Sender: |
|
Date: |
Wed, 23 May 2012 08:43:00 -1000 |
Reply-To: |
|
Subject: |
|
MIME-Version: |
1.0 (1.0) |
Content-Transfer-Encoding: |
8bit |
In-Reply-To: |
|
Content-Type: |
text/plain; charset="us-ascii" |
From: |
|
Parts/Attachments: |
|
|
Put in large 1litre container of fresh water, change daily for 3 days until meat "floats" out. Need the water to dilute the acid of animal decomposing. Then add a capful of bleach(roughly 3-5% solution) for about 15min. Rinse. Been doing this for years with no smell, staining, or shell bleaching.
Sent from my iPhone
On May 23, 2012, at 8:05 AM, Paul Callomon <[log in to unmask]> wrote:
> I'd be careful with ants, as some of them coat the object they're scavenging with tannin, turning it brown. Maggots are a better bet, and you can get them from fishing stores or medical suppliers (yup, they use maggots in hospitals - great wound cleaners!)
>
> PC
>
> ----------------------------------------------------------------------
> [log in to unmask] - a forum for informal discussions on molluscs
> To leave this list, click on the following web link:
> http://listserv.uga.edu/cgi-bin/wa?SUBED1=conch-l&A=1
> Type your email address and name in the appropriate box and
> click leave the list.
> ----------------------------------------------------------------------
>
----------------------------------------------------------------------
[log in to unmask] - a forum for informal discussions on molluscs
To leave this list, click on the following web link:
http://listserv.uga.edu/cgi-bin/wa?SUBED1=conch-l&A=1
Type your email address and name in the appropriate box and
click leave the list.
----------------------------------------------------------------------
|
|
|