Don't kill the meat! It's a simple conservation technique and a cure for pests and diseases
With fat leaves and soft skins, meat becomes the “green tree” of many people's balconyes, tabletops, but many new hands can't escape the curse of rotting roots, black rots, long worms, and can't last long without a balconium or even a bowl. In fact, meat is a well-known “soft plant” that doesn’t have to be carefully serviced. Once the core is captured, common pests and pests are dealt with, easy and easy enough to produce a full of fine meat, and new hands can succeed。
The first core of many meats will always be the light, which is the key to many fatties and colours. It is natural for the flesh to be radiant, and it is necessary to ensure adequate light for four to six hours a day, with the most suitable balconies to the south, the thickness of the luminous leaves and the brightness of the colours; without the light, there will be a long, thin-stretched, thin-leaved leaf, and a diminished face. The heat is high in the summer and the proper shades of the sun are avoided, and the sun is tanned over the three seasons of spring, autumn and winter, and the sun is better。
Many people have died of flesh and water, bearing in mind that the principle of “better do not wet than water” is correct. The pellets are stored in large amounts of moisture, are drought-resistant, and water is poured when the pelvis is fully dry and the pelvis is soft, so that they can be poured out once and for all until there is water flowing from the bottom of the pelvis. Springs and autumns are long, 10-15 days of water; summers are hot, winters are cold, more meat enters hibernation, water is strictly controlled, and one month or more is fine. The root of the water is the number one killer who dies with flesh, so that it will last forever。
It's hard to get enough meat. It's not too big, it's less than a lap of corona, and the bottom must be full of drains, pottery, plastic pots, and air. The soil needs to choose the lax, lax, nucleic soil, mixed with granular and trophic soil, with more than 60 per cent of the particles, to avoid the accumulation of water from the pellets, the fresh pellets of flesh, the micro-humid earth basins, the water not to be watered, the seedlings in the dispersing light for a week, and the normal maintenance。
It is easy to deal with good day-to-day conservation and to be alert to the most common pests and pests of many meats, with early prevention and timely treatment. The most stubborn pest is the vermin, which is often hidden in the roots and cores of the leaves, where white cotton is found, and where mucous is also distributed, with a small number of tampons. Alcohol was wiped and the widespread outbreak was sprayed with specialized insecticides every other week, completely eradicated. In addition, aphids and red spiders are occasionally present, keeping the environment ventilated and reducing the growth of pests。
In terms of disease, black corruption, tobacco and coal, and foliage are most common, mostly due to poor ventilation, high humidity and water accumulation. Black rotting is fleshy “insomnia”, which starts with hair and roots blackening and softening, immediately after discovery, decapitating the head, cutting off the rotting part and re-drinking the wound after drying; black molding of tobacco and coal blades, timely removal of leaves, maintenance of ventilation and thin spraying with multibacterium; and foliage in the form of foliage, reduced watering and drying of the pelvis, which can recover slowly。
There is also a small technique to try to get meaty: proper temperature in spring and autumn can make it quick enough to color and be pink, less fertilizing in normal times, more long-term milder fertilisation is enough, and strong fat burns roots. Meat conservation is not so complicated and does not have to deal with it every day, but with the light of the feet, less water, more ventilation, better protection against disease and pests, even with the white flowers, it can make the flesh fat and the face of the sun so curable that it can easily be free
