Summer, leave my meat alone. Succulent safe summer guide.

BGM:still alive- Mei Lin Taro

Thanks to the author [warm] for his original license sharing.

Edit and organize: succulent control

Summer is really miserable.

Because the Beginning of Summer, the meat raised in dew is like this.

Then look at what winter looks like.

So, the comparison between the horse and the horse hurts the meat breeder too much, let's have another group.

It can be seen that the flowers are not red for a hundred days, and the meat in the package area is hard enough to live.

Comfort yourself that if you live, there is hope.

In autumn and winter, it is colorful again.

After two hot summers, bid farewell to many hearts, the third summer finally came, fear and worry can not solve the problem, out of the pit is also difficult to give up the love of meat, so we have to sum up experiences and lessons.

-about watering-

In the first two summers, it was poured once a week along the edge of the basin, and later extended to two weeks. I also tried to spray water mist into the air when the temperature was high, which failed to keep my meat.

After consulting the meat friends in the package area repeatedly, I decided to try it this year:

Water control in May

June to September except when there is a typhoon

The temperature is below 30 degrees, and there are three days of relatively cold weather, a small amount of water supply, the rest of the time water cut off

A small amount of water supply in October, and then slowly return to normal water supply.

Watering principles:

1. The soil should not be moist when the temperature and humidity are high in summer.

2. Usually watering is not measured by how often it is watered, but by the softness of the leaves in one or two circles outside.

-about ventilation-

Summer in the south of the Yangtze River is damp and stuffy, and meat is easy to turn black and rotten, so ventilation is very important!

Last summer, I kept a batch of peach eggs and white bears on the office windowsill, enjoyed air conditioning during office hours, opened windows at night and weekends, and left one unhung.

The bears and eggs in the hallway of the home are almost wiped out, so it can be seen that the meat in the package area is suitable for the air-conditioned room, but many people do not have this condition, so for the ventilated environment is not very good, fans must be continuous.

-about soil distribution-

There was a special superstition in granular soil, but it has been proved that more than 90% of granular soil has failed to retain meat. If there are too many particles for a long time, the meat is easy to be thin and weak, which is not conducive to breaking the pot and giving birth. So I think the distribution of soil particles in the package area can be between 60% and 80%. If you don't like it, don't spray it, based on personal experience.

4. About matching

-about the allocation of pots-

Indeed different materials, water permeability is completely different, pottery basin permeability is good, preferably, all-glazed basin is not very suitable for meat in the postal area, especially some difficult to raise varieties.

-about lighting-

Summer is coming, shading must drop, shading 30 degrees, strong sun must be covered, preferably more than 60% shading rate. It is generally hot all over the country in summer, so you can't just bask in the meat, because it's easy to get sunburned! There are more Rain Water after 40 degrees in the sun and a little bit in the postal area, which takes a two-pronged approach to ensure the safety of meat.

Anyway,

Be prepared in advance.

Work hard.

Meat always has one more chance to survive.

Maybe inadvertently. Will come dressed up!

This is the beauty of meat.

-Review of the wonderful push in the last issue-