Friends Catalog 2017
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Watergore Trial Orchard
NACM Short Report 5.5 Liz Copas 2005 WATERGORE TRIAL ORCHARD NOTE This trial site no longer exists and unfortunately some of the LA Disease Resistant seedling were grubbed out. Propagating material is still available of most of the other cultivars mentioned. SUMMARY Planted 1990 Main orchard planted to double rows N/S of Major, Ashton Bitter, Ellis Bitter and White Jersey at 18 x 8 on M25. This rootctock has proved rather too vigorous for the good soil on this site. In retrospect more effort was needed to control the early growth of these trees and induce cropping. The pruning trial [NACM 95/5/1] demonstrated some response to belated pruning to centre leader and bending or tying down strong lateral branches. This has served as a useful model for other orchards of these varieties. Planted 1995 Selected early harvesting seedlings from the Long Ashton [LA 1978] breeding program; 2 bittersweet, 4 sharps and 1 sweet, planted E/W on MM 106. Poor tree shape and excessively early flowering has ruled out many of these. The best are LA 13/2 and LA 13/7, Tremletts crosses with a strong resemblance to the parent but with some resistance to scab and mildew. Both need some initial tree training but could be kept annual. Planted 1996 Selected old varieties with some potential for bush orchards were planted on MM 106 . Of these the most promising are Broxwood Foxwhelp and possibly the other Foxwhelps [all bittersharps], also Don's Seedling [bittersweet] and Crimson King [sharp] as early harvesting varieties. Both Severn Banks [sharp] and Black Dabinett [bittersweet] could make useful late harvesting varieties. -
2017 Nursery
2017 Nursery CATEGORY COMMON NAME BOTANIC NAME Evergreen Ornamental Tree Pine, Chief Joseph Lodgepole Pinus contorta 'Chief Joseph' Evergreen Ornamental Tree Pine, Formal Form Bristlecone Pinus aristata 'Formal Form' Evergreen Ornamental Tree Pine, Silver Whispers Swiss Stone Pinus cembra "Klein' Evergreen Ornamental Tree Pine, Spaan's Dwarf Shore Pinus contorta 'Spaan's Dwarf' Evergreen Ornamental Tree Pine, Tannenbaum Mugo Pinus mugo 'Tannenbaum' Evergreen Ornamental Tree Pine, Tanyosho Pinus densiflora umbraculifera compacta Evergreen Ornamental Tree Pine, Taylor's Sunburst Lodgepole Pinus contorta 'Taylor's Sunburst' Evergreen Ornamental Tree Pine, Westerstede Swiss Stone Pinus cembra 'Westerstede' Evergreen Ornamental Tree Spruce, Big Berta White Picea glauca 'Big Berta' Evergreen Ornamental Tree Spruce, Dwarf Alberta Picea glauca 'Conica' Evergreen Ornamental Tree Spruce, Dwarf Blue Sester Picea pungens "Sester Dwarf' Evergreen Ornamental Tree Spruce, Engelmann Bush's Lace Picea engelmannii 'Bush's Lace' Evergreen Ornamental Tree Spruce, Firefly Oriental Picea orientalis 'Firefly' Evergreen Ornamental Tree Spruce, North Star White Picea glauca 'North Star' Evergreen Ornamental Tree Spruce, R.H. Montgomery Colorado Picea pungens 'R.H. Montgomery' Evergreen Ornamental Tree Spruce, Sester Dwarf Picea pungens 'Sester Dwarf' Evergreen Ornamental Tree Spruce, Sherwood Compact Norway Picea abies 'Sherwood Compact' Evergreen Ornamental Tree Spruce, The Limey White Picea glauca 'The Limey' Evergreen Ornamental Tree Spruce, Weeping Colorado -
Show Activity
A Antichoreic *Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press. Plant # Chemicals Total PPM Abrus precatorius Love Bean; Prayer Beads; Coral Beadplant; Licorice Vine; Jequirity Bean; Red Beadvine; Precatory Bean; 1 Jequerity; Crab's Eye; Indian Licorice; Rosary Pea; Weathervine; Lucky Bean; Weatherplant; Minnie-Minnies Achillea millefolium Yarrow; Milfoil 1 Achyranthes bidentata Chaff Flower 1 Acorus calamus Flagroot; Calamus; Sweet Calamus; Sweetroot; Sweetflag; Myrtle Flag 1 Actinidia chinensis Kiwi 1 Adonis vernalis Spring Adonis 1 Aesculus hippocastanum Horse Chestnut 1 Alisma plantago-aquatica Tse-Hsieh; Ze-Xie; Water Plantain; Mud Plantain 1 Allium sativum var. sativum Garlic 1 Allium cepa Onion; Shallot 1 1660.0 Aloe vera Bitter Aloes; Aloe 1 Althaea officinalis Marshmallow; White Mallow 1 Amorphophallus konjac Umbrella Arum; Snake Palm; Devil's Tongue; Elephant Yam; Konjac; Leopard Palm 1 Anacardium occidentale Cashew 1 Ananas comosus Pineapple 2 248.0 Anastatica hierochuntica Jericho Rose 1 Angelica sinensis Dang Quai; Dang Qui; Dang Gui; Chinese Angelica; Dong Gui; Dong Quai 3 4940.0 Annona squamosa Sweetsop; Sugar-Apple 1 Annona muricata Soursop 1 Apium graveolens Celery 1 Arachis hypogaea Groundnut; Peanut 3 Arctium lappa Gobo; Great Burdock; Burdock 1 Areca catechu Betel Nut; Pin-Lang 1 Arnica montana Mountain Tobacco; Leopard's-Bane 1 Artemisia vulgaris Mugwort 1 Artemisia dracunculus Tarragon 2 Artemisia cina Levant Wormseed 1 Artemisia abrotanum Southernwood 1 Asparagus officinalis Asparagus 2 512.0 Astragalus membranaceus Huang-Chi; Huang Qi 2 Atropa bella-donna Belladonna 1 Avena sativa Oats 1 3485.5 Ballota nigra Black Horehound 1 Bertholletia excelsa Brazilnut-Tree; Paranut; Creamnut; Brazilnut 1 Beta vulgaris Beet; Sugar Beet; Garden Beet; Beetroot 1 Borago officinalis Beebread; Talewort; Beeplant; Borage 1 Brassica oleracea var. -
Food and Nutrition Board Committee on Food Chemicals Codex
Institute of Medicine Food and Nutrition Board Committee on Food Chemicals Codex Revised Monograph - Konjac Flour Please send comments to the Committee on Food Chemicals Codex, National Academy of Sciences, FO 3042, 2101 Constitution Avenue, N.W., Washington, DC 20418 or email them to [email protected]. All comments must be received by December 15, 1996, for consideration for the First Supplement. ______________________________________________________________________________ June 13, 1996 Konjac Flour Konjac; Konnyaku; Konjac Gum; Yam Flour CAS: [37220-17-0] DESCRIPTION A hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high molecular weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0. It is a slightly branched polysaccharide connected by b-1,4 linkages and has an average molecular weight of 200,000 to 2,000,000 daltons. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average, every 9 to 19 sugar units. The typical powder is cream to light tan in color. Konjac Flour is dispersible in hot or cold water and forms a highly viscous solution with a pH between 4.0 and 7.0. Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions. Functional Use in Foods Gelling agent; thickener; film former; emulsifier; stabilizer. REQUIREMENTS Identification A. Microscopic Test Stain about 0.1 g of the sample with 0.01% methylene blue powder in 50% isopropyl alcohol, and observe microscopically. -
Exquiste Kreations, LLC Beginner's Candy Apple Class (DO NOT
Exquiste Kreations, LLC Beginner’s Candy Apple Class (DO NOT SHARE THIS INFORMATION) Cleaning the apples: • Boil apples in a mixture of water, apple cider vinegar and baking soda for 5-8 seconds. (1 ½-2 cups of apple cider vinegar, a pinch of baking soda & water). • After dipping apples in cleaning mixture Wipe apples with damp cloth and allow apples to sit for 24-48 hours upside down on a towel. They will turn brown. • After 48 hours slightly wet apples and scrub vigorously to remove wax • This is the final step before dipping in mixture Making the Candy Mixture: Recipe: 1 cup of light corn syrup ½ cup of water (add white & color to water before adding to mixture) 3 cups of sugar Teaspoon of white (if doing colored apples) Drum of flavor (Do NOT add this until the mixture has been removed from the heat) • Pour all ingredients starting with the sugar, corn syrup, water and into the pot and turn on medium high • Insert candy thermometer into the pot (do not let the bottom touch the pot) • Stir the mixture together until it starts to boil (mixture will cook for about 30-40 minutes) • When mixture starts to boil stop stirring and allow mixture to cook • Remove from heat once the mixture reaches 302 degrees • Add flavor to the mixture and begin dipping the apples • Don’t let the apples touch the bottom of the pot Supply list: • Candy Thermometer • Pastry brush • Pot • Measuring Spoons and measuring Cups • Sugar • Light corn syrup (Karo) • Strainer • Apple Cinder Vinegar • Baking Soda • Gel paste (coloring) • Lorann’s flavoring . -
Worcestershire Cider Product Specification
PRODUCT SPECIFICATION “Worcestershire Cider” PDO ( ) PGI (D) 1. Responsible department in the Member State: Name: Department for Environment, Food and Rural Affairs (Defra) Area 3A Nobel House Smith Square London SW1P 3JR United Kingdom Tel: 0207 238 6075 Fax: 0207 238 5728 Email: [email protected] 2. Applicant Group: Name: The Herefordshire, Worcestershire and Gloucestershire Cider and Perry Makers Address: c/o G C Warren, H Weston and Sons Ltd The Bounds Much Marcle Herefordshire HR2 2NQ Tel: Fax: Email: Composition: Producer/processors (12) Other ( ) 3. Type of product: Cider - Class 1.8 (Other) 1 4. Specification (summary of requirements under Art 7(1) of Regulation (EU) No 1151/2012) 4.1. Name: “Worcestershire Cider” 4.2. Description: A traditional cider prepared by fermentation of the juice of locally grown bitter-sweet, bitter-sharp, sweet and sharp traditionally used cider apples, with or without the addition of up to 25% perry pear juice; chaptalisation is permitted to bring the potential alcohol level to ca 9.5% ABV prior to final blending of the cider. Ciders exhibit rich appley flavours, with marked astringency and with a balance between sweetness and bitterness. Products may be either medium sweet or dry (with regard to sweetness). Actual alcohol content by volume 4.0-8.5% Specific gravity at 20̊C 0.996-1.022 Sugar content 0.55g/1 Sugar-free dry extract >13g/1 Total acidity (as Malic Acid) 40-60 mEq/1 Volatile acidity (as Acetic Acid) <1.4g/1 Iron content <7mg/kg Copper content <2mg/kg Arsenic content <0.2mg/kg Lead content <0.2mg/kg Total Sulphur Dioxide <200mg/1 Free Sulphur Dioxide 40-60mg/1 4.3. -
2014 Autumn's Gold
www.evescidery.com / [email protected] _____________________________________________________________________________________________ 2014 Autumn’s Gold dry, traditional method sparkling cider Tannic English bittersweets Dabinett, Bulmer’s Norman, Major, Ellis Bitter and Somerset Redstreak, balanced a bit by Golden Russet, Akane, Goldrush and Idared. -Primary Fermentation in stainless steel. Secondary fermentation in bottle, followed by disgorging. ~424 cases bottled. ~Residual Sugar 0.0%, Alc/Vol 8%, Titratable Acidity 6.3 g/l, pH 3.9 Complex aromas of goldenrod, jasmine, beeswax, cowboy sweat, leather, and smoke transition to the rich fruity flavors of peach cobbler, cantaloupe, and citrus rind. The mid palate is very full, with well structured tannins reminiscent of rough sawn wood. The finish is firm and dry with long lingering tannins and balanced by bitters and citrus. “A clear deep gold with slow rising, medium-sized bubbles introduce the 2014 Autumn’s Gold from Eve’s Cidery in New York. Aromatically this cider is focused and simply stunning. What’s remarkable is that tasted blind, this cider could be mistaken for a just bottled ice cider. Yet it’s dry. Ripe apple aromas rise out of the glass and don’t stop. There is nearly a burnt apple sauce character to the nose. Really extraordinary. And what makes it extraordinary is that when you feel the cider on your palate there is not a stitch of sugar. This is truly dry cider. Tannins form the critical scaffolding in the Autumn’s Gold with Acid playing a secondary role, but still quite in evidence. It is moderately effervescent. Again, no sugar in support and no sign of the 8.5% alcohol. -
Ecologia Balkanica
ECOLOGIA BALKANICA International Scientific Research Journal of Ecology Volume 6, Issue 2 December 2014 UNION OF SCIENTISTS IN BULGARIA – PLOVDIV UNIVERSITY OF PLOVDIV PUBLISHING HOUSE ii International Standard Serial Number Print ISSN 1314-0213; Online ISSN 1313-9940 Aim & Scope „Ecologia Balkanica” is an international scientific journal, in which original research articles in various fields of Ecology are published, including ecology and conservation of microorganisms, plants, aquatic and terrestrial animals, physiological ecology, behavioural ecology, population ecology, population genetics, community ecology, plant-animal interactions, ecosystem ecology, parasitology, animal evolution, ecological monitoring and bioindication, landscape and urban ecology, conservation ecology, as well as new methodical contributions in ecology. Studies conducted on the Balkans are a priority, but studies conducted in Europe or anywhere else in the World is accepted as well. Published by the Union of Scientists in Bulgaria – Plovdiv and the University of Plovdiv Publishing house – twice a year. Language: English. Peer review process All articles included in “Ecologia Balkanica” are peer reviewed. Submitted manuscripts are sent to two or three independent peer reviewers, unless they are either out of scope or below threshold for the journal. These manuscripts will generally be reviewed by experts with the aim of reaching a first decision as soon as possible. The journal uses the double anonymity standard for the peer-review process. Reviewers do not have to sign their reports and they do not know who the author(s) of the submitted manuscript are. We ask all authors to provide the contact details (including e-mail addresses) of at least four potential reviewers of their manuscript. -
Belief Narrative Genres Жанрови Предања Жанры Преданий Зоја
Belief Narrative Genres Жанрови предања Жанры преданий Зоја Карановић Willem de Blécourt INTERNATIONAL SOCIETY FOR FOLK NARRATIVE RESEARCH WWW. ISFNR.ORG УНИВЕРЗИТЕТ У НОВОМ САДУ ФИЛОЗОФСКИ ФАКУЛТЕТ ОДСЕК ЗА СРПСКУ КЊИЖЕВНОСТ For the publisher/За издавача Ивана Живанчевић Секеруш Editors/Urednici Зоја Карановић Willem de Blécourt Reviewers/Рецензенти Gabriela Schubert Биљана Сикимић Драгана Антонијевић Лариса Вахнина Кринка Видаковић-Петров Злата Бојовић Зоја Карановић Willem de Blécourt Belief Narrative Genres Жанрови предања Жанры преданий КИ Ф ФС А О К З У Л О Т Л Е И Т Ф Novi Sad, Serbia / Нови Сад, Србија / Нови-Сад, Сербия INTERNATIONAL SOCIETY FOR FOLK NARRATIVE RESEARCH www. isfnr.org Универзитет у Новом Саду Филозофски факултет Др Зорана Ђинђића 2 21000 Нови Сад Теl: +38121459483 www.ff.uns.ac.rs Cover page image: Silver buckle, archeological find from Herzegovina, th7 century. Слика са насловне стране: сребрна копча, археолошки налаз у Херцеговини, 7. век. 4 Belief Narrative Genres / Жанрови предања / Жанры преданий Contents / Садржај / Содержание Willem de Blécourt BELIEF NARRATIVES AND GENRE .............................................................................. 9 Zoja Karanović, Borislava Eraković LEGENDS, PAST AND PRESENT .................................................................................. 11 Heda Jason THE SYSTEM OF THE FABULOUS IN ORAL AND FOLK LITERATURE OF THE E-A-A CULTURE AREA .................................................................................................. 15 СИСТЕМ ФАНТАСТИКЕ -
Effects of Salt, Soy Protein Isolate and Gums on the Properties
A Title: Development of Healthy Chicken Nuggets with Konjac Flour, Shiitake Mushroom and Quinoa Researcher: Assoc.Prof. Adisak Akesowan Department of Food Science and Technology School of Science and Technology University of the Thai Chamber of Commerce Year of Accomplishment: 2015 No. of Pages: 85 Pages Keywords: Konjac flour, Shiitake mushroom, Quinoa, Chicken nugget, Health food. Abstract This research was aimed to develop a healthy chicken nugget which targeted to lower in fat, free from phosphate and reduce in meat protein content. Initially, the performance of two variables, i.e. konjac/xanthan (3:1) blend (0.2-1.5%, w/w) and shiitake powder (1-4%, w/w) for optimizing a best formulation of low-fat, phosphate-free nuggets was studied. A 13-experimental run was carried out by a central composite rotatable design, and the influence of variables on physical properties (peak force and internal color) and sensory characteristics of nuggets was investigated. Linear, quadratic and interaction effect of variables were found for physical and sensory responses. Addition of konjac/xanthan blend and shiitake powder, both at low level, resulted in increasing nugget peak force; however, higher amount of these variables lowered the peak force. The nugget became darker with more shiitake powder added. With 1.8-3% addition of shiitake powder, low-fat, nuggets presented good sensory acceptance, as observed for a rise in score for color, taste, flavor and overall acceptability. The optimal condition for the low-fat, The research was financially supported by the University of the Thai Chamber of Commerce. B phosphate-free nugget consisted of 0.39% konjac/xanthan blend and 1.84% shiitake powder. -
Author's Blurb
Author’s Blurb TK Lim (Tong Kwee Lim) obtained his bachelor’s and plant products into and out of Australia from and master’s degrees in Agricultural Science and for the Middle East and Asian region. During from the University of Malaya and his PhD his time with ACIAR, he oversaw and managed (Botanical Sciences) from the University of international research and development programs Hawaii. He worked in the Agricultural University in plant protection and horticulture, covering a of Malaysia for 20 years as a Lecturer and wide array of crops that included fruit, plantation Associate Professor; as Principal Horticulturist crops, vegetables, culinary and medicinal herbs for 9 years for the Department of Primary and spices mainly in southeast Asia and the Industries and Fisheries, Darwin, Northern Pacifi c. In the course of his four decades of work- Territory; for 6 years as Manager of the Asia and ing career, he has travelled extensively world- Middle East Team in Plant Biosecurity Australia, wide to many countries in South Asia, East Asia, Department of Agriculture, Fisheries and Southeast Asia, Middle East, Europe, the Pacifi c Forestry, Australia, and for 4 years as Research Islands, USA and England and also throughout Program Manager with the Australian Centre for Malaysia and Australia. Since his tertiary educa- International Agriculture Research (ACIAR), tion days, he always had a strong passion for Department of Foreign Affairs and Trade, crops and took an avid interest in edible and Australia, before he retired from public service. medicinal -
Pie Recipes Time for Pie
Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11