Disinfect the cellar
Before the entire crop should move to the storage, it must be meticulously washed, disinfected and ventilated. Such manipulations with a cellar should be carried out without fail annually. The most common, affordable and well -known method of disinfection is the whitewashing of the cellar. Undoubtedly, there are hard -to -reach places, they are necessary and conveniently treated with rubber pear.
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Potassium permanganate is also used as a disinfectant, but the solution should be saturated. Tobacco decoction can be used for the same purpose. Both a dry flavor or tobacco dust, in the amount of fifty grams are taken per liter of water. You can also fumigate the gray annually, which is also disinfectant and is used with the same goals. The skull sulfur, which at that moment is on a baking sheet, is poured on the burning woody coals, the storage doors should be closed. And based on clay, they make the dough that all the cracks are covered. The cellar is ventilated well after two days. When chlorine lime is extinguished, pairs are formed that are used against pests, mold and fungus. It is poured with water and loser lime, hatch and doors, at the same time, tightly locked. Flexively educated pairs act on everything, then ventilate.