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Author Topic: Planting after Pines  (Read 659 times)

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Online Raider Bill

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Planting after Pines
« on: April 26, 2007, 06:36:09 pm »
I was told today that in order to plant most anything after I clear some pines that I need to put down 2 ton per acre of lime to sweeten the ground due to the acididy of the pine trees.
Is this correct? I skinned up a good spot today and wanted to plant some kind of grass for the errosion factor.
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Offline Pilot

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Re: Planting after Pines
« Reply #1 on: April 26, 2007, 06:53:08 pm »
Conifers do tend to make the soil more acid, but I would get the soil pH checked before I bought any lime.

Offline Ron Scott

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Re: Planting after Pines
« Reply #2 on: April 26, 2007, 08:17:44 pm »
Yes, decide what you are going to plant and get a soil test before placing lime or fertilizer so you will know what is the correct type and amount to use to reduce the PH if necessary.
~Ron

Offline Phorester

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Re: Planting after Pines
« Reply #3 on: April 26, 2007, 09:22:03 pm »

A big 'ol YEP to what has been said.
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Offline WDH

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Re: Planting after Pines
« Reply #4 on: April 27, 2007, 12:20:59 am »
Looks you are going to the lime store :D.  Take a soil test to your local county agent and they will tell you exactly how much you will need.  It takes a lot of lime to raise the pH.
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Offline Riles

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Re: Planting after Pines
« Reply #5 on: April 27, 2007, 08:37:53 am »
And you're supposed to do it well in advance of planting for best effect on the seedlings.
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Offline SwampDonkey

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Re: Planting after Pines
« Reply #6 on: April 27, 2007, 05:30:29 pm »
That's one thing that always baffled me. We have lime in the bed rock, in the ground water and tap water, but we still need to lime these farm fields. I guess the good lime must be below to rooting depth, so the plants cant take it up. We have some outfits digging up lime from cleared off cedar stands, it don't even need to go through a crusher. They just dredge it up. I live in the NB tater belt.

Mom said, 'I don't know what it is about that soil up there on the old farm, but at least the taters never turn black when I cook them'.  ;D

Pre-commercial thinning pays off. :)

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