Most of the cuttings sent by Hershell have rooted enough to pot, except Strawberry.  They are the Celeste in the smaller terra cotta pots not labeled in the photo along with a couple of VdB.  The LSU Gold and Champagne from CAJUNB still hanging in and Norman's Yellow from Fatnsassytexan.  The cuttings with leaf growth came from the jars with compost vs the ones not showing much if any leaf which were in perlite or expanded clay but all have good roots. 

 

Still have a few that need a bit longer, meaning I see few if any roots yet...

 
A dozen showing nothing at all and look dead...

 

In my very limited experience I find soil to work much better than perlite for rooting.

Charlie, thanks for sharing your cuttings rooting experience with us.

Way to grow Charlie. I seem to have better luck in soil. I have a longways to go to be good at it though.

Hi Charlie,
Nice batch.
I would just have used pots of a bigger size (size+1) for a better control over general moisture in the pot.
The pots of the lsu champagne and gold are of the size that I like to use - good size . I'm using some even bigger.
Do you keep them in a greenhouse for added humidity in the air ?
I'll have to check the currently rooting cuttings I have in the greenhouse.
Keep watching over them well !

Those pots are all I had and were free.  Am working on bigger pots :)

I have a tent to put them in if they look dry.  Right now the humidity is very high.  You can tell by the Turkey Tail fungi growing on the logs behind the pots!  

Thanks  

The single cuttings in the quarts were started on 9/6, RdB, Sal's Corleone and unsure Verte or Ventura.  The ones in bags on 9/21, Sal's El, Verte, Flanders and Strawberry Verte.  The 9/6 are showing a few roots, RdB and Sal's Corleone leafing.  All the 9/21 are starting to leaf but I don't see any roots yet.

 

The main reason for posting this update is to tell ya's I had twice as many of the 9/6 varieties and half of them were lost to the mold.  The difference in these survivors is they were given the wax treatment.  Dipped the open ends and daubed the areas where the leaves were with melted food grade cheese wax like we use to seal mushroom logs.  It is always the open ends and nodes which were first showing signs of the mold.

All of the 9/21 were given the same treatment and no mold, keeping fingers crossed.