I should have answered before. Check for spider mites, mine is crawling with spider mites all the time but i'm not too worried about flowering right now. I have noticed that once buds swell on mine and are about to open they attack. If everything else seems ok on the tree this could be the problem. Bob

You may find this copy/paste job of some interest. If you still have questions, please ask. I've seen general cold hardiness limits published for various perennials (trees & shrubs) in some of the texts I have on plant production methodology, but nothing I recall on the net. Commonly, each species of plant has a general range of cold-hardiness. Within species and cultivar, cold-hardiness is genetically determined. That is to say that a plant that is propagated from cuttings or tissue culture will have the same ability to resist cold as the parent plant. Plants cannot "develop" a greater degree of cold-hardiness by repeated or prolonged exposure to cold, even after 100 years (trees). If we pick any plant at random, it may or may not be able to withstand freezing temperatures. The determining factor is the plants ability to prevent freezing of bound water. Bound water is the water inside of cells. There are actually three kinds of water to consider when we discuss "freezing". The water held in soil - When this water freezes, and it can freeze the soil mass solid, it doesn't necessarily kill the plant or tissues. Then there is free or unbound water, also called inter-cellular water. This is water that is found in plant tissues, but is outside of living cells cells. This water can also freeze solid and not kill the plant. The final type of water is bound water or intra-cellular water. If temperatures drop low enough to freeze this water, the cell/tissue/plant dies. This is the freeze damage that kills plants. Fortunately, nature has an antifreeze. Even though temperatures drop well below freezing, all plants don't die. In hardy plants, physiological changes occur as temperatures drop. The plant moves solutes (sugars, salts, starches) into cells and moves water out of cells to inter-cellular spaces in tissues. These solutes act as antifreeze, allowing water in cells to remain liquid to sometimes extremely low temperatures. The above is a description of super-cooling in plants. Some plants even take advantage of another process to withstand very low temps called intra-cellular dehydration. The roots of your trees can stay frozen for extended periods or go through multiple freeze/thaw cycles w/o damage, so long as the temperature does not fall below that required to freeze intra-cellular water. If roots remain frozen, but temperatures remain above killing lows, dessication is the primary concern. If the tree is able to take up water, but temperatures are too low for the tree to grow and make food, stored energy becomes the critical issue. Dormant and quiescent trees are still using energy from their reserves (like a drain on a battery). If those reserves are depleted before the tree can produce photosynthesizing mass, the organism dies. There are a number of factors that have some affect on the cold-hardiness of individual plants, some of which are length of exposure to seasonal cold, water availability (drought stressed plants are more cold tolerant), how recently planted/repotted, etc No one can give a definitive answer that even comes close to accurately assessing the temperature at which bound water will freeze that covers the whole species. Unbound water is of little concern & will usually freeze somewhere around 28*. Some material will be able to withstand little cold & roots could freeze/die at (actual) root temperatures as warm as 25-27*. Other plants may tolerate much colder actual root temperatures - as low as 10*. There's just no way of knowing unless you have a feeling for how cold-tolerant the genetic material the plant was derived from might be, and finding out is expensive (from the plant's perspective). ;o) Another example of this genetic variance is that trees found growing and fruiting well closer to the equator need no chill time, while other trees, derived of genetic stock from a more northerly provenance may need a period of chill to grow with optimum vitality in the subsequent growth period/cycle. It's wise to remember that root death isn't instantaneous at one particular temperature. Roots succumb to cold over a range of chill with cultural conditions affecting the process. The finest roots will die first, and the slightly thicker and more lignified roots will follow, with the last of the roots to succumb being the more perennial and thickest roots. Since any root death is a setback from an energy allocation perspective, and root regeneration takes valuable time, it's probably best to keep actual root temperatures in the 25-40* range as long as we can when the tree is resting, even though the organism as a whole could tolerate much lower temperatures. Even well established trees become very much like cuttings if all but the roots essential to keep the tree viable are lost to cold. Regeneration of roots is an expensive energy outlay and causes the trees to leaf out later than they normally would and shortens the natural growth period and reduces the potential increase in biomass for the next growth cycle and perhaps beyond. Al

I've eaten horse, during the PBB scandal when all the cattle were poisoned and dropping over from PBBs in the cattle feed. LindaC, I bought Pocky at my local Meijer's and sent it to dishesdone, they had a chocolate and a strawberry version. Ashley says she's gotten it at WalMart right next to the college, it's a cookie shaped long and thin, not as big around as a pencil and dipped in chocolate or strawberry fudge. I have eaten crocodile AND alligator, and black pudding which Grandma used to call blood sausage. Nettle tea tastes icky and "green" but is supposed to be a diuretic and make your hair shiny, I can't figure out what the heck those two things have to do with each other, but I've tasted it because it's also supposed to be helpful for anemia. I didn't see that it helped. I had chicken tiki masala at a restaurant in Ann Arbor with Elery. It was basically a chicken dish with a curry kind of sauce over rice. Eh. I'm not a huge fan of curry. Paneer? Elery likes cheese. A lot. So we tried this, it kind of reminded me of the homemade yogurt cheese I make by putting yogurt in a strainer and letting it drain for several hours. Criollo chocolate is just a variety of cocoa bean. It's expensive and I found it to be very mild, I wasn't all that impressed with THAT either. I think I bought it at Fresh Market, and everything there is expensive so maybe that's just why it cost more. Tom Yum is just soup. I think it had coconut milk in it and it kind of reminded me of Chinese hot and sour. Annie

There's absolutely no way of answering that question, sorry. There's simply too many determining factors.