Part 3. Timeline in the Development of Farmstead, Electrification, and Processing Equipment (Also See the Home and Household Items Timeline)
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October 20 Online Auction
10/02/21 12:35:21 October 20 Online Auction Auction Opens: Thu, Oct 15 6:00pm ET Auction Closes: Tue, Oct 20 7:00pm ET Lot Title Lot Title 1 ***UPDATE: Sells To The Highest Bidder*** 1010 1889 D Morgan Dollar Coin From Estate Carbine Rifle - Model 1894 Winchester 30-30 1011 14K Gold Plated Indian Head 1898 Cent, Cal, Circa 1947 Serial #1588547, Wood & Very Nice Statement Ring Size 11, Good Steel, Very Good Condition, Works as New, Condition Looks Like New, First Production Post WWII ***Preview Will Be 1PM To 2PM On 1012 Silvertone With Turquoise Indian Style Saturday*** **Sells with Owner's Bracelet, Good Condition Confirmation** Note: This Item is Located 1013 1944 Iran 1 Rial 1975 Iran Irial 1977 Iran 5 Off-Site. PayPal is NOT Accepted as a Form Rial Unc. Coins, Hard to Find of Payment for This Item. Please Contact 1014 New Black Rhodium Plated Princess Cut 1BID Office to Arrange for Pickup with Amethyst Ring Size 7 1/2, Impressive Seller. 1015 Five 1964 Half Dollar Coins and One 1973 10 Vermont Country Eggnog Bottle and Half Dollar Coin From Estate Osterizer, Mini Blend Container, Good Condition, 4" to 8 1/2"H 1016 Genuine Stamped 925 Poison Ring, Has Nice Garnet Looking Stone On Top, Use Your 100 Cool Wood Golf Ball Display or Your Use Favorite Poison, You Don't See These Very Rack, Missing Adornments At Three Often, Size 9 Corners, Good Condition Otherwise, I Bolts for Hanging, 22"W x 39"H 1017 1957 P Franklin Silver Half Dollar, Choice Unc. -
Business Unit Newsflash
No.2 2017 PDC Center for High Performance Computing Business Unit Newsflash Welcome to the PDC Business Newsflash! The newsflashes are issued in the PDC newsletters or via the PDC business email list in accordance with the frequency of PDC business events. Here you will find short articles about industrial collaborations with PDC and about business events relevant for high performance computing (HPC), along with overviews of important developments and trends in relation to HPC for small to medium-sized enterprises (SMEs) and large industries all around the world. PDC Business Unit Newsflash | No. 2 – 2017 Page 1 HPC for Industry R&D PRACE Opens its Doors Further for Industry from world-leading research conducted over the last decade by a team of researchers at the KTH Royal Institute of Technology in Stockholm. Their project, called “Automatic generation and optimization of meshes for industrial CFD”, started on the 1st of September 2017 and will continue for one year. In early 2017 PRACE opened up a new opportunity for business and industrial partners to apply for both HPC resources and PRACE expert-help through what are known as Type-D PRACE Preparatory Access (PA Type-D) Meanwhile other Swedish SMEs continue to be applications. The objective of this was to allow active within the PRACE SHAPE programme. For PRACE users to optimise, scale and test codes on example, the Swedish SME Svenska Flygtekniska PRACE systems. Type-D offers users the chance Institutet AB was successful with an application to start optimization work on a PRACE Tier-1 called “AdaptiveRotor”. The project is expected system (that is, a national system) to eventually to start soon and will last six months. -
Named Units of Measurement
Dr. John Andraos, http://www.careerchem.com/NAMED/Named-Units.pdf 1 NAMED UNITS OF MEASUREMENT © Dr. John Andraos, 2000 - 2013 Department of Chemistry, York University 4700 Keele Street, Toronto, ONTARIO M3J 1P3, CANADA For suggestions, corrections, additional information, and comments please send e-mails to [email protected] http://www.chem.yorku.ca/NAMED/ Atomic mass unit (u, Da) John Dalton 6 September 1766 - 27 July 1844 British, b. Eaglesfield, near Cockermouth, Cumberland, England Dalton (1/12th mass of C12 atom) Dalton's atomic theory Dalton, J., A New System of Chemical Philosophy , R. Bickerstaff: London, 1808 - 1827. Biographical References: Daintith, J.; Mitchell, S.; Tootill, E.; Gjersten, D ., Biographical Encyclopedia of Dr. John Andraos, http://www.careerchem.com/NAMED/Named-Units.pdf 2 Scientists , Institute of Physics Publishing: Bristol, UK, 1994 Farber, Eduard (ed.), Great Chemists , Interscience Publishers: New York, 1961 Maurer, James F. (ed.) Concise Dictionary of Scientific Biography , Charles Scribner's Sons: New York, 1981 Abbott, David (ed.), The Biographical Dictionary of Scientists: Chemists , Peter Bedrick Books: New York, 1983 Partington, J.R., A History of Chemistry , Vol. III, Macmillan and Co., Ltd.: London, 1962, p. 755 Greenaway, F. Endeavour 1966 , 25 , 73 Proc. Roy. Soc. London 1844 , 60 , 528-530 Thackray, A. in Gillispie, Charles Coulston (ed.), Dictionary of Scientific Biography , Charles Scribner & Sons: New York, 1973, Vol. 3, 573 Clarification on symbols used: personal communication on April 26, 2013 from Prof. O. David Sparkman, Pacific Mass Spectrometry Facility, University of the Pacific, Stockton, CA. Capacitance (Farads, F) Michael Faraday 22 September 1791 - 25 August 1867 British, b. -
CONDENSED and DESICCATED MILK, Milk Is a Bulky Product, Expensive to Transport, and Very Suscep
CONDENSED AND DESICCATED MILK, By LEVI WELLS, Dairy Inspector, Dairy Division, Bureau of Animal Industry. INTRODUCTION. Milk is a bulky product, expensive to transport, and very suscep- tible to contamination, which in a short time renders it unpalatable. In its natural state it contains al^out 87 per cent of water, which is a comparatively worthless constituent. ' Efforts to reduce the water content of milk, leaving the solids in ; a more concentrated form without destroying their food value, and at the same time improving the keeping qualities, have resulted in developing the manufacture of both condensed milk and desiccated milk or milk flour. The condensing processes now used reduce the volume of milk to one-half or one-fifth its original bulk, and if the product is carefully sterilized or preserved with cane sugar and sealed in air-tight containers it becomes easily transportable and keeps for long periods in any climate. The desiccating processes now perfected remove practically all the ■water in milk, leaving a dry powder soluble in water. In the manu- facture of this product whole milk is reduced to about one-eighth, and skimmed milk to about one-eleventh the original volume. By this means the volume is reduced to a minimum, and the keeping quality, particularly of dried skim milk, is superior. CONDENSED JVIILK. Eemoving a portion of the water from milk, leaving a product of good keeping quality which may be restored to its normal consistency without injuring its natural flavor, is a problem that has been studied for many years. It is claimed that during the first half of the last century foreign inventors evaporated a part of the water from milk, and, with the addition of cane sugar, made what was then known a& condensed milk (see Scientific American, export edition, July, 1905). -
Chapter 1530 Department of Agriculture Milk, Milk Products, and Standards
MINNESOTA RULES 2001 250 CHAPTER 1530 DEPARTMENT OF AGRICULTURE MILK, MILK PRODUCTS, AND STANDARDS MILK AND CREAM AND RELATED PRODUCTS 1530.0550 PASTEURIZATION OF CREAMING MIXTURE. 1530.0010 DEFINITIONS. 1530.0560 DIACETYL STARTER DISTILLATE OR 1530.0020 MILK. OTHER FLAVORING SUBSTANCES. 1530.0030 GOAT MILK. 1530.0570 DEFINITIONS. 1530.0040 EWE MILK. 1530.0580 LABEL STATEMENTS. 1530.0050 CREAM. 1530.0590 LABEL STATEMENT REGARDING 1530.0060 HOMOGENIZED CREAM. ARTIFICIAL FLAVORING. 1530.0070 SOUR CREAM, CULTURED SOUR CREAM. 1530.0600 LABEL DECLARATIONS TO BE USED IN 1530.0080 LIGHT CREAM, COFFEE CREAM. OR TABLE CONJUNCTION WITH "CREAMED COTTAGE CREAM. CHEESE." 1530.0090 WHIPPED LIGHT CREAM, COFFEE CREAM. 1530.0610 VITAMIN D MILK AND MILK PRODUCTS. OR TABLE CREAM. 1530.0620 FORTIFIED MILK PRODUCTS. 1530.0100 WHIPPING CREAM. 1530.0630 RECONSTITUTED OR RECOMBINED MILK 1530.0110 LIGHT WHIPPING CREAM. AND MILK PRODUCTS. 1530.0120 HEAVY CREAM OR HEAVY WHIPPING 1530.0640 STERILIZED MILK. CREAM. 1530.0650 HOMOGENIZED MILK AND HOMOGENIZED 1530.0130 WHIPPED CREAM. 1530.0140 HALF AND HALF. MILK PRODUCTS. 1530.0150 SOUR HALF AiND HALF OR CULTURED 1530.0660 WHEY. 1530.0670 CONCENTRATED MILK TO BE HALF AND HALF. 1530.0160 DRY MILK, DRY MILK SOLIDS. RECONSTITUTED FOR FLUID USE. 1530.0680 CONCENTRATED MILK PRODUCTS. 1530.0170 NONFAT DRY MILK. 1530.0690 ACIDIFIED MILK AND MILK PRODUCTS. 1530.0180 INSTANT NONFAT DRY MILK. 1530.0700 MILK PRODUCTS. 1530.0190 CONDENSED SKIM MILK, EVAPORATED 1530.0710 OPTIONAL INGREDIENTS. SKJM MILK, CONCENTRATED SKIM MILK. 1530.0200 SWEETENED CONDENSED SKIM MILK. GRADE A REQUIREMENTS FOR MILK, MILK 1530.0210 DRY BUTTERMILK. PRODUCrS, AND GOAT MILK 1530.0220 DRY WHEY. -
Doug Taylor Collection *** Subject to Errors & Omissions LOT# Dairy Name Location State Pyro/Embossed Size Type Condition Comments a G
Doug Taylor Collection *** Subject to Errors & Omissions LOT# Dairy Name Location State Pyro/Embossed Size Type Condition Comments A G. Smalley Boston MA r quart Smalley/tin top very good handle missing A. G. Smalley & Co Boston MA re half gallon tin top excellent Has tin A. G. Smalley & Co Boston MA re half gallon very good no tin 1 A. G. Smalley & Co Boston MA re pint tin top very good+ Has tin A. G. Smalley & Co Boston MA re pint very good no tin A. G. Smalley & Co Boston MA re quart tin top No tin; has grooves for tin A. G. Smalley & Co Boston MA re quart very good no tin A. G. Smalley & Co Boston MA re quart No tin; has grooves for tin McLean Hospital Belmont MA re quart squat very good+ institutional bottle D. Whiting & Sons Boston MA re pint crown top very good+ 1914 Ware Dairy Belmont MA sp orange quart excellent 2 Ware Belmont MA se quart very good location not on bottle White Bros. Atlantic (Quincy) MA re quart cream top very good+ White Bros. Atlantic (Quincy) MA re quart cream top very good+ one body belt White Bros. Atlantic (Quincy) MA re half pint excellent some scratches; two body belts White Bros. Atlantic (Quincy) MA re quart cream top very good+ one body belt MSC Dept. of Dairy Industry Amherst MA re quart college excellent U Mass; Dept. of Dairy Industry Amherst MA re 1/2 pint college excellent Colombo & Sons Yogurt Andover MA re quart wide mouth very good heavily stained 3 Marland Dairy Andover MA re quart excellent Soldier in the slug plate; neck swirl; slogan roll Shawsheen Dairy Andover MA rp orange pint excellent one body belt; picture of Indian brave Mt Herman Boys School Mt. -
Ice Age Trail Alliance Backpacking Track
Ice Age Trail Alliance Backpacking Track BREAKFAST Oatmeal: Basic Recipe for a Single Serving Packet 1/3 cup rolled oats (instant or quick) (For gluten-free, use Bob’s Red Mill gluten-free oats) 1 teaspoon chia seeds or ground flaxseed (optional) 2 teaspoons oat bran (or wheat germ/bran) (or GF oat bran) 2 teaspoons powdered milk (omit for non-dairy, vegan) 1 to 3 teaspoons brown sugar, pure maple sugar, coconut sugar, or other preferred sweetener 1/8 teaspoon cinnamon pinch of salt AT HOME: Combine basic recipe ingredients in individual zip top bags. Add additional flavor and optional ingredients, see below. 12 FLAVOR VARIATIONS (use the basic recipe ingredients, plus these additions): 1. Plain -- Use basic recipe ingredients. 2. Apple Cinnamon Maple -- 2 tablespoons dried or 1/4 cup freeze-dried chopped apples; additional 1/4 teaspoon cinnamon; use maple sugar for sweetener 3. Blueberry -- 2 tablespoons dried or 1/4 cup freeze-dried blueberries. 4. Cherry Almond -- 2 tablespoons dried or 1/4 tablespoons freeze-dried cherries; 1 tablespoon sliced or slivered almonds. 5. Apricot Ginger -- 2 tablespoons chopped dried apricots; 1 teaspoon minced crystallized ginger. 6. Cranberry Orange Pecan -- 2 tablespoons dried cranberries, 1 teaspoon dried orange peel bits, 1 tablespoon chopped pecans. 7. Pineapple Coconut -- 2 tablespoons dried or 1/4 cup freeze-dried chopped dried pineapple, 1 tablespoon freeze-dried coconut 8. Raspberry Vanilla Bean-- 2 tablespoons dried or 1/4 cup freeze-dried raspberries, 1/4 teaspoon ground vanilla powder 9. Peach (or Mango) Macademia Nut -- 2 tablespoons chopped dried peaches (or mangos), 1 tablespoon chopped macadamia nuts 1 10. -
Nutrition During Cancer Treatment
Nutrition During Cancer Treatment Guidelines Calories Boosting Protein Taste Changes Helpful Hints for Eating Table of Contents Introduction . 1 General Guidelines . 2 During Treatment . 3 Boosting Calories . 4 Boosting Protein . 5 Helpful Hints for Eating Taste Changes . 7 Dry Mouth, Sore Mouth, & Sore Throat . 8 When You are Too Tired to Eat . 8 Cramps, Heartburn, and Bloating . 9 Nausea and Vomiting . 9 Constipation . 10 Diarrhea . 10 Loss of Appetite . 12 Potassium Rich Foods . 13 Recipes for Milkshakes and Smoothies . 14 Flavoring Tips . 18 Use of Supplements . 19 Introduction Good nutrition is important to all of us . This booklet offers information and suggestions to minimize weight loss and deal with the nutritional effects of cancer and its treatment . Eating and maintaining a sense of well-being are natural, basic instincts . It may be difficult for a patient with cancer to maintain an optimal nutritional status and sense of well-being . The disease and the treatment used to control the disease may cause nutritional problems . Decreased food intake is the leading cause of protein and calorie deficiency . Development of inadequate protein and calorie intake in patients with cancer is caused by: • Competition between cancer cells and normal cells for nutrients • Increased demand for energy because of the cancer • Change in the body's metabolism of carbohydrates, proteins, and fats Loss of appetite or anorexia may occur because of: • The disease process • Complications of the disease • Side effects of the treatment • Psychological and emotional factors 1 General Guidelines 1 During chemotherapy or radiation, the goal is weight maintenance . 2 Follow the Food Guide Pyramid as a guide for balance and variety . -
Edmond Halley (1656 – 1742)
Section 1: Science in the Early 18th Century 1 Lessons 1-15: Science in the Early 18th Century Lesson 1: Edmond Halley (1656 – 1742) The 17th century was a time of great progress in the way natural philosophers understood the heavens. With the help of Kepler’s Laws, Newton had produced his theory of gravity, which explained why the planets in the solar system orbit the sun. There was still a lot left to explain, but Newton had provided an incredibly important insight into how the solar system works. Towards the end of that century, a young natural philosopher by the name of Edmond Halley (hal’ ee) visited Newton to discuss some details regarding the way the planets orbit the sun. While he didn’t contribute a lot to our understanding of the planets, this young natural philosopher did help us figure out something else about what is seen in the heavens. Halley was the son of a very successful English soap merchant who was also named Edmond. Because his father was wealthy, he had the best education money could buy. At an early age, he This portrait of Edmond Halley was painted by Scottish became interested in astronomy, and his father artist Thomas Murray. purchased some very expensive equipment to help him observe the heavens. This allowed him to make some keen observations of Mars as the moon passed between it and the earth. He published those observations in a scientific paper at the ripe old age of 20! He continued to observe the heavens as much as he could. -
The Collector Auction
THE COLLECTOR AUCTION 6.00pm6:00pm – Thursday - 19th 24 Marchth July, 2014 2020 Viewing: Wed.10am – 6pm & Thurs.12pm – 6pm 25 Melbourne Street, Murrumbeena, Vic. 3163 Tel: 03 9568 7811 & 22 Fax: 03 9568 7866 Email: [email protected] BIDS accepted by phone, fax or email. Phone bids accepted for items over $100 only. NOT ACCEPTED after 5.30pm on day of sale Please submit absentee bids in increments of $5 Photos emailed on request - time permitting Payment by Credit card, Cheque, Money Order or Cash Please pay for and collect goods by Friday 5pm following auction 22% buyer premium + GST applies! 1.1% charge on Credit Card and EFTPOS AUCTIONS HELD EVERY THURSDAY EVENING 6.00pm AUCTIONEER – ADAM TRUSCOTT Lot No Description 1 Vintage TESSA T4 chair. Good condition w/ purple upholstery 2 Awesome mid century chromed twin light floor lamp. In the style of OSLO - no makers mark sighted. 3 Large NEIL SAVAGE (1929-2000) Oil painting - SOVEREIGN HILL - Signed lower right & dated '74, further signed & titled Verso - 66x107cm 4 c.1900 Australian Cedar DUCHESS DRESSER - semi restored, complete 5 4 x Framed Australian Oil Paintings - Anee Holmes, Patricia Thompson, Pam Kenneally & ANOTHER - Landscapes, Gum Trees, etc 6 Small Chip Carved box & Contents - medallions, badges, pins, etc - RAAF EPNS Trinket Box, etc 7 Group lot Blokey items inc Vintage Block, Magnifying reader, Singer Tin with contents - vintage buttons, buckles, etc 8 Tin of costume jewellery etc incl chains, beads, earrings, glass bird, coin bracelet etc. 9 KAREL SVOLINSKY 1949 - Prague Ladies SCARF - lady in bonnet graphics 10 Group lot Vintage Blokey items inc 3-Kings Plain Tree tobacco tin, Embossing Stamp, St Andrews Old Course tie, Cufflinks, Badges etc 11 CANNON IXUS 210 14.1 Mega Pixels CAMERA with case and charger 12 Framed c.1970's W.M.SCOTT Oil Painting - The Yarra at Princes Bridge Melbourne City in 1915 - Signed lower left, inscribed w/ Title, lower right - 19x27.5cm 13 Group lot incl 2 x Lorance garment steamers and Shell & Castrol tin 14 5 box lot trading cards - inc. -
Cheese Making with Powdered Milk Several People Have Asked for My
Cheese Making with Powdered Milk Several People have asked for my recipe so I will post it for everybody who is interested...have more questions just ask! I will seperate the posts so they don't get too long,. It is easier than it looks and after once or twice you will feel much better about it. Shauna (Step by step instructions) ----------------- MOZZERELLA 1. Fill a large stainless steel pot with 1 gallon water and let it sit out overnight -(aluminum and teflon ruined by acid--must have non chlorinated water easist to achieve by letting it evaporate out overnight) 2. In the morning save out 1/4 cup water then reconstitute with powdered milk. (If using non- instant milk powder like the church's from cannery it will take 3 cups, instant milk takes 5 1/2 cups). Easier to do if pour out half of the water into a bowl and whisk vigorougsly or use hand blender in the pot then add water back in. 3. Let the milk sit on the stovetop at room temperature for at least 2 hours but less than 12. 4. Whisk or hand blender in 1/2 cup olive or canola oil and 2 tsp. citric acid powder ( Available at the Good Earth) 5. Dissolve 3/4 Rennet tablet in the 1/4 cup water you saved at the beginning ( available at Maceys) 6. Heat the milk slowly stirring gently with a stainless steel metal spoon to 88 degrees F using a good thermometer-I use a meat thermomter with an extra long probe 7. -
Non-Fat Dry Milk Recipes
Stocking up on Dry Milk By Diane Whitten, Nutrition Educator Cornell Cooperative Extension Saratoga County One of the grocery items people stock up on for emergencies is dry milk. If you have dry milk in your cupboard and you’re stuck at home, you’re in luck. It’s easily reconstituted into fluid milk for use on cereal, in your coffee or in any recipe calling for milk. It’s one of the most nutrient dense foods contain- ing protein, carbohydrates, lots of calcium, vitamins A & D, just to name a few. Typically, non-fat dry milk is available, but you can purchase whole dry milk, however it has a shorter storage life by half after opening. Non-fat dry milk powder will be good for 24 months when stored at 70℉, or up to 48 months when stored at 50℉. Refrigeration will extend the storage life further. This as- sumes the milk powder is stored in a moisture proof container, such as the original packaging, or in a sealed plastic or glass container after opening. Adding oxygen absorbing packets to your container or vac- uum sealing it will double its storage life as well. Dry milk should also be protected from light which can breakdown vitamins A and D, so if the container is transparent place it in another bin or paper bag. For longer storage, up to 20 years, purchase canned powdered milk that has been processed to remove the greatest amount of oxygen. As a beverage, mix up your milk a day ahead and refrigerate it, so it will be good and cold for drinking.