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Monmouthshire Meadows Group
Issue 12 December 2009 MONMOUTHSHIRE MEADOWS GROUP Aim - To conserve and enhance the landscape by enabling members to maintain, manage and restore their semi-natural grasslands and associated features. Contents visitor numbers rather low. Despite sell the hay bales but most fields this the event was much enjoyed weren‟t cut until the end of August 1. From the Chair. by those who did brave the or into September. Some of your elements. grazing pastures benefitted from 2. Poisonous Plants and Ron Shear‟s sheep or our own two Two popular sites – the orchard Grazing Animals Exmoor Ponies. Other activities by and meadow at Ty Mawr convent 3. Haymaking 2009 members of the committee and Ida Dunn‟s flower-rich fields at 4. Peter Chard. Memories of a included facilitating Bracken Maryland were open to the public friend. spraying at two sites on Lydart and again but we also had three „new‟ 5. Umbellifers in moving 90 bales of hay at Ty Mawr sites on show. One of these was a under cover. Monmouthshire series of small fields and adjacent 6. Our Carbon footprint woodland owned by Walter Keeler Surveys of new members’ fields 7. Tribute to Catherine at Penallt where a fine show of and provision of advice take up Sainsbury spotted orchids including hybrid time too. We have surveyed 8. Work Tasks Common Spotted x Heath Spotted grasslands in the Whitebrook 9. Dates for your diary were in evidence as well as Valley, at Far Hill, Cwmcarvan, at 10. Welcome to new members. Southern Marsh Orchid. Our Mitchel Troy common where a 11. -
“Powerful Arms and Fertile Soil”
“Powerful Arms and Fertile Soil” English Identity and the Law of Arms in Early Modern England Claire Renée Kennedy A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy in History and Philosophy of Science University of Sydney 2017 ACKNOWLEDGEMENTS My greatest thanks and appreciation to Ofer Gal, who supervised my PhD with constant interest, insightfulness and support. This thesis owes so much to his helpful conversation and encouraging supervision and guidance. I have benefitted immensely from the suggestions and criticisms of my examiners, John Sutton, Nick Wilding, and Anthony Grafton, to whom I owe a particular debt. Grafton’s suggestion during the very early stages of my candidature that the quarrel between William Camden and Ralph Brooke might provide a promising avenue for research provided much inspiration for the larger project. I am greatly indebted to the staff in the Unit for History and Philosophy of Science: in particular, Hans Pols for his unwavering support and encouragement; Daniela Helbig, for providing some much-needed motivation during the home-stretch; and Debbie Castle, for her encouraging and reassuring presence. I have benefitted immensely from conversations with friends, in and outside the Unit for HPS. This includes, (but is not limited to): Megan Baumhammer, Sahar Tavakoli, Ian Lawson, Nick Bozic, Gemma Lucy Smart, Georg Repnikov, Anson Fehross, Caitrin Donovan, Stefan Gawronski, Angus Cornwell, Brenda Rosales and Carrie Hardie. My particular thanks to Kathryn Ticehurst and Laura Sumrall, for their willingness to read drafts, to listen, and to help me clarify my thoughts and ideas. My thanks also to the Centre for Editing Lives and Letters, University College London, and the History of Science Program, Princeton University, where I benefitted from spending time as a visiting research student. -
Glamorgan Sausages with Red Onion and Chilli Relish Serves 4 (2 Sausages Each)
Glamorgan Sausages with Red Onion and Chilli Relish Serves 4 (2 sausages each) 25g butter 1 slender leek, trimmed and finely sliced (115g prepared weight) 175g fresh white breadcrumbs 2 tbsp finely chopped parsley leaves 1 tbsp finely chopped fresh thyme leaves 150g Caerphilly cheese or Welsh Cheddar, FOOD FACTS finely grated The Glamorgan sausage was first written 2 large eggs about in 1862 by George Borrow in his book 1 tsp English mustard “Wild Wales”, after it was served to him as a ½ tsp flaked sea salt breakfast dish. 5-7 tbsp sunflower oil Glamorgan cheese was made from the freshly ground black pepper milk of Glamorgan cattle. A small number of these cattle still exist, but no longer in Red onion and chilli relish sufficient numbers for cheese production. Caerphilly, which is very similar, is now 2 tbsp sunflower oil produced instead. 2 medium red onions, finely sliced Historical facts provided by Monica Askay, ½ - 1 plump red chilli, finely chopped Cook and Food Historian (with seeds) 2 garlic cloves, crushed 75g light brown muscovado sugar 5 tbsp white wine vinegar ① To make the sausages, first melt the butter in a large Hairy Tip non-stick frying pan and fry the leek gently for 8 Using half a chilli will give a mildly spiced relish, so add minutes or until very soft but not coloured, stirring the whole chilli if you like a bit more heat. Using the seeds regularly. will make it hotter too. ② Put 100g of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and toss well together. -
1 MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad Tatarikastmes 4
MENÜÜ/MENU Snäkid/Snacks Kalmaarirattad tatarikastmes 4 € Rings of calamary Õllepunnid 3 € Beer fubsies Marineeritud kanatiivad 4 € Chicken wings Paneeritud kanafilee ribad 4 € Crusted chicken strips Taimetoitlase sekser 3 € Vegetarians plate Juustuvalik 15 € Cheese plate Müllerbeck´i vaagen (4-le inimesele) 18 € (õllesigar, juust, kanatiivad, marineeritud kurk, praeleivad) Müllerbeck´s plate (Beer cigars, cheese, chicken wings, pickles, fried bread) Seeneamps sinihallitusjuustu ja peekoniga 5 € Mushroom bites with blue cheese and bacon Eelroad/Starters Müllerbecki panniroog 6 € Müllerbeck´s mish-mash Suvevärskus (kana või krevettidega) 4 € Summer freshness salad (chicken or shrimp) Feta salat kreekapähklitega 4.50 € Salad with Feta cheese and walnuts Keelesalat praeleival 4 € Tongue salat on fried bread 1 Supid/Soups Koorene kreveti-lõhesupp 3 € Creamy shrimp soup Suitsujuustusupp 3 € Smoked cheese soup Seljanka 3 € Russian meat soup Pasta/Pasta Kukeseene-kanapasta 8 € Chanterelle-chicken pasta Taimetoitlase pasta 7 € Vegetarian pasta Mereannipasta 8 € Seafood pasta Lastele/For kids Kiievi kotlet friikartuliga 3.50 € Chicken kiev with french fries Pelmeenid hapukoorega 3 € Dumplings with sour cream Viineripasta 3 € Wiener pasta Praed/Entrees Kaarna kana juustu-ananassi kattega 10 € Kaarna´s chicken with cheese-pineapple covering Müllerbeck´i marineeritud lammas köögiviljawokiga 20 € Müllerbeck´s pickled lamb with vegetable wok Müllerbeck´i šnitsel šampinjoni kastmega 10 € Müllerbeck´s cutlet with champignon sauce Karbonaad kukeseene -
Eisteddfod Genedlaethol Cymru - Cyfansoddiadau a Beirniadaethau (GB 0210 CYFANS)
Llyfrgell Genedlaethol Cymru = The National Library of Wales Cymorth chwilio | Finding Aid - Eisteddfod Genedlaethol Cymru - cyfansoddiadau a beirniadaethau (GB 0210 CYFANS) Cynhyrchir gan Access to Memory (AtoM) 2.3.0 Generated by Access to Memory (AtoM) 2.3.0 Argraffwyd: Mai 04, 2017 Printed: May 04, 2017 Wrth lunio'r disgrifiad hwn dilynwyd canllawiau ANW a seiliwyd ar ISAD(G) Ail Argraffiad; rheolau AACR2; ac LCSH Wrth lunio'r disgrifiad hwn dilynwyd canllawiau ANW a seiliwyd ar ISAD(G) Ail Argraffiad; rheolau AACR2; ac LCSH https://archifau.llyfrgell.cymru/index.php/eisteddfod-genedlaethol-cymru- cyfansoddiadau-beirniadaethau-2 archives.library .wales/index.php/eisteddfod-genedlaethol-cymru-cyfansoddiadau- beirniadaethau-2 Llyfrgell Genedlaethol Cymru = The National Library of Wales Allt Penglais Aberystwyth Ceredigion United Kingdom SY23 3BU 01970 632 800 01970 615 709 [email protected] www.llgc.org.uk Eisteddfod Genedlaethol Cymru - cyfansoddiadau a beirniadaethau Tabl cynnwys | Table of contents Gwybodaeth grynodeb | Summary information .............................................................................................. 3 Hanes gweinyddol / Braslun bywgraffyddol | Administrative history | Biographical sketch ......................... 3 Natur a chynnwys | Scope and content .......................................................................................................... 4 Trefniant | Arrangement ................................................................................................................................. -
Wye Canoe? : Canoeist Guide to the River Wye Pdf, Epub, Ebook
WYE CANOE? : CANOEIST GUIDE TO THE RIVER WYE PDF, EPUB, EBOOK Environment Agency Wales | 62 pages | 27 Sep 2008 | Environment Agency | 9781844329144 | English | Bristol, United Kingdom Wye Canoe? : Canoeist Guide to the River Wye PDF Book Once the kit is all issued and the briefing completed we will depart for the water to begin our days paddling. On the right hand bank the railway use to go through a tunnel under Coppit Hill and head towards Ross on Wye. Symonds Yat West: Landing and launching from the steps on right bank about 1km upstream of rapids. The rest of the day was spent canoeing along the river, enjoying the sunshine and chatting happily. Picnic site and car park. Events Team Misha T Available from to Inexperienced canoeists are advised to avoid this stretch and should on no account travel below Chepstow, as currents in the Severn Estuary are extremely dangerous. Saracens Head Inn. Reset password. As you pass under Wilton Bridge, the pub is directly on the right. Most of the trees you will see growing along the riverbank are either species of willow or alder. We run climbing, abseiling and caving sessions on and under Symonds Yat Rock. Please note: During Nov — March out of season please ring in advance to make any booking checking conditions for this time of year. The Forge Hammer pub and the Garden Cafe are located here, but check their opening times as they are not always open. Steve Judkins. We have had many people over the years attend who can not swim. Canoe Wales takes no responsibility for the information provided - and your decision to paddle is always your own. -
Ethnobiology of Georgia
SHOTA TUSTAVELI ZAAL KIKVIDZE NATIONAL SCIENCE FUNDATION ILIA STATE UNIVERSITY PRESS ETHNOBIOLOGY OF GEORGIA ISBN 978-9941-18-350-8 Tbilisi 2020 Ethnobiology of Georgia 2020 Zaal Kikvidze Preface My full-time dedication to ethnobiology started in 2012, since when it has never failed to fascinate me. Ethnobiology is a relatively young science with many blank areas still in its landscape, which is, perhaps, good motivation to write a synthetic text aimed at bridging the existing gaps. At this stage, however, an exhaustive representation of materials relevant to the ethnobiology of Georgia would be an insurmountable task for one author. My goal, rather, is to provide students and researchers with an introduction to my country’s ethnobiology. This book, therefore, is about the key traditions that have developed over a long history of interactions between humans and nature in Georgia, as documented by modern ethnobiologists. Acknowledgements: I am grateful to my colleagues – Rainer Bussmann, Narel Paniagua Zambrana, David Kikodze and Shalva Sikharulidze for the exciting and fruitful discussions about ethnobiology, and their encouragement for pushing forth this project. Rainer Bussmann read the early draft of this text and I am grateful for his valuable comments. Special thanks are due to Jana Ekhvaia, for her crucial contribution as project coordinator and I greatly appreciate the constant support from the staff and administration of Ilia State University. Finally, I am indebted to my fairy wordmother, Kate Hughes whose help was indispensable at the later stages of preparation of this manuscript. 2 Table of contents Preface.......................................................................................................................................................... 2 Chapter 1. A brief introduction to ethnobiology...................................................................................... -
The Gatehouse
The Gatehouse This is the entrance to Abergavenny Castle, it is called the Gatehouse. It is a barbican gatehouse . A barbican was a wall or tower which protected a castle from attack. The Gatehouse today When Abergavenny Castle was first built, over 900 years ago, the gate was just a simple opening in the castle walls. Castle entrance in about 1087 Castle with Gatehouse in about 1300 Illustrations by Michael Blackmore Walk through the Gatehouse and loolookk closely at the walls around and above you. What can you see? Abergavenny Castle Trail The Gatehouse On the first floor above the gate were comfortable rooms for the Constable of the Castle and his family to live in. The Constable was in charge of the Castle when the Lord was away. The room had a fireplace, large windows and access to the walkways along the walls, as well as a winch to lower or raise the drawbridge. You might be able to spot the two holes above the opening where the chains have worn the stone away? TaTaTakeTa ke a close look at the walls either side of the opeopening.ning. Can you spot any holes where the huge metal door hinges might have been? We think that this stone-built Gatehouse was added about 600 years ago. At this time the Welsh, led by Owain Glyn Dŵr (Owen Glendower) were fighting the Normans who were in control of much of Wales. Abergavenny Castle Trail The Gatehouse At that time the Lord of Abergavenny was the Norman, William Beauchamp (Bee-cham or Bow-sham) . -
As Individual As You
As individual as you 4 YOU AND YOUR EVENT From the start of our THE SPIROS ‘Use our Our chefs are restaurant experienced, relationship with you, DIFFERENCE bringing flare and creativity to our experience cuisine, backed by our consummate for Spiros, it is all about professionalism as event caterers. The lead up to your event can be a to ensure We can accommodate all dietary your event. We believe stressful experience; there is so much your requirements, simply ask. our friendly, professional to consider - choosing your venue, your caterers, and other services; success’ can-do attitude sets us apart. there are so many decisions to make. ORGANISING YOUR EVENT We are award winning You are tapping into over 30 years of experience, working bespoke caterers, providing The first stage is to meet with us to with fellow professionals and discuss your aspirations for your you with individual service venues throughout our region. event, we are here to provide full and flexibility to make support for you and your plans. We are the only caterers in your event a completely our area with our own venue Thanks to our experience, we can and are approved caterers for a individual and truly advise on the hints and tips to collection of the most characterful smooth out arrangements and save memorable occasion. venues across South Wales. unnecessary costs in time and money. With Spiros you have the ultimate in choice; we offer a complete range of options for you to select. 5 As individual as you CHOOSING YOUR WEDDINGS PARTIES & PERFECT VENUE CELEBRATIONS “As Individual as you” We will work with you to “From family moments select the venue that is perfect Dream of a wonderful day then for your requirements. -
Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa
Potravinarstvo Slovak Journal of Food Sciences Potravinarstvo Slovak Journal of Food Sciences vol. 13, 2019, no. 2, p. 76-82 doi: https://doi.org/10.5219/1024 Received: 28 January 2019. Accepted: 31 January 2019. Available online: 28 February 2019 at www.potravinarstvo.com © 2019 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 3.0 ISSN 1337-0960 (online) SENSORY PROFILE OF PARENICA CHEESE VARIETIES MADE FROM PASTEURIZED COW’S MILK Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa ABSTRACT Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow’s milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow’s milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05. -
Direct Link to Fulltext
CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE Viera Ducková*1, Margita Čanigová1, Lucia Zeleňáková2, Miroslav Kročko1 Address(es): Ing. Viera Ducková, PhD., 1 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4710. 2 Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. *Corresponding author: [email protected] doi: 10.15414/jmbfs.2020.9.5.1016-1019 ARTICLE INFO ABSTRACT Received 27. 8. 2019 Parenica is a steamed, lightly smoked or unsmoked cheese wound into roll. The aim of this work was to evaluate selected Revised 13. 1. 2020 microbiological and chemical parameters of smoked and unsmoked parenica cheeses from industrial and farm dairy after production and Accepted 16. 1. 2020 after 7 days of storage at 6 °C. Yeasts and molds, as an indicator of hygiene production conditions, were cultivated for 5 days on DRBC Published 1. 4. 2020 agar at 25 °C. The dry matter content was determined by drying to constant weight. Determination of NaCl was performed using the Chloride Analyzer 926. Counts of yeasts in unsmoked cheeses after production were comparable and reached average value 1.65 log CFU.g-1 from farm dairy and 1.57 log CFU.g-1 from industrial dairy. Yeasts weren´t detected in samples of smoked cheeses from the Regular article farm dairy, however their presence was found in 50% of smoked cheeses from industrial dairy with average value 2.67 log CFU.g-1. -
Of Welsh & Borders
BUY LOCAL - EAT LOCAL Our Best of Welsh and Borders listing is your guide to sourcing a mouth watering array of produce from Wales and its Borders. Most producers have mail order services available or you can meet our producers, passionate about their wonderful produce, at your local food markets and food festivals throughout the year. You can B est also visit our website where you can read their latest news and find links straight of Welsh & Borders through to them.Welcome to the cream of the Welsh crop……………………… Blas ar Fwyd North Wales Mid Wales South West Wales South Wales NORTH WALES Toffoc Ltd, Anglesey Aerona Liqueur, Gwynedd Triple distilled finest UK grain vodka, infused Unique aronia berry products form Wales, made Blas ar Fwyd, Llanrwst with our unique toffee, giving that golden taste with hand-picked aronia berries from plants Blas ar Fwyd is a north Wales based fine food & only found in TOFFOC. Available from all Welsh grown on the family farm. Available through wine retailer, wholesaler & caterer with a ASDA stores. independents shops, delis, wholesalers and Wales-wide distribution network, quality +44 (0)1248 852921 online. delicatessen and cafe-bar. www.toffoc.com +44 (0)1766 810387 +44 (0)1492 640215 Hufenfa’r Castell, Harlech www.aerona.wales www.blasarfwyd.com Delectable dilemmas of delicious ice cream, Siwgr a Sbeis, Llanrwst Glasu Ice cream, Gwynedd Welsh whole milk, double cream, British sugar Based in Llanrwst at the heart of Snowdonia. Glasu ice cream is made from fresh milk from blended with fresh fruits and flowers from the Producers of traditionally-made cakes, desserts cows grazed on award winning pastures on hills & gardens of Harlech.