It is the last word to insist on raising more meat in the reverse hanging area

Preface

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Thanks to the author [rootless grass] for his original contribution and sharing.

Editor: encyclopedia

Coordinates: Shanghang County, Longyan City, Fujian Province

Life depends on hard work, success must adhere to! Bravery is always the moment you step out, persistence is the challenge! It's the same with raising meat; whether you're in the open hang area or in the reverse hang area.

Every summer after three years in the pit, I will witness that many meat friends around me have not been able to "persist" out of the pit! (it does not rule out that there may be other reasons) indeed! Summer is the hardest day for a meat breeder. Always all kinds of worry and fear, take pains to do a variety of prevention and control measures, but still will more or less harvest "empty basin". When you are sad, it is even more frustrating for your family to talk about it. I tried my best. Don't blame me ~ blame God! Every time I comfort myself like this, growing flowers is also a state of mind!

It has been three years since I jumped into the meat pit from the bonsai pit, and now I no longer blindly pursue variety! Almost all the meat at home is general goods. To sum up, I feel that it is easy to raise general goods in the south. As the saying goes, a Phoenix in distress is not as good as a chicken, and a beautiful rooster flies up the branches to become a Phoenix. In fact, the state of raising general goods can also be beautiful! All right, stop talking about it. Let's share with you and appreciate the fruits of growth.

Red Ghost City

There is no room for it in the original small basin, but the big basin starts to burst again.

Left ~ Red Ghost City, right ~ Fire sacrifice

There are often meat lovers who can't tell the difference between Red Ghost City and Fire sacrifice. Let's make a comparison here. It will be clearer than my introduction.

Light snow

I'm sorry you were so inconspicuous that I couldn't leave you a single photo.

Leaves with heavy light snow

Bai Feng, this should be my most inspirational meat. When I first entered the pit, my little Mimi was bald and left a bare pole. After being revived, she burst five lateral buds, and now she has become a favorite fairy.

March 2018

August 2018.8

Guanyinlian, super exploding.

The lace princess of the undead bird, who was not liked by the public, was raised by me casually with a section of PC pipe, but the beauty was so amazing that the princess's genes were powerful.

Millet star

Guanghan Palace ~ Lengyan Fairy

When I first entered the pit, I was most amazed by the Shupi duck planted in the six-sided pot.

Ji Meiyue, let's not make a comparison one by one! They are all brought up by young seedlings. Enjoy the beautiful photos in winter.

Another pot of lace princess

Light snow

Guanyinlian

Avocado

Purple music

Pink Lady

Peach egg

White Beauty

Winter beauty

Jade of the Rainbow

Lindsay.

Crispy duck, does this picture look like Tia at first glance, because this photo has also been suspected by meat friends that my meat state was typed by me. I would like to say that my meat, except for insecticides and fungicides, really will never be injected with this kind of medicine!

Green cashmere mage

Shao Shu Dharma Master

Black copper pot

Black mage.

Halloween mage

Group photo of the mage

Group photo of exposure in winter! In order to pursue sunshine and large temperature difference, many of them move to the roof for outdoor care, and then happily move a ladder up and down every day. Here, it is also suggested that meat friends who are above 0 degrees in winter in the south should be exposed as much as possible. (but watch out for birds.)

Finally, enjoy my bonsai and flowers.

Hydrangea

Lily flower

The following is attached with personal care experience, there are fittest from! If there is anything wrong, I hope you will tolerate it!

The three most common problems we hear in the meat circle are watering, ventilation and soil blending. First of all, I would like to eliminate a few misunderstandings: some meat friends in the south like to use full particle control! Although the weather in the south is relatively hot and humid, in order to increase permeability, anti-blackout and shape control, it is often difficult for meat roots to grow strong, and capillaries will die quickly once they are short of water. In addition, most of the meat fed under such control likes to grow air roots. (air roots not only grow because the soil is stuffy and impermeable). This is also a sign that the capillaries of the soil can not grow normally and absorb water frequently, which promotes the instinctive growth of a large number of air roots to absorb water in the air. In addition, most of the gravel is very endothermic and insulated, and it is easy to scald the roots of the meat. Watering the roots is not strong enough to increase the risk of black and rotten water, which does not guarantee that your meat will be cute and fat, and it will be more likely to freeze the seedlings.

Personal recommended soil: particle 60% 70%, peat soil 30% 40%

Granules: Maifan stone, volcanic stone, green zeolite, pine bark (mature) and charcoal (rice husk charcoal)

Fine soil: peat and (a small amount of cinder to prevent the basin soil from pouring water when the soil is too dry)

Here to explain, the rotten pine bark is really easy to use, a good material to replace stone particles, constant temperature is not easy to absorb heat, pulverization resistance contains nutrients, light balcony floating window party weight reduction push, (except the wind without a guardrail)

Watering: it is estimated that everyone knows that it is best to water at night in summer! It is said that ten years of hard work has been done in watering, but it is really difficult to answer this question in a few words. in fact, this statement comes from the bonsai world, but very often it is the same, such as "do not dry or water, water thoroughly", "see dry and wet" and so on. But we pay more attention to how to control water, which some meat friends understand as "water cut off, water cut off." A control is not saved until it is dying. This is what many meat lovers do in summer, but as a result, they are not able to spend the summer safely. so my personal approach is to water thoroughly as long as I see wrinkles in healthy leaves or wilting hands (no more than three more days for watering), because when the leaves show wilting folds, the basin soil has been dry for more than one or two days.

Ventilation: there is also a misunderstanding here, we all know that "ventilation" is an effective and necessary condition for meat to prevent black rot! But sometimes when we need to strengthen ventilation in the meat-raising environment, just after watering, or in a specific season, we often use fans to help. The method is right, but in summer, some meat friends may find out: why do my fans blow 24 hours a day and every day or do we still have a large number of meat black rot? To say that "ventilation" actually refers to the fluidity of air, "wind" is only to enhance this kind of "circulation". If the wind blows for such a long time, it will cause the pores (breathing holes) of the meat leaves to close, so it will be counterproductive, so you can use a fan to help you when there is insufficient ventilation, but don't blow it for a long time! Is it better this way? No, no! This consumes more electricity)

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