Same size as the tire. 16x6.5x8

There is not much difference in the quality of vertical engines in the 12 to 18 hp range. If I were going to consider such a priced used 12 hp mower I would feel that the motor is cold, then try to start, If it starts on first revolution (with choke) and runs at idle (choke off) that is a plus. If the motor is hot when you get there, he has started it and you won't be able to see how / if it starts cold. I assume you cant do a compression test. If the blades engage without all kinds of noise easily that is a plus. If the deck rattles that is a minus. Does height adjustment work good.? Are blades tight? Are belts cracked? Are tires cracked? Is steering tight? Is seat ripped? Is motor greasy? I would run the mower and deck for 10 minutes. Then turn off and try to start again. For price information the Simplicity 4211 comes up as a 20 hp machine Simplicity must have reused the same model number. (see attachment) SIMPLICITY 4211 SIMPLICITY 4211 SIMPLICITY 4211 SIMPLICITY 4211 SIMPLICITY 4211 SIMPLICITY 4211 SIMPLICITY 4211 Equipment Specifications Manufacturer SIMPLICITY Model 4211 Price US $2,500 Location Myerstown, Pennsylvania Condition Used Horsepower 20 Stock Number 13884 Here is a link that might be useful: Simplicity 4211

I laughed at your description of walking from one spot to another --- with the helpers following like lost puppies --- as you made up your mind about where things should go. I've done this exact same thing while "rearranging" my gardens! (A plot plan is helpful, but I never use them.) I think it's important for the garden to "feel" right as well as look good, so the placement of plants and their relationship to each other is crucial. Other gardeners realize how very important these decisions are! Post some before/after photos next spring --- if you have any of before The Big Move? Molie

My dad is super picky, but he loves beets, carrots and squash, all of which can sub rather easily for potatoes and are great roasted. Turnips are good roasted too, they aren't as bitter that way. I also love rutabagas, lightly steamed and then mashed with salt, butter and lots of pepper. You might try rutabaga on your family. They look ugly as sin in the grocery store, but just take a sharp knife, peel away the ugliness to reveal the peachy goodness underneath, steam in a pot with a small amount of boiling water (DON'T OVERCOOK), then drain, mash with small amount of butter and season to taste. If you don't overcook them they have a mild flavor. My dad likes the frozen mashed butternut squash as a side dish, and like I said, he's the world's pickiest eater so if he'll eat it it must be tolerable to most. I find it insipid and like my butternut squash peeled and roasted. But being of northern European descent, there's hardly a root vegetable I'm not enamoured with. I even like parsnips. Here's another recipe you can make and keep the leftovers for reheating and to add to other dishes. Roasted Root Vegetables - from my friend Bev. B. Feel free to leave out veggies you don't like, just sub more of the ones you do like. 2 lb. carrots - peeled and chunked 3 turnips - chunked 2-3 sweet potatoes (recipe calls for white ones but I like both kinds roasted. As far as I know, sweet potatoes are not in the nightshade family, but if I'm wrong, leave out. If you want to use them, peel and chunk) 1 med. rutabaga (or butternut squash, or both), peeled and chunked 4-8 parsnips, peeled and chunked 1 lg. yellow or red onion, cut into large chunks 3 med. beets (optional) Either steam and rinse under cold water to peel, or just peel with a veg. peeler. Cut into chunks. As to the size of the "chunks" about 1" square is the smallest I would go with. Mine are about 2 inches. Depends on your taste for the presentation. I like my chunks bite sized, but you can do this with bigger chunks that then need to be cut up to eat. Because the beets bleed and stain the other veggies, do them in a separate small pan. Sauce: 1 cup lowfat chicken broth (or veggie broth. can use less) 1/4 cup olive oil 2 tsp. ground rosemary 1 tsp. sugar or maple syrup (I think I use more like 1 TBLSP, but that's because I also use some balsamic vinegar in the sauce). Mix together until blended. I also add 1 TBLSP tamari, some sea salt to taste, and ground pepper. Also sometimes 1 TBLSP red wine or a splash of balsamic vinegar. Place veggies in a 9x13 inch roasting pan (or larger). Pour sauce over veggies and stir to mix. Frankly, I don't mix up the sauce separately. I chunk up the veggies, put them in my steel roaster, dump the sauce ingredients over them, and then stir them to mix before putting in the oven. I've made these in pyrex baking dishes and nonstick coated aluminum pans too. My steel roaster is the best but the others are still good. Roast at 375 degrees uncovered for 1 hour. Check after 30 min. stir if veggies are drying out. Check again after 1 hour, may need to go a little longer if veggies are not done. Stir occasionally to redistribute the sauce. Don't stir too much though, or your veggies will turn to mush. Can cover with foil at the end if it is drying out too much, and/or add a little water. This freezes pretty good. Can use these veggies later in salads or casseroles or soups.