The Story of succulent Migration-the way of raising meat is tired and happy

Preface

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Thanks to the author [, Yali] for the original contribution and sharing.

Submission date: June 4, 2018

Editor: encyclopedia

Coordinates: Jinzhong City, Shanxi Province

I have been raising succulent meat for more than two years since I was a senior. I feel a lot when I look at the meat from several pots to dozens of pots and then to hundreds of pots.

Just entered the pit seems to be doomed to this section of meat road twists and turns, our dormitory only a small window, can only put meat on the edge of the windowsill, have to look at many times every day. At that time, I didn't know how beautiful the meat was, even the green ones were full of joy.

This one is specially put together to take a "family photo".

Red Crane and Rainbow Jade, which have been kept until now, are also veteran flesh. Others are basically dead, or they are sold when they grow up. These two pictures were taken last fall, and neither of them has been taken alone this year.

The dormitory has been raised for about half a year, I graduated, meat and meat changed places with me. There are no conditions to create as much as possible, so find boards to raise meat. The difficult conditions do not affect the pleasure of raising meat.

You can put a few on the windowsill of the warehouse.

The place to open the shop is in the mountains, which has been below zero since the end of October, and the meat has to move again. I discussed with my sister and began to move the meat. So all the meat was transferred to my sister's balcony.

It is obvious that the team has grown a lot, and now it is really miserable to look at the flesh in the past. Thanks to their success, they have come out well so far. The indoor winter is very difficult, and the temperature in the mountain gully starts below zero at the end of October until April of the following year, and the winter of half a year is really unpleasant.

Watch the weather forecast every day to see when the temperature will pick up and when it can be exposed. On April 26th, all of them moved out for outdoor care. Raise more ambition, the light time in this place is relatively short, only four or five hours a day, I began to think about a different place, the light time is long, the place is still wide.

It's time to show the importance of a male friend. He found a place, and two of his friends helped me move the meat. After that, I also bought a rain shelter, plastic film and sunshade net to spend the summer at ease.

Healthy colors in summer, green

Through July and August, September will immediately become beautiful. Seeing these changes and thinking about all kinds of troubles before moving meat is also worth it.

The good times do not last long, the winter in the mountains comes really early, after the National Day, the autumn rain continues, the temperature is close to zero, move the meat again. The male friend always messed with me every time, and his car was recruited by me to pull meat, and occupied the elevator every night those days.

The meat in the rain has a special taste.

Freezing to death in the cold weather, I still went home and unloaded the goods at the entrance of the residential area. passers-by took a few glances and thought I was a butcher. After moving one after another for a few days, I finally returned to the balcony.

Compared with the balcony of 16 years, the scale of 17 is much larger, and you have to get a few more shelves. The soaking basin is really tired, and it usually takes more than two hours to finish it all.

The weather is getting warmer and the dew begins to rise again. Because of the reopening of the shop, there is no place to raise meat, only there is a small place on the roof, or the fourth floor is more dangerous, in order to raise meat first.

The windowsill was commandeered by me again, and even on the radiator, these places were used to put the meat that had just been put on the basin, and poured water along the edge of the basin every few days, and the speed of the basin was quite fast.

During the shop decoration, the carpenter can not let go, during the break to help me with a few shelves, finished brushing their own brush, done!

There was no place to raise it in my own store. I aimed at the roof of the store next door and got all the meat on the shelf several times. There was an unexpected situation in the sky, so the shop next door sublet and could not negotiate with the new shopkeeper. It simply collapsed and had to change the venue again.

Move again, packed with cars again and again

Think it's over? Impossible, since it is destined to be the way of raising meat, it is impossible not to do so. The condition of this terrace is very good, 360 degrees all-day light, and the roof of the third floor is well ventilated. However, it is not inconvenient and easy to lose the meat in your own house, so you can only use it temporarily.

The ultimate removal of meat. This time the place is the shop assistant's small warehouse roof all-day sunshine, ventilation OK, but also anti-theft, the only point is a little far away from me, but in order to feed meat, a few trips back and forth as a digestion. I am honored that my male friend's car has been requisitioned by me again, and I have pulled it back and forth three times, including flower racks and rain sheds.

This kind of fruit basket carried more than 20 baskets, but the small one was not very heavy, and the big one itself was heavy, with a lot of meat in it. The basket weighed dozens of jin, and the guy wheezed. Sometimes I complain about raising too much. It's not that I don't support you to raise succulent plants. I hope you can keep them beautifully and not excessively.

I also understand that it's really tiring to do this, and I'm happy to raise meat, but it's not what I want to create a burden on others. I began to restrain myself this summer, hoping that meat would not become a sweet burden.

Thinking that one day I have my own "peach forest", round and pink, and I find that I can't do it for a year, so I can only take my time.

I bought a Sirius before, and the rookie didn't know the goods, but he turned out to be a mahogany. I'm not sure if this is Sirius. It's good-looking anyway.

Big lipstick, with several cubs, a favorite.

Ebony

The mage also had to make a whole one. A big sham bought by the wind last year faded away and began to turn into steamed buns.

The old peach eggs have been raised for two years, with more heads and shorter leaves.

I like big tumors and potholes, too.

Small lantern-like foil

All kinds of twists and turns, meat has become beautiful, has been affirmed by him, all this is enough. Keep messing around on the way to raising meat.

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