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To: Ilaine who wrote (26414)	5/29/1999 5:37:00 PM
From: Merritt	Read Replies (2) \| Respond to of 71178

CB: <<< . I was reading up on pressure-treated wood, it's got arsenic in it >>> Most treated wood we buy today has been pressurized/treated with barite, rather than the older method of using a copper and arsenic suspension. While there's some risk of contamination in handling the old type of treated wood, the barite treated product has almost no risk, IMHO. But, when cutting either type of product, a respirator, or mask, should be worn. If you're only making a few cuts, and there's adequate ventilation, then you can probably do without the mask and not be at any risk. You can tell how it's been treated by the color: copper/arsenic has a greenish tinge, whereas the barite treatment imparts a reddish tone.

To: Ilaine who wrote (26414)	5/29/1999 7:29:00 PM
From: Crocodile	Read Replies (2) \| Respond to of 71178

Hi Cobe, I don't think there's much of a problem with the very small amount of pressure-treated wood that you'll be using. A lot of people seem to use it around their gardens in some way and I don't hear any real "warnings" about it. Gee... "select grade pine" for the uprights...... that's pretty fancy but will do the trick fine. As for cutting the PT-wood and the sawdust, etc... I've heard warnings about that too, but for a few small cuts, especially if you're just using a handsaw, I wouldn't be too concerned. More of a hazard when using some type of circular saw that blows the dust around a lot. Re: Tomato varieties. Actually, I often grow a couple of hybrid varieties such as Sweet Million and this year, First Lady. I just like the older varieties because you can save the seed and keep those reasonably true. The seed from hybrids would be more unpredictable. I grew First Lady this year because a lot of people on the Gardening thread were talking about them last year. For true quality and taste, I'm pretty sure that I'd pick "Stupice" -- a medium-sized red tomato which ripens fairly early...very round fruit. They grew well for me and the plants are very hardy... it's one of the older varieties. This year I'm also growing German Golds which are really monster-sized golden yellow tomatoes that often grow rather misshapenly, similar to the old red beefsteak-type known as Brandywine. Also growing Galina which is a small yellow tomato...not as small as a cherry type, but very prolific. Oh, and a few Garden Lime... lime green skin with darker green striping around the stem...very small seeds... delicious in a salad of tomatoes with sliced red onions with balsamic vinegar... and..yes, yes...this croc is a vegetarian gourmand. I'm always interested in hearing of other types of tomatoes and what they taste like, so let me know what you grow and how it turns out. Croc