I have heard that if you have an old batch of mustard (atleast 4 years) you are fine, and it has been my expierience that any of the special colors are touchy. Will there ever be a magic formula?!!! To view links or images in this forum your post count must be 1 or greater. You currently have 0 posts.
Jodie
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Worlds in miniature a passion for murrini - Jodie McDougall
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