DOCSLIB.ORG

Newsletter—June 2015

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Newsletter—June 2015 Northants and Bedfordshire Area Robert Grounds at Prescott Hill Climb in May 2015 PHOTO THANKS TO PETER BAKER NEXT MEETINGS 8 pm Monday 29th June 8 pm Monday 27th July 8 pm Monday 24th August rea meetings are usually held on the last Monday of each month—at Towcester Mill Brewery, Chantry Lane, Towcester. AGoing south on the A5 Watling Street turn left into Chantry Lane in the centre of Towcester. The nearest postcode for your sat nav is NN12 6AD. Map ref: 152/694488 For further information on area meetings contact HRCR N&B Area Co-ordinator, Northants and David Holmes Bedfordshire Area [email protected] Area Co-Ordinator’s Pace Notes… from David Holmes am pleased to report that Fredo Domaine Fourtanier’s wine travels well and was just as I had sampled it when Peter Collier delivered my purchases on his recent visit to the UK at the end I of May. Historic Marathon Rally Show Fun Farm Day After a pleasant evening, he and I then attended A little reminder from David the Historic Marathon Rally Show at Gaydon on Yorke, of the Midlands area is the Sunday. I am not sure what the organisers had that newly appointed HRCR planned but the cars on display were quite varied Vice President Richard and maybe not exactly connected to a Marathon Prosser has offered them event as far as I could see. Peter C spent time on a fun day at his farm on the the Club Triumph stand which at least did have 12th July. The farm is near Patrick Walker’s two pucker Marathon PI cars Junctions 9 and 10 on the on display. However it was nice to catch up with M42. They are assured that Tony Mason (I bought his book at last), Barrie the field will be smooth and Williams, Cal Withers, Rob Lyall and a few more unslurried(!). Catering will be of the more local faces, who brightened the damp self-service, people bringing and cold day. their own picnics. Organisers and helpers are needed for the running of the event which it is hoped will be Three Castles Rally supported by many of the Region’s Members and their For me it was then off to Llandudno on the friends. Tuesday for the Three Castles Rally. There is a report later on in the newsletter, but Anthony Where and time: Waste Farm, Hurley Common CV9 2LR: Proceedings to start at noon, with grass autotesting Garside and I finished th12 overall and won the Team prize with Mark and Sue Godfrey, in their and the like beginning at about 1300hrs. MGA, who finished nd2 overall and Mike Cornwell Please contact David Y at [email protected] and Andrew Duerden in their MGB, 7th overall for further details. but missed their class win by one second! John Gearing navigating for Doug Carmichael, in Mercian Road Rally another MGB, were 9th o/a and 1st in class, while Later in the year is the Mercian Road Rally, on Alan Sayer with Willy Cave were further down September 19th/20th. A night road rally starting from the the order. It was a great event, good competition, Southam Tyres Depot in Southam and finishing at the good company and good hospitality. Fred Bent Great Western pub in Deppers Bridge. certainly put his stamp on it, but even so one to Mercia are inviting entries from the HRCR (it is a round do again next year. of the HRCR Premier Road Rally Championship). Meeting Plans There will be a special test on private land. They are offering goodie bags to marshals and I understand free My plans for a visit to Oselli Engineering in breakfasts to marshals. Milton Keynes have been put on hold as extensive building work has greatly overrun and There is a link from Rugby Motor Club’s web site. at the moment www.rugbymotorclub.co.uk they cannot accommodate us. At short notice I Also from the Rugby have invited Mike Motor Club website, Broad to join us on I found this picture our next meeting— of David all dressed Monday 29th June. up to accept the club presidency!—Ed I am still planning a Classic Car display for the 27th July and Travel safe and enjoy have invited Terry whatever you do in Kaby to join us the your Classic. following month, the 24th August. David H Northants and Page Bedfordshire Area Newsletter—June 2015 2 W Down Under Editorial From Nick Wright—Editor In Chief ist, a big “Thank You” to Monica for producing the last R two newsletters while we were gallivanting around Europe. We managed to take in the May HRCR N&B I F meeting while we were there, so we caught up with a few of you and enjoyed John Davenport’s talk. Our European trip was enjoyable; Mitch and We then spent three weeks visiting friends and G the boys represented Australia well in the U19 relations in Sweden and the UK. We managed to World Floorball Championships in Helsingborg, take in some motorsport by travelling to Scotland Sweden. They raised their World ranking by two to the Colin McRae Rally Festival at Knockhill. As H places, so all in all it was a successful campaign. well as the single venue rally to watch, there were On a personal note, Mitch scored a goal in the several displays—both static and on-track—of final minute of each of the first two matches— various rally cars. They had assembled almost T not bad for a player selected as a defender and every car that Colin ever drove—from his Vauxhall who was transferred to a forward position after Nova to his WRC Citroën Xsara; there were the training camp held at Eerikkila in Finland the many, many Group B cars and lots of Subarus, I week before the championships. many that carried Colin’s name. While the boys were off at camp, Glad and The rally itself had many famous names and lots N I explored Helsinki and surrounds. We of interesting cars—I don’t think I’ve ever seen so have decided that Finland warrants further many Mk2 Escorts together at any time—but not exploration, so it’s on our list for next time one of them sounded like I remember an Escort G around! Maybe we will travel later in the year, did when new! Drivers included Alister McRae (in though—there was too much snow about in his replica works Proton Satria), Jimmy McRae April! We are not used to snow—especially in (Sierra Cosworth), Stig Blomqvist (V8 Firenza), S a capital city! Kris Meeke (the aforementioned Citroën Xsara), plus many well-known names from the Scottish During the championships, Glad and I did and British rally scenes as well as plenty of circuit nothing other than attend the matches with the other 15- racers. Fittingly, the event was won by Australian 20 Australians who had made the trip. Apart from the resident Alister McRae. Scandinavian countries and the nearby Baltic countries, I think Australia had the largest cheer squad of all! As After the event, many famous names sat in a forum the team had never played together as a team before to discuss their achievements and recount stories leaving home (the tyranny of Australian distance!), they about Colin McRae—and to have a go at other constantly improved throughout the championships. members of the panel! We were lucky enough We were very proud of Mitch’s performance; but we did to sit in the front row, within touching distance of have a scare during the 13th place play-off match against Alister, Jimmy, Stig, Kris as well as Derek Ringer, Canada. Approaching the end of the game, Mitch and Hannu Mikkola, Arne Hertz, Nicky Grist. one of the Canadians were racing for the ball and collided My own motorsport activities have heavily—the Canadians are all ice-hockey come to very little since returning. I players so know about physical contact— still haven’t sorted out my steering Mitch bounced off him and flew backwards problem, so couldn’t make it to over the side-boards, landing at the feet the recent Autocross. Every of the players on the Canadian bench; other event I had planned many reports suggest that a Canadian to do seems to have had a hand helped him on his way. When he change of date so there are didn’t surface for some time, Glad and many that I can no longer I quickly extricated ourselves do! Hopefully by next from our seat and went around month the picture will the court to where Mitch was look a little brighter! now on his feet on his way down the tunnel to the medical Thanks for the articles area. The doctor gave him a and photos that make full examination—his shoulder this a good read— was very sore and bruised— keep them coming. but announced there was no Till next month, from injury other than the bruising; Down Under— he suggested it would be wise Nick to sit out the rest of the game. Northants and Page Bedfordshire Area Newsletter—June 2015 3 The Three Castles Welsh Classic Trial 3rd-6th June 2015 from David Holmes nthony Garside and I set off for Llandudno on the Tuesday and were met by improving weather as the days passed. After a pleasant evening meal with Mark and A Sue Godfrey, and my sister, the Wednesday morning dawned with Scrutineering and Documentation being achieved with no problems followed by the Prologue event in the afternoon.
Load more

Recommended publications
  • Food Quiz - Answers a Food Quiz About the Specialities of the British Islands
    Food Quiz - Answers A food quiz about the specialities of the British Islands 1. What fish is traditionally used to make an Arbroath Smokie? Haddock 2. Which Leicester town is famous for its Pork Pies? Melton Mowbray 3. What spice is used to flavour the Northern speciality Parkin? Ginger 4. Which London departmental store claims to have invented Scotch Eggs? Fortnum & Mason 5. What is a fillet of beef coated with before being wrapped in parma ham and pastry to become a Beef Wellington? Pate & Mushrooms 6. What sauce is traditionally served with roast lamb? Mint Sauce 7. The innards of which animal are usually used to make Haggis? Sheep 8. What food is celebrated with an annual festival on the Isle of Wight? Garlic 9. Similar to a Cornish pasty but containing a sweet filling at one end, how is this Bedfordshire dish known? Bedfordshire Clanger 10. What is "Scouse", a favourite dish in Liverpool? A Lamb (or Beef) stew 11. Where does the potato pancake known as Boxty originate? Ireland 12. Which Cheshire town host the annual International Cheese Awards? Nantwich 13. What filling would be traditionally used to make a Cottage Pie? (Minced) Beef 14. In which English county is Bakewell, home of the famous pudding? Derbyshire 15. On a traditional Cornish cream tea, what is put on the scone first, jam or cream? Jam 16. What food is the County Cork town of Clonakilty best known for? Black Pudding 17. In what part of London did the dish of Jellied Eels originate? East End 18. What town in Greater Manchester gives its name to a small round cake made from flaky pastry and filled with Currants? Eccles 19.
    [Show full text]
  • QUIZ Sample Questions
    Sample quiz questions: Fun Food Quiz 1: What meat is used in Glamorgan sausages? A: None they are made of cheese and leeks 2: What fruit is a cross between a blackberry and a red raspberry? A: Tayberry 3: What does the pasta Orecchiette get its name from? A: Orecchiette gets its name from their shape which resembles a small ear. 4: What is the name of the sauce base that is made by heating equal quantities of butter and flour together? A: Roux 5: What is Roquefort cheese traditionally made from? A: Ewe's milk 6: Which musician would sign off his name with ‘Red beans and ricely yours’? A: Louis Armstrong 7: Why might people with trypophobia be afraid of, or disgusted by crumpets? A: Because they are covered in closely packed holes 8: What gives orange wine its colour? A: The fermenting white grapes are left with their skins and seeds still attached from 4 days to over a year- a ‘non interventionist’ style of white winemaking using little to no additives sometimes not even yeast. 9: What is the name of Master Chef judge Monica Galetti’s London restaurant? A: Mere restaurant 10: Is Umeboshi - a/Japanese pickled plums b/Japanese freshwater eel d/ Japanese IPA A: Japanese pickled plums 11: What type of food interests a mycophagist? A: Mushrooms 12: What type of soup is made from calf’s head, seasonings and Madeira wine? A: Mock Turtle Soup 13: What is Agar-agar jelly made from? A: Seaweed Any questions? Call 0207 250 8271 or email Emma at [email protected] Sample quiz questions: Fun Food Quiz 14: Which ingredient has its own festival
    [Show full text]
  • The Clanger April 2018 Final Web Pages 2
    APRIL 2018 THEBEDFORDCLANGER.COM THE BEDFORDCLANGER YOUR CULTURAL GUIDE TO THE BEST OF BEDFORD COVER BY Alex Parsons BY COVER Parklife - our celebration of Bedford’s beautiful parks and green spaces / 130 years of Bedford Park / Charles Wellls’ new brewery / the best of live music, theatre and more... Letter from Team Clanger the Editor Editor:Team Erica Roffe @bedfordclangerClanger [email protected] the Editor Commercial Manager: Julia Crofts @clangerads [email protected] Happy2018 sees New the Year 130th and anniversary welcome to of our Bedford first issue Park, so Editor: Erica Roffe @bedfordclanger [email protected] of 2018. As usual, it’s packed full of the best of Design: Emma Lemon twitter: @emmaloulemon instagram: @emmalemonlettering what better reason for the Clanger to celebrate all of Commercial Manager: Julia Crofts @clangerads [email protected] Bedford’sour town’s art, parks culture, and greenfood, music,spaces. theatre This month’s and Best Photography: Cat Lane @catlanephoto Design: Emma Lemon twitter: @emmaloulemon instagram: @emmalemonlettering shopping;of Bedford your comes one-stop-shop from Parkrun of Director, what’s onIan and Williams, Music: Lloyd Lugsden @lloydlug THE whatwe reveal to see. all the headline acts for this year’s Bedford Theatre:Front Paula cover: Walker Alex Parsons@pauliwauli2 CLANGER ThisPark year,Concerts, we welcome plus we havea new news designer of Wrest on board. Park’s FoodPhotography: & Drink: Stephen Cat BywaterLane @catlanephoto @authorbywater Youannual will St already George’s have Day seen festivities. Emma Lemon’sWe also havework NEWS IN BRIEF Website:Music: Alec Lloyd East Lugsden @ Narrative @lloydlug Industries THE insome the greatClanger news (she for designed Bedford’s the boozehounds: Taste Bedford Bears Theatre: Paula Walker @pauliwauli2 CLANGER logo& Tales and is creatednow up ourand indie running retail in itsguide) new and home we’re (see reallymore onlooking page forward14) and Charlesto having Wells her onreveals the team.
    [Show full text]
  • Suet for Winter Energy
    Journal of the Department of Agriculture, Western Australia, Series 4 Volume 2 Number 6 June, 1961 Article 16 1-1-1961 Suet for winter energy H M. Gloster Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4 Part of the Family, Life Course, and Society Commons, Food Studies Commons, and the Other Food Science Commons Recommended Citation Gloster, H M. (1961) "Suet for winter energy," Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 2 : No. 6 , Article 16. Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 This article is brought to you for free and open access by Research Library. It has been accepted for inclusion in Journal of the Department of Agriculture, Western Australia, Series 4 by an authorized administrator of Research Library. For more information, please contact [email protected]. Suet for winter energy Erratum CORRECTION In the recipe for steak and kidney pudding in the June issue of the Journal, the words "make a hole in the cloth" should read, "make a hole in the crust” This article is available in Journal of the Department of Agriculture, Western Australia, Series 4: https://researchlibrary.agric.wa.gov.au/journal_agriculture4/vol2/iss6/16 S^uet for Winter C^nern By HELEN M. GLOSTER INTER weather is here again and the housewife will find she needs to provide the Wfamily with more substantial satisfying meals than in summer. Foods which supply heat and energy are necessary to maintain the heat of the body. We get this from foods containing starch, sugar and fat.
    [Show full text]
  • Buying British Pork Bacon and Ham There Are Economic and Environmental Reasons for Using Different Cuts of Meat
    Buying British Pork Bacon and Ham There are economic and environmental reasons for using different cuts of meat. As cooking techniques have changed through time some cuts of meat have become ‘fashionable’. Using some of the less ‘fashionable’ and therefore cheaper cuts saves money and helps reduce food wastage. So why not experiment with different cuts of meat and try some of the traditional British dishes below to celebrate our culinary heritage! Pork Ham is the hind leg of a is uncured, raw CHUMP pig that has been meat from a pig. NECK END LOIN cured to preserve the meat. HAND BELLY LEG Gammon is the raw, cured hind leg of a pig, which must be cooked before eating. The best cuts for... BACK MIDDLE Roasting: spare rib (neck end), blade, hand, COLLAR RASHERS MIDDLE GAMMON loin, chump, tenderloin, belly and leg. STREAKY Pan-frying, grilling and griddling: FORE HOCK Bacon BACK RASHERS is raw pig meat that spare rib chops, loin chops, chump end GAMMON HOCK steaks, belly slices / rashers, tenderloin and leg. has been cured. It must be cooked before Slow cooking: spare rib and hand, loin, chump end, eating. belly, tenderloin and leg. Bacon Cuts The terms used differ from pork cuts. Traditional Dishes Bedfordshire Clanger The clanger was once a boiled suet roll filled with meat and with a fruit-studded crust. It is now a baked pasty with a suet crust and Roast Pork with Apples Apples are a classic accompaniment to pork dishes: two fillings. One end is filled with a savoury meat, usually cured pork, and the other their affinity comes from the fact that pigs are often found in or near orchards.
    [Show full text]
  • Assay of English Cuisine: Advent and Advancement
    ISSN (Online): 2350-0530 International Journal of Research -GRANTHAALAYAH ISSN (Print): 2394-3629 September 2020, Vol 8(09), 63 – 70 DOI: https://doi.org/10.29121/granthaalayah.v8.i9.2020.1347 ASSAY OF ENGLISH CUISINE: ADVENT AND ADVANCEMENT *1 2 A. Steve Roger Raj , Dr. J. Eugene *1 III Year B. Sc in Hospitality & Hotel Administration, Institute of Hotel Management Catering Technology and Applied Nutrition, Chennai – 600113, India 2 Lecturer, Institute of Hotel Management Catering Technology& Applied Nutrition, Chennai – 600113, India DOI: https://doi.org/10.29121/granthaalayah.v8.i9.2020.1347 Article Type: Research Article ABSTRACT England is a country that has experienced various changes throughout Article Citation: A. Steve Roger Raj, the course of its history. From its land being invaded to colonizing in other and Dr. J. Eugene. (2020). ASSAY OF lands, the cuisine has been under the constant state of adaptation and ENGLISH CUISINE: ADVENT AND improvisation in order to meet the dietary needs of the people. This ADVANCEMENT. International Journal of Research - research is done to give an insight into the English Cuisine with respect to GRANTHAALAYAH, 8(9), 63-70. history in order to better elucidate the nature of the English food in https://doi.org/10.29121/granthaa adaptive flux through the centuries. This study shows historical data layah.v8.i9.2020.1347 excavated from evidential books published throughout those centuries as well as articles and data published on the subject. The objectives of the Received Date: 30 August 2020 research done are: • To understand the nature of the English cuisine. Accepted Date: 25 September 2020 • To understand the history and origin of the English food developed.
    [Show full text]
  • The Meppershall Messenger
    Volume 30 MAY 2014 Issue 2 The Meppershall Messenger Meppershall Village Website: www.meppershall.org 1 WHAT’S IN YOUR MESSENGER THIS MONTH? 2 Editorial 3 Readers’ Letters Penny Bird; Olly Martins; Ken Mills; Rev. John Harper 5 News in Brief Crufts 7 Invitation Could You Write For The Meppershall Messenger? 8 Notices Messenger AGM 8th May; Help For Heroes Charity Quiz 9 Meppershall Brownies 10 Notice Next Village Hall AGM on 8th June 2014 12 Advert The Orchard Children's Centre: Pop Up Cafés 13 Your Shout Stealworks; Choir 14 Meppershall Academy School Report - May 2014; KS2 have An Eco-tastic Time 16 Leisure Group Keech; Essex Trip; Forthcoming Shows & Events 18 Financial News Update Q&A - Retirement Plans and Investments 20 Denis Neilson Where My Caravan Has Rested Part 2 – The Wild West 22 Jeremy Holden Journal Entry From Sumatra (2) 24 Henlow Academy Extra Curricular Clubs 25 The Lucy Pages Summer Fair Bake-Off Competition 27 The Scots’ Society An Introduction 29 Sparks Holiday Club Dates 30 Pam Ayres Sat Nav Poem 31 Calendar of Events May & June 32 2014 Summer Fair News; New Attractions; The Great Meppershall Bake-Off 36 Puzzle Page Su Doku 119 & 120 37 Social Club 38 Meppershall Festival 17th May 2014 – Tea Afternoon and Strictly Salsa 39 Meppershall Festival Evening Concert 40 Puzzle Solutions 41 Dick Bulley DVLC Scam 42 Beds Police Keep Hold Of Your Handbag 43 Film Review ‘The Past’ 44 Meppershall Players 2014/5 Plans 45 MGC 47 Lewis Birt And The Tour Rolls On… 49 Meppershall Tots 50 Pre-school Ponderings 51 Open4Business New Shefford Business Community 52 Central Beds Council Take Time To Check Your Water Bill 53 Central Beds Council Scams 54 The Bike Shed Summer Fair; Facebook; Massimo Tamburini 56 Covers by Request + Significant Events 57 Notice Board 58 St Mary’s Church May/June Services & Events 59 Message from St.
    [Show full text]
  • Food and Cooking of the Working Class About 1900
    FOOD AND COOKING OF THE WORKING CLASS ABOUT 1900 BY EUNICE M. SCHOFIELD, B.A. Read 14 October 1971 MONGST the large collections of modern cookery books A are some claiming to specialise in the traditional dishes of Britain. One which combines a thorough historical description of various methods of cooking with actual recipes is The cookery of the British Isles in a series of Foods of the World published by Time-Life International (1970). The recipes included as typical of British cookery are rarely working-class dishes, for example roast pheasant, veal and ham pie, which needed at least four eggs and five tablespoonfuls of brandy in addition to the basic veal and ham, or fruit fool made with one and a half pints of double cream. All these dishes are expensive in ingredients and time. A second variety of modern cookery book is less pretentious and concentrates on the dishes peculiar to a locality. The Dalesman press has published Lancashire, Yorkshire and Lakeland recipe books, local newspapers have produced similar books, and organisations such as the Women's Institute have also sponsored the collection and publication of such recipes on a county basis. Though many of the recipes in these traditional collections have authentic traditional names they generally need expensive ingredients. Neither kind of cookery book describes what working folk actually had to eat in the period before 1914. Nor does the average economic history book give any indication of what the working class ate. Statistics and graphs illustrate the fluctuations in the cost of living but what this meant to the housewife, what actually appeared on the table, is left to the imagination.
    [Show full text]
  • Gastronomía Y Mapas Trilogía Paises Europeos. - Gastronomia Trilogía Paises Europeos
    Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- - GASTRONOMÍA Y MAPAS TRILOGÍA PAISES EUROPEOS. - GASTRONOMIA TRILOGÍA PAISES EUROPEOS. -I)- Gastronomía de Francia. -De Wikipedia, la enciclopedia libre La comida gastronómica de los franceses Nombre descrito en las Listas del patrimonio cultural inmaterial Presentación de un pot au feu. País Francia Tipo Cultural inmaterial Criterios R1, R2, R3, R4 y R5 N.° identificación 00437 1 Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- Región Europa y América del Norte Año de inscripción 2010 (V sesión) ] -La gastronomía de Francia está considerada como una de las más importantes del mundo. Está caracterizada por su variedad, fruto de la diversidad regional francesa, tanto cultural como de materias primas, pero también por su refinamiento.1 2 Su influencia se deja sentir en casi todas las cocinas del mundo occidental, que han ido incorporando a sus bases conocimientos técnicos de la cocina francesa. Varios chefs franceses tienen una gran reputación internacional, como es el caso de Taillevent, La Varenne, Carême, Escoffier, Ducasse o Bocuse. Está ahora incluida, junto con la gastronomía de México, en la lista del Patrimonio Cultural Inmaterial de la Humanidad, desde el 16 de noviembre de 2010.3. - ÍNDICE. 1 Influencia 2 Imagen externa 3 Historia o 3.1 Edad Media o 3.2 Antiguo Régimen o 3.3 Siglo XVII e inicios del XVIII o 3.4 Finales del XVIII y XIX o 3.5 Siglo XIX o 3.6 Siglo XX 4 Distribución de las comidas o 4.1 Desayuno o 4.2 Almuerzos y cenas 5 Tipos de restaurantes 6 Especialidades por origen o 6.1 Según la región o 6.2 Especialidades pan francesas o 6.3 Platos no franceses 7 Véase también 8 Notas y referencias 9 Bibliografía 10 Enlaces externos 2 Gastronomía y Mapas de Trilogía Países Europeos- Prof.Dr.Enrique Barmaimon- 2016- -I.1)- INFLUENCIA.
    [Show full text]
  • 2017 Wholesale
    COPERNICUS Toys & gifts 2017 Wholesale [email protected] 2 3 SWELL POLYMER NEW GOLDFISH CODE: SPgold UPC: 655400006086 PRICE EACH: $5.00 CASE PACK: 12/ $60.00 Humpback whale model SHIPPING THIS SUMMER ACTUAL SIZE AFTER 1 WEEK Make a splash with our Fantail Goldfish! Made from a super absorbent polymer, it will grow when submerged in water. Fish bowl-like packaging that can be pegged or shelved. 5.5 x 7.5 x 1.75” ACTUAL SIZE BEFORE SOAKING SWELL POLYMER SWELL POLYMER SPERM WHALE HUMPBACK WHALE CODE: UPC: CODE: SPSPW UPC: 655400006079 SPHBW 655400006062 PRICE EACH: $5.00 CASE PACK: 12/ $60.00 PRICE EACH: $5.00 CASE PACK: 12 / $60.00 BEST SELLER This accurate model of a sperm whale is An amazingly detailed humpback whale made out of a super absorbent polymer grows and grows when submerged in water. and it will grow over 200% its size when Fun diorama-like packaging that can be submerged in water. Diorama-like packaging pegged or shelved. Humpback whale facts that can be pegged or shelved. and instructions are on the back. 5.5 x 7.5 x 1.75” 5.5 x 7.5 x 1.75” Sperm whale model ACTUAL SIZE BEFORE SOAKING 4 5 NEW NEW SWELL POLYMER JUPITER CODE: SPJuPi UPC: 655400006109 SWELL POLYMER HEART PRICE EACH: $5.00 CASE PACK: 12/ $60.00 CODE: SPHEART UPC: 655400002064 SHIPPING THIS SUMMER PRICE EACH: $3.50 CASE PACK: 12/ $42.00 Jupiter is the largest planet in the solar SHIPPING THIS SUMMER system and we have figured out how to The heart is the hardest working 1.5” make it even bigger! Place your gas giant organ and now it will work hard in into water and it will grow humongous.
    [Show full text]
  • Dubber 1997 Making
    RADAR Research Archive and Digital Asset Repository Copyright © and Moral Rights for this thesis are retained by the author and/or other copyright owners. A copy can be downloaded for personal non-commercial research or study, without prior permission or charge. This thesis cannot be reproduced or quoted extensively from without first obtaining permission in writing from the copyright holder(s). The content must not be changed in any way or sold commercially in any format or medium without the formal permission of the copyright holders. Note if anything has been removed from thesis. Map p64 When referring to this work, the full bibliographic details must be given as follows: Dubber, M. (1997). “Making ends meet”: Working-class women’s strategies against poverty in West Oxfordshire, c. 1850 – 1900. PhD thesis. Oxford Brookes University. WWW.BROOKES.AC.UK/GO/RADAR `Making Ends Meet' : Working-class Womens' Strategies against Poverty in West Oxfordshire, c. 1850-1900. j ýi r1 i. ý ý ý" i by A thesis submitted in partial fulfilment of the requirements of Oxford Brookes University for the degree of Doctor of Philosophy. October 1997 1 `Making ends meet': Working-class womens' strategies against poverty in West Oxfordshire, c. 1850-1900. by Melanie Dubber A thesis submitted in partial fulfilment of the requirements of Oxford Brookes University for the degree of Doctor of Philosophy. October 1997. Abstract This thesis seeks to contribute to two areas of historical enquiry: the history of women and the history of poverty, by investigating the strategies used by women to cope with poverty. It attempts this in a systematic way by applying a taxonomy of strategies to the case study area of West Oxfordshire from the mid-to-late nineteenth century.
    [Show full text]
  • The Bedford Clanger • October 2019
    OCTOBER 2019 THEBEDFORDCLANGER.COM THE BEDFORDCLANGER YOUR CULTURAL GUIDE TO THE BEST OF BEDFORD This month’s most read Bedford Independent stories inside BROMHAM APPLE DAY John Medhurst Limited 10 Mill Street Bedford MK40 3HD @JohnMedhurstLtd 01234 351458 Letter from the Editor The leaves are turning, there’s a nip in the air and Halloween’s just around the corner. Hurrah for October! Team Clanger Bromham Apple Day BedPop Repair Shop Sunday 20th October at Bromham Mill Saturday 12 October 10am - 4pm Bedford Heights, Manton Lane Another opportunity to learn from the talented volunteers how to fix your broken toaster or moth-eaten jumper. The Repair Shop volunteers will go through the problem with you and show you the tools and skills to get the job done, and they might even let you loose with a sewing needle or soldering iron! You’ll need to stay with your item for the duration of the repair. The ever-popular Apple Day returns to Bromham Mill on Sunday 20th October. As ever, there will be a range of fun and traditional activities to celebrate all things apple related. On site there will be a vast selection of food and drink on offer and lots of fun-filled activities for the whole family to enjoy. Continuing the apple theme, there will be a real cider bar, a succulent hog roast (with apple sauce) and you can even purchase our namesake, a traditional Bedfordshire Clanger. Entrance and parking fee charged going to support Bromham Mill heritage site. Bedford Clothes Swop Fixing slots are drop in: book in and turn up any time.
    [Show full text]