Succulent people dare to face the bleak flesh.

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Thanks to the author [warm] for his original and exclusive license to share.

Editor: encyclopedia

Coordinates: Jinhua, Zhejiang

The Beginning of Summer, the meat raised in the package area is like this.

Then look at the flesh in winter.

So, compared to the horse, it hurts the most.

It can be seen that flowers do not have a hundred days of red, but it is good to be alive!

There is hope in life, and it will be colorful in autumn and winter.

Just like our lives. The advantage of being at the lowest point in life is that no matter which direction you work towards, it is always upward.

The same is true of meat, you can be green, but you have to work hard, because the climate of the package area is possible for meat and meat breeders, but you have to work hard.

If we don't work hard today and don't work hard tomorrow, then our lives are just repeating.

We should firmly believe that it is not the alarm clock that wakes you up every day, but the dream in our hearts.

A new day begins, and the only person we should try to surpass is who we were yesterday.

Experienced two hot summers, bid farewell to many beloved bodies, the third summer came, fear, worry can not solve the problem, out of the pit is also difficult to give up the love of flesh, so we have to sum up experiences and lessons

About watering. In the first two summers, I used to water it once a week, then extended it for two weeks, and sprayed into the air when the temperature was high, all of which did not retain the meat. After consulting repeatedly with meat friends in the package area, this year they decided to try to control water in May and basically cut off water from June to September (during typhoons, the temperature was below 30 degrees, and a small amount of water was supplied in relatively low temperatures for more than three days), and a small amount of water was supplied in October. Then slowly return to normal water supply. Usually watering, can not be measured by how often to water, but look at the outside one or two circles of leaves soft as the standard. The general principle is that the air and damp soil can not be wet, and the two cannot appear at the same time.

About ventilation. Dampness is a typical climatic feature in the south of the Yangtze River, and meat is succulent, which is most likely to turn black rot, so ventilation is the key. Last summer, I kept a batch of peach eggs and white bears on the office windowsill, enjoyed air conditioning during office hours, and opened windows at night and on weekends. The bear eggs in the corridor of the home are almost wiped out, so it can be seen that the meat in the package area in summer is suitable for using air-conditioned rooms, but many people do not have this condition, so fans must be constantly used in a ventilated environment that is not very good. It is the Korean greenhouse, which is covered with fans, buzzing all the time.

About mixing soil. It used to be a superstitious belief in granular soil, but practice has proved that more than 90% of the granular soil failed to retain the meat, and then there were too many particles for a long time, and the meat was indeed thin and weak, which was not conducive to the birth of cubs. I think it is more appropriate to mix soil particles in the package area from 60% to eighty. if there is something wrong, do not spray.

About allocating pots. Indeed different materials, water permeability is completely different. The meat in the package area is not suitable for full glaze, especially some varieties that are difficult to raise, so they have to be used with caution.

About the light. High temperatures are common throughout the country in summer, and meat can not be directly exposed to the sun. The sun rises to 40 degrees per minute, so shading is necessary. Moreover, the package area is the rainy season in May and June, the rainy season in June and July, and the typhoon season in July and August. There are indeed many Rain Water, so it is necessary to keep out the sun and rain. In order not to get caught in the rain, I would rather not bask in the sun. In this way, some varieties will be a little bit apprentice, but at least they will not hang them for you.

In short, prepare a little in advance, work hard, meat can always survive a little more, and then in you inadvertently, will dress up to come! This is the beauty of meat.

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