Farrars rule

[jenkinsbrynmair]

Titian

which is a shade of ginger

 

[Erichalfbee]

which is a shade of ginger

Yes the lengths folk go to avoid describing themselves as ginger.

 

[jenkinsbrynmair]

Yes the lengths folk go to avoid describing themselves as ginger.

No such straits here my Stepfather was ginger and so was another in the same class all ginger kids in those days were called 'Cochyn' (redhead or ginger) so my stepdad was called Cochyn Leonard (his surname) and the other lad went by Cochyn Daisy Daisy's ginger (when there was a need to distinguish people who shared the same name, people would often add the mother's name)

 

[Finman]

What is ginger

 

[Amari]

Some of it comes out of a bottle.

My most regular customer has frequently renewed magenta-coloured hair......

 

[jenkinsbrynmair]

My most regular customer has frequently renewed magenta-coloured hair......

collar or cuffs?

 

[Erichalfbee]

My most regular customer has frequently renewed magenta-coloured hair......

Ah bless!

 

[Gilberdyke John]

I'm sure raspberry honey crystallises pretty quickly.

I've just been asked which plants produce rapidly crystallizing honey. I could immediately think of OSR and brassica relatives, Raspberry and Ivy but then I started to struggle. The forum search engine brought me here. I have a vague recollection there was a list somewhere but it's eluding me. Can anyone suggest where else to look or perhaps compile a table?

 

[holmbee]

Hi. Suggest you google "Khalil Hamdan Honey Crystallisation". He comes from Apeldoorn in The Netherlands has has written about this with a list of nectars according to their speed of crystallisation.

 

[Gilberdyke John]

Hi. Suggest you google "Khalil Hamdan Honey Crystallisation". He comes from Apeldoorn in The Netherlands has has written about this with a list of nectars according to their speed of crystallisation.

Perfect - page 4 fits the bill exactly

 

[Newbeeneil]

Hi. Suggest you google "Khalil Hamdan Honey Crystallisation". He comes from Apeldoorn in The Netherlands has has written about this with a list of nectars according to their speed of crystallisation.

Very interesting, thanks