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Château Mouton Rothschild 2016 CSPC# 749529 750Mlx6 13.2% Alc./Vol
Château Mouton Rothschild 2016 CSPC# 749529 750mlx6 13.2% alc./vol. Grape Variety 83% Cabernet Sauvignon, 15% Merlot, 1% Cabernet Franc, 1% Petit Verdot Appellation Pauillac Classification First Growth. Premier Grand Cru Classe in 1855 & in 1973 Website http://www.chateau-mouton-rothschild.com/ General Info Château Mouton Rothschild, owned by Baroness Philippine de Rothschild and her children, is regarded as one of the world’s greatest wines. The story of Mouton Rothschild is that of a magical combination of soil, climate and devotion of one man, Baron Philippe de Rothschild (1902-1988), Baroness Philippine’s father. In 1853, Baron Nathaniel de Rothschild, from the English branch of the family, bought Château Brane-Mouton and immediately renamed it in Mouton Rothschild. Baron Philippe de Rothschild, when he took over the estate in 1922, decided to devote his life to it and to make Mouton unique, producing the very best wine. In 1924, he was the first to introduce entire chateau bottling. In 1926, he built the majestic 100-metre barrel hall. In 1945, to celebrate the liberation of France, he had the idea of crowning the label of that year’s vintage with a V for Victory. Since then, a different label is created for each vintage by famous painters. In 1962, he opened the Museum of Wine in Art. In 1973, he obtained the revision of the 1855 classification so that Mouton would be officially recognized as a First Growth. Winemaker Philippe Dhalluin Vintage In 2016, there were two main trends in the weather as we experienced it in Pauillac: – a very wet winter and spring: more than half of the annual rainfall came in the first four months of the year, including a record 240 mm in January; – an extremely dry summer and autumn without any significant rainfall, resulting in a water deficit at the end of the year. -
Alewives and Blueback Herring Juila Beaty University of Maine
The University of Maine DigitalCommons@UMaine Maine Sea Grant Publications Maine Sea Grant 2014 Fisheries Then: Alewives and Blueback Herring Juila Beaty University of Maine Follow this and additional works at: https://digitalcommons.library.umaine.edu/seagrant_pub Part of the Aquaculture and Fisheries Commons Repository Citation Beaty, Juila, "Fisheries Then: Alewives and Blueback Herring" (2014). Maine Sea Grant Publications. 71. https://digitalcommons.library.umaine.edu/seagrant_pub/71 This Article is brought to you for free and open access by DigitalCommons@UMaine. It has been accepted for inclusion in Maine Sea Grant Publications by an authorized administrator of DigitalCommons@UMaine. For more information, please contact [email protected]. (http://www.downeastfisheriestrail.org) Alewives and Blueback Herring Fisheries Then: Alewives and Blueback Herring (i.e. River Herring) By Julia Beaty and Natalie Springuel Reviewed by Chris Bartlett, Dan Kircheis The term “river herring” collectively refers to two species: Alosa pseudoharengus, commonly known as alewife, and the closely related Alosa aestivalis, commonly known as blueback herring, or simply bluebacks. Records dating back to the early nineteenth century indicate that fishermen could tell the difference between alewives and bluebacks, which look very similar; however, historically they have been harvested together with little regard to the differences between the two (Collette and KleinMacPhee 2002). Alewives are the more common of the two species in most rivers in Maine (Collette and Klien MacPhee 2002). Fishermen in Maine often use the word “alewife” to refer to both alewives and bluebacks. Both alewives and bluebacks are anadromous fish, meaning that they are born in fresh water, but spend the majority of their adult lives at sea. -
The Native Trouts of the Genus Salmo of Western North America
CItiEt'SW XHPYTD: RSOTLAITYWUAS 4 Monograph of ha, TEMPI, AZ The Native Trouts of the Genus Salmo Of Western North America Robert J. Behnke "9! August 1979 z 141, ' 4,W \ " • ,1■\t 1,es. • . • • This_report was funded by USDA, Forest Service Fish and Wildlife Service , Bureau of Land Management FORE WARD This monograph was prepared by Dr. Robert J. Behnke under contract funded by the U.S. Fish and Wildlife Service, the Bureau of Land Management, and the U.S. Forest Service. Region 2 of the Forest Service was assigned the lead in coordinating this effort for the Forest Service. Each agency assumed the responsibility for reproducing and distributing the monograph according to their needs. Appreciation is extended to the Bureau of Land Management, Denver Service Center, for assistance in publication. Mr. Richard Moore, Region 2, served as Forest Service Coordinator. Inquiries about this publication should be directed to the Regional Forester, 11177 West 8th Avenue, P.O. Box 25127, Lakewood, Colorado 80225. Rocky Mountain Region September, 1980 Inquiries about this publication should be directed to the Regional Forester, 11177 West 8th Avenue, P.O. Box 25127, Lakewood, Colorado 80225. it TABLE OF CONTENTS Page Preface ..................................................................................................................................................................... Introduction .................................................................................................................................................................. -
Cutting. We Started a Research Program to Investigate the Process of Curing Fish in Traditional Kilns
THE TORRY KILN ITS DESIGN AND APPLICATION WITH PARTICULAR REFERENCE TO THE COLD SMOKING OF SALMON, HERRING, AND COD Alex M cK . Bannerman, M BE A. I. F . S. T. Independent Consultant Swanland, North Ferriby Yorkshire HU14 3QT En gland 44! 0482-633124 In 1933, I was privileged to join the Torry Research Station in Aberdeen, Scotland. I worked for the director, the late Dr. G. A. Reay, investigating fish proteins, freezing, cold storage, salting, and dehydration of herring and cod, and the analytical techniques to test these processes ~ In 1936 37, I became involved in smoke curing fish, working with Dr. Charles Cutting. We started a research program to investigate the process of curing fish in traditional kilns. Some of these kiln s were 800 ft square and 30 ft high. We measured air flow, temperatures, humidities, and weight loss of fish during smoking. From the data, we built a picture of the irregularities and disadvantages of smoking in these old kilns. However, this also led to improving the process. After several attempts, we developed a simple tunnel design in which fish could be smoked under controlled conditions. The process was more economical, faster, and the product more uniform. This is a bit of history, but it was from this work that we built our expertise and knowledge of fish. A previous speaker suggested that with modern, programmable smoking equipment it is only necessary to push buttons, and "witch doctors" are no longer needed. I would agr ee with this for products such as salami, sausages, and other products manufactured from uniform ingredients in skins of uniform length and thickness ~ However, fish come in all shapes and sizes, with differing fat, protein and water content. -
Studies on Smoke Curing of Tropical Fishes
Studies on smoke curing of tropical fishes Item Type article Authors Devadasan, K.; Muraleedharan, V.; Joseph, K.G. Download date 01/10/2021 23:42:30 Link to Item http://hdl.handle.net/1834/33671 NOTE H STUDIES ON SMOKE CURING OF TROPICAL FISHES In spite of the tremendous progress prejudice among the local processors engagea made by our freezing and canning industries, in fish curing against chemical preservatives, curing still continues to be a very important it has not yet become very popular. So, method of fish preservation in our coun- as an alternative, a well known natural try. This is especially so for our internal preservative and food additive viz; turm- market, since our freezing and canning eric was tried as preservative for such industries are completley export oriented. products. This treatment is found to But surprisingly, smoke curing, a simple increase the storage life of the final smoked and efficient method, is not yet very products, besides imparting an attractive popular among our fish curers. Smoking appearance. is a favourite method of curing in the Far East and Continental countries, where a Fresh fish [mackerel (Rastrelliger veriety of smoked products like Bloater, kanagurta) cat fish (Tachisurus dussumeri) Kipper, Red herring, Buckling, pale cure and sole (Cynoglossus dubis)] were pro- Finnan, Golden cutlets, Scotch fillets, Smo- cured from local fish landing centres. kies etc. are prepared. Extensive studies They were gutted, cleaned and washed. In have also been conducted there on the the case of sole the upper hard skin was various aspects of this method of curing removed before washing. -
Philippine De Rothschild
RON NE U DANS IG T PAR V LE ES RTIC 13 CET A MNE 20 - AUTO LE N°14 “Mouton ne change...” philippine de rothschild NE CHERCHEZ PAS, LA GRANDE DAME DE BORDEAUX, C’EST ELLE. DU CHÂTEAU MOUTON ROTHSCHILD, OÙ ELLE S’APPRÊTE À SIGNER SON 26 E MILLÉSIME , PHILIPPINE FAIT RAYONNER CE TERROIR SOLAIRE, AINSI QU’UNE MARQUE MONDIALE QUI SE DÉCLINE DÉSORMAIS EN DE MULTIPLES LIEUX : MÉDOC, LANGUEDOC, CALIFORNIE OU CHILI. MOUTON « NE CHANGE » MAIS N’EN FINIT PAS D’ÉVOLUER. par thierry dussard photos olivier roux portraits emanuele scorcelletti I T T E L L E C R O C S E L E U N A M E © VIGNERON 4 6 AUTOMNE 2013 VIGNERON 4 7 AUTOMNE 2013 Le baron Nathaniel, son arrière-grand-père, a déjà réussi un coup de génie en achetant le Château Brane-Mouton en 1853. Le pre - mier des Rothschild à s’intéresser au Médoc rebaptise aussitôt le domaine Mouton Rothschild. Mais le classement de 1855 le re - lègue parmi les deuxièmes crus. Le mauvais état du vignoble, deux ans après son rachat, l’absence de maison de maître et la nationalité de son propriétaire, sujet de Sa Majesté la reine Victoria, expliquent sans doute pourquoi Mouton a été privé, dans un premier temps, du tableau d’honneur de la chambre de commerce de Bordeaux. Mouton emprunte alors sa devise aux Rohan, “Premier ne suis, se - cond ne daigne, Mouton suis.” Lorsqu’il arrive à Pauillac, le baron Phi - lippe n’a que 20 ans mais il va se révéler grand stratège. -
Rapport Annuel 2008/2009
Rapport annuel 2008/2009 Rapport annuel 2008/2009 01 Sommaire 02 Message du Président du Directoire 05 Profil 06 Nos métiers 08 Chiff res clés 10 La gouvernance de Paris Orléans 13 Carnet de l’actionnaire 17 Activités bancaires 20 Présentation des résultats 22 Analyse par métier 31 Capital investissement 32 LBO/Fonds propres 34 LBO/Mezzanine 36 Immobilier 38 Capital-développement 41 Participation long terme 42 Participations cotées 43 Participations dans les fonds 45 Rapport du Directoire et informations juridiques et fi nancières 46 Résultats du Groupe consolidé 49 Résultats sociaux 52 Paris Orléans et ses actionnaires 58 Renseignements divers sur la société 60 Gouvernement d’entreprise 71 Rapport du Président du Conseil de surveillance 85 Comptes 86 Comptes consolidés 160 Comptes sociaux 183 Assemblée générale mixte du 29 septembre 2009 184 Ordre du jour 185 Exposé des résolutions à titre ordinaire 186 Rapport du Directoire sur les résolutions à titre extraordinaire 188 Observations du Conseil de surveillance 191 Projet de résolutions Message du Président du Directoire Sylvain Hefes Président du Directoire Madame, Monsieur, Chers actionnaires, L’exercice 2008/2009 s’est déroulé dans le le résultat d’exploitation, avec 158,3m€, contexte de crise fi nancière et de récession se compare favorablement avec les 156m€ mondiale que vous connaissez. S’il était ainsi de l’année précédente. L’ajustement des prévisible que nos revenus accusent une charges d’exploitation à la baisse et un baisse par rapport au niveau exceptionnel reclassement en fonds propres d’une dette de l’exercice précédent, ils se sont toutefois subordonnée expliquent ce résultat. -
Identification and Modelling of a Representative Vulnerable Fish Species for Pesticide Risk Assessment in Europe
Identification and Modelling of a Representative Vulnerable Fish Species for Pesticide Risk Assessment in Europe Von der Fakultät für Mathematik, Informatik und Naturwissenschaften der RWTH Aachen University zur Erlangung des akademischen Grades eines Doktors der Naturwissenschaften genehmigte Dissertation vorgelegt von Lara Ibrahim, M.Sc. aus Mazeraat Assaf, Libanon Berichter: Universitätsprofessor Dr. Andreas Schäffer Prof. Dr. Christoph Schäfers Tag der mündlichen Prüfung: 30. Juli 2015 Diese Dissertation ist auf den Internetseiten der Universitätsbibliothek online verfügbar Erklärung Ich versichere, dass ich diese Doktorarbeit selbständig und nur unter Verwendung der angegebenen Hilfsmittel angefertigt habe. Weiterhin versichere ich, die aus benutzten Quellen wörtlich oder inhaltlich entnommenen Stellen als solche kenntlich gemacht zu haben. Lara Ibrahim Aachen, am 18 März 2015 Zusammenfassung Die Zulassung von Pflanzenschutzmitteln in der Europäischen Gemeinschaft verlangt unter anderem eine Abschätzung des Risikos für Organismen in der Umwelt, die nicht Ziel der Anwendung sind. Unvertretbare Auswirkungen auf den Naturhalt sollen vermieden werden. Die ökologische Risikoanalyse stellt die dafür benötigten Informationen durch eine Abschätzung der Exposition der Organismen und der sich daraus ergebenden Effekte bereit. Die Effektabschätzung beruht dabei hauptsächlich auf standardisierten ökotoxikologischen Tests im Labor mit wenigen, oft nicht einheimischen Stellvertreterarten. In diesen Tests werden z. B. Effekte auf das Überleben, das Wachstum und/oder die Reproduktion von Fischen bei verschiedenen Konzentrationen der Testsubstanz gemessen und Endpunkte wie die LC50 (Lethal Concentrations for 50%) oder eine NOEC (No Observed Effect Concentration, z. B. für Wachstum oder Reproduktionsparameter) abgeleitet. Für Fische und Wirbeltiere im Allgemeinen beziehen sich die spezifischen Schutzziele auf das Überleben von Individuen und die Abundanz und Biomasse von Populationen. -
FOREST and STREAM, [May $, 1892
— — — , FOREST AND STREAM, [May $, 1892, •. : Would There be More Fun in the Field in a Day? charr, proposed to call it the Dolly Varden trout. This —One revolution of the earth on its axis is called a day. J^a atfrf fishing. name coming to the ears of Professor Baird, then United A day is divided into twenty-four parts called hours. States Fish Commissioner, pleased his fancy, and he Each hour is divided into sixty minutes, and each minute directed me, who then had the classification of the trout, is divided into sixty seconds. The day is again divided The full texts of the game fish laws of all the States, in the Smithsonian Institution in hand, to continue for this into two equal parts of twelve hours each. This division Territories and British Provinces are given in the BooTt of species the common name of Dolly Varden trout, is arbitrary and productive of no little confusion. It is and so, in the books at least, Dolly Varden trout it is to tlie Game Laws. two days in one day. Various attempts have been made this day." to remedy this defect, but none have succeeded. The Trout Near New York. There are five species of salmon on the west coast, railroads sought to abolish the two tables and make one namely, the quinnat or king, the blue-back or red, the We have secured, for the private information of the readers of of twenty-four hours, regulating all time and time silver, the dog and the humpback. The first averages Fobest and Strram, knowledge of a number of streams and machinery accordingly; but for some reason nothing has 221bs. -
March 2011 France Newsletter Fifth Draft
GrapevineJulyMarch 2009 2011 Price Chopper Plaza 1355 New Scotland Road Slingerlands, NY 12159 Price ChopperGrapevine Plaza 1355 New Scotland Road Slingerlands, NY 12159 518.439.5535 [email protected] www.slingerlandswine.com 518.439.5535 [email protected] www.slingerlandswine.com Store Hours: Mon – Fri, 9 – 9 & Sun, 12 – 6 Store Hours: Mon – Sat, 9 – 9 & Sun, 12 – 6 For the Love of France A Primer on French Wine a wide spectrum of wines. one of Franceʼs largest wine Beaujolais is the only district regions, producing mostly red that grows a different grape –– wines. Its grapes are Cabernet that being the Gamay grape. Sauvignon, Carignan, Cinsault, Grenache, Merlot and Mourvedre. Champagne, one of the most well-known wine regions in the Bordeaux is located in the world is east of Paris, west of southwest of France, bordered by Alsace and north of Burgundy. the Atlantic Ocean and accounts Its grapes include Chardonnay, for one third of Franceʼs wine Pinot Noir and Pinot Meunier. production. The grapes grown Only wine from here can be include Cabernet Sauvignon, called Champagne. From Merlot and Cabernet Franc for anywhere else, it is called reds, and Sauvignon Blanc and sparkling wine. Its chalky soil Semillion for whites. These produces exceptional wines. grapes are blended, using varying amounts of each red or Cotes du Rhone is in the white grape, creating a spectrum Rhone Valley, south of Lyon to of variety in Bordeaux wines. the Mediterranean. Its wines French wine: For some, those two are grown in which regions will range from full-bodied to fruity, The Loire Valley is thought to be words conjure thoughts of magic in help you to make a choice as and while up to thirteen different one of the most beautiful regions of a glass, beautiful, friendly wines you stare at all those bottles grapes can go into a Cotes du France and is where Vouvray is reflecting the terroir of the French with frequently long names. -
Oregon Wild Life 4A J
eca , i 4 1: ry It ' STATION ECHNICAL BULLETIN 11 MAY Some Parasitesof Oregon Wild Life 4A J. N. SHAW P2 " STATE` Sz s s Oregon State System of Higher Education (Agricultural Experiment Station -4.Oregon State College Corvallis r ' A Some Parasitesof Oregon Wild Life by J. N. SHAW* INTRODUCTION AMES ofsome of the important parasites of Oregon fish, wild birds, deer, and miscellaneous wild animals are listed in this bulletin. These parasites were collected during the years from 1925 to 1946, largelyas a result of encouragement from the late Dr. Maurice C. Hall, then Chief of the Zoological Division, Bureau of Animal Industry,Washington, D. C.The names of the parasites and thehosts,together with a few pertinent facts, are being published now with the belief that such information will be of interestto sportsmen, biologists,and students interested in wildlife.The list is not in any way complete.The photographs were made by Dr. O. H. Muth of the Department of Veterinary Medicine, Oregon State College.The parasites listed have been identified by members of the Zoological Division, Bureau of Animal Industry, Department of Agriculture, Washington, D. C.Unfor- tunately, the species have not been determined in all instances; for, undoubtedly, some new species are listed.The determination of species and their importance constitute an important field of endeavor for future parasitologists of Oregon. Figure 1.Oregon range where wild animals could become infested with parasites. a Veterinarian, Agricultural Experiment Station; Professorand Head of Department of Veterinary Medicine, Oregon State College. 3 4 LIST OF WILD LIFE PARASITES PARASITES OF FISH CESTODES OR TAPEWORMS Parasite Found in Diphyllobothriumn cordiceps ................. -
David Starr Jordan
CUT-THROAT TROUT: Salmo clarkii (Richardson). TAHOE TROUT: Salmo henshawi (Gill and Jordan). CRESCENT TROUT: Salmo crescentis (Jordan and Seale). THE TROUT AND SALMON OF THE PACIFIC COAST With Drawings from Nature by Sekko Shimada By David Starr Jordan TROUT It is now just a hundred original parentage, no doubt, was fron years ago that Meri- some sort of a land-locked salmon; their wether Lewis and Wil- original birthplace perhaps not a thousand liam Clark, encouraged miles from the Baltic Sea. Since that by Thomas Jefferson, time of their birthday, very long ago the Roosevelt of those trout have traveled up and down the riv- days, crossed the great ers, down into the sea and up another divide and explored the river, until they have reached from Scot- waters which we now call Columbia. land to Chihuahua, from Montana to the It was in the headwaters of the Co- Pyrenees, and whoever seeks them hon- lumbia that these explorers first met with estly anywhere in all this range shall find the true trout in America. William Clark, exceeding great reward. Whether he who was a judge of fine fishes, found it catches trout or not, it does not matter good, and thirty years later, when Sir he will be a better man for the breath John Richardson published his noble work of the forests and the wash of the moun- on the animals of the North, "Fauna- tain streams in which the trout makes its Boreali-Americana," he named this Co- home. lumbia River trout Salmo clarkii. CUT-THROAT TROUT.