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Subject:
Re: Thanks, and a question (long)

steve voigt
Wiley,

Have you tried adding canning salt (urea can also be used) to extend the open time? I haven't tried it myself, so take this with a grain of…er…you know, but my understanding is that when added in large enough quantities, salt actually turns HG into LHG, but in smaller quantities, it simply extends the open time. Same for urea, but salt is easier to find.

If you look online, Don Williams and Joshua Klein have both written about it. By sheer coincidence, I may see Don this week, and I'll ask him and report back if there's anything interesting.

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