Hooks and pins are bony points of reference on the pelvis. They can be used for measurements, for example the height of a steer calf at the hook at a certain age can give you some idea of its potential frame size and rate of weight gain so that you don't under- or over-feed. They're also used in body condition scoring (see link) and show judging for conformation (ie: line between them is too flat, not flat enough, etc... depending on the breed). In cattle, the hook is the front-most outside curve of the pelvis, the pin is the rear point, just below and outside the tail. On a human that would correspond to the top of the hip you can feel just below the waist to the pointy prominence you sit on. Being "exceptionally long from hooks to pins" doesn't mean too much by itself if 1.) the width and angles of the pelvis aren't in the correct proportion to account for that (regarding calving ease), or 2.) if the pelvis only seems to be exceptionally long because the back or height is exceptionally short (regarding value of meat yield). If you click on the thumbnail at the bottom of this linked page there's an illustration pointing them out. Here is a link that might be useful: Body Condition Scoring

Why do you want to put them in soil while still attached to the mother plant? They're very easy to root when detached. For spiders, a fast draining soil that allows you to water copiously so you flush accumulating salts from the soil is a decided advantage. Even if you're using distilled water, you'll still be fertilizing, and it's important to be able to flush fertilizer salts from the soil. Spider plants are particularly intolerant of a high level of dissolved solids in the soil (spoils foliage), so your distilled water, since it's deionized (no dissolved solids) is also a plus in your favor. From another post: General care: A) Most important is to use a soil that drains very freely. This allows you to water copiously, flushing the accumulating salts from the soil each time you water. B) Fertilize frequently when the plant is growing well, but at low doses - perhaps 1/4 the recommended strength. This, in combination with the favorable watering habit described above, will keep soluble salts levels low, and keep levels from rising due to the accumulative effect we always see when we are forced to water in sips when plants are in water-retentive soils. C) When watering, using rainwater, snow melt, water from your dehumidifiers, or distilled water, also eliminates the issue of soluble salts in your tap water and will go a long way toward eliminating or minimizing leaf burn. D) If you make your own soils and use perlite, be sure the perlite is rinsed thoroughly, which removes most of the fluorides associated with it's use. E) Allowing irrigation water to rest overnight doesn't do anything in the way of helping reduce the amount of fluoride (the compounds are not volatile), and it only helps with chlorine in certain few cases, depending on what method of chlorination was used to treat your tap water. Al

hee hee - must be a big change from the frenzied maniac of last night! They'll be here in less than an hour and the wellingtons are put together ready for oven so are the mushrooms, cheese nips...I stil lhave to do hollandaise and cook asparagus. Fruit and stuff is cut up for the fondue - and kids pizzas are prebaked - just need warming up. Oh and soup is done - cheese is grated for tops, and bread is toasted. Here I am feeling quite proud - watch - I'll self destruct - lol. Only thing to do is fix ME up. good lord, if i answered the door like this they'd wonder what the "real" theme is... Stacy

I love stew. I think there are a few essential things to do,then the rest is up to you and what you like - like leaving out parsnips if you don't like them! 1) make sure you trim the meat well. I hate finding nasty bits of fat or gristle on the meat. 2)toss the meat in a little flour and brown well in some oil, then soften the onion. Do you like garlic? If so, add that now to the onion. 3) do you like wine in your stew? You can add wine, water or stock. 4) decide on which herbs you like. Bay, thyme, parsley...... 5) you can continue to add veggies at stage 2 like celery or carrots. 6) you can fry off som bacon chunks and mushrooms and add them to the stew half an hour before the end of cooking. Have fun inventing your "stew style"!