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Memoirs on the History, Folk-Lore, and Distribution of The
' *. 'fftOPE!. , / . PEIHCETGIT \ rstC, juiv 1 THEOLOGICAL iilttTlKV'ki ' • ** ~V ' • Dive , I) S 4-30 Sect; £46 — .v-..2 SUPPLEMENTAL GLOSSARY OF TERMS USED IN THE NORTH WESTERN PROVINCES. Digitized by the Internet Archive in 2016 https://archive.org/details/memoirsonhistory02elli ; MEMOIRS ON THE HISTORY, FOLK-LORE, AND DISTRIBUTION RACESOF THE OF THE NORTH WESTERN PROVINCES OF INDIA BEING AN AMPLIFIED EDITION OF THE ORIGINAL SUPPLEMENTAL GLOSSARY OF INDIAN TERMS, BY THE J.ATE SIR HENRY M. ELLIOT, OF THE HON. EAST INDIA COMPANY’S BENGAL CIVIL SEBVICB. EDITED REVISED, AND RE-ARRANGED , BY JOHN BEAMES, M.R.A.S., BENGAL CIVIL SERVICE ; MEMBER OP THE GERMAN ORIENTAL SOCIETY, OP THE ASIATIC SOCIETIES OP PARIS AND BENGAL, AND OF THE PHILOLOGICAL SOCIBTY OP LONDON. IN TWO VOLUMES. YOL. II. LONDON: TRUBNER & CO., 8 and 60, PATERNOSTER ROWV MDCCCLXIX. [.All rights reserved STEPHEN AUSTIN, PRINTER, HERTFORD. ; *> »vv . SUPPLEMENTAL GLOSSARY OF TERMS USED IN THE NORTH WESTERN PROVINCES. PART III. REVENUE AND OFFICIAL TERMS. [Under this head are included—1. All words in use in the revenue offices both of the past and present governments 2. Words descriptive of tenures, divisions of crops, fiscal accounts, like 3. and the ; Some articles relating to ancient territorial divisions, whether obsolete or still existing, with one or two geographical notices, which fall more appro- priately under this head than any other. —B.] Abkar, jlLT A distiller, a vendor of spirituous liquors. Abkari, or the tax on spirituous liquors, is noticed in the Glossary. With the initial a unaccented, Abkar means agriculture. Adabandi, The fixing a period for the performance of a contract or pay- ment of instalments. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological -
Nutrient Content
USDA National Nutrient Database for Standard ReferenceRelease 28 Nutrients: 20:5 n-3 (EPA) (g) Food Subset: All Foods Ordered by: Nutrient Content Measured by: Household Report Run at: September 18, 2016 04:44 EDT 20:5 n-3 (EPA)(g) NDB_No Description Weight(g) Measure Per Measure 04591 Fish oil, menhaden 13.6 1.0 tbsp 1.791 15197 Fish, herring, Pacific, cooked, dry heat 144.0 1.0 fillet 1.788 04593 Fish oil, salmon 13.6 1.0 tbsp 1.771 04594 Fish oil, sardine 13.6 1.0 tbsp 1.379 15040 Fish, herring, Atlantic, cooked, dry heat 143.0 1.0 fillet 1.300 83110 Fish, mackerel, salted 80.0 1.0 piece (5-1/2" x 1-1/2" x 1/2") 1.295 15041 Fish, herring, Atlantic, pickled 140.0 1.0 cup 1.180 15046 Fish, mackerel, Atlantic, raw 112.0 1.0 fillet 1.006 35190 Salmon, red (sockeye), filets with skin, smoked (Alaska Native) 108.0 1.0 filet 0.977 15094 Fish, shad, american, raw 85.0 3.0 oz 0.923 15210 Fish, salmon, chinook, cooked, dry heat 85.0 3.0 oz 0.858 15078 Fish, salmon, chinook, raw 85.0 3.0 oz 0.857 04590 Fish oil, herring 13.6 1.0 tbsp 0.853 15043 Fish, herring, Pacific, raw 85.0 3.0 oz 0.824 15208 Fish, sablefish, cooked, dry heat 85.0 3.0 oz 0.737 15236 Fish, salmon, Atlantic, farmed, raw 85.0 3.0 oz 0.733 15181 Fish, salmon, pink, canned, without salt, solids with bone and liquid 85.0 3.0 oz 0.718 15088 Fish, sardine, Atlantic, canned in oil, drained solids with bone 149.0 1.0 cup, drained 0.705 15116 Fish, trout, rainbow, wild, cooked, dry heat 143.0 1.0 fillet 0.669 15237 Fish, salmon, Atlantic, farmed, cooked, dry heat 85.0 3.0 oz 0.586 15239 -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Traditional Dietary Culture of Southeast Asia
Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved. -
China Warns of N Korea Conflict
QATAR | Page 16 SPORT | Page 1 Tabata nets fi ne hat-trick to end INDEX DOW JONES QE NYMEX QATAR 2, 16 COMMENT 14, 15 REGION 3 BUSINESS 1 – 12 QSL season ‘World’s tallest bubble 20,414.00 10,451.47 53.18 ARAB WORLD 3 CLASSIFIED 7, 8 -102.00 -37.81 -0.07 INTERNATIONAL 4 – 13 SPORTS 1 – 8 man’ graces Doha fest -0.50% -0.36% -0.13% in style Latest Figures published in QATAR since 1978 SATURDAY Vol. XXXVIII No. 10424 April 15, 2017 Rajab 18, 1438 AH GULF TIMES www. gulf-times.com 2 Riyals Duterte arrives in Doha China warns of In brief N Korea confl ict ARAB WORLD | Confl ict Hundreds evacuated from four Syria towns Hundreds of civilians and fighters ‘at any moment’ who have been under crippling siege for more than two years US President Donald Trump has left four Syrian towns in fleets of issued stark warnings that the buses yesterday under a delayed threat posed by Pyongyang’s evacuation deal. Men, women and nuclear weapons programme “will children packed onto buses leaving be taken care of” government-controlled Fuaa and Kafraya and rebel-held Madaya and Philippine President Rodrigo Duterte arrived yesterday in Doha on an off icial visit to AFP Zabadani, with many expressing the country. He was received upon arrival at Hamad International Airport by HE the Beijing despair at not knowing when they Minister of Energy and Industry Dr Mohamed bin Saleh al-Sada, Qatar’s ambassador might return. The deal to evacuate to the Philippines Ali bin Ibrahim al-Malki and Philippine ambassador Alan Timbayan. -
Hopi Crop Diversity and Change
J. Ethtlobiol. 13(2);203-231 Winter 1993 HOPI CROP DIVERSITY AND CHANGE DANIELA SOLER I and DAVID A. CLEVELAND Center for People, Food, and Environment 344 South Third Ave. Thcson, AZ 85701 ABSTRACT.-There is increasing interest in conserving indigenous crop genetic diversity ex situ as a vital resource for industrial agriculture. However, crop diver sity is also important for conserving indigenously based, small-scale agriculture and the farm communities which practice it. Conservation of these resources may best be accomplished, therefore, by ensuring their survival in situ as part of local farming communities like the Hopi. The Hopi are foremost among Native Ameri can farmers in the United States in retaining their indigenous agriculture and folk crop varieties (FVs), yet little is known about the dynamics of change and persis tence in their crop repertoires. The purpose of our research was to investigate agricultural crop diversity in the form of individual Hopi farmers' crop reper toires, to establish the relative importance of Hopi FVs and non·Hopi crop vari eties in those repertoires, and to explore the reasons for change or persistence in these repertoires. We report data from a 1989 survey of a small (n "" 50), oppor tunistic sample of Hopi farmers and discuss the dynamics of change based on cross·sectional comparisons of the data on crop variety distribution, on farmers' answers to questions about change in their crop repertoires, and on the limited comparisons possible with a 1935 survey of Hopi seed sources. Because ours is a small, nonprobabilistic sample it is not possible to make valid extrapolations to Hopi farmers in general. -
District Census Handbook, Jamnagar, Part X-C-I, Series-5
CENSUS 1971 PART X-C-I DEPARTMENTAL STATISTICS AND SERIES-S FULL COUNT GUJARAT CENSUS TABLES DISTRICT JAMNAGAR CENSUS DISTRICT HANDBOOK C.C. DOCTOR of tho Indian Adminiltrativc: Service Director of Census Operations Gujaral CENSUS OF INDIA, 1971 LIST OF PUBLICATIONS Central Government Publications-Census of India 1971-Series-5-Gujarat is being published in the following parts : Pari Subject cov~red Number I-A General Report. I-B Detailed Analysis of the Demographic, Social, Cultural and Migration Patterns. I-C Subsidiary Tables. ' II-A General Population Tables ('A' Series). II-B Economic Tables ( 'B' Series). Il-C(i) Distribution of Population, Mother Tongue and Religion, Scheduled Castes & Scheduled Tribes. II-C(ii) Other Social & Cultural Tables and Fertility Tables, Tables on Household Composi tion, Single Year Age, Marital Status, Educational Levels, Scheduled Castes & Scheduled Tribes, etc., Bilingualism. III Establishments Report and Tables ('E' Series). IV-A Housing Report and Housing Subsidiary Tables. IV-B Housing Tables. V Special Tables and Ethnographic Notes on Scheduled Castes & Scheduled Tribes. VI-A Town Directory. VI-B Special Survey Reports on Selected Towns. VI-C Survey Reports on Selected Villages. VII Special Report on Graduate and Technical Personnel. VIII-A Administration Report-Enumeration.} For official use only VIH-B Administration Report-Tabulation. IX Census Atlas. DISTRICT CENSUS HANDBOOK X-A Town and Village Directory. X- B Village and Townwise Primary Census Abstract. X-C Analytical Report, Departmental -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Coronavirus Cases Hit 1 Million Worldwide, Deaths Pass 52,000
# 1 Indian American Weekly: Since 2006 VOL 14 ISSUE 14 ● NEW YORK / DALLAS ● APR 03 - 09, 2020 ● ENQUIRIES: 646-247-9458 www.theindianpanorama.news AMERICA Coronavirus cases hit 1 million UNITED AGAINST worldwide, deaths pass 52,000 COVID-19 Global Recession Feared; US Joblessness at a record high KEEP SAFE ● Follow President Trump's NEW YORK (TIP): The number of Guidelines on Coronavirus coronavirus infections worldwide has ● Observe Social Distancing hit 1 million, with more than 50,000 ● Wash Hands Frequently deaths, according to the tally kept by ● No Panic Buying Johns Hopkins University. ● No Price Gouging The figures were another bleak KEEP AMERICA SAFE milestone in the epidemic that has forced the lockdown of entire countries and brought economies to a shuddering halt. The coronavirus outbreak has COVID-19 thrown 10 million Americans out of work in just two weeks, the swiftest, most stunning collapse the U.S. job IN BRIEF contd on Page 32 ● THERE ARE MORE THAN 1 MILLION CASES OF In New York, Governor Andrew Cuomo CORONAVIRUS GLOBALLY, warned that the State is quickly running out of breathing machines ACCORDING TO JOHNS HOPKINS UNIVERSITY. ● THE US HAS REPORTED MORE India's Prime Minister calls upon Coronavirus Outbreak in New Jersey THAN 243,000 CASES, WITH MORE THAN 5,900 DEATHS. CM's to Prepare Common Exit Accelerates with 537 Deaths ● 6.6 MILLION PEOPLE IN THE US Strategy post lockdown TRENTON , NJ (TIP): The FILED FOR UNEMPLOYMENT Important to ensure coronavirus outbreak in New Jersey LAST WEEK - THE HIGHEST staggered movement continued to accelerate with 182 new deaths April 2, bringing the statewide NUMBER OF INITIAL CLAIMS IN post shutdown, he says HISTORY. -
This Issue Is Dedicated to All Our Donors and Volunteers
SANDESH—The newsletter of The Hindu Society of NE Florida - A Non-Profit, Tax Exempt Religious, Cultural & Educational Association Mar, Apr, May 17 Dharmo Rakshati Rakshitaha VOUME XXI, ISSUE 1 (Dharma Protects those who protect it) Special Events HOLI CELEBRATION Sunday, March 12 ANNIVERSARY CELEBRATIONS Sunday, March 26 UGADI CELEBRATION Tuesday, March 28 RAM NAVAMI CELEBRATION Wednesday, April 5 MAHAVIR JAYANTHI CELEBRATIONS Sunday, April 9 HANUMAN JAYANTHI CELEBRATIONS Tuesday, April 11 VAISHAKHI POORNIMA CELEBRATION Wednesday, May 10 MOTHERS DAY CELEBRATION Sunday, May14 What’s Inside ? Financial Summary Page 4 Chairperson’s Message Page 5 Head Priest’s Message Page 9 Quarterly Calendar Pages 13-14 Pooja Rates Page 18 This issue is dedicated to all our donors and volunteers www.hsnef.org E xcellence in E ye Care Florida Eye Specialists is Jacksonville’s leading comprehensive vision care center. Our eye surgeons are recognized in the region as the top sub-specialists in their fields. We specialize in laser cataract surgery, cosmetic lid surgery, glaucoma and laser refractive surgery (LASIK). Cornea and Cataract Glaucoma and Cataract Amit R. Chokshi, M.D. S. Akbar Hasan,M.D. Kathryn B. Freidl, M.D. Rachana A. Patel, M.D. Ravi R. Patel, M.D. Rajesh K. Shetty, M.D. Cosmetic Lid Surgery (Oculoplastics) Optometry Wassia A. Khaja Ahmed, M.D. Kimberly Riordan, O.D. David A. Kostick, M.D., F.A.C.S. 904-564-2020 www.FloridaEyeSpecialists.com Fernandina Beach – Ponte Vedra – Riverside – San Marco - Southside ——————————————————————————————————————————————–