History of English Literature by EDWARD ALBERT Revised by J. A
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The Professionalisation of the Royal Navy: 1660-1688
The Professionalisation of the Royal Navy: 1660-1688 by Samantha Middleton The thesis is submitted in partial fulfilment of the requirements for the award of the degree of DOCTOR OF PHILOSOPHY of the University of Portsmouth September 2020 Abstract This thesis analyses the developments made between 1660 and 1688 that contributed towards the Royal Navy becoming a more professionalised organisation. It outlines the impact of individuals and their methods towards achieving professionalisation. The political and financial problems facing the navy before the restoration of the monarchy are also addressed. Biographical case studies of three influential naval reformers; James Stewart, The Duke of York; William Coventry; and Samuel Pepys are used to demonstrate the significant influence that they had on the process of professionalization. This thesis ascertains that although the terminology had not been invented at this stage, the principles of Management Control were implemented by Pepys, Coventry and the Duke of York as a method of organizational professionalisation, identifying examples of performance measurement, rewards systems and the implantation of standard operating procedures. An in-depth analysis of the Duke of York’s instructions for the duties of the Principal Officers demonstrates that the Duke of York introduced enhanced accounting procedures and additional control mechanisms to reduce abuses and increase administrative efficiency. Additionally, a set of professional responsibilities has been created within this thesis for Coventry, whose role as secretary is absent from the instructions. This shows for the first time, that Coventry identified his professional remit as focusing primarily on retrenchment and the reduction of abuses. This contributed towards wider professionalisation. -
320 Fairchild · Pueblo, CO 81001 · 1-800-748-4635 [email protected]
320 Fairchild · Pueblo, CO 81001 · 1-800-748-4635 www.trtoppers.com [email protected] Table of Contents Chopped Candy Page 2 Bulk and Whole Candy Page 3 Toppings and Inclusions Page 4 More Toppings and Inclusions Page 5 Brownies, Cheesecake, Cookie Dough Page 6 Cookies, Syrups and Sauces Page 6 Chips, Nonpareils and Sprinkles Page 7 Gummis Page 8 IQF Fruit Page 9 Top Ranked Items Page 10 At TR Toppers we have the ability to customize any product by chopping, blending or re- packaging. We deliver nation- wide and can meet your international needs. Our Manufacturing Facility consistently receives high marks from auditing and regulatory agencies (SQF– Level 2). TR Toppers Facility - Pueblo, Colorado Chopped Candy A010-150 A430-100 B100-100 Box 2x5 B150-100 Box 2x5 G215-040 3x5 Box 2x5 Box B100-302 Box 1x30 B150-250 Box 1x25 2x2 Box Golden Andes Mints® Almond Roca Baby Ruth® Butterfinger® Grahams H330-100 Box 2x5 K340-100 M347-100 M350-080 Box 2x4 N402-000-z H330-310-z Box 1x30 4x2.5 Box 2x5 Box M350-100 Box 2x5 1x18 Box Heath Bars® Kit Kat® Peanut M&M’s® M&Ms® Nestle Crunch® P260-100 P446-100 R440-100 R450-100 Box 2x5 S461-100 Box 2x5 2x5 Box Crushed 1x10 Box 2x5 Box R450-201-z Box 1x20 S461-300 Box 1x30 Peppermint PB Cups SLICED Reese's Pieces® R450-300 Box 1x30 Snickers® Reese's PB Cups® S468-100 T375-100 T380-100 T536-100 W542-110 2x5 Box 2x5 Box Eng. 2x5 Box Eng. -
Mantrose Unveils Natural Flavored Glazes
Mantrose-Haeuser Co., Inc. 1175 Post Road East Westport, CT 06880 203-454-1800 Fax 203-227-0558 Contact: Susan Coleman 203.454.1800 ext. 4934 [email protected] Mantrose Unveils Natural Flavored Glazes Edible coatings producer Mantrose-Haeuser1 (www.mantrose.com) has introduced naturally flavored confectionery glazes for panned chocolates including chocolate covered crispies, raisins, and nuts, as well as for soft and hard sugar shell confections, nonpareils, sprinkles, and sugar crystals. The naturally flavored “Crystalac®” glazes provide confectionery manufacturers with new product opportunities, offering mouthwatering flavor combinations and a brilliant high-gloss finish without the need for separate melting pots or syrup containers for each flavor. In addition to outstanding shine, naturally flavored Crystalac glazes deliver prolonged shelf-life, barrier protection and scuff-resistance. The flavored Crystalac coatings are gluten-free, kosher certified, GMO-free and available in mint, citrus and other flavors. According to Steve Santos, Sr. Vice President of Research and Development, “Mantrose has a long history of developing innovative coating formulations for the confectionery industry. Producers of panned confectionery products can be confident that the use of flavored Crystalac coatings will process efficiently even in high humidity conditions and will provide an aesthetically pleasing shine. The new flavored Crystalac glazes incorporate only natural flavors and provide manufacturers with a cost effective means of expanding and differentiating their panned candy product portfolios.” Mantrose-Haeuser Co., Inc. www.mantrose.com Tel. (203) 454-1800 1 Mantrose-Haeuser is a world leader in edible coatings and specialty ingredients for the food, bakery, confectionery, and pharmaceutical industries. Founded more than 100 years ago, Mantrose-Haeuser is subsidiary of RPM International, Inc. -
The Influence of the Introduction of Heavy Ordnance on the Development of the English Navy in the Early Tudor Period
Western Michigan University ScholarWorks at WMU Master's Theses Graduate College 8-1980 The Influence of the Introduction of Heavy Ordnance on the Development of the English Navy in the Early Tudor Period Kristin MacLeod Tomlin Follow this and additional works at: https://scholarworks.wmich.edu/masters_theses Part of the European History Commons Recommended Citation Tomlin, Kristin MacLeod, "The Influence of the Introduction of Heavy Ordnance on the Development of the English Navy in the Early Tudor Period" (1980). Master's Theses. 1921. https://scholarworks.wmich.edu/masters_theses/1921 This Masters Thesis-Open Access is brought to you for free and open access by the Graduate College at ScholarWorks at WMU. It has been accepted for inclusion in Master's Theses by an authorized administrator of ScholarWorks at WMU. For more information, please contact [email protected]. THE INFLUENCE OF THE INTRODUCTION OF HEAVY ORDNANCE ON THE DEVELOPMENT OF THE ENGLISH NAVY IN THE EARLY TUDOR PERIOD by K ristin MacLeod Tomlin A Thesis Submitted to the Faculty of The Graduate College in partial fulfillment of the requirements for the Degree of Master of Arts Department of History Western Michigan University Kalamazoo, Michigan August 1980 Reproduced with permission of the copyright owner. Further reproduction prohibited without permission. ACKNOWLEDGEMENTS This thesis grew out of a paper prepared for a seminar at the University of Warwick in 1976-77. Since then, many persons have been invaluable in helping me to complete the work. I would like to express my thanks specifically to the personnel of the National Maritime Museum, Greenwich, England, and of the Public Records Office, London, for their help in locating sources. -
Level 4 Vanilla Cake
Level 4 Vanilla Cake HormelHealthLabs.com | (800) 523-4635 | © Hormel Foods, LLC NOURISHMENT WHEN YOU NEED IT MOST™ Level 4 Vanilla Cake IDDSI LEVELS NUTRITION INGREDIENTS Serving Size: 1 SERVINGS 8 SERVINGS 16 SERVINGS 1 portion (One slice, cupcake or one #20 THICK & EASY® Pureed Bread & Dessert Mix 2 Tbsp 1/2 bag (about 1 bag scoop) Item: 48862 1 cup) Calories: 150 Vegetable oil 1/2 Tbsp 4 Tbsp 8 Tbsp Total Fat: 8g Sugar 1/2 tsp 1 Tbsp + 1 tsp 2 Tbsp + 2 tsp Saturated Fat: 1.5g Vanilla extract 1/8 tsp 1 tsp 2 tsp Cholesterol: <5mg Almond extract 1/16 tsp 1/2 tsp 1 tsp Sodium: 90mg Milk, hot 3 Tbsp 1 1/2 cups 3 cups Total Carb: 17g Whipped Topping or Frosting of choice 2 Tbsp 1 cup 2 cups Dietary Fiber: <0g Pan Size Muffin cup Small cake pan 8-inch cake Total Sugars: 7g or loaf pan pan Added Sugars: 2g Protein: 4g Vitamin D: 2% DV Calcium: 4% DV DIRECTIONS Iron: 0% DV 1. Lightly spray pan(s) with non-stick cooking CONFETTI BIRTHDAY CAKE Potassium: 0% DV spray. 2. Combine sugar and THICK & EASY® Pureed Using 1/4 tsp nonpareils per serving (4 tsp Bread & Dessert Mix in a mixing bowl. Add for 16 servings), stir nonpareils into bread Nutrition calculation mixture after mixing with hot milk. does not include oil, vanilla and almond extract and stir until frosting or topping. mixture resembles wet sand. Nonpareils will dissolve over time due to the 3. Add hot milk and stir briskly until blended. -
To Download Everyday Recipes: Cakes, Cookies & Bars
VOLUME11 AY EVERYD Cakes, Cookies, RECIPES& Bars You have our guarantee of goodness every day! This recipe collection includes winners of the annual Old Farmer’s Almanac Recipe Contest as well as favorites for generations, updated for today’s tastes and busy times. Cakes FIRST PRIZE The 2000 Old Farmer’s Almanac Recipe Contest: “Layer Cakes” Old-Fashioned Buttermilk Wedding Cake CAKE: Preheat the oven to 350°F. Grease and flour three 9-inch 1 cup (2 sticks) butter or margarine, round cake pans. softened For cake: In a large bowl and with an electric mixer, cream 3 cups sugar the butter and sugar until fluffy. Add the flour, baking soda, 4 cups cake flour baking powder, and salt. Pour in the buttermilk and begin mix- 1 teaspoon baking soda ing slowly. Continue to mix until well blended. Add the fla- 2 teaspoons baking powder vorings and stir. Wash and dry the beaters. 1 ⁄4 teaspoon salt In a separate bowl, beat the egg whites until stiff. Fold 2 cups buttermilk the egg whites into the cake batter. Divide the batter evenly 1 teaspoon vanilla extract among the prepared pans. Bake for 20 minutes at 350°F, then 1 lower the heat to 300°F and bake for about 25 minutes ⁄2 teaspoon butter flavoring 1 more, or until a toothpick inserted into the center comes out ⁄2 teaspoon almond extract clean. Remove the cakes from the oven and cool on racks. 6 large egg whites After 10 minutes, remove the cakes from the pans and con- tinue cooling on racks. -
Naval Dockyards Society
20TH CENTURY NAVAL DOCKYARDS: DEVONPORT AND PORTSMOUTH CHARACTERISATION REPORT Naval Dockyards Society Devonport Dockyard Portsmouth Dockyard Title page picture acknowledgements Top left: Devonport HM Dockyard 1951 (TNA, WORK 69/19), courtesy The National Archives. Top right: J270/09/64. Photograph of Outmuster at Portsmouth Unicorn Gate (23 Oct 1964). Reproduced by permission of Historic England. Bottom left: Devonport NAAFI (TNA, CM 20/80 September 1979), courtesy The National Archives. Bottom right: Portsmouth Round Tower (1843–48, 1868, 3/262) from the north, with the adjoining rich red brick Offices (1979, 3/261). A. Coats 2013. Reproduced with the permission of the MoD. Commissioned by The Historic Buildings and Monuments Commission for England of 1 Waterhouse Square, 138-142 Holborn, London, EC1N 2ST, ‘English Heritage’, known after 1 April 2015 as Historic England. Part of the NATIONAL HERITAGE PROTECTION COMMISSIONS PROGRAMME PROJECT NAME: 20th Century Naval Dockyards Devonport and Portsmouth (4A3.203) Project Number 6265 dated 7 December 2012 Fund Name: ARCH Contractor: 9865 Naval Dockyards Society, 44 Lindley Avenue, Southsea, PO4 9NU Jonathan Coad Project adviser Dr Ann Coats Editor, project manager and Portsmouth researcher Dr David Davies Editor and reviewer, project executive and Portsmouth researcher Dr David Evans Devonport researcher David Jenkins Project finance officer Professor Ray Riley Portsmouth researcher Sponsored by the National Museum of the Royal Navy Published by The Naval Dockyards Society 44 Lindley Avenue, Portsmouth, Hampshire, PO4 9NU, England navaldockyards.org First published 2015 Copyright © The Naval Dockyards Society 2015 The Contractor grants to English Heritage a non-exclusive, transferable, sub-licensable, perpetual, irrevocable and royalty-free licence to use, copy, reproduce, adapt, modify, enhance, create derivative works and/or commercially exploit the Materials for any purpose required by Historic England. -
POPES HORATIAN POEMS.Pdf (10.50Mb)
THOMAS E. MARESCA OHIO STATE UNIVERSITY PRESS $5.00 POEMS BY THOMAS E. MARESCA Recent critical studies of Alexander Pope have sought to define his poetic accom plishment in terms of a broadened aware ness of what the eighteenth century called wit. That Pope's achievement can be lo cated in wit is still generally agreed; but it now seems clear that the fullest signifi cance of his poetry can be found in the more serious meaning the Augustans at tached to that word: the ability to discern and articulate—to "invent," in the classical sense—the fundamental order of the world, of society, and of man, and to express that order fittingly in poetry. Mr. Maresca maintains that it is Pope's success in this sort of invention that is the manifest accomplishment of his Imitations of Horace. And Mr. Maresca finds that, for these purposes, the Renaissance vision of Horace served Pope well by providing a concordant mixture of rational knowledge and supernatural revelation, reason and faith in harmonious balance, and by offer ing as well all the advantages of applying ancient rules to modern actions. Within the expansive bounds of such traditions Pope succeeded in building the various yet one universe of great poetry. Thomas E. Maresca is assistant professor of English at the Ohio State University, POPE'S POEMS For his epistles, say they, are weighty and powerful; hut his bodily presence is weak, and his speech contemptible. H COR. io: 10 POPE'S HORATIAN POEMS BY THOMAS E. MARESCA OHIO STATE UNIVERSITY PRESS Copyright © 1966 by the Ohio State University Press All Rights Reserved Library of Congress Catalogue Card Number: 66-23259 MEIS DEBETUR Preface THIS BOOK is an attempt to read some eighteenth-century poems; it is much more a learning experiment on my part than any sort of finished criticism. -
Horace - Poems
Classic Poetry Series Horace - poems - Publication Date: 2012 Publisher: Poemhunter.com - The World's Poetry Archive Horace(8 December 65 BC – 27 November 8 BC) Quintus Horatius Flaccus, known in the English-speaking world as Horace, was the leading Roman lyric poet during the time of Augustus. The rhetorician Quintillian regarded his Odes as almost the only Latin lyrics worth reading, justifying his estimate with the words: "He can be lofty sometimes, yet he is also full of charm and grace, versatile in his figures, and felicitously daring in his choice of words." Horace also crafted elegant hexameter verses (Sermones and Epistles) and scurrilous iambic poetry (Epodes). The hexameters are playful and yet serious works, leading the ancient satirist Persius to comment: "as his friend laughs, Horace slyly puts his finger on his every fault; once let in, he plays about the heartstrings". Some of his iambic poetry, however, can seem wantonly repulsive to modern audiences. His career coincided with Rome's momentous change from Republic to Empire. An officer in the republican army that was crushed at the Battle of Philippi in 42 BC, he was befriended by Octavian's right-hand man in civil affairs, Maecenas, and became something of a spokesman for the new regime. For some commentators, his association with the regime was a delicate balance in which he maintained a strong measure of independence (he was "a master of the graceful sidestep") but for others he was, in < a href="http://www.poemhunter.com/john-henry-dryden/">John Dryden's</a> phrase, "a well-mannered court slave". -
Hops the Bunny Cake
Hops the Bunny Cake Owner of Flour Shop and baker extraordinaire Amirah Kassem shows us how to make an adorable and surprising cake perfect for Easter. The recipe comes from her cookbook The Power of Sprinkles and uses the Rainbow Explosion Cake and Magical Frosting as its base. Amirah suggests only putting all six cakes in the oven at the same time if using a convection oven. And if you don't have six baking pans, simply cool, wash, dry, and respray the two pans before refilling with batter. Hops the Bunny Cake Makes one six-layer, 6-inch rainbow cake Ingredients For the cake: Nonstick cooking spray 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon sea salt 3/4 cup unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 tablespoon pure vanilla extract 1 1/3 cups milk Food coloring (blue, green, yellow, orange, pink) For the frosting: 8 ounces (2 sticks) unsalted butter, at room temperature 16 ounces (2 bars) cream cheese, cold 1 tablespoon vanilla extract 32 ounces confectioners' sugar For decorating: 1/2 pound mixed sprinkle and candy mixture White nonpareils White chocolate for the ears 2 yellow sixlets Pink sixlet for the nose Edible gold paint Black frosting Directions 1. Make the cake: Preheat the oven to 350 degrees (325 degrees for a convection oven) and place the oven rack in the middle of the oven. Spray six 6- inch round baking pans with cooking spray. 2. In a large bowl, whisk together the flour, baking powder, and salt. -
Dante and the English Poets from Chaucer to Tennyson
D A N T E A N D T H E E N G LI SH PO ET S FR OM CH A UCER TO TEN N YSON BY O SCAR KUHNS : Professor 0 Romance La nguages in We sieya n Univen fly A act/t ar of e German and S wiss S ettlgke nt: of Pe nn sylvania “ A great poe m is a fo untain forever overflowing with the wate rs o fwisdo m and de li ht ; and afte r o ne pe rson fli n hi and one age have e x hauste d its divine e ue ce , w ch t eir eculiar re lations e na le t e m to s are anot e r h p b h h , h and et ano t er succe eds and new re lations are ever h . o h o rese en and an ~ de ve pe d, t e so urce of an unf un ” De e nse o Poe t conceived deli t . S HE LLEY A r . gh , f f y NEW YORK HEN RY H OLT AND CO M PANY 1 90 4 Co ri t 1 py gh , 904 BY HENRY H OLT A N D COMPAN Y ’ Published A rz l p , 1 904 ROBERT DRUM MON D R I , P NT E R, N E W YORK P EFACE R . FOR many years I have found a pleasant dive rsion from the ro und o fro utine dutie s in gathering togethe r the material which o rms the sub ct o ft is o o I t is wit f je h b k . -
Rationalizing the Royal Navy in Late Seventeenth-Century England
The Ingenious Mr Dummer: Rationalizing the Royal Navy in Late Seventeenth-Century England Celina Fox In the seventeenth and eighteenth centuries, the Royal Navy constituted by far the greatest enterprise in the country. Naval operations in and around the royal dockyards dwarfed civilian industries on account of the capital investment required, running costs incurred and logistical problems encountered. Like most state services, the Navy was not famed as a model of efficiency and innovation. Its day-to-day running was in the hands of the Navy Board, while a small Admiralty Board secretariat dealt with discipline and strategy. The Navy Board was responsible for the industrial organization of the Navy including the six royal dockyards; the design, construction and repair of ships; and the supply of naval stores. In practice its systems more or less worked, although they were heavily dependent on personal relationships and there were endless opportunities for confusion, delay and corruption. The Surveyor of the Navy, invariably a former shipwright and supposedly responsible for the construction and maintenance of all the ships and dockyards, should have acted as a coordinator but rarely did so. The labour force worked mainly on day rates and so had no incentive to be efficient, although a certain esprit de corps could be relied upon in emergencies.1 It was long assumed that an English shipwright of the period learnt his art of building and repairing ships primarily through practical training and experience gained on an apprenticeship, in contrast to French naval architects whose education was grounded on science, above all, mathematics.