Comments on: Washington & Third
http://annarborchronicle.com/2010/12/16/washington-third/?utm_source=rss&utm_medium=rss&utm_campaign=washington-third
it's like being thereTue, 16 Sep 2014 04:56:38 +0000hourly1http://wordpress.org/?v=3.5.2By: Barbara
http://annarborchronicle.com/2010/12/16/washington-third/comment-page-1/#comment-60267
BarbaraFri, 17 Dec 2010 02:34:10 +0000http://annarborchronicle.com/?p=55006#comment-60267Oh, that’s much bigger than I thought. The salt-free stuff I’m thinking of is small, like fertilizer pellets, maybe or the size of lentils.
]]>By: Matt Hampel
http://annarborchronicle.com/2010/12/16/washington-third/comment-page-1/#comment-60251
Matt HampelThu, 16 Dec 2010 19:48:43 +0000http://annarborchronicle.com/?p=55006#comment-60251That’s a really weird format, then. I’ve used small gravel-like, deicer, but I’m pretty sure these were from a softener. About the size of two marbles together [link to sample photo]
]]>By: Barbara
http://annarborchronicle.com/2010/12/16/washington-third/comment-page-1/#comment-60247
BarbaraThu, 16 Dec 2010 18:18:04 +0000http://annarborchronicle.com/?p=55006#comment-60247It was probably that salt-free ice melt stuff. I’ve tried it, but it doesn’t work well for me.
]]>By: Matt Hampel
http://annarborchronicle.com/2010/12/16/washington-third/comment-page-1/#comment-60245
Matt HampelThu, 16 Dec 2010 17:04:20 +0000http://annarborchronicle.com/?p=55006#comment-60245This was the white pebble kind, which doesn’t spread to cover the sidewalk very well, either.
]]>By: Tom Brandt
http://annarborchronicle.com/2010/12/16/washington-third/comment-page-1/#comment-60243
Tom BrandtThu, 16 Dec 2010 16:37:11 +0000http://annarborchronicle.com/?p=55006#comment-60243it can be more expensive than de-icing salt, depending on various additives for rust removal, etc
]]>By: John Hritz
http://annarborchronicle.com/2010/12/16/washington-third/comment-page-1/#comment-60242
John HritzThu, 16 Dec 2010 16:09:48 +0000http://annarborchronicle.com/?p=55006#comment-60242Does it do something interesting? Or is it just ineffective? Is there a cost difference (since one has to be food-safe)? Looks like most softeners use rock salt.
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