The present invention relates to a new variety of Mandevilla plant, called âRita Marie Greenâ. This plant is believed to be different from all previous known Mandevilla plants in that it possesses double flowers.âRita Marie Greenâ is useful as a woody vine that produces decorative double blossoms.he present invention relates to a new variety of Mandevilla plant, called âRita Marie Greenâ. This plant is believed to be different from all previous known Mandevilla plants in that it possesses double flowers.
Prague powder #1 (aka Cure #1) Prague powder #1 is 1 part (6.25%) sodium nitrite to 15 parts (93.75%) salt, plus anti-caking elements. It is used for all curing other than dry. You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg), and mix it with cold water to use.
While Prague Powder #1 works quickly to cure meats, the antimicrobial powers of Prague Powder #2 are released over time (weeks or months versus days) as the nitrates morph into nitrites. One level teaspoon will cure 5 pounds of meat. Use for products that will be dry-cured for an extended time, such as country-style hams, prosciutto, salami, pepperoni, and other dry sausages. Note: Prague Powder #2 is not sold in Canada, where nitrates are prohibited.