Fiberglass would certainly make it stronger, but unless you really plan to abuse the devil out of them, peat should be adequate, and then you won't get itchy. You could use coir instead of peat moss, which in addition to being ecoloigacly superior, would make for a more durable pot since it is more fibrous than peat. You'll need to use a mold or form of some sort. It doesn't quite have the consistency to be workable on its own. Personally, I made a simple box using some foam-core paperboard. I glued some decorative pebbles to the inside of the paperboard mold, which resulted in having them embedded on the outside of finished pot. I then filled the box with the hyperturfa mixture, and forced a plastic pot into the mixture to create the inside diameter of the pot. After a couple weeks, I tore off all the paper, and removed the plastic pot. It will fill pretty small spaces, so using something like a fancy bunch bowl with a lot of detail really could produce some excellent results. Just be sure to tamp and tap the mixture to get it to fill every last nook and cranny. The hyperturfa made a surprisingly strong bond with both the paper and the plastic. You may need to experiment with something to help release the hyperturfa from the mold if you don't want to damage the mold/form. You could use plastic wrap or even petroleum jelly. Finally, don't worry about a drainage hole until after the pot has cured. Then just use a 1/2" masonry bit to punch a quick hole or two in the bottom.

Home cooks have been making pectin stock for a long, long time. Basically pectin stock can be made from any high-pectin fruit - apples, quinces, lemons, oranges, even plums I suppose. Apple stock is by far the most common because apples are loaded with natural pectin, they're available over a wide range of climate zones, they're easy to prep and the resulting stock is pretty "neutral." So apple pectin base is a good flavor carrier and can be used in a wide variety of jams and jellies without being obvious. Citrus pectin has slightly different qualities from apple. There's a difference in texture and the flavor is more pronounced. The difference in texture doesn't mean it's inferior. Manufacturers will choose one over the other (apple v.s. citrus) depending upon what they're making and the "mouthfeel" they're aiming for. The more pronounced flavor of a lemon pectin base means it's most suited for a jam or jelly where you want that lemon. The majority of pectin in citrus is contained in the white part of the skin  the pith or "albedo"  plus the membranes between the segments and the seeds. So if you really want some super-jelling pectin stock in large quantities, that's what you'll use. But, the pith is also bitter, so there is a tradeoff, which is why some "gourmet" commercial jam-makers settle for less quantity and use only the membranes and seeds. You can find the formula for citrus pectin if you scroll down the page at the site link; it's an old document from 1931. I hope this helps. Happy preserving, Carol Here is a link that might be useful: Citrus Pectin

OMG, evelyn, thank you, thank you, thank you!!! I must have been to every page BUT that one :) I love them; who would've thought they were made from paper bags? Thank you so much again!

I thought the texture of shagreen was on a smaller scale than this. But, like carolb, I suspect it is cow leather embossed to get the effect. While this isn't crocodile, mizsusan may be able to find a similar case piece that she likes by using crocodile or the other search terms. Unless it's the very specific texture of the panels in that piece that appeals. In terms of search terms, I'd also suggest "credenza" (technically, I think credenzas don't have legs, but I think most people use the term interchangeably with sideboard and buffet).