Prunasin, the cyanide-containing molecule of the black cherry leaf, is neither destroyed nor altered when the leaf wilts. The completely healthy leaf and the completely dried leaf contain prunasin. Wilting occurs when a leaf losses water and, If unchecked, dries to a brittle state. The cyanogenic potential of the leaf does not change during this process. To liberate cyanide gas, the dried leaf must be crushed and mixed with water; the intact leaf, just crushed. Crushing results in prunasin mixing with an enzyme also found in the leaf. This mixing initiates a process that leads to the liberation of cyanide gas. A second compound, benzaldehyde, is also produced at the same time. Benzaldehyde has the distinctive odor of bitter almonds and at room temperature becomes noticeable 15-30 seconds after a fresh leaf is crushed. If you smell benzaldehyde you are inhaling cyanide. To see a demonstration of the killing power of the dried leaf of the back cherry: https://www.youtube.com/watch?v=Fj7q5ORjxkg For more information: https://facultyweb.cortland.edu/fitzgerald/three%20caterpillars.html

This place makes branding irons for crafters and industry. Beekeepers use them to mark their hives. Here is a link that might be useful: branding irons

I think it has to be the sun, even though it's only in the early morning for a brief time. Unfortunately most of my adult population has declined. I've moved the COW out of the area, so they will get no sun at all, and hope it recovers. There are still a lot of babies, and I haven't fed it in a long time, other than cardboard to absorb moisture, as it is consistantly too wet. (Now I wonder if the moisture is due to the dying older worms!) It has also been very humid here, with massive storms last week pretty much shutting the town down due to trees and power lines down. We were without power for several days, and it was when I checked after the power came back that I realized how much my adult population has dwindled. I'm sad!!!

I love the way my potroast is made. First, I have found that bottom roasts have a bit more fat than top roasts and beat any other kind of meat for flavor and juiciness. I put it in the crockpot fat side up on high for 10 hours. I use one box of chicken broth (never made it with the beef broth, but don't fix it if it ain't broke!), pour it over the roast. Then I mix 1-2 packets (depending on the size of the roast) of Lipton Onion Soup Mix in a large cup and mix that with about 2 cups of water. Pour that over the roast, making sure some of the onions are on the top of the roast. Cover and in 10-13 hours (no such thing as overcooking this kind of roast!) and then remove the meat, cut away any fat and then make gravy. I empty the juice from the crockpot into a big saucepan and bring to a low boil. I take about 2-3 tablespoons (depending how thick you want the gravy) of flour and put it in a seal-tight container with about a cup of water. Put the lid on and shake it hard for about 1-2 minutes. This will prevent lumps. Then add the flour-water mixture to the grave SLOWLY while stirring constantly. Let it cook for about 3-4 minutes, season with beef bouillion and pepper to taste. I get rave reviews of my gravy and I make a lot of it for leftovers. The meat is stringy but so tender and juicy. We like to bake a loaf of crusty bread, cut it in slices and make open-face sandwiches with it. If there is still some left, I mix the rest of the gravy with the leftover roast (cut into pieces) and fold it into cooked dumpling style noodles. SO SO good. Any questions just ask!