our area henbit, common chickweed and Shepherd’s-purse thrive like the weeds they are!  All are winter annual weeds.

chickweed

henbit

Some of our common perennial broadleaf weeds are plantains, dandelions, white clover, poison ivy, docks and even violets.


narrow leaf plantain

common plantain

What is the “Brew” to use on these uglies!  Pre-emergent herbicides (chemicals applied before germination of weed seeds) are effective in controlling winter annuals when applied in the fall.  Post-emergent herbicides may be applied to still-green perennial broadleaf weeds effectively during the early fall as well as winter annual seedlings. 

When purchasing an herbicide, consider the plantings surrounding the weeds. The use of an herbicide to control weeds may also limit, damage or be a hazard to surrounding landscape plants or future plantings. Trifluralin is a pre-emergent herbicide found in several manufacturers’ products.  It is able to be used around ornamentals, vegetables and fruit and controls many winter annuals including common nuisances in our area.  Isoxaben, also a pre-emergent herbicide, is a weak grass killer, but controls chickweed, henbit, dandelions, and plantains. 

Common post-emergent herbicides include 2, 4-D, glyphosate and dicamba. Trade names of manufacturers using these herbicides are Round-Up, Preen and Ortho Weed-B-Gone Max.  Products containing glyphosate (Round-Up) are non-selective and will kill broadleaf plants as well as grasses. Products containing solely, or a combination of 2,4-D and dicamba target broadleaf weeds only and are usually not harmful to grasses.

CAUTION:  Always read the manufacturer’s directions for use carefully.  Apply and use only as directed.  Dispose of product or containers in contact with product as the manufacturer’s label states.                                                                                                            

Sources: Home Lawn Weed Control. (MU Guide Sheet G6750) and Manufacturers of Round-Up, Preen and Miracle-Gro.

Hickory County Master Gardeners are not endorsing or recommending the use of any particular trade named product. Trade names are used for example purposes only.

Posted:  9/13/2013